The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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334
CANDIES.
Or.—Two cups sugar, 2 tablespoonfuls vinegar, boil, when done, add a teaspoon soda ; pour out, cool and pull, or cut in squares with­out pulling ; do not stir while boiling.
Molasses Candy, (French.)—Two cups sugar, 2 tablespoonfuls vinegar, 1 cup of molasses, a cupful of butter, do not stir, boil till it hardens, then add a teaspoonful of soda, and pour in buttered tins. Pull and cut as desired, in any form.
A Granger's Marbled Cream Candy.—Six cups of fine white sugar, 2 teacups of water, 2 of rich, sweet cream, 2 tablespoonfuls (even) of butter, 2 tablespoonfuls of vinegar, 1-2 teaspoon of soda, stirred in cream, 4 tablespoonfuls of grated chocolate, extract of van­illa to taste. Reserve 1-2 of the cream, the chocolate and vanilla ; boil all the ingredients (besides) together very quickly, until it is thick and ropy; then beat in another pan, the reserved cream, into which you have rubbed the grated chocolale, after stewing till quite thick; when the candy is done, add a cupful of it to this, while stir­ring it thoroughly. Pour out upon broad and flat dishes, the un-colored syrup, then pour upon it here and there, large spoonfuls of the chocolate mixture. So soon as you can bear it, pull it with the tips of your fingers. If skillfully managed, it will be beautifully streaked with white and dark color.
Taffy.—Add the grated rind of one lemon, to 1 lb. sugar (loaf) 3 oz. of butter. Boil for 1-4 hour; pour into dishes slightly buttered. Cut in strips with a buttered knife, but do not attempt to raise them till cold. One pound of thin shelled almonds will yield 1-2 lb. when shelled; very thick shelled will require more.
To Make Cocoa Nut Candy.—Let your cocoa nut be sweet and fresh, rasp it finely. Spread on a sheet over a wide platter and let it dry without artificial means; three days will do, to each pound of nuts allow 1-4 lb. of sugar or more, if desired. Boil the sugar, when it begins to become very white, strew in the nut gradually, stir and mix it well, until finished. To prevent it from burning, keep the pan a little above the fire.
Choclate Caramels.—Take 1 pint of new milk; 1-4 lb. of chocolate, 1 lb. of white sugar, boil this well together. Try this on a buttered plate, as it will not crisp in water, and when done pour on buttered pans and mark off in squares with a knife as it curls, and then it will easily break when cold. They are very nice.
Silk Thread or Spun Sugar.—Having boiled your sugar until it cracks and does not adhere to the teeth in eating it, oil the handle of a wooden spoon, tie two forks together, the prongs turned out­wards, dip them lightly into boiled sugar, take out and shake them to and fro, the sugar running from them over the spoon, forming fine silken threads, proceeding thus until you have as much as you