641.853 
 
 So89o 
 
CORNER BOOK SHOP 
 
 102 FOURTH AVENUE 
 NEW YORK 3, N. Y. 
 
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 c' 
 
uMiVERsrrY 01“ 
 
 iLLSNOiS LIBRARY 
 
 T URBANA-CHAMPAiGN 
 BOOKSTACKS 
 
One Hundred One 
 
 GANDIES 
 
 COMPILED BY 
 
 May E. South worth 
 
 gjT ^ ^ 
 
 PAUL ELDER AND COMPANY 
 SAN FRANCISCO AND NEW YORK 
 
Copyright^ I go 4 
 hy Paul Elder and Company 
 
 REVISED EDITION 
 Copyright^ igo6 
 
 The Tomoy^ Press 
 
cf 
 
 CLASSIFICATION 
 
 PLAIN 
 
 FRUIT AND NUT 
 CREAMS 
 BONBONS 
 CANDIED FRUIT 
 NUTS &• POPCORN 
 KISSES 
 
TO CRYSTALLIZE ^ 
 
 T O EVERY three cupfuls of 
 sugar allow half a pint of 
 water, and boil, without stir- 
 ring, until it threads; remove from 
 the lire and leave undisturbed un- 
 til nearly cold; arrange the candies 
 to be crystallized in a shallow pan, 
 one by one, so they do not touch, 
 and pour the syrup carefully over 
 them until they are immersed. 
 Cover with a damp cloth and leave 
 for several hours, then lift carefully 
 from the syrup and put on a sieve 
 to dry. 
 
 STARCH MOULDING 
 
 F ill a shallow box or pan 
 with dry corn -starch, and 
 press down evenly and as 
 compact as possible; press a print 
 in the starch and withdraw care- 
 fully, and they are ready to fill. 
 A thimble or marble will make a 
 good impression, or even a dent 
 made with tip of the finger will 
 answer. 
 
 STOCK FOUNDATION 
 
 N O MATTER how much 
 candy you anticipate making, 
 boil but one pound of sugar at 
 the time, and always use cane sugar. 
 
not beet. Place it in a granite 
 saucepan, adding half a cupful of 
 water, and stir with a wooden spoon 
 until the sugar is dissolved, not an 
 instant longer. Dip a clean bit of 
 sponge in ice water, wring it out 
 and wipe down the sides of the 
 saucepan as the granules form ; 
 if allowed to remain, granulation 
 will ensue and the fondant be 
 ruined. 
 
 When the syrup first breaks into 
 a boil add a tiny pinch of cream of 
 tartar dissolved in water. Continue 
 the boiling without stirring and in 
 about six minutes take a bowl of 
 ice water in your left hand, soaking 
 three fingers of your hand in the 
 water until thoroughly chilled, then 
 plunge them quickly into the boil- 
 ing syrup and instandy back in 
 the ice water. There is not the 
 slightest danger of burning the 
 fingers if the directions are care- 
 fully followed. Continue this try- 
 ing process until a soft ball can be 
 formed between the fingers; then 
 pour the syrup immediately on a 
 marble slab that has been oiled; 
 watch it carefully, and when it be- 
 comes simply warm, not hot, it is 
 ready to stir; continue this with a 
 wooden spoon until the mixture is 
 a thick, creamy mass; then take it 
 
in your hand and knead it as you 
 would dough, and when it becomes 
 a soft, smooth mass put it at once 
 into a bowl and cover it with a 
 damp piece of cheese-cloth, storing 
 it in a cool place. This fondant is 
 used the world over and is the basis 
 for an endless variety of candies. 
 As long as it is kept soft and creamy 
 it can be used at will, taking out 
 small quantities at a time. 
 
 ST TESTS gr 
 
 T he most important part of 
 candy-making is the boiling 
 of the syrup, one degree 
 more or less making or spoiling 
 all. A sugar-thermometer being 
 exact, relieves the amateur of all 
 responsibility. The following are 
 the seven tests most used: — 
 
 The thread . . . 220° 
 
 The blow ... . 230° 
 
 The feather . . . 232° 
 
 Soft ball . . . 238° 
 
 Hard ball . . . 248° 
 
 Small crack . . 290° 
 
 Crack .... 310° 
 
 ^ ^ 
 
 i 
 
PLAIN 
 
 ^ ^ 
 
 ^ m 
 
APPLE JACK 
 
 B oil one-half pint of pure 
 apple cider with one pound 
 of sugar until it cracks when 
 dropped in cold water. Flavor 
 with lemon-juice and dip out in 
 spoonfuls to cool. Twist each 
 spoonful into flat sticks, and dust 
 with powdered sugar. 
 
 9 ^ BABY CREAM gS' 
 
 B oil four cupfuls of powdered 
 sugar with one cupful of water 
 until it just cracks when 
 dropped in cold water. Pour in- 
 stantly on a marble slab and scatter 
 over it one teaspo6nful of vanilla. 
 When cool enough, pull and cut in 
 sticks. Sift powdered sugar over 
 it and leave on the marble until it 
 changes from a chewy to a creamy 
 substance. 
 
 Jff' BUTTER SCOTCH 
 
 B oil two cupfuls of granulated 
 sugar with two tablespoonfuls 
 of water, without stirring, until 
 it hardens on a spoon. When al- 
 most done, add a piece of butter 
 the size of an egg and eight drops 
 of oil of lemon. Pour out on 
 buttered plates to cool, and cut in 
 squares. 
 
 3 
 
9 ^ CARAMELS JS' 
 
 B oil one-half pint of cream, 
 two cupfuls of granulated su- 
 gar, one-quarter of a pound 
 of glucose, one ounce of butter, 
 one ounce of wax, a pinch of cream 
 of tartar and one-half cupful of 
 grated chocolate together. Stir 
 constantly and cook slowly until 
 the mixture will harden in ice wa- 
 ter, then pour into greased pans 
 and mark into squares. 
 
 CHECKERBERRY MINTS 
 
 T ake two cupfuls of granu- 
 lated sugar and one-half cup- 
 ful of water. Let it boil 
 hard all over the saucepan for 
 about three minutes and then add 
 two teaspoonfiils of essence of 
 checkerberry. Take from the fire 
 at once, color with a pinch of coch- 
 ineal and stir hard until creamy. 
 Drop the mints on paraffin paper, 
 twirling the spoon to make them 
 round. 
 
 CHOCOLATE CARAMELS 
 
 B eat two cupfuls of molasses, 
 one cupful of brown sugar, 
 one cupful of cream and one- 
 half pound of chocolate grated all 
 4 
 
together. When boiling add a piece 
 of butter the size of an egg and 
 boil until it thickens in water. 
 Turn into large, flat tins well but- 
 tered, and when nearly' cold, cut 
 into small squares. 
 
 CHOCOLATE FUDGE 
 
 B oil one pound of granulated 
 sugar, one gill of milk, an 
 ounce of butter and two 
 ounces of unsweetened chocolate 
 for about fifteen minutes. Remove 
 from the fire and add one tea- 
 spoonful of vanilla extract. Beat 
 this mixture with a fork until it 
 begins to cool and crystallize ; then 
 pour into buttered tins to the 
 depth of one-half inch, and with a 
 knife moistened in ice water, mark 
 into squares. 
 
 COUGH CANDY 
 
 B reak up . a cupful of siip- 
 
 pery-elm bark and let it soak 
 two hours in a cupful of water. 
 Half fill a cup with flaxseed and 
 fill it to the brim with water, leav- 
 ing it to soak the same time. 
 When you are ready to make the 
 candy, put one and one-half pounds 
 of brown sugar in a porcelain stew- 
 pan over the fire, strain the water 
 from the flaxseed and slippery- 
 5 
 
aim and pour over it, with a little 
 lemon-juice. Boil, stirring con- 
 stantly, until it begins to turn back 
 to sugar. Then pour out, and it 
 will break up into small crumbly 
 pieces. 
 
 ^ COUGH DROPS JS' 
 
 B oil one-half ounce of hoar- 
 hound herb with one-half pint 
 of water for ten minutes. 
 Strain and add three pounds of 
 granulated sugar, one-quarter tea- 
 spoonful of cream of tartar and 
 one-half pint of water. Boil until 
 it cracks when dropped in water. 
 Then add a half-cupful of strained 
 honey and let it boil up once. 
 Pour out immediately on marble, 
 and spread over it one-half teaspoon- 
 fiil of oil of anise, one-half ounce 
 of powdered tartaric acid, one level 
 teaspoonful of flaxseed and a dash 
 of cayenne pepper. Mix thor- 
 oughly with as little handling as 
 possible, and when cool, cut in 
 squares and roll in powdered sugar. 
 
