Stevenson Memorial Cook Book Part 60

SEA FOAM

Two cups light brown sugar; one-half cup water; boil together until a little dropped in cold water forms a soft ball. Remove from fire. Beat in a deep bowl the whites of two eggs to a froth, add candy syrup, one-half teaspoonful vanilla and beat in until it begins to stiffen.

Drop with spoon on waxed paper and press on a nut meat. Will keep moist in a gla.s.s jar.

DIVINITY FUDGE

Mrs. A. Donald Campbell

Whites of two eggs, well beaten; two cups granulated sugar; one-third cup Karo corn syrup boiled together with one-half cup hot water; boil until syrup forms hard (not brittle) strands when dropped in cold water; one teaspoonful vanilla. Pour the boiling mixture over whites of eggs, beating constantly; beat mixture until pure white. Add nuts or cherries, etc., which should be cut up before cooking syrup. Turn entire mixture out on b.u.t.tered platter; let stand an hour, or until hard enough to cut.

DIVINITY CANDY

Two and one-half cups granulated sugar; one-half cup corn syrup; one-half cup cold water; whites of two eggs beaten to a stiff froth.

Boil the first three ingredients until a little dropped into cold water can be formed into a firm ball. When done pour over the eggs and beat until stiff, then add one cup walnut meats. Spread in a b.u.t.tered pan and cut into squares.

OCEAN FOAM

One cup sugar; one-half cup corn syrup; one-half cup water. Boil mixture until hard when dropped in cold water. Add stiffly beaten whites of two eggs, beat until it stiffens and becomes foamy. Add one cup nuts and vanilla to flavor. Pour into b.u.t.tered tin.

FUDGES

Emily L. Wegner

Two cups granulated sugar; one cup milk; one-half teaspoonful b.u.t.ter; two squares Baker's bitter chocolate. Put on sugar and milk, let it come to a boil before adding b.u.t.ter and chocolate. Beat constantly. Cook from fifteen to twenty minutes. This may be varied by adding chopped nuts or grated cocoanut.

FUDGE

Boil together a pint of milk; a cup of granulated sugar; a cup of grated chocolate and b.u.t.ter the size of an egg. When a drop of the mixture hardens in cold water add a teaspoonful vanilla, beat until smooth and creamy; spread in a b.u.t.tered pan and cut into squares.

CHOCOLATE FUDGE

One cupful milk; two squares or ounces of chocolate; two cupfuls granulated sugar placed in granite sauce pan. Let chocolate syrup boil till it hardens, when a little can be dropped in cold water or on ice to see if it is done. Then stir in a heaping tablespoonful b.u.t.ter and pour the mixture at once on a well b.u.t.tered tin. Nuts can be added to this if desired.

CARAMEL FUDGE

Two cups granulated cane sugar; three-fourths cup milk; one-half cup b.u.t.ter; one teaspoonful vanilla; one cup nuts. Place the b.u.t.ter, milk and one and one-half cups sugar in one pan, and let it boil. In another pan melt the half cup sugar, and when melted pour upon it the boiling mixture. Remove from fire and beat until it thickens; add vanilla and nuts. Pour on b.u.t.tered platter.

PEANUT b.u.t.tER FUDGE

Two cups confectionery sugar; two tablespoonfuls peanut b.u.t.ter; one-half cup milk. When mixture starts to boil, stir constantly until it thickens. Pour into b.u.t.tered tin.

CREAM OF CARAMEL FUDGE

Boil two and one-half cupfuls brown sugar, one cupful cream. When hard turn on a greased tin.

MAPLE FUDGE

Break into small pieces a pound of maple sugar and put it over the fire with a cupful of milk. Bring it to a boil, add a tablespoonful of b.u.t.ter and cook until a little dropped in cold water becomes brittle. Take from fire, stir until it begins to granulate a little about the sides of the pan, and then pour into a greased pan. Mark into squares with a knife.

MAPLE SUGAR FUDGE

Boil two and one-half cupfuls maple sugar, one cupful cream. When little hard turn on greased tin.

COCOANUT FUDGE

Boil two and one-half cupfuls white sugar, one cupful cream. Add one tablespoonful b.u.t.ter, and when hard pour on greased tin.

CANDIED ORANGE PEEL

Mrs. A. J. Langan

Take nice thick orange peel, soak over night in salt water. In the morning take out peel, boil in fresh water until tender, then add sugar, pound for pound, boil until the peel is clear and thick. Seal in gla.s.s jars, and when wanted cut in long strips, roll in sugar and serve.

ORANGE OR GRAPE FRUIT STRAWS

Mrs. Harry Pagin, Valparaiso, Ind.

Take peeling of two large oranges, or grape fruit, or both, and cut with scissors in narrow lengthwise strips. Cover with cold water, put on stove and boil twenty minutes. Pour off water. Cover with water and boil twenty minutes more. Pour off water. Cover with water and boil twenty minutes more. Pour off water and add one cup sugar and one-half cup of hot water. Let simmer until almost dry, taking care not to burn. Take from stove and roll, a few at a time, in granulated sugar.

HONEY CANDY

Four tablespoonfuls honey, one pint white sugar, water enough to dissolve sugar; boil until brittle when tried in water. When cool pull.

b.u.t.tER SCOTCH

Mrs. R. A. Dandliker

Two cups sugar; two tablespoonfuls vinegar; two tablespoonfuls water; four tablespoonfuls mola.s.ses; one-half cup b.u.t.ter. Boil about fifteen minutes, then add two teaspoonfuls vanilla. Cook till it hardens in water, do not stir. Pour into b.u.t.tered pans.

THREE MINUTE b.u.t.tER-SCOTCH

Use three-fourths cup sugar, one tablespoonful water, b.u.t.ter size of an egg, one-half tablespoonful vinegar. Boil until brittle; pour on b.u.t.tered plates.