CONDENSED SWEETNESS C 4- V^/~ h^dL^LJC^^i rv •'wo Copies Kecew&i APR 3 3 1908 JLAS6 (X, AXCi Wu IMLZ'J* 3 "Mtf a// on £ooA:s their criticism waste : The genius of a dish some justly taste, And eat their way to fame" m PUBLISHED BY ST. FAITHS GUILD 215 WASHINGTON BOUL. CHICAGO, ILL. * CONDENSED SWEETNESS SUGAR '-TAFFY Three pounds of best brown sugar. One pound butter. Enough water to moisten the sugar. Boil until crisp when dropped into cold water, 4^£n pour out as thin as possible. It usually re- quires to boil fast without stirring for about three- quarters of an hour. "I can teach sugar to slip down your throat a mil lion ways." t CONDENSED SWEETNESS CARAMELS Two cups molasses. Two-thirds of a cup of sugar. Three tablespoons butter. One tablespoon vinegar. Put butter in a kettle and place over a fire ; melt and then add molasses and sugar; stir until all is dissolved. Let it cook by itself; when nearly cooked stir constantly. Boil until it will become brittle in water. Add the vinegar just before taking from the fire. Pour into well buttered pans. Pull with tips of fingers and thumbs. Cut with a sharp knife and put in buttered plates to cool. Siveet are the thoughts that savour of content.' CONDENSED SWEETNESS CARAMELS. No. 2 Two cups of sugar. One-half cup of milk. One-quarter cup of molasses. One-quarter cup of butter. Three squares of chocolate. One teaspoonful of vanilla. One-half cup of English walnuts cut in pieces. Two tablespoonfuls of raisins. Put butter into a saucepan : when melted add sugar, milk and molasses. Heat to boiling point, boil seven minutes, add chocolate and stir until it is melted. Boil seven minutes longer. Remove from fire and beat until creamy. Add the raisins and vanilla. Pour at once into buttered tins, cool slight- ly and cut into squares. The daintiest last to make the end more sweet.' CONDENSED S WEE T N E S 5 CARAMELS. No. 3 One cup molasses. Two cups sugar. One cup boiling water. Three tablespoons vinegar. One- half teaspoon cream of tartar. One- quarter teaspoon soda. Boil the first four togeth< ir: when the boiling point is reached add the soda. "Wl ten there is no peace, there is no feast*' CONDENSED SWEETNESS CHOCOLATE CARAMELS. No. 4 Put into a saucepan, One cup sugar. Three-quarters of a cup of cream. One-half cup of white sugar. One-half cup molasses. One-half cup of brown sugar. One cup grated chocolate. One cup of cream or milk. Stir over the fire constantly until a hard ball will form when dropped in water (346-348 degrees when boiled with a sugar thermometer). Add one tea- spoonful of vanilla ; turn out on an oiled slab. Mark into squares and cut before it gets cold. A sugar thermometer costs 75 cents. "There is no general rule without some ex- a pt'wn." CONDENSED SWEETNESS MOLASSES CANDY Put into a large saucepan i cup of New Orleans molasses, I tablespoon each of butter and vinegar. Mix well together and boil until it hardens in water. Then stir in I teaspoonful of baking soda. Turn into a greased tin and pull. CONDENSED SWEETNESS MOLASSES CANDY. No. 2 One cup molasses. One cup sugar. One teaspoon vinegar. Piece of butter the size of an egg. Boil but do not stir until it hardens when dropped in cold water, then stir in a teaspoonful of soda and pour in buttered tins. When cool pull and cut in blocks. Do not butter fingers when pulling. "Heard melodies are sweet, but those unheard are sweeter." CONDENSED SWEETNESS APPLE DROPS Two tart apples pared and cored and quartered. Put into a pan with one gill of cider. Stew until a thick paste forms. Press through a fine seive one-half pound of this pulp, add one-half teaspoonful of acetic acid or lemon juice, and one-half pound of sifted sugar. Bring to the boiling point, stirring constantly. Try in iced water. When it hardens pour candy in drops on oiled paper. "How sweet are looks that ladies bend on zvhom their favours jail." CONDENSED SWEETNESS FIG PASTE Chop into bits and boil one pound of figs. When soft, strain and press through a seive. Return to the water in which the}' were boiled which should be reduced to a teacupful. Stir in three pounds granulated sugar, and cook down slowly until a thick paste is formed. Pour into a pan lined with buttered paper; let cool, then cut in sections and dust with powdered sugar. CONDENSED SWEETNESS BUTTER SCOTCH Four cups brown sugar. Two cups butter. One tablespoon vinegar. Two tablespoons water. One teaspoon soda (when you take it up). Boil half an hour; drop in water; if crisp, it is done. CONDENSED SWEETNESS PEANUT BRITTLE Three cups sugar. Two cups ground peanuts. Butter — size of an egg. One teaspoon salt. Put sugar on slow fire In iron skillet, stir con- tinually until dissolved. Add peanuts, butter and salt, remove from fire and pour into greased pans. Liquid must not be added to sugar. "Yet it is not the sugar that's thrown in between, A or the peel of the lemon so candied and green, J Tis not the rich cream that's whipped up by a mill. Oh, no, it is something more exquisite still!" CONDENSED SWEETNESS ALMOND HARDBREAK Blanch some almonds and split them in two; dry in a moderate heat without coloring them. Lay them, with the flat side down, on an oiled pan. en- tirely covering it. Pour over the whole enough sugar boiled to 310 degrees to cover them. "The result tests the work. CONDENSED S W E E T N E 5 5 "Sweet meat should have sour sauce. CREAM CANDY One pound white sugar. One wineglass vinegar. One tumbler water. Flavor with vanilla. Boil half an hour and pull. l "Tu siveet to have life lengthened i )Ut. CONDENSED