 ^ CREAM CANDY ^ 
 
 O NE pound of white sugar, 
 three tablespoonfuls of vine- 
 gar and enough water to 
 moisten the sugar. When it begins 
 6 
 
to boil, add one teaspoonful of 
 cream of tartar and cook until it 
 is brittle. Put in one teaspoonful 
 of lemon extract, then turn out 
 quickly on buttered plates. When 
 cool, pull until white and cut in 
 square chunks. 
 
 CREAM SUGAR 
 
 P UT into a double boiler one 
 pound of white sugar, one 
 gill of water, one tablespoon- 
 ful of cream, one teaspoonful of 
 butter, one tablespoonful of vine- 
 gar. Boil slowly for three-quarters 
 of an hour or until a soft ball is 
 formed when tried in cold water. 
 Remove from the fire, beat until 
 creamy and pour into a buttered 
 tin. When slightly cool, mark in 
 squares. 
 
 DOTTY DIMPLE JS' 
 
 S TIR together until dissolved 
 three cupfuls of sugar and one 
 and one-half cupfuls of best 
 white vinegar. Boil gently until 
 it forms drops when poured from 
 the tip of a spoon. Turn on but- 
 tered plates and pull with the tips 
 of the fingers when cool enough. 
 7 
 
JS' FRENCH NOUGAT ^ 
 
 P UT one-half pound of confec- 
 tioners’ sugar on the fire and 
 stir constantly until melted. 
 Add one-quarter pound of blanched 
 almonds finely chopped, and pour 
 instantly on an oiled marble. Fold 
 mixture as it spreads with a knife, 
 keeping it constantly in motion. 
 Divide into four parts, and as soon 
 as cool enough to handle, shape in 
 long rolls one-third of an inch in 
 diameter, keeping rolls in motion 
 until almost cold. When cold, 
 hold the roll over the sharp edge 
 of a knife and snap oiT in one-half 
 inch pieces. Melt confectioners’ 
 chocolate over hot water, beat with 
 a fork until light and smooth, and 
 dip pieces in chocolate with bon- 
 bon dipper and lay on oiled paper 
 to dry. 
 
 5? FRUIT DROPS ^ 
 
 T O ONE pound of granulated 
 sugar, add one-half cupful 
 of water and stir until all 
 dissolved. Place on the fire, cover, 
 and boil rapidly for five minutes. 
 Remove the cover, add a salt- 
 spoonful of cream of tartar and 
 boil until a little dropped in ice 
 8 
 
water will break crisp and clean 
 like glass. Keep the sides of the 
 pan wiped clear of sugar crystals, 
 if any form, and the instant it is 
 cooked, pour the syrup on a lightly 
 oiled slab to cool. Spread over 
 the surface one-quarter ounce of 
 pure powdered tartaric acid and 
 five drops of lemon extract. When 
 cool enough to handle, turn the 
 edges over the top toward the 
 center and work the same as dough. 
 Mix the acid thoroughly in, pull 
 into sticks and cut with scissors 
 into drops. 
 
 GUM-DROPS ^ 
 
 P LACE in a kettle three cup- 
 fuls of granulated sugar with 
 one-half pintof water and one- 
 eighth of a teaspoonful of cream 
 of tartar. Put on the fire and stir 
 until dissolved, then add one-eighth 
 of a pound of dissolved gum arable 
 and a few drops of lemon oil. 
 Cook until it forms a soft ball in 
 ice water. Remove immediately 
 and pour by half-teaspoonfiils in 
 starch molds and let remain for 
 twenty-four hours. At the end of 
 that time take them out, brush clean 
 of the starch powder, and crystal- 
 lize. 
 
 9 
 
9 $: HONEY ^ 
 
 T ake one pint of white sugar 
 and put on it enough water 
 to dissolve it. Add four 
 tablespoonfuls of honey and boil 
 until it becomes brittle on being 
 dropped into cold water. Pull 
 when cooling. 
 
 HONEYCOMB ^ 
 
 B eat the white of an egg to 
 a stiff froth and add a tea- 
 spoonful of fine sugar. Boil 
 two pounds of granulated sugar 
 with one-half pint of water until a 
 little dropped in water will cling 
 to the teeth without sticking. Re- 
 move from the fire and add the 
 sweetened egg and whatever flavor 
 desired. Stir it all together for a 
 minute until the sugar rises in the 
 saucepan. After it has risen, let 
 it fall. Stir, and it will rise the 
 second time. The instant it does 
 so, pour on marble to cool. Wrap 
 a wooden hoop with paraffin paper 
 and confine the candy on the mar- 
 ble with that while it cools. 
 
 ^ HOARHOUND 
 
 B reak three-quarters of a 
 square inch of pressed hoar- 
 hound into small pieces and 
 pour two cupfuls of boiling water 
 
 lO 
 
over it. Let it stand for a moment 
 and then strain through a fine 
 cloth. Put into a granite kettle 
 with three cupfuls of sugar and 
 one-half teaspoonful of cream of 
 tartar and boil until when tried in 
 cold water it is brittle. Turn into 
 a buttered pan, cool slightly and 
 then mark in small squares. 
 
 LICORICE JUJUBES 
 
 S OAK one pound of picked 
 gum arabic in one pint of 
 tepid water; strain and put in 
 sugar boiler with fourteen ounces 
 of sugar and boil till, it forms a 
 soft ball when tested in cold water. 
 Add two ounces of Spanish lico- 
 rice dissolved in a gill of hot water, 
 and strained. Remove the scum 
 from the surface and pour into 
 tiny corn-starch molds; or, an 
 easier way is, when cool enough, 
 to roll into long, slender sticks 
 and cut oflF small bits with the 
 scissors and pinch into shape. 
 
 iff MARSHMALLOWS iff 
 
 D issolve one-haif pound of 
 
 powdered gum arabic in a 
 pint of water; strain and add 
 one pound of powdered sugar. 
 Set this saucepan in another con- 
 
taining boiling water; stir until it 
 is white and of the consistency of 
 honey. Test by dropping in cold 
 water, and when it will form a firm 
 ball remove from the fire and grad- 
 ually add the whites of six eggs 
 beaten to a stiff froth. Flavor 
 with two teaspoonfuls of orange- 
 flower water. Pour to the depth 
 of an inch in a pan heavily dusted 
 with corn-starch. After * twelve 
 hours, turn the paste on a slab, cut 
 in inch squares and dust with pow- 
 dered sugar. 
 
 ^ MOLASSES ^ 
 
 M IX three cupfuls of yellow 
 coffee sugar with one cup- 
 ful of molasses and moisten 
 It with one cupful of water; when 
 it begins to boil, put in one-half 
 teaspoonful of cream of tartar. 
 Boil until it is brittle, and just be- 
 fore taking off add a piece of butter 
 the size of a walnut. When cool, 
 flavor with vanilla and pull until 
 porous; draw it into sticks and 
 cut into inch lengths. 
 
 MOLASSES SCOTCH 
 
 M elt together four table- 
 spoonfuls of sugar, six of 
 molasses, two of water and 
 four of butter. Let it boil until it 
 hardens in water. Pour so that 
 
they will be very thin, in tiny but- 
 tered round molds. 
 
 SS' NOUGAT JS' 
 
 C OOK one pound of sugar till 
 it threads. Have ready the 
 whites of three eggs beaten 
 to a stiff froth, to which has been 
 added one pound of warm, strained 
 honey. To this beat in the boiled 
 sugar and put on the fire and boil 
 until a little dropped in water will 
 cling to the teeth without sticking. 
 Now add another pound of sugar 
 which has been cooked until it 
 snaps when dropped in water, a 
 few pistachio nuts, a pound of 
 blanched almonds and a few drops 
 of oil of almonds. Have a dish 
 lined with wafers (which can be 
 purchased at any confectioner’s), 
 and pour the nougat on them to 
 the depth of an inch. Cover the 
 top with wafers and place over a 
 board and weight sufficient to make 
 the top level without pressing the 
 nougat. When cool cut into inch 
 squares and wrap each in paraffin 
 paper. 
 
