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CONDENSED SWEETNESS

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APR

1908

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IMLZ'J* 3

"Mtf

a//

on

ooA:s their criticism

waste
taste,

The genius of a dish some justly

And

eat their

way

to

fame"

m
PUBLISHED
BY

ST.
215

FAITHS GUILD
WASHINGTON BOUL.

CHICAGO,

ILL.

CONDENSED

SWEETNESS

SUGAR '-TAFFY

Three pounds of best brown One pound butter. Enough water to moisten the
Boil until crisp

sugar.

sugar.

when dropped
thin
as

into
It

cold water,
usually
re-

4^n

pour out

as

possible.

quires to boil fast without stirring for about three-

quarters of an hour.

"I can teach sugar


mil lion ways."

to

slip

down your

throat a

CONDENSED

SWEETNESS

CARAMELS
Two
cups molasses.

Two-thirds of a cup of sugar.

Three tablespoons

butter.

One

tablespoon vinegar.

Put butter
dissolved.
stir

in a kettle

and place over a


stir

fire

melt
is

and then add molasses and sugar;


Let
it

until all

cook by

itself;
it

when

nearly cooked
brittle in

constantly.

Boil until

will

become

water.
fire.

Add
Pour

the vinegar just before taking

from the
and

into well buttered pans.

Pull with tips

of fingers

and thumbs.

Cut with

a sharp knife

put in buttered plates to cool.

Siveet are the thoughts that savour of content.'

CONDENSED SWEETNESS
CARAMELS.
Two
cups of sugar.

No. 2

One-half cup of milk.

One-quarter cup of molasses.

One-quarter cup of butter.

Three squares

of chocolate.

One

teaspoonful of vanilla.
in pieces.

One-half cup of English walnuts cut

Two

tablespoonfuls of raisins.

Put butter

into

saucepan

when melted add


to boiling point,
it

sugar, milk and molasses.


boil seven minutes,

Heat

add chocolate and

stir until

is

melted.
fire

Boil seven minutes longer.

Remove from
the
tins,

and beat until creamy.

Add

raisins

and

vanilla.
ly

Pour

at

once into buttered

cool slight-

and cut into squares.

The

daintiest last to

make

the end

more

sweet.'

CONDENSED

CONDENSED

SWEETNESS

CHOCOLATE CARAMELS.
Put
into a saucepan,

No. 4

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 One cup

grated chocolate.
of

cream or milk.
hard ball will

Stir over the fire constantly until a

form when dropped


spoonful of vanilla
into squares

in

water (346-348 degrees when

boiled with a sugar thermometer).


;

Add

one tea-

turn out on an oiled slab.


it

Mark

and cut before

gets cold.

sugar thermometer costs 75 cents.

"There

is

no

general

rule

without

some

ex-

pt'wn."

CONDENSED

SWEETNESS

MOLASSES CANDY

Put into a large saucepan


molasses,
I

cup of

New
it

Orleans

tablespoon each of butter and vinegar.

Mix
Turn

well

together and
stir in
I

boil

until

hardens

in

water.

Then

teaspoonful of baking soda.

into a greased tin

and

pull.

CONDENSED

SWEETNESS

MOLASSES CANDY.
One One One
cup molasses.

No. 2

cup sugar.
teaspoon vinegar.

Piece of butter the size of an egg.


Boil but do not stir until

it

hardens when dropped


soda and

in cold water, then stir in a teaspoonful of

pour

in buttered tins.

When

cool pull and cut in

blocks.

Do

not butter fingers

when

pulling.

"Heard melodies
are sweeter."

are sweet,

but those unheard

CONDENSED

SWEETNESS

APPLE DROPS

Two
Put

tart apples pared

and cored and quartered.


gill

into a

pan with one

of cider.

Stew

until

a thick paste forms.

Press through a fine seive one-half pound of this


pulp,

add one-half teaspoonful of


juice,

acetic

acid

or

lemon

and one-half pound

of

sifted sugar.

Bring to the boiling point, stirring constantly.


in iced

Try
in

water.

When

it

hardens

pour candy

drops on oiled paper.

"How

sweet are looks that ladies bend on zvhom

their favours jail."

CONDENSED

SWEETNESS

FIG

PASTE
one pound of

Chop

into bits

and

boil

figs.

When
Return
three

soft, strain

and press through a


in

seive.

to the

water

which
to

the}'

were boiled
Stir in

which should be reduced


slowly until a thick paste

a teacupful.

pounds granulated sugar,


is

and

cook

down
into a

formed.
let cool,

Pour

pan lined with buttered paper;


sections

then cut in

and dust with powdered sugar.

