Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
Candy. |
CREAM CANDY.--Take four cups of sugar,
two cups of water, three-quarters
of a cup of vinegar, one cup of
cream or rich milk, a piece of
butter the size of an egg, two
teaspoonsful of vanilla, and a
pinch of soda; let it boil till
it cracks in water, then pour
into buttered tins, and when
sufficiently cool pull or work up
until very white.
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CHOCOLATE CARAMEL.--Take one-half cup of
grated chocolate, one cup of warm
water, three-quarters of a cup of
butter, and two cups of sugar;
let it boil without stirring
until it snaps in water; pour
this into a buttered tin dish,
and let it stand until nearly
cold; then by taking a
table-knife and dipping it into
butter, you can cut into blocks
of any size you wish. The meat of
any kind of nut, cut up fine, can
be added to this just before
pouring into the tins.
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VANILLA CREAM.--Three cups of sugar, one
and a half cups of water,
one-half teaspoonful of cream
tartar, a piece of butter the
size of a walnut, flavor with
vanilla; boil until it begins to
thread or harden in cold water,
and pull when cold.
If
chocolate flavoring is desired,
grate it over the hot candy, or
place some melted chocolate on it
before pulling. Pulled candy
should never be removed after
putting it into the plates, as it
is liable to granulate.
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MOLASSES CANDY.--Use three cups of yellow
coffee sugar, one cup of
molasses, one cup of water, half
tablespoonful of cream tartar,
and a piece of butter the size of
a walnut; then follow the
directions given above for
vanilla cream.
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LEMON DROPS.--Boil the sugar until
quite brittle in the proportion
of half a cup of water to two
cups of white sugar; flavor with
lemon, and drop the candy in
small drops on buttered paper,
and allow it to cool.
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