To the white of one egg placed in a glass add equal quantity of cold water, or better yet, rich, sweet cream, and one teaspoonful of vanilla extract. Beat thoroughly; then stir in gradually enough confectioner’s XXXX sugar to make stiff. Cover with damp napkin and use as needed for the following varieties:
Mould small pieces of candy dough into the shape of thimbles, put them on a buttered pan or paraffine paper in a cool place to harden. Melt two squares of sweet chocolate in a saucer over a tea kettle. When the cream balls are sufficiently hard, dip them in the melted chocolate. Use two forks. Let the candies drain on the forks, then put them on the tins again to dry.
Break pieces of candy dough to the size of a nutmeg, roll them in the palm of the hand until smooth and round. Press halved walnut meats on each side, letting cream show between.
Mould almond nut into center of a small ball of candy dough. Roll in granulated sugar and set away to dry.
May be made by stirring chopped nuts into candy dough, then rolling into sheets about three fourths of an inch thick and cutting into squares.
Wash and dry dates, remove the stones, and fill with candy dough, then roll in confectioner’s sugar.
Take the white of one egg and an equal quantity of orange juice, and grated yellow rind of one orange, mix with confectioner’s sugar until a stiff dough. Mould in shapely lumps and roll in granulated sugar. This also serves for orange flavored filling for chocolate drops. Any fruit juice can be used in this same way. Any flavor desired that cannot be obtained readily from fresh fruit can be had by using extract with white of egg and cream base.
To three cupfuls of white sugar, add one cupful of milk and one fourth teaspoonful of cream of tartar, boil about nine minutes, or until it will form a soft ball when dropped into cold water; then add two squares of melted chocolate and one tablespoonful of butter. Cook one minute longer. Remove from fire, add one teaspoonful vanilla extract, beat vigorously for one minute, then pour into buttered pans. When cool mark in squares.
Two cupfuls of molasses, one cupful of sugar, one teaspoonful of vinegar, one tablespoonful of butter. Boil until it is brittle when tried in cold water. Pour in a buttered tin; when cool pull until white.
Two cupfuls of brown sugar, half a cupful of milk, boil about four minutes, stirring constantly; when almost done stir in three quarters of a cupful of chopped walnuts or chopped blanched almonds; remove from the fire and stir till it grains, and looks sugary, then pour into a well oiled tin to the depth of half an inch; when it cools mark off in squares with a knife.
Sift a quantity of confectioner’s sugar into a bowl and work into it lemon juice until all sugar is absorbed, then add water, a very little at a time, until a smooth, stiff paste is formed. A bit of the lemon peel may be grated into it. Roll into balls and flatten, placing them in the oven a moment to harden.
One quart of brown sugar, half a pint of milk, one third cupful of butter, and half a cake of chocolate. Boil about nine minutes, but not so long that you cannot pour them into the pan. Mark into squares.
Two cupfuls of light brown sugar, one cupful of butter, one tablespoonful of lemon juice and one of water. Mix all together and boil twenty minutes, add one fourth teaspoonful of baking soda, drop a little in water and if it is crisp it is ready to take off. If not, cook longer; when done, pour into a flat buttered tin.
Three ounces of gum-arabic, half a pint of hot water, half a pint of powdered sugar, the white of one egg, flavoring. Dissolve the gum-arabic in the water, strain, and add the sugar. Boil ten minutes or until the syrup has the consistency of honey, stirring all the time. Add the egg, beaten stiff, and as soon as thoroughly mixed remove from the fire; add flavoring to taste, orange flower or rose is generally used. Pour the paste into a pan dusted with corn starch. The paste should be spread one inch thick. Cut into squares when cold, and roll in powdered sugar.
Have ready a mixture made of one cupful of sugar, one half cupful of molasses and one cake of chocolate, cooked until it nearly crisps in cold water, keep warm. Pop corn enough to fill a three quart bowl, turn into a big pan and mix with the candy.
Is made in the same way, only use one third sugar to two thirds molasses and omit the chocolate.
Carefully pick over and wash the fruit, such as cherries, plums or strawberries. Whip the whites of two or three eggs, according to quantity of fruit; dip the fruit in beaten egg, drain (keep the eggs well beaten) then dip fruit into powdered sugar. Cover a pan with a sheet of white paper, place the fruit on glass dish; dry, chill, and serve.
Wash and carefully dry the dates by placing them in a colander and letting stand in warm place; remove the stones and insert half a pecan, or one fourth of an English walnut; roll in confectioner’s sugar.
Blanch half a pound of almonds by pouring over them one pint boiling water; let stand three minutes. Drain and cover with cold water. Remove the skins and dry the almonds on a towel. Fry in hot butter. Drain on brown paper, and sprinkle with salt.
One cupful of sugar, one cupful of molasses, half a cupful of butter, nearly one tablespoonful of vinegar, a pinch of soda; boil until done; when cold, cut into squares and wrap in paraffine paper.
One cupful of molasses, one half cupful of milk, one cupful of sugar, one teaspoonful of flour, one tablespoonful of butter, one fourth pound of chocolate; boil until it will harden when dropped in cold water, then add a few drops of glycerine and one teaspoonful of vanilla; turn into a buttered pan, when partly cool, mark in squares.
Melt two pounds of sugar with as little water as possible; when the sugar begins to bubble, pour in slowly one teacupful of rich cream and stir carefully; add two ounces of fresh butter and the extract from two ounces of coffee, stirring gently and continuously while adding. As soon as cooked sufficiently to be brittle when dropped in cold water, pour into buttered tin dish, and when nearly cooled, mark off with a buttered knife into squares.
Cream together one teacupful of sugar with half the quantity of butter; add one fourth of a pound of grated chocolate and one teacupful each of molasses and milk. Beat well together and boil until a portion of it dropped in ice-water sets and cracks. Pour into well buttered tin pans to the thickness of half an inch. When nearly cold mark into squares with a buttered knife.
Put one pound of sugar into a pan or kettle with half a pint of water and a third of a teaspoonful of cream of tartar; let it boil, and when a little of it dropped in cold water becomes brittle it is done; pour into a shallow buttered dish. When cooled sufficiently to be handled add one third of a teaspoonful of tartaric acid with the same quantity of extract of lemon, and work thoroughly into the candy until the acid has been evenly distributed. If worked too much the transparency of the candy may be destroyed.
Grate one cocoanut and add to it one half its weight in sugar and the white of an egg whipped to a stiff froth. Mix all together thoroughly and drop on buttered white paper in a pan. Bake for fifteen minutes.
Beat the whites of four eggs to a stiff froth and stir in half a pound of confectioner’s sugar, flavor with one half teaspoonful of vanilla. Whip thoroughly and then drop in quantities about half the size of an egg on buttered paper, well separated; lay the paper on a half inch board and place in moderate oven. Watch carefully and when they begin to color take them out, remove from paper and join them in pairs by their flat surfaces.