 $Sr NOUGATINE 
 
 B oil four ounces of gum arabic 
 in eight ounces of cold water 
 until clear; strain and add 
 one pound of pulverized sugar and 
 
 3 
 
stir on the fire until thick. Take 
 from the fire and add the stiffly 
 beaten white of an egg and a table- 
 spoonful of vanilla, beating all the 
 time with an egg-beater. Lastly 
 add a pound of blanched and cut 
 almonds, stirring well. Pour into 
 an oiled mold about an inch thick 
 and set in a dry, cool place. When 
 firm and cold, cut into inch blocks 
 and wrap each in oiled paper. 
 
 ^ OLD FASHIONED JST 
 
 B oil one quart of best New 
 Orleans molasses for an hour 
 over a slow fire, stirring con- 
 stantly. Drop a little in cold wa- 
 ter, and if it hardens quickly and is 
 brittle, add quickly one-half tea- 
 spoonfiil of baking soda. Pour 
 immediately into buttered plates to 
 cool; when cool enough to handle, 
 butter the hands lightly and pull 
 until light and firm. Draw out 
 into sticks and cut into inch 
 lengths. 
 
 PEPPERMINT CHEWING 
 CANDY 
 
 P UT just enough water on two 
 cupfuls of sugar to dissolve 
 it. Add one small table- 
 spoonful of glucose and one-quar- 
 ter teaspoonful of cream of tartar. 
 Let boil until it strings from the 
 
spoon. Pour into a buttered pan 
 to cool, and when cool enough, 
 pull, working in a few drops of oil 
 of peppermint. Take a small piece 
 from the lump and color green with 
 fruit coloring; stretch this around 
 the white ball, then stretch all out 
 and cut with the scissors into small 
 bits. 
 
 PINEAPPLE CREAM 
 
 P UT in a saucepan one cupful 
 of sugar, one-third cupful of 
 water, a pinch of cream of 
 tartar and a piece of butter the 
 size of an egg. Place over a mod- 
 erate, steady heat, and let boil fif- 
 teen minutes; do not stir while 
 cooking, but cream it thoroughly 
 when taken from the fire and flavor 
 with extract of pineapple. Pull 
 into flat, thin sticks. 
 
 PINK AND WHITE STICK 
 
 S TIR together until dissolved, 
 two pounds of granulated su- 
 gar, one-half pint of water and 
 one-quarter teaspoonful of cream 
 of tartar. Put on the fire, cover 
 and boil five minutes. Remove 
 the cover, wipe the sugar crystals 
 from the sides of the pan and boil 
 until it cracks when dropped in 
 ice water. Pour on a slab to cool 
 and divide into two equal parts. 
 15 
 
Color one pink with carmine and 
 flavor with rose-water; the white 
 with vanilla. Pull and form into 
 oblong shapes and lay side by side. 
 Roll together with the hands and 
 keep twisting to make spiral stripes. 
 When of proper thickness, lay 
 aside to cool and cut into sticks. 
 
 VANILLA CARAMELS 
 
 T WO cupfuls of granulated 
 sugar, one scant cupful of 
 hot water, one large table- 
 spoonful of glucose; dissolve and 
 boil without stirring until it threads. 
 Add one cupful of rich milk, two 
 tablespoonfuls of butter and one 
 tablespoonfiil of vanilla; stir gently 
 and boil until it hardens quickly 
 when dropped in cold water. Test 
 frequently and be careful not to 
 overboil, as it makes them too 
 brittle. Turn into a buttered bak- 
 ing-dish, and when cool, turn out 
 on a marble slab. Cut with a 
 buttered knife into long strips, 
 then into squares, using a quick, 
 sawing motion to prevent sticking. 
 Wrap each caramel in paraffin 
 paper. 
 
 ^ ^ ^ 
 
 i6 
 
ALMOND EGGS 
 
 I N ONE glass put the white of an 
 egg, and in another put an 
 equal measurement of ice 
 water; mix them slowly with one- 
 
 half pound of icing sugar and 
 
 mold like dough. Blanch the 
 almonds and cover them thick 
 with the candy dough to about 
 the size of birds’ eggs and allow 
 to dry and harden. 
 
 BAKEWELL BARS 
 
 OVER the bottom of a 
 
 greased shallow pan thickly 
 with mixed nuts — almonds, 
 pecans, English walnuts and pea- 
 nuts; put one pound of granulated 
 sugar into a saucepan over a hot 
 fire and stir constantly until melted, 
 being careful not to allow it to 
 burn. Pour at once over the nuts 
 and allow to cool. 
 
 BALTIMORE FUDGE 
 
 P LACE in a granite saucepan 
 five tablespoonfuls of strained 
 honey and five tablespoonfuls 
 of thick cream, cooking for about 
 five minutes after the mixture be- 
 gins to boil or until a white line 
 appears around the side of the pan 
 when the candy is stirred; remove 
 
from the fire, and when slightly 
 cooled stir in a tiny pinch of salt 
 and a drop or two of almond ex- 
 tract. Arrange in shallow pans a 
 layer of chopped marshmallows, 
 pouring the hot fudge slowly over 
 them and ornamenting the top 
 before it becomes quite hard with 
 crystallized cherries and citron cut 
 thin. 
 
 ^ BRAZIL CHIPS 9 ^ 
 
 W ITH a very thin, sharp 
 knife trim off all the brown 
 skins of one-quarter of a 
 pound of Brazil nuts, cut them in 
 thin slices and lay evenly in a shal- 
 low oiled pan. Put two cupfuls 
 of granulated sugar into a sauce- 
 pan and stir until the sugar is 
 melted; add a tablespoonful of 
 butter, stir constantly until melted, 
 and then turn slowly and evenly 
 over the nuts. 
 
 BUTTER TAFFY 
 
 B oil together three cupfuls 
 of light brown sugar, half 
 a cupful of vinegar, and one 
 cupful of boiling water until it 
 hardens when dropped in water; 
 as soon as it comes to a boil add a 
 tablespoonful of butter. Have 
 buttered pans hot, in which has 
 
 20 
 
been spread chopped walnuts, and 
 pour the scalding hot syrup on 
 this, and allow to cool. 
 
 ST EGYWHII 
 
 B oil two cupfuls of sugar 
 with half a cupful of water 
 without stirring until thick, 
 enough to spin a thread; flavor 
 with extract of lemon; set off in 
 cold water; stir quickly until white, 
 and then stir in one cupful of 
 hickory nut meats. Turn into a 
 flat tin and when cool cut into 
 small squares. 
 
 ^ FIG CREAM ^ 
 
 T ake four cupfuls of granu- 
 lated sugar, two tablespoon- 
 fuls of glucose and enough 
 water to moisten and boil until it 
 strings; remove from the fire and 
 pour into a large platter and beat 
 with butter paddles until it comes 
 to a cream; add chopped figs and 
 roll out; cut into narrow bars and 
 dip into melted chocolate, to which 
 has been added a small piece of par- 
 affin. Dry on slightly oiled marble. 
 
 gS' FRUIT COCOANUTgr 
 
 O NE and a half pounds of 
 granulated sugar wet with 
 the milk of a cocoanut; put 
 into a saucepan and let it heat 
 
 21 
 
slowly. Boil rapidly for five min- 
 utes, then add one cocoanut grated 
 rery fine and boil ten minutes lon- 
 ger, stirring constantly. Test, and 
 if firm take from the fire and pour 
 half of it in a tin lined with oiled 
 paper; add to the remaining half 
 one-quarter of a pound of stoned 
 raisins, one-half of a pound of 
 blanched almonds, one pint of pe- 
 can meats and half a cupful of 
 broken walnut meats; pour over 
 the other cream, and when cool 
 cut in squares. 
 
 ST GENESEE SQUARES 
 
 R emove the brown rind from 
 a fresh cocoanut and shave 
 with a sharp knife into very 
 thin slices and spread on a large 
 platter to dry; stir together two 
 cupfuls of granulated sugar, two 
 tablespoonfuls of glucose and half 
 a cupful of boiling water and boil, 
 stirring all the time until the candy 
 will snap when tested in cold water; 
 add half a cupful of cream and a 
 tablespoonful of butter; stir well 
 and boil slowly ; test in water, and 
 when done pour out to cool and 
 drop quickly over the top the thin 
 slices of cocoanut, edge downward. 
 When cold cut in blocks and wrap 
 each in paraffin paper. 
 
 22 
 
GRILLED PEANUT 
 
 S HELL fifteen cents’ worth of 
 raw peanuts and place with 
 three pints of New Orleans 
 molasses over the fire ; boil twenty- 
 five minutes, then try in cold water 
 — if it hardens quickly, it is done; 
 take immediately from the fire and 
 put in as much soda as can be 
 placed on a ten-cent piece and t'vo 
 tablespoonfuls of vanilla. Pour 
 into buttered pans to cool. 
 
