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Pifty
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On
rEGEipt Df
25
cents, this
post-paid.
AUBURN,
iaaa,
N, Y,
ft\
in the
year 1883, by
LUCY W. BOSTWICK,
In the Office of the Librarian of Congress, at
Washington.
I^napp, Segj^
Printers,
Thomson,
Auburn, N. Y.
CAN DI ES
WITHOUT
COOKIINQ.
FRENCH CREAM.
These candies are made without boiling which makes them very desirable, and they are equal to the best
French creams.
is
The
which
can be
the
Ordinary powdered
sugar when rubbed between the thumb and finger has a decided grain, but the confectioners' sugar is fine as
flour.
Margery
Daw
fol-
lowing these
recipes.
of
one or more
require,
stir in
egg.-, as
make
will
XXX
add to it powit
stiff
4
enough
to
mould
Flavor
formed into balls, cubes or lozenger shapes, lay them upon plates or waxed paper and set them aside to dry. This cream
with vanilla
to taste.
After
it is
is
the foundation of
all
as previously directed.
Have
size of
Make
a ball of the
the
pressing
it
for a
CREAM CHERRIES.
Make
ball of
a small
round
ball
of
strip of citron
cream upon one end of it take a cherry glace and cutting it in two, put one half each side of the stem on the cream ball and it will make a very pretty candy.
They can
also be
made
like
5
CHOCOLATE CREAM DROPS.
with the fingers.
Take French cream and mould into cone shape forms Lay them on waxed paptr or a mar-
make them
is
in
the
until afternoon.
Melt
some
the best), in
a basin set
one
at a
time on
late, roll it
them aside
to harden.
FIG CREAMS.
Cut
nice
fresh
figs into
and
palm of the hand, then with a knife cut it lengthwise and lay into it one of the strips and roll the cream around it.
CREAM DATES.
Select perfect dates
pit.
Take a
make an oblong
shape,
-6WINTERGREEN CREAMS.
Make
the cream as directed for French cream, flavorto taste, color
pink with
FRUIT CREAMS.
figs and citron chopped and mixed into French cream before the sugar is Make this into a all mixed in, is a very nice variety. Hat cake about an inch thick and cut into oblong pieces
fine,
or inch squares.
COCOANUT CREAMS.
Take some French cream and while quite
fresh grated cocoanut to taste
;
soft
add
add sufficient confectionmould into balls and then roll the balls in ers' sugar to These may be colored pink the fresh grated cocoan ut. with a few drops of cochineal syrup, also brown by
adding a few spoonfuls of grated cocoanut; then
pretty together.
into a flat
roll-
PEPPERMINT CREAMS.
Make
ing
it
Take
forms.
LEMON
then
DROPS.
make
NEAPOLITAN CREAM.
Make
the French cream recipe and divide
;
it
into
three parts
grated chocolate
make
a cake about
cream, which
may
be
done with a rolling pin on a marble slab or making it into a flat ball and patting it to the desired thickness on a platter with the hand take the pink in the same
;
upon the white cream, then the the same manner, pressing all together,
it
you
prefer.
This
is
each layer
may
be flavored differently.
-8ORANGE DROPS.
Grate the rind of one orange and squeeze the juice
taking care to reject the seeds, add to this a pinch of
tartaric acid, then stir in confectioners'
stiff
sugar until
it is
enough
to
size of a small
marble.
This
a delicious candy.
ALMOND CREAMS.
Make
an oblong
it
roll of
into
the side of
mould
into
any shape
desired.
Walnut creams
are
nice.
9
NUT CREAMS.
Chop almonds, hickory nuts, butternuts or English Make the French cream and walnuts quite fine.
fore adding all the sugar, while the cream
stir into
it
is
quite
soft,
the
halls, liars
or
squares.
together.
may be mixed
CAN DIES.
COOKED.
SPICED CHOCOLATE.
Two
chocolate, one-half
cup
of water, a
pice
of butter,
add
spice to taste.
when
When
it by dropping a little into cold water. done pour into buttered pans.
when
from the
fire
buttered pans;
add a teaspoonful of soda and pour into when partly cool pour vanilla upon the
It will
be very white
and
delicious.
The
flavor
may
be varied.
1 1
FLAXSEED CANDY.
One pound
of granulated sugar, three-fourths
cup
of
when
nearly done
stir in
the
into buttered
pans to
cool.
When
MOLASSES TAFFY.
One cup
when
cools
of molasses,
one cup
an egg.
pour
in thin
it
mark
in squares
PEA-NUT CANDY.
Two
cups of molasses, one cup of brown sugar, one
tablespoonful of butter, one of vinegar.
tle to boil.
Put
into a ket-
Havