Opera Creams
Two
cups grandulated sugar, 1 cup sour cream, pinch salt, pinch of cream of tartar. Make same as any other cream candy and use any kind of nuts.
Mrs.
J. Laurence Dole
Chocolate Fudge
One
cup granulated sugar, 1 cup brown sugar, 1 cup of sweet or sour cream.
Put on stove and let come to a boil without stirring.
After it starts to boil add 1-3 cake chocolate or 3 tablespoons cocoa.
Boil until it forms soft ball when dropped in cold water, stirring after
adding chocolate. When done take
from fire and set in pan of cold water until pan in which fudge is in, is cold,
then add tablespoon of butter and best until ready to pour; flavor with vanilla.
Mrs.
Emmott Harder
Divinity Fudge
Two
cups grantulated sugar, 1/2 cup Karo syrup, 1/2 cup water.
Cook until hard in water. Beat
very slowly into 2 whites of eggs that have been beaten light.
Add 1 pound of chopped nuts.
Ellen
Row
Skiddo Candy
Two
pounds soft A sugar, 1 1/2 cups milk, butter size of an egg.
Boil until forms a ball in water. Flavor
with vanilla and let stand in cold water 1/2 hour, then beat until creamy.
Work in 10 cents worth English walnuta and 10 cents worth of candied
cherries. Form into a loaf and
slice.
Mrs.
John R. Gearhart
Caramels
Two
and on-half pounds of brown sugar, 1/2 pound chocolate, 1/2 pound of glucose,
1/2 pound butter, 1 pint cream, 1/2 pound nuts.
Put all ingredients in an iron kettle and boil 1 1/2 hours or until it
makes a firm ball in water. Pour in
buttered pan and when slightly cooled, cut in squares and wrap in waxed papers.
Carrie
C. Powel
Parisian Sweets
One
pound of figs, 1 pound of dates, 1 pound English walnut meats.
Confectioners sugar. Pick
over dates and figs and remove stones of dates.
Mix all together and put through meat grinder. Work on a board covered with pulverized sugar until all are
well blended. Roll to 1/4 inch
thickness and shape with a cutter dipped in sugar.
Mrs.
John R. Gearhart
Maple
Puffs
Boil
1/2 pound each of maple and brown sugar with 1/2 cup of water untill the syrup
spins a heavy thread. Beat whites
of 2 eggs very stiff and gradually pour in the hot syrup, beating constantly
until mixture will stand up in puffs when dropped on oiled paper.
Mrs.
J. Lewis Irwin
Ice
Cream Taffy
One
cup granulated sugar, 1/2 cup water, 2 tablespoons corn syrup.
Boil until mixture spins a thread and hardens in cold water.
Have 1 egg white well beaten, pour syrup in it, flavor with vanilla.
Beat until mass is cold and stiff. Drop
by spoonfuls on butter plate.
Mrs.
Bell Campbell Doty
Maple Fudge
Two
cups of maple syrup, 1cup brown sugar, 1 cup milk, 1 cup walnuts meats, 1/2
teaspoon vinegar, butter size of a walnut.
Boil, stirring all the time, until it forms a ball in cold water.
Whip until creamy, then pour into buttered pan and cut into squares.
Do not allow it to get too stiff.
Miss
Mame Owens
Fudge
Melt
1/2 cake of Baker's chocolate. Stir in 1 lb. of confectioner's sugar and 1 cup milk.
Add a pinch of salt and butter the size of an egg.
Boil until it forms a soft ball when dropped in water.
Add a small teaspoon of vanilla. Let
stand until cool, then beat until creamy.
Clare
H. Good
Date
Roll
2
lbs. seeded raisins, 2 lbs. dates, 1lb. walnuts, 3 or 4 figs.
Put through meat chopper, knead and mold into rolls.
Sprinkle with powered sugar.
Mrs.
W.A. Wallace Krebs
Birthday
Caramels
2
cups brown sugar, 1 cup molasses, 1 heaping tablespoon butter, 3 tablespoons
flour. Boil 25 minutes, then stir in 1/2 lb. grated Chocolate wet in
one cup sweet milk. Boil all
together to hard ball. Stir
frequently.
Mrs.
James P. O'Laughlin
Old
Fashion Caramels
2
cups sugar, 1 cup molasses, 1/2 cake chocolate, butter size of egg, a little
milk or cream. Boil all together
without stirring until it gets very hard when dropped in water, add a little
vanilla and pour in buttered pans.
Mrs.
F. G. Betts
Chocolate Peppermints
Take
white of 1 egg, tablespoon cream, mix together, and add one box of
confectioner's sugar. Knead it on
board, add peppermint to taste, form in small moulds and when hard, dip in
melted chocolate.
Mrs.
F. G. Betts