 ^ HARLEQUIN ^ 
 
 B oil together half a cupful 
 of molasses and one cupful 
 each of granulated sugar and 
 grated chocolate ; stir constantly 
 and boil until a lump dropped in 
 cold water will snap when pressed. 
 Before taking from the fire add a 
 tablespoonful of butter and a tea- 
 spoonful of vanilla, and let boil up 
 once to incorporate the butter. 
 Pour half of the mixture in an 
 oiled pan to cool, a quarter of an 
 inch deep. When this is slightly 
 cool, place on it some white fon- 
 dant of the same size and thickness, 
 and on the fondant pour the other 
 half of the caramel to ' which has 
 been added chopped nuts. When 
 nearly cold cut in square blocks 
 and wrap in paraffin paper. 
 
 23 
 
HAWAIIAN COCOANUT 
 
 R 
 
 EMOVE the brown rind from 
 a fresh cocoanut and chop 
 fine. For one scant bowl 
 of cocoanut take one full bowl of 
 brown sugar; add just enough 
 water to the sugar to melt it, and 
 let it come to a boil ; put in the 
 cocoanut and let it boil slowly 
 until thoroughly saturated with the 
 syrup; remove to the back of the 
 range and take a little out to test, 
 by putting in a bowl and beating 
 it for a moment and dropping on 
 buttered paper. If boiled enough 
 it will not run and in a moment 
 will form a hard cake. When 
 finished beat only a little in the 
 bowl at a time, but beat quickly 
 and not too long. 
 
 ^ HICKORY NUT 9 ^ 
 
 M IX one and one-half table- 
 spoonfuls of glucose with 
 two cupfuls of granulated 
 sugar and half a cupful of boiling 
 water and boil until it hardens in 
 water; add one-half cupful of cream 
 and a tablespoonful of butter, and 
 stir and boil slowly and test again 
 in cold water. Just as it is done, 
 add a cupful of chopped hickory 
 nuts, stir once and pour out to 
 cool. 
 
 *4 
 
ITALIAN 9S: 
 
 B lanch and chop fine one 
 pound of almonds and half 
 a pound of pecan meats; mix 
 half a pint of honey with one- 
 quarter of a pound of grated choco- 
 late and half a teaspoonful of ground 
 cinnamon; boil until thick and 
 smooth, add the chopped nuts, 
 cool and roll out. Cut into little 
 round cakes and dry in the oven. 
 
 9^ JULIENNE 
 
 B lanch a cupfUl of almonds 
 and cut into slender Julienne 
 strips and put them in the 
 oven to dry and slightly brown. 
 Rub a little oil over a pan and set 
 on the back of the range to have 
 warm and ready for the candy. 
 Put a cupful of granulated sugar 
 in a saucepan over the fire and stir 
 until it is all melted; add the hot 
 almonds and pour into the oiled 
 pan. When cooling mark into 
 long, narrow strips. 
 
 9^ PANOCHA 9^ 
 
 P UT five cupfuls of light brown 
 sugar with one cupful of 
 sweet milk and butter the 
 size of a walnut on to boil, stir- 
 ring all the time. Just before it 
 
 25 
 
begins to crisp put in a tablespoon- 
 ful of vanilla, two cupfuls chopped 
 walnuts and five cents’ worth of 
 dried figs chopped fine. Turn 
 into a buttered tin and when al- 
 most cold cut into squares. 
 
 9^ MAPLE PANOCHA 9^ 
 
 P UT one cupful of granulated 
 sugar into a saucepan, put on 
 the fire and stir until it melts; 
 add one cupful of milk, one table- 
 spoonful of butter and two cupfuls 
 of maple sugar. Boil until it 
 forms into a soft ball when it is 
 dropped into cold water; add half 
 a pint of pecan meats and stir until 
 it thickens. Turn into a pan, and 
 when cool cut into squares. 
 
 9^ MARRONS GLACE ^ 
 
 B oil, shell and chop one and 
 one-quarter pounds of fine 
 chestnuts; pound to a paste, 
 adding half a cupful of sugar 
 gradually. Mix this paste with 
 half a cupful of rich milk and 
 a teaspoonful of butter; put on 
 the fire and cook until thick and 
 smooth, stirring constantly. Re- 
 move, add half a teaspoonful of 
 vanilla and half a teaspoonful of 
 salt, and when cool enough make 
 26 
 
into “chestnuts.” When hard dip 
 each with a long hat-pin into melt- 
 ed sweet chocolate and dry on 
 paraffin paper. 
 
 SS' NUT LOAF pr 
 
 B oil two cupfuls of granu- 
 lated sugar with one cupful 
 of cold water. After it has 
 come to a boil put in half a salt- 
 spoonful of cream of tartar and 
 cook until it forms a soft ball when 
 dropped in water; pour out on a 
 large platter, flavor and beat until 
 white. Put in it half a cupful each 
 of chopped English walnuts, al- 
 monds blanchedandchopped, pecan 
 meats and hickory meats cut fine. 
 Mix and mold into a roll, and when 
 cold cut in slices and wrap in 
 paraffin paper. 
 
 ORANGE COCOANUT 
 
 T O TWO cupfuls of granulated 
 sugar, add the grated rind and 
 juice of half a small orange 
 and water enough to moisten; when 
 it comes to a boil add half a cup- 
 ful of freshly grated cocoanut and 
 let boil without stirring until it 
 stiffens in cold water; take from 
 the fire and set saucepan in cool 
 place until the candy is nearly 
 27 
 
cold, then stir it briskly until it is 
 thick. Pour quickly on buttered 
 plates and cut in oblong squares. 
 
 PEANUT MOLASSES 
 
 S HELL and blanch the peanuts 
 enough to make a cupful and 
 put them in a greased pan on 
 the back of the range, where they 
 will warm through ; boil until crisp 
 when tested in cold water; one 
 cupful of genuine molasses, one 
 cupful of brown sugar, one table- 
 spoonful each of vinegar and but- 
 ter. Just before taking from the 
 fire add three-quarters of a tea- 
 spoonful of baking soda and pour 
 boiling over the peanuts. 
 
 PEANUT NOUGAT ^ 
 
 O NE quart of peanuts, skinned 
 and rolled fine. This will 
 make just a coffee- cupful; 
 put them in the oven to heat and 
 have the pans buttered and put on 
 the back of the range, where they 
 will be hot. Take a heaping 
 coffee-cupful of granulated sugar, 
 put in an iron granite pan and set 
 on a very hot fire and stir con- 
 stantly until it is melted; it must 
 melt quickly to be a success. As 
 soon as the last of the sugar is 
 28 
 
melted pour the hot peanuts into 
 it and take immediately from the 
 lire and pour into the hot buttered 
 pans to cool. 
 
 ^ PRALINES ^ 
 
 B lanch two cupfuls of fil- 
 bert meats by heating in the 
 oven and rubbing the skins 
 off with a napkin; boil one and 
 seven-eighths cupfuls of powdered 
 sugar, one cupful of maple syrup 
 and half a cupful of cream until 
 when tried in cold water it forms 
 a soft ball. Remove from the 
 fire, add a teaspoonful of essence 
 of peach kernel and beat until of 
 a creamy consistency; add the nut 
 meats, broken, and drop from the 
 tip of a spoon in small wafers on 
 buttered paper. 
 
 ^ PRIZE FUDGE ^ 
 
 B oil a cupful of milk with 
 two generous cupfuls of gran- 
 ulated sugar and a third of a 
 cake of unsweetened chocolate un- 
 til a little, when stirred in a saucer 
 till cold, forms a grain. As soon 
 as that point is reached, do not 
 wait an instant, remove from the 
 fire, add a teaspoonful of vanilla 
 and a generous tablespoonful of 
 
 29 
 
butter and beat the fudge well; 
 add a cupful of chopped English 
 walnuts and continue beating un- 
 til it is almost too thick to pour; 
 then put into buttered tins and as 
 soon as it is cool enough mark off 
 into squares. 
 
 ^ tutti-frutti JS' 
 
 H ave three equal bowls of 
 melted fondant,, one being 
 maple, and a flat pan lined 
 with oiled paper. For the first 
 layer use the maple and mix in it 
 chopped figs and walnut meats. 
 Spread this layer on the bottom 
 of the pan and let it get slightly 
 cool and firm and then put over 
 it the second layer, which, color 
 pink, flavor with rose and mix in 
 finely chopped candied cherries; 
 when that is somewhat solid put 
 on the top layer, which is white, 
 flavored with vanilla and with can- 
 died pineapple cut in bits mixed 
 in. Cover with oiled paper and 
 leave in the mold overnight. Re- 
 move and cut in slices. 
 