SWEETNESS BURNT ALMONDS One pound blanched almonds. Put them in a preserving kettle over a moderate fire and stir until they begin to scorch. Boil i pound of sugar, half a cup of water and i teaspoonful of cream of tartar to a syrup. Shake over the almonds a little at a time until coated. "Our sweetest songs are those that tell of saddest thought." CONDENSED SWEETNESS ALMOND ROCK One pound granulated sugar. One-half pint of water. Stir until dissolved. Then boil a few minutes till bubbling on the surface. Wipe the sides with a sponge. When the syrup forms a soft ball, add one- half teaspoonful of acetic acid. Boil to the caramel degree and add three drops of bitter almond. Throw into this 6 ounces of hot blanched almonds and pour quickly into a pan. Cut a lemon in half and with the flat side press the candy evenly over the pan. When cold, mark into squares cutting it half through. Be careful in mixing the candy and al- monds so that granulation will not occur. Good diet, with wisdom, best comforteth man. CONDENSED SWEETNESS FRENCH NOUGAT Blanch one pound of almonds. Throw them into a pan of boiling water and let it stand over the fire for two minutes. Put into a colander and skin each. When cold, chop dry without browning. Keep hot. Put into a saucepan I pound of granulated sugar and 2 tablespoonfuls of water. Stir constantly over the fire with a wooden spoon. The sugar will first become moist and form little grains the size of rice, then it will change into smaller particles and so on until it is all melted. The moment that it is well melted, put in the hot almonds, take from the fire and pour into a greased tin. Cool. "Business sweetens pleasure and labour sweetens rest." CONDENSED SWEETNESS PLAIN NOUGAT Mix cne pound almonds, I pound English wal- nuts, i quart shelled peanuts, and grease square tins with olive oil. Put two pounds of granulated sugar and half pint of water in a pan ; stir until the sugar is dissolved ; boil until it changes color slightly. Take it quickly from the fire. Put nuts into the greased pan, half an inch thick, and pour the hot syrup over them. When half cold, mark into bars with a sharp knife slightly oiled. When cold, bend the tins backwards and give a gentle tap on the bottom and the candy will re- move easily. "The luxuries of one generation become the neces- sities of the next" CONDENSED SWEETNESS FRUIT CARAMEL ROCK Make plain nougat and pour it over a quarter of a cocoanut cut in thin slices. One-quarter of a pound of shredded citron. One-quarter of a pound candied orange peel. One half dozen figs cut thin. One-quarter of a pound of raisins; all mixed together. "Oh, the latest sweet tooth from my head ??m$t depart. 'Ere the taste of that trifle shall not win my heart." CONDENSED SWEETNESS Two CUp; One-half One-half Boil all against the \ well beaten vanilla, and cherries or t OCEAN FOAM of sugar. cup of corn syrup. cup of hot water. together until the mixture will crack ^lass of cold water. When cool add the white of one egg, a teaspoonful of a cupful of chopped pecans, candied my other dainty. Beat until stiff. "Fruit of the wave, dainty and delicious." — Croffut. CONDENSED SWEETNESS PENOCHE Two cups of brown sugar. One cup of white sugar. Butter, the size of a walnut. Three-quarters of a cup of milk. Boil until it forms a soft ball between the ringers ; beat until creamy; put in a tablespoonful of cream (or butter) at the last and then stir in a cupful of chopped walnuts or pecans and turn out on a but- tered platter. 'As the cook, so is the kitchen.' CONDENSED SWEETNESS CHOCOLATE FUDGE Two cups of white sugar. Three-quarters of a cup of milk. Butter the size of a walnut. Two squares of Baker's chocolate. Boil all together until it will form a soft ball between the fingers; beat until very creamy; then stir in one teaspoonful of extract of vanilla. Turn out on a buttered pan; when partially cool cut in small squares. "Beware of any sudden change in any great point of diet." — Bacon. CONDENSED SWEETNESS COCOANUT CREAM Grate one-half pound cocoanut Boil one-half pound granulated sugar with the milk of the cocoanut and 2 tablespoons water; boil until a little of the candy dropped in cold water makes a soft ball. Then stir in the cocoanut ; keep stirring till the candy looks white; (if you stir too long it will crumble; if it does this add one gill of water and boil again). CONDENSED SWEETNESS COCOANUT CREAM. No. 2 Three cups sugar. One cup cream. One cup cocoanut. Two teaspoons vanilla or lemon extract. Boil sugar and cream until it forms a soft ball in cold water, add cocoanut and flavouring, beat until thick. Pour into buttered dish. Cut into squares while still warm. "Opportunity is the cream of time." CONDENSED SWEETNESS COCOANUT CREAM BARS Boil 3 pounds granulated sugar, I teacup water and half a teaspoon of cream of tartar together until thick ; flavor. Take from the fire and let cool slightly in the kettle. Then with a large wooden spoon rub and scrape the mixture against the sides of the kettle until creamy. Add a large, grated cocoanut. Mix well but do not let it stand too long. Pour into wide, shallow tins covered with but- tered paper. When cold, lift the paper out, cut the candy in bars and set aside for a day or two before using. Chocolate may be used in place of cocoanut. "Learn to labour and to ivait." "All have their follies, and who will deny That ours is the sweetest of any." Some books are to be tasted, Others to be swallowed, and some few To be chewed and digested" —Bacon's Essays, m &mntB to th* f&mttt— 3Tarwo*U I