Stevenson Memorial Cook Book Part 59

COFFEE CARAMELS

One cupful sugar and one-half cupful cream and one-quarter cupful strong coffee. Stir constantly over a hot fire, and turn on a greased tin.

MAPLE CARAMELS

One cupful sugar (maple) and three-quarters of a cupful of cream, placed in a saucepan. Stir constantly over a hot fire until it reaches the hard boil stage. Remove from fire, and turn on a greased tin.

VANILLA CARAMELS

Two level cups "Coffee C" brown sugar; one-half cup corn syrup; two-thirds cup cream; one cup chopped nuts. Boil sugar, cream and corn syrup without stirring until hard ball forms when tried in cold water.

Add nuts and vanilla, remove from fire and pour at once into b.u.t.tered tin. Do not stir caramels. When cold, remove from pan in one sheet and cut in squares. Wrap in wax paper.

CHOCOLATE CARAMELS

Put in a saucepan half a cupful each of mola.s.ses, white sugar and brown sugar; a cupful of grated chocolate and a cupful of cream or milk. Stir the mixture constantly over the fire until it reaches the hard-boil stage. Then add a teaspoonful vanilla and turn it onto a b.u.t.tered tin, making the paste an inch thick. Mark it into inch squares and cut before it is quite cold.

CHOCOLATE CARAMELS

Mrs. E. A. Thompson

Two squares chocolate; one cup sugar; one cup mola.s.ses; one cup milk; one-half cup melted b.u.t.ter. Boil on the top of stove over a brisk fire until it becomes brittle when dropped in cold water. Do not stir, but shake the vessel while boiling. Pour into a b.u.t.tered tin and check off into squares.

VANILLA CARAMELS

One cupful sugar and three-quarters of a cupful cream, placed in a saucepan. Stir constantly over a hot fire until it reaches the hard-boil stage. Remove from fire, add a teaspoonful vanilla and turn on a greased tin.

KARO CARAMELS

Boil one cup sugar, one cup Karo corn syrup, one-fourth cup water six minutes, then add two tablespoonfuls b.u.t.ter, and cook to the soft ball stage. Beat in a teaspoonful of vanilla extract or half a cup candied cherries cut in halves; beat thoroughly and turn into a shallow b.u.t.tered dish. When cold cut in cubes and wrap in confectioner's paper.

ENGLISH WALNUT CANDY

The white of one egg, beaten stiff; add a pound of Confectioners' sugar; stirring the sugar and egg till the mixture is stiff enough to roll into little b.a.l.l.s. Add vanilla, and press the b.a.l.l.s of candy between the halves of an English walnut.

COCOANUT CANDY

Two cups white sugar; one cup milk; one cup mola.s.ses; one-half cup b.u.t.ter; try as mola.s.ses candy, and when done add one and one-half cups cocoanut and one teaspoonful vanilla.

MAPLE CREAM

To one pound of maple sugar take half a pint cream. Cook until it hardens in water. Stir frequently. Beat until cool.

CHOCOLATE CREAMS

Put three squares of chocolate in a dish over a tea kettle to melt. Boil two cups of white sugar, one cup water, one teaspoonful of glucose until stringy; beat until creamy; mold into the desired shapes and dip in chocolate. Put on whole nuts if desired.

NOUGAT

One cupful almonds, chopped and placed in oven to dry, being careful not to brown. Put into a saucepan two and one-half cupfuls powdered sugar and a tablespoonful lemon juice. Place it on fire and stir with a wooden spoon until it is melted and slightly colored. Let stand for a few minutes, so it will be thoroughly melted, then turn in the hot almonds, mix them together quickly, not stirring long enough to grain the sugar, and turn it on to an oiled slab or tin. Spread it out in an even sheet an eighth of an inch thick. While it is still warm mark off into squares. Break into pieces when cold.

SUGARED ALMONDS

Put a cupful granulated sugar in a saucepan with a little water, stir until it is dissolved, then let it cook to the boil stage without touching except to test. Turn in half cupful of blanched almonds and stir off the fire until the nuts are well covered with the granulated sugar, but turn them out before they become a ma.s.s. Boil another cupful of sugar and turn the coated almonds into it, and stir again in the same way, giving them a second coating of sugar, but do not leave them in the pan until they are all stuck together.

BURNT ALMONDS

Place a cupful of brown sugar into a saucepan with a very little water.

Stir until the sugar is dissolved. Let it boil a minute, then pour in half a cupful of almonds and stir over the fire until the sugar granulates and is a little brown. When the nuts are well coated, and before they get into one ma.s.s, turn them out and separate any that are stuck together.

MARSHMALLOWS

One-half box granulated gelatin soaked in three-fourths cup cold water (scant); two cups sugar cooked with three-fourths cup boiling water (scant) only until dissolved. Pour over gelatin, add flavoring and pinch salt and let stand until lukewarm. Beat first with egg beater, then with a spoon until stiff enough to spread in sheets. Pour into pans thickly dusted with mixture of powdered sugar and little corn starch. When chilled, turn on marble slab or platter and cut in cubes, roll in powdered sugar mixture and serve.

MARSHMALLOWS

Soak four ounces of gum arabic in a cupful of water until it is dissolved. Strain it to take out any black specks in it. Put the dissolved gum arabic into a saucepan with half a pound of powdered sugar. Place the saucepan in a second pan containing boiling water; stir until the mixture becomes thick and white. When it is beginning to thicken test it by dropping a little into cold water; when it will form a ball remove it from fire. Stir into it the whites of three eggs whipped to a stiff froth. This will give a spongy texture. Lastly, flavor it with two teaspoonfuls of orange water. Turn the paste into a pan covered thick with cornstarch; the layer of paste should be one inch thick. After the paste has stood for a while turn it onto a slab and cut it into inch squares; dust them well with cornstarch or confectioner's sugar. As the paste is more or less cooked it will be more or less stiff.

PEPPERMINT OR WINTERGREEN PATTIES

Mrs. E. A. Thompson

One pound confectioner's sugar; six large tablespoonfuls water; six drops oil of peppermint or wintergreen; a little bit of cream of tartar put into a cup with a bit of sugar and the oil. Boil until it ropes, then remove from fire and stir in the cream of tartar, oil and the sugar.

CHOCOLATE PEPPERMINTS

Mrs. A. H. Wagoner

Take two pounds confectioner's sugar and add enough water to make it the right consistency to roll into b.a.l.l.s. Flavor with peppermint and roll out on waxed paper with a rolling pin. Cut out the peppermints. With water in the under part of the chafing dish melt half a pound of Baker's chocolate and dip the peppermint on the end of a fork. Set on waxed paper to harden.