 WALNUT CARAMELS 
 
 R ub two cupfuls of grated 
 chocolate to a smooth paste, 
 with one cupful of cream and 
 one tablespoonful of flour; add 
 
 30 
 
one cupful of best syrup, one 
 cupful of brown sugar, one cupful 
 of white sugar and one cupful of 
 cream ; boil all together half an hour. 
 Just before taking from the fire 
 add one cupful of chopped walnut 
 meats and a teaspoonfiil of vanilla. 
 Pour into flat dishes, and when 
 cool mark into little squares. 
 
 WALNUT MOLASSES 
 
 P UT into a saucepan one pint 
 of good New Orleans mo- 
 lasses and one cupful of 
 maple sugar; mix and stir until 
 they boil; then add one table- 
 spoonful each of butter and vine- 
 gar, and boil slowly until the 
 syrup hardens when dropped in 
 ice water; take from the fire and 
 pour it over black walnut meats 
 that have been put in a greased 
 shallow pan. When partly cool 
 cut in bars. 
 
 WEDDING CAKE JS' 
 
 T ake coffee fondant cream 
 and stir into it chopped 
 raisins, citron and candied 
 orange peel; add a few currants 
 and mixed spices and form into 
 quite a thick cake; then take some 
 of the plain fondant and roll into 
 
 31 
 
a thin layer, which place on the 
 top of thick cake to appear like 
 icing. Put away for a day, then 
 cut in slices. 
 
 9 ^ 9 ^ 
 
 9S' 9^ 
 
 9 ^ 
 
 32 
 
CREAMS 
 
 ^ ^ ^ 
 
 ^ {SS' 
 
 

ARROWROOT CREAMS 
 REAM one and one-half 
 
 tablespoonfuls of Bermuda 
 arrowroot with one cupful 
 of water; add two cupfuls of sugar 
 and boil from five to eight min- 
 utes, stirring all the time; remove 
 from the fire and stir until it comes 
 to a cream; put in a teaspoonful 
 of vanilla and form into small, flat 
 marbles. Let them harden for 
 several hours, and then dip in 
 melted chocolate. 
 
 ^ BUTTERCUPS 
 
 B oil, covered, one pound 
 of granulated sugar with one 
 gill of water and a teaspoon- 
 ful of butter for five minutes ; re- 
 move the cover and add one- 
 quarter of a teaspoonful of cream 
 of tartar and boil until it feathers; 
 then add a teaspoonful of molasses 
 and pour out to cool. Have a 
 pound of fondant warm, flavor 
 with vanilla, and roll into a long, 
 narrow strip. When the cooked 
 sugar is cool enough, turn up the 
 edges and form into a long piece, 
 the same as the fondant. Place 
 the fondant on this and fold the 
 two ends together, gently rolling 
 it into a long, narrow stick. As 
 35 
 
fast as it is rolled thin enough, cut 
 off the buttercups. 
 
 CHOCOLATE CREAMS 
 
 B oil together for five min- 
 utes two cupfuls of granu- 
 lated sugar with half a cupful 
 of cream. Put in a teaspoonfiil 
 of vanilla and set the pan in a dish 
 of cold water and stir until the 
 cream is stiff enough to work. 
 Make into little balls and drop on 
 a buttered plate and let harden for 
 an hour or more. Shave five 
 ounces of Baker’s chocolate into a 
 double boiler, and when melted 
 drop the creams in, one at a time, 
 with bonbon dipper, and put gently 
 on buttered dish to dry. 
 
 CHOCOLATE MINTS 
 
 T ake two pounds of con- 
 fectioners’ sugar, and add 
 enough water to make it the 
 right consistency to roll into balls; 
 flavor with peppermint and roll 
 out on waxed paper with a rolling- 
 pin and cut out the peppermints 
 with a thimble. Melt half a pound 
 of Baker’s chocolate in a double 
 boiler and dip the peppermints in 
 on the end of a hat-pin. Set on 
 waxed paper to harden. 
 
 36 
 
COOKED FONDANT 
 
 cupfuls of granulated 
 one cupful of hot 
 
 T WO 
 
 sugar. 
 
 water and one large table- 
 spoonfiil of glucose; mix well, 
 cover the kettle and boil without 
 stirring until it forms in a soft ball 
 when dropped in cold water. Take 
 immediately from the fire and pour 
 into an earthen bowl and stir con- 
 stantly, one way, until it is smooth 
 and creamy. When cool enough 
 to handle turn upon marble, using 
 a little corn-starch to prevent stick- 
 ing and mold as you would bread. 
 If upon testing it is found to be 
 brittle, return to the fire, add a 
 little hot water and boil up again. 
 
 CREAM RIBBON 
 
 M ake the cooked fondant 
 and turn while hot into 
 three separate bowls; add 
 a little melted chocolate to one 
 flavored with vanilla; cochineal or 
 strong cranberry-juice to the sec- 
 ond, flavored with strawberry ; and 
 the third, white, flavor with almond. 
 It will need three people, as each 
 bowlful must be creamed while 
 hot. When cool enough to handle 
 turn upon a board, using corn- 
 37 
 
starch to prevent sticking, mold 
 and roll each color very thin and 
 of uniform thickness. Lay them 
 together, putting the pink in the 
 center, and pass the rolling-pin 
 lightly over them. Cut in squares. 
 
 CREAM WALNUTS JS' 
 
 B oil together, without stir- 
 ring, two cupfuls of granu- 
 lated sugar and two-thirds 
 of a cupful of water, until it will 
 spin like a thread. Set into a dish 
 of cold water, flavor with extract 
 of , vanilla and stir briskly until 
 white and creamy. Have walnuts 
 shelled, make cream into small, 
 round cakes with the fingers, press 
 half a perfect walnut meat on 
 either side and drop into sifted 
 granulated sugar. 
 
 CREAMS WITHOUT 
 COOKING 
 
 B eat the white of an egg very 
 stiff, and add powdered sugar 
 and just enough ice water to 
 make a paste. Form this paste 
 into balls, press half of a nut 
 meat of any kind on each side and 
 dust with powdered sugar. These 
 must be eaten when freshly made. 
 
 38 
 
MAPLE CREAMS 
 
 B reak a pound and a quarter 
 of maple sugar in pieces and 
 add the same weight of sugar, 
 one cupful of hot water and one- 
 quarter of a teaspoonfiil of cream 
 of tartar; stir and heat gradually 
 to boiling point; boil without stir- 
 ring until it forms a soft ball in 
 cold water; wipe down the sides 
 with a damp cloth and pour slowly 
 on an oiled marble slab; let stand 
 until slightly cool, and then work 
 with a wooden spatula until creamy 
 and add chopped pecan meats; 
 when well mixed and creamed, 
 butter the fingers and work up in 
 small balls. After they have hard- 
 ened, thrust a long hat-pin into 
 them and dip in melted chocolate. 
 
 JS' ORANGE WAFERS 
 
 B oil to a soft bail two cup- 
 fuls of powdered sugar, one 
 tablespoonful of glucose and 
 three-quarters of a cupful of water; ' 
 pour into a bowl and set in cold 
 water; when nearly cold beat until 
 it goes to cream, then set the bowl 
 in a pan of hot water, and when it 
 melts flavor with orange, and color 
 yellow with a little saffron and a 
 
 39 
 
dash of carmine. Drop from a 
 spoon on oiled paper, so they do 
 not touch. 
 
 ^ PECAN CREAMS ^ 
 
 M IX a pinch of cream of tar- 
 tar with two cupfuls of 
 brown sugar and one cup- 
 ful of maple sugar, pour over it 
 one cupful of water and stir until 
 all is dissolved; boil it until it 
 will form a ball in water; allow to 
 cool and then stir until it creams. 
 Form into small, flat balls, and 
 stick whole pecan meats on oppo- 
 site sides. 
 
 PEPPERMINT WAFERS 
 
 T O A pound of granulated su- 
 gar add half a pint of water 
 and stir until the sugar is 
 all dissolved; put in six drops of 
 the best oil of peppermint and boil 
 for five minutes; take from the fire 
 and stir just enough to make the 
 syrup slightly cloudy. Pour quick- 
 ly into tiny greased patty tins. 
 
