—333—
CHAPTER 22.
CONFECTIONERY.
No. 1—MOLASSES CANDY.
- 1 qt. of good molasses
- ½ cup of sugar
- 1 tbsp. of butter
- 1 tbsp. of vinegar
- 1 tsp. of baking soda
- 1 tbsp. of lemon extract or vanilla
Preparation: Boil the molasses, sugar, butter and vinegar, stirring constantly. Test it by dropping a few drops into cold water; if it hardens it has been boiled sufficiently. Then add soda dissolved in 1 tablespoonful of hot water and lemon essence or vanilla. Pour the candy into a buttered pan and when cool, pull it with your hands well buttered until it is a light color. See candy pulling.
No. 2—VINEGAR TAFFY.
- 6 tbsps. of sugar
- 4 tbsps. of water
- 2 tbsps. of vinegar
Preparation: Mix the ingredients and boil 20 minutes, then pour into a buttered pan and pull.
No. 3—CHOCOLATE FUDGES.
- ½ cup of molasses
- 2 cups of sugar
- ½ cup of milk
- ½ cup of butter
- 2 tbsps. of finely chopped figs
- 2 tbsps. of finely chopped raisins
- ½ cup of ground English walnuts
- 1 tbsp. vanilla
- ½ cup of grated, sweet chocolate
Preparation: Mix the molasses, sugar, milk and butter and cook 7 minutes, add the chocolate and cook 7 minutes more, then add the other ingredients. Pour into a buttered pan and when cold, cut into squares.
No. 4—BUTTER SCOTCH.
- 1 cup of corn-syrup
- 2 cups of sugar
- ¼ cup of water
- ¼ lb. of butter
- 1 tbsp. of vinegar
- 1 tbsp. of vanilla
Preparation: Boil the syrup, sugar, water and butter until it hardens when testing in cold water. Add the vinegar and vanilla and pour into a buttered pan. When cold, cut into squares.