CONDENSED

SWEETNESS

BUTTER SCOTCH
Four cups brown sugar.

Two
One

cups butter.
tablespoon vinegar.
tablespoons water.

Two
One

teaspoon soda

(when you take

it

up).
crisp,

Boil half an hour; drop in water;


done.

if

it

is

CONDENSED

SWEETNESS

PEANUT BRITTLE
Three cups
sugar.

Two
One

cups ground peanuts.

Butter

size of

an egg.

teaspoon

salt.

Put sugar on slow


salt,

fire

In

iron skillet, stir con-

tinually until dissolved.

peanuts, butter and and pour into greased pans. Liquid must not be added to sugar.

Add

remove from

fire

"Yet

it

is

not the sugar that's thrown in between,

A
J

or the peel of the

lemon

so

candied and green,

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
in
split

them

in

two; dry

a moderate

heat
flat
it.

without coloring them.


side

Lay

them, with the


tirely

down, on an
the

oiled pan. en-

covering

Pour over

whole enough

sugar boiled to 310 degrees to cover them.

"The

result tests the

work.

CONDENSED

WE

CONDENSED

SWEETNESS

CONDENSED SWEETNESS
ALMOND ROCK
One pound
granulated sugar.

One-half pint of water.


Stir until
till

dissolved.

bubbling on the surface.

Then boil Wipe

few minutes

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.


into this 6 ounces of hot blanched

Throw

almonds and pour


in half

quickly into a pan.


the flat side

Cut
into

lemon

and with

press the candy evenly over the pan.

When
monds

cold,

mark

squares

cutting

it

half
al-

through.

Be

careful in

mixing the candy and

so that granulation will not occur.

Good

diet,

with wisdom, best comforteth man.

CONDENSED

SWEETNESS

FRENCH NOUGAT
Blanch one pound of almonds.
a pan of boiling water and let
for
it

Throw them
stand over the

into
fire

two minutes. Put


cold,

into a colander

and skin each.

When
Put

chop dry without browning.


I

Keep

hot.

into a saucepan

pound
spoon.
little

of

granulated sugar

and 2 tablespoonfuls of water.


the fire with a

Stir constantly over

wooden

The

sugar will

first

become moist and form


then
until
it

grains the size of rice,

will change into smaller particles and so on

it is all

melted.
that
it is

The moment
tin.

well melted, put in the hot

almonds, take from the


Cool.

fire

and pour into a greased

"Business sweetens pleasure and labour sweetens


rest."

CONDENSED

SWEETNESS

PLAIN
Mix
nuts,
i

NOUGAT
I

cne pound almonds,

pound English waltins

quart shelled peanuts, and grease square


oil.

with olive

Put two pounds


of

of granulated sugar
;

and half pint


is

water

in a
it

pan

stir until

the sugar

dissolved
it

boil until

changes color slightly.

Take

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
move

cold,

bend the

tins

backwards and give


the candy will

gentle tap on the bottom and


easily.

re-

"The
sities of

luxuries of one generation


the

become the

neces-

next"

CONDENSED

SWEETNESS

CONDENSED

SWEETNESS

CONDENSED

SWEETNESS

PENOCHE
Two
One
cups of brown sugar.

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 buttered 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
Boil

squares of Baker's chocolate.

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 diet."

Bacon.

of any

sudden change

in

any great point

CONDENSED

SWEETNESS

COCOANUT CREAM
Grate one-half pound cocoanut
Boil one-half

pound granulated sugar with the


the candy dropped in cold water

milk of the cocoanut and 2 tablespoons water; boil


until a little of

makes a
stirring

soft ball.
till

Then
if

stir in

the cocoanut

keep

the candy looks white; (if you stir too


it

long

it

will crumble;
boil again).

does this add one

gill of

water and

CONDENSED

SWEETNESS

COCOANUT CREAM.
Three cups sugar.

No. 2

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
still

into buttered dish.

Cut

into squares

while

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


thick
;

of tartar together until

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
until

kettle

creamy.
a large, grated cocoanut.

Add Mix
Pour
candy
using.

well but do not

let it

stand too long.


but-

into wide, shallow tins covered with

tered paper.
in bars

When
and

cold, lift the paper out, cut the

set aside for a

day or two before

Chocolate

may

be used in place of cocoanut.

"Learn

to

labour and to ivait."


follies,

"All have their

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,

&mntB

to th*

f&mttt 3Tarwo*U I

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