 PISTACHIO ^ 
 
 M ake the boiled fondant, and 
 while warm flavor with bit- 
 ter almond and color with 
 pistachio paste; roll into small 
 40 
 
balls and let them stand a few hours 
 to harden; when ready to dip, 
 melt in a double boiler one-quarter 
 of a pound of best chocolate with 
 one teaspoonful of cream, one of 
 butter and a little vanilla, and stir 
 until smooth and thick. Dip the 
 pistachio balls in, one at a time, 
 with a bonbon dipper, move about 
 until well covered with the coating, 
 and put on oiled paper to dry. 
 
 UNCOOKED FONDANT 
 
 O NE pound of confectioners’ 
 XXX sugar, one tablespoon- 
 ful of cold water, the white 
 of an egg beaten stiff and one tea- 
 spoonful of flavoring; mix thor- 
 oughly and mold on marble. This 
 fondant is for immediate use, as it 
 will not keep, but can be used for 
 the same candies as the cooked 
 fondant. 
 
 WINTERGREEN DROPS 
 
 B oil two cupfuls of sugar and 
 half a cupful of water together 
 without stirring until it jellies 
 in cold water; remove from the 
 fire and when cool beat, adding a 
 pinch of cream of tartar and essence 
 of wintergreen to taste. When 
 creamy drop by spoonful on oiled 
 paper. 
 
 41 
 

 BONBONS 
 
 9 ^ 9 ^ 
 
 9ff 9^ 
 
 9S^ 
 

 ' } 
 
 ■ . ,1 
 
 V ' ■ 
 
 / V 
 
 
BRAZILIAN BONBONS 
 
 S HELL, blanch and slice Bra- 
 zilian nuts and throw them 
 into cold water to preserve 
 their whiteness. Boil half a pound 
 of granulated sugar and half a cup- 
 ful of water until it threads, then 
 add three tablespoonfuls of vinegar; 
 boil briskly, then remove from the 
 fire the moment it changes color. 
 Wipe the sliced nuts dry on a nap- 
 kin, and with a long darning-needle 
 dip them in the hot syrup, allow 
 them to dry, then dip again and 
 cool upon buttered plates. 
 
 9 ^ CITRON PASTE K 
 
 P ARE and chop fine one large, 
 fresh citron, just cover it with 
 water and cook until tender; 
 drain it, and put in a flat dish and 
 cover with lime-juice; for three 
 days drain off the lime juice and 
 cover with fresh; on the third 
 drain it finally and put into a boil- 
 ing syrup made of sugar and water, 
 and cook until a thick, green paste; 
 add one-quarter of a cupful of 
 rose-water and boil until it hardens 
 when dropped into ice water. Pour 
 into oiled pans half an inch deep; 
 45 
 
when cold cut into diamonds and 
 dip in powdered sugar. 
 
 ^ CLOVE WAFERS 
 
 S OAK one ounce of gum 
 tragacanth in a cupful of cold 
 water for twenty-four hours, 
 and then wring it through a strong 
 cloth; place it on a marble slab 
 and grind and work in the juice 
 of half a lemon and enough con- 
 fectioners’ sugar to knead; flavor 
 with a few drops of oil of cloves 
 and color with burnt umber. Roll 
 until very thin on the marble, 
 dredged with corn-starch, and cut 
 in tiny diamonds. Cover and let 
 stand until dry and brittle. 
 
 CURRANT LOZENGES 
 
 B ruise three quarts of ripe 
 currants and cook in as little 
 water as possible until soft 
 and all the juice is abstracted; press 
 through a jelly-bag, and add one- 
 quarter of a pound of sugar to 
 each pint of the juice; simmer for 
 three-quarters of an hour, and 
 then add half an ounce of gelatine 
 to each quart of liquor; stir well 
 and put in buttered pans about 
 half an inch in thickness. Dry, 
 46 
 
cut into diamonds, and dust with 
 powdered sugar. 
 
 9^ MINT LEAVES ^ 
 
 B oil together, without stir- 
 ring, two cupfuls of sugar, 
 half a cupful of water and half 
 a saltspoonful of cream of tartar; 
 test, and when it is brittle take from 
 the fire and stir carefully against 
 the side of the pan until slightly 
 granulated. Dip the fresh mint 
 leaves in one at a time and put on 
 a sieve to dry. 
 
 ROSE LEAVES 
 
 P UT half a pound of granulated 
 sugar, three drops of lemon 
 and half a cupful of water on 
 the fire and boil to a crack; test 
 by dropping in cold water; remove 
 from the fire, put in the leaves and 
 gently stir them about, rubbing 
 the syrup against the side of the 
 pan until it is white, and grains. 
 Dry the leaves on a sieve, turning 
 carefully two or three times. 
 
 9Sr VIOLET LOZENGES 9^ 
 
 T ake a small quantity of the 
 boiled fondant, flavor with 
 syrup of violets and cover 
 with equal parts of ultramarine 
 47 
 
blue and carmine, diluted with a 
 few drops of warm water; when 
 thoroughly mixed knead and roll 
 very thin, and with a tin tube or 
 thimble cut out the lozenges. 
 Place on sugar-powdered sheets to 
 dry. 
 
 ^ VIOLETS SS' 
 
 P ICK from the stems about a 
 cupful of fresh wood violets; 
 put over the fire two cupfuls 
 of granulated sugar, with half a 
 cupful of water; stir until the 
 sugar is dissolved, and then boil 
 to a soft boil, wiping down the 
 crystals on the side with a damp 
 cloth; put in a saltspoonfiil of 
 cream of tartar, and color with 
 equal parts of ultramarine blue 
 and carmine dissolved in a few 
 drops of warm water; remove from 
 the fire and add the violets, stirring 
 gently until the sugar grains. 
 While pliable separate each blos- 
 som and straighten each leaf and 
 put them on a sieve to dry. 
 
 ^ ’US 
 
 9s: 
 
 48 
 
CANDIED 
 
 FRUIT 
 
 IIS’ fS' 
 
 E m 
 
CHERRIES CANDIED 
 
 S TEM and seed the best Mo- 
 rello cherries, putting a pound 
 of sugar to a pound of fruit. 
 Boil the juice and sugar to a thick 
 syrup, put in the cherries and 
 gently simmer for ten minutes. 
 Then set away in the syrup until 
 next day. Lift from the syrup the 
 next morning and put in a deep 
 dish. Boil up the syrup and pour 
 over them; do this twice more, 
 and on the fourth morning boil 
 the syrup down until very thi'ck. 
 Dip the cherries in and let them 
 get thoroughly saturated, and then 
 place them separately on flat dishes 
 and dry thoroughly. 
 
 ^ EASTERN DATES 
 
 C UT a slit in each date, slip 
 out the stone, and insert a 
 blanched Jordan almond in 
 its place. Prepare a rich sugar 
 syrup, putting in a little lime-juice, 
 and when it boils put in the dates 
 and stew gently until they are easily 
 pierced through with a long pin. 
 Remove and drain on a sieve and 
 dry thoroughly. 
 
GOLDEN PIPPINS gS' 
 
 S ELECT bright golden pippins, 
 peel, dig out the core, slice i n 
 round pieces and put in water. 
 Boil ginger root, tied in a thin 
 muslin bag, in clear water, until the 
 water is well flavored. Make a 
 thick syrup of this water with su- 
 gar, adding a little lemon-juice, 
 allowing three-quarters of a pound 
 of sugar to one of apples. When 
 the syrup is skimmed clear, sim- 
 mer in it a few slices of the apple 
 at a time until they become clear, 
 no longer. Take out carefully and 
 lay all flat and separately. Boil 
 the syrup and pour over them for 
 three following days, letting them 
 remain in it each time until drained 
 off for boiling. On the fourth 
 morning lift them out carefully, 
 drain and dry. 
 
 ^ ORANGE PEEL ^ 
 
 S PLIT the oranges in half and 
 take out the pulp. Wash and 
 polish the skins and put them 
 in a kettle with sufficient boiling 
 water to cover. Simmer them 
 gently for half an hour, drain and 
 cover again with boiling water and 
 cook them until they are soft; 
 drain and weigh. To each pound 
 allow a pound of sugar and a pint 
 52 
 
of water. Put the sugar and water 
 on in a perserving kettle, stir until 
 sugar is all dissolved, and then 
 boil and skim clear. Wipe down 
 the sides of the kettle with the 
 spoon, and put in just sufficient of 
 the peel at a time to be covered 
 with the syrup. Cook slowly un- 
 til transparent, lift and put on sieve 
 to drain. Stir the syrup until it 
 begins to granulate, pour over the 
 peel and dry again. 
 
 SS' ORANGES GLAZED ^ 
 
 B oil one pound of sugar with 
 one cupful of water until it 
 hairs, then add one-quarter 
 of a cupful of vinegar and boil rap- 
 idly until it grows brittle when 
 tried in cold water. Remove from 
 the fire and set the pan in boiling 
 water. Have the oranges peeled 
 and divided in sections, and a plate 
 and two forks buttered. Dip the 
 fruit, piece by piece, into the 
 syrup, turning it with the forks. 
 Arrange on a glass dish, and use 
 same day. 
 
 PEACHES CANDIED 
 
 P EEL the nicest, freshest 
 peaches. Cut each in half 
 and remove the pit. Make 
 a syrup of a cupful of water to each 
 53 
 
pound of sugar. Simmer the fruit 
 in this for five minutes, remove 
 from the fire, but let them remain 
 in the syrup. The next morning 
 drain off the syrup and boil it until 
 like candy. Put each half of the 
 peach in separately so they do 
 not touch, and allow to get thor- 
 oughly saturated without boiling. 
 Remove carefully, put in a sieve 
 to drain, and slowly dry them in 
 the oven. 
 
 ^ PINEAPPLE ^ 
 ^ CRYSTALLIZED ^ 
 
 P ARE a ripe pineapple and 
 slice about one-half of an inch 
 thick, and then cut into 
 cubes. Simmer in clear water un- 
 til tender; remove, drain and put 
 into a deep dish. Put a pound of 
 sugar with a gill of the water it was 
 boiled in, and boil without stirring 
 until it snaps when dropped in ice 
 water. Squeeze in a little lemon- 
 juice and pour the boiling syrup 
 over the fruit; press down and 
 keep the fruit submerged overnight. 
 Next morning drain off the syrup, 
 heat it and repeat the process. 
 Do this for eight days, renewing 
 the syrup if necessary. At the 
 end of that time, drain the fruit 
 
 54 
 
and place on a sieve to dry, turn- 
 ing it frequently. When well dried, 
 crystallize and pack in layers be- 
 tween waxed paper, and keep in a 
 dry, cool place. 
 
 SS' PLUMS CANDIED JS" 
 
 G ut in half and seed one pound 
 of large egg plums; cover 
 them with a pound of sugar 
 and simmer gently for five min- 
 utes. Remove from the fire and 
 let stay in the syrup until next 
 day. Drain off the syrup for two 
 successive days, and pour boiling 
 hot over the plums. On the third 
 boil the syrup down as thick as 
 sugar candy and dip the fruit in, 
 letting them get thoroughly satu- 
 rated with the thick syrup, then 
 take them out one by one and lay 
 on a sieve. Turn frequently and 
 allow to drain and dry thoroughly. 
 
 gS' STUFFED DATES $Sr 
 
 U SE fine, large dates and care- 
 fully remove the seed by 
 splitting on one side only. 
 Fill with chopped nuts prepared 
 with a little powdered sugar and 
 brandy to form a paste. Press the 
 date together to secure the filling, 
 and dust with powdered sugar. 
 

ALMONDS SAUNE ^ 
 
 B lanch the almonds by 
 pouring on them boiling wa- 
 ter; let them remain in it 
 two minutes, pour off and rub 
 skins off. Put one cupful of salt 
 into three cupfuls of water, put the 
 almonds in this and simmer for 
 ten minutes. Drain, dry, and brown 
 them in olive-oil and turn out on 
 absorbent paper. 
 
 CANDIED POPCORN 
 
 P UT into an iron kettle one 
 tablespoonful of butter, three 
 tablespoonfuls of water and 
 one teacupful of white pulverized 
 sugar. Boil until ready to candy, 
 then stir in briskly three quarts of 
 nicely popped corn. Take the 
 kettle from the fire and stir briskly 
 until you have each grain separate 
 and crystallized with sugar. 
 
 ^ POPCORN BALLS ^ 
 
 T ake four quarts of nicely 
 popped corn, free of all 
 scorched or imperfectly pop- 
 ped grains. Salt it and sift to rid 
 it of all extra salt. Put in a large 
 kettle two cupfuls of molasses, one 
 59 
 
cupful of brown sugar, one table- 
 spoonful of vinegar and a piece of 
 butter the size of an egg, and boil 
 hard, until when tested in cold 
 water it is brittle. Pour immedi- 
 ately over the corn and stir for a 
 moment, then dip the hands in 
 cold water and press the popcorn 
 into balls. Keep in a cold place 
 until needed. 
 
 ROASTED CHESTNUTS 
 
 M ake a cross with a fine 
 blade through the shells on 
 the flat side of the chest- 
 nuts. Put them in an iron skillet 
 over a hot fire and shake con- 
 stantly for fifteen or twenty min- 
 utes or until the shells split. Serve 
 immediately. 
 
 SALTED ALMONDS 
 
 P LACE half a pound of good 
 butter in a saucepan. Have 
 ready one pound of blanched 
 Valencia almonds. Put them in 
 the melted butter and stir them 
 until a light brown. Take them 
 out, drain, and put on dry salt and 
 roll them in it, then sift them out 
 and set to cool and dry. 
 
 6o 
 
^ SALTED PEANUTS ^ 
 
 H ull the peanuts carefully 
 and blanch by pouring boil- 
 ing water over them. Re- 
 move the skins and dry the nuts 
 thoroughly. For one pound of 
 nuts, melt in a baking pan a piece 
 of butter about the size of an egg. 
 Put peanuts into the pan and dust 
 with table salt, gently shaking the 
 pan until all the nuts are nicely 
 coated with the butter and salt; 
 then place the pan in the oven un- 
 til peanuts are evenly browned. 
 
 ^ ^ ^ 
 
 9 ^ 
 
 6i 
 
KISSES 
 ^ ^ ^ 
 
CHOCOLATE KISSES 
 
 O NE pound of sugar and two 
 ounces of chocolate pounded 
 together and finely sifted. 
 Mix with the whites of two eggs 
 beaten to a froth. Drop on but- 
 tered paper spread on a flat tin, and 
 bake slowly. 
 
 CHOCOLATE 
 
 MACAROONS 
 
 M IX one and one-half pounds 
 of sugar with four ounces 
 of grated French chocolate, 
 and sift. Add twelve ounces of 
 ground almonds, a teaspoonfiil of 
 vanilla and the whites of three 
 eggs. Mix all together in a bowl 
 into a stiff paste, drop upon but- 
 tered paper, and bake in a moder- 
 ate oven. 
 
 COCOANUT CONES 
 
 T AKE one pound of finely 
 grated cocoanut, one pound 
 of powdered sugar and the 
 whites of two eggs. Place all in a 
 saucepan over the fire and let them 
 nearly, though not quite, boil. 
 Stir briskly for fifteen minutes, turn 
 out on marble, break it up in pieces 
 the size of walnuts, and with the 
 6s 
 
fingers work into cones. Place 
 them on baking pans and give 
 them a light brown in the oven. 
 
 gr COCOANUT KISSES ^ 
 
 T ake a fresh cocoanut, grate 
 it fine, and mix it with one 
 pound of pulverized sugar 
 and the whites of four eggs beaten 
 to a stiff froth. Have enough of 
 the egg to wet the sugar and co- 
 coanut well. Beat all together and 
 drop in little round cakes on but- 
 tered paper spread on a flat tin, 
 and brown in a quick oven. 
 
 HICKORY NUT KISSES 
 
 B eat the whites of four eggs 
 to a stiff froth, add one pound 
 of granulated sugar and one 
 cupful of hickory nut meats 
 chopped rather fine. Drop from 
 a teaspoon in little round cakes 
 upon buttered paper laid on a flat 
 tin, and bake fifteen minutes in a 
 moderate oven. 
 
 ^ MACAROONS ^ 
 
 W ORK together on a marble 
 slab with a palette knife 
 one-half of a pound of al- 
 mond paste with three-eighths of 
 a pound of powdered sugar. Add 
 66 
 
the whites of three unbeaten eggs 
 gradually, and work until the mix- 
 ture is perfectly smooth. Beat 
 vigorously for ten minutes and 
 drop from tip of a spoon on a tin 
 sheet covered with buttered paper 
 half an inch apart. Cut blanched 
 almonds in thin strips lengthwise 
 and sprinkle over the top and 
 bake twenty minutes in a slow 
 oven. Take from the oven and 
 set tin on a wet cloth for an instant, 
 when the macaroons will easily 
 slip off. 
 
 ^ PEANUT KISSES JS' 
 
 S HELL and remove the brown 
 skin from one quart of roasted 
 peanuts. Put them through 
 a nut grinder and mix them with 
 one-half of a pound of powdered 
 sugar and the unbeaten whites of 
 four eggs. Beat all together with 
 an egg whip, and drop by spoon- 
 fuls on buttered paper spread on a 
 flat tin, and bake a golden brown. 
 
 ^ ^ ^ 
 
 67 
 
MANUSCRIPT RECIPES 
 
 7 > 
 
MANUSCRIPT RECIPES 
 
MANUSCRIPT RECIPES 
 
MANUSCRIPT RECIPES 
 
 74 
 
MANUSCRIPT RECIPES 
 
 75 
 
MANUSCRIPT RECIPES 
 
MANUSCRIPT RECIPES 
 
MANUSCRIPT RECIPES 
 
 78 
 
MANUSCRIPT RECIPES 
 
/ 
 
 I,' 
 
 w 
 
 ■ ' ::■ 
 
 ■:■ '■ \ 
 
 '•-'k 
 
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 [ ' J V'y/] j‘* f 
 
 ill 
 
INDEX 
 
 
 
 
 
 
 Page 
 
 Almond Eggs . 
 
 • 
 
 
 • 
 
 
 . 19 
 
 Almonds, Salted . 
 
 
 
 
 • 
 
 60 
 
 Almonds, Saune 
 
 • 
 
 
 • 
 
 
 • 59 
 
 Apple Jack 
 
 
 
 
 
 3 
 
 Arrowroot Creams . 
 
 
 
 
 
 • 35 
 
 Baby Cream 
 
 
 • 
 
 
 
 3 
 
 Bake well Bars . 
 
 
 
 
 
 • 19 
 
 Baltimore Fudge . . 
 
 
 • 
 
 
 
 19 
 
 Brazil Chips . . 
 
 
 
 
 
 . 20 
 
 Brazilian Bonbons • 
 
 
 • 
 
 
 
 4; 
 
 Buttercups . . 
 
 
 
 
 
 • 35 
 
 Butter Scotch 
 
 
 • 
 
 
 
 3 
 
 Butter Taffy . 
 
 
 
 
 
 . 20 
 
 Caramels • 
 
 
 • 
 
 
 
 4 
 
 Checkerberry Mints . 
 
 
 
 
 
 • 4 
 
 Cherries, Candied 
 
 
 • 
 
 
 
 SI 
 
 Chestnuts, Roasted . 
 
 
 
 
 
 . 60 
 
 Chocolate Caramels 
 
 
 
 
 
 4 
 
 Chocolate Creams 
 
 
 
 
 
 • 36 
 
 Chocolate Fudge 
 
 
 • 
 
 
 
 s 
 
 Chocolate Kisses 
 
 
 
 
 
 . 65 
 
 Chocolate Macaroons 
 
 
 • 
 
 
 
 65 
 
 Chocolate Mints 
 
 
 
 
 
 • 36 
 
 Citron Paste 
 
 
 • 
 
 
 
 45 
 
 Clove Wafers • 
 
 
 
 
 
 . 46 
 
 Cocoanut Cones • 
 
 
 • 
 
 
 
 65 
 
 Cocoanut Kisses 
 
 
 
 
 
 . 66 
 
 Cough Candy 
 
 
 • 
 
 
 
 5 
 
 Cough Drops . 
 
 
 
 
 
 . 6 
 
 Cream Candy 
 
 
 • 
 
 
 
 6 
 
 Cream Ribbon 
 
 
 
 
 
 • 37 
 
 Cream Sugar • • 
 
 
 • 
 
 
 
 7 
 
 Cream Walnuts 
 
 
 
 
 
 . 38 
 
 Creams without Cooking 
 
 
 • 
 
 
 
 38 
 
 Currant Lozenges 
 
 • 
 
 
 
 
 . 46 
 
 Dotty Dimple . • 
 
 
 • 
 
 
 
 7 
 

 
 
 
 
 Page 
 
 Eastern Dates • 
 
 
 • 
 
 
 
 • 51 
 
 Egywhii 
 
 
 
 
 
 • 21 
 
 Fig Cream 
 
 
 
 
 
 . 21 
 
 Fondant, Cooked 
 
 
 
 
 
 37 
 
 Fondant, Uncooked . 
 
 
 
 
 
 • 41 
 
 French Nougat . 
 
 
 
 
 
 8 
 
 Fruit Cocoanut 
 
 
 
 
 
 . 21 
 
 Fruit Drops 
 
 
 
 
 
 8 
 
 Genesee Squares 
 
 
 
 
 
 . 22 
 
 Golden Pippins • 
 
 
 
 
 
 52 
 
 Grilled Peanut . 
 
 
 
 
 
 • 23 
 
 Gum-Drops 
 
 
 
 
 
 9 
 
 Harlequin 
 
 
 
 
 
 • 23 
 
 Hawaiian Cocoanut 
 
 
 
 
 
 24 
 
 Hickory Nut . 
 
 
 
 
 
 . 24 
 
 Hickory Nut Kisses 
 
 
 
 
 
 66 
 
 Honey . 
 
 
 
 
 
 . 10 
 
 Honeycomb 
 
 
 
 
 
 . 10 
 
 Hoarhound 
 
 
 
 
 
 . 10 
 
 Italian 
 
 
 
 
 
 25 
 
 Julienne . • • 
 
 
 
 
 
 • 25 
 
 Licorice Jujubes . 
 
 
 
 
 
 • 1 1 
 
 Macaroons 
 
 
 
 
 
 • 66 
 
 Maple Creams 
 
 
 
 
 
 • • 39 
 
 Maple Panocha 
 
 
 
 
 
 . 26 
 
 Marrons Glace 
 
 
 
 
 
 . 26 
 
 Marshmallows 
 
 
 
 
 
 . 1 1 
 
 Mint Leaves 
 
 
 
 
 
 • 47 
 
 Molasses 
 
 
 
 
 
 . 1 2 
 
 Molasses Scotch • 
 
 
 
 
 
 . 12 
 
 Nougat . 
 
 
 
 
 
 • 13 
 
 Nougatine . 
 
 
 
 
 
 13 
 
 Nut Loaf 
 
 
 
 
 
 • 27 
 
 Old Fashioned 
 
 
 
 
 
 14 
 
 , Orange Cocoanut 
 
 
 
 
 
 • 27 
 
 Orange Peel 
 
 . 
 
 
 
 
 52 
 
 Orange W afers • 
 
 
 
 
 
 • 39 
 
 Oranges, Glazed 
 
 . 
 
 
 
 
 53 
 
Panocha 
 
 
 
 
 Page 
 
 • *5 
 
 Peaches, Candied 
 
 • 
 
 
 • 
 
 53 
 
 Peanut Kisses . 
 
 
 
 
 . 66 
 
 Peanut Molasses • 
 
 
 
 
 28 
 
 Peanut Nougat 
 
 
 
 
 . z8 
 
 Peanuts, Salted 
 
 
 
 
 6i 
 
 Pecan Creams . 
 
 
 
 
 . 40 
 
 Peppermint Chewing Candy . 
 
 
 
 H 
 
 Peppermint Wafers • 
 
 
 
 
 . 40 
 
 Pineapple Cream . 
 
 
 
 
 15 
 
 Pineapple Crystallized 
 
 
 
 
 • 54 
 
 Pink and White Stick . 
 
 
 
 
 15 
 
 Pistachio 
 
 
 
 
 . 40 
 
 Plums, Candied . 
 
 
 
 
 55 
 
 Popcorn Balls . 
 
 
 
 
 • 59 
 
 Popcorn, Candied 
 
 
 
 
 59 
 
 Pralines . • 
 
 
 
 
 . 29 
 
 Prize Fudge 
 
 • 
 
 
 • 
 
 29 
 
 Rose Leaves 
 
 
 
 
 • 47 
 
 Stuffed Dates 
 
 • 
 
 
 
 55 
 
 Tutti-Frutti 
 
 
 
 
 • 30 
 
 Vanilla Caramels 
 
 
 
 
 . 16 
 
 Violet Lozenges . 
 
 • 
 
 
 • 
 
 47 
 
 Violets . 
 
 
 
 
 . 48 
 
 Walnut Caramels 
 
 • 
 
 
 
 30 
 
 Walnut Molasses 
 
 
 
 
 • 31 
 
 Wedding Cake 
 
 • 
 
 
 • 
 
 31 
 
 Wintergreen Drops . 
 
 
 
 
 • 41 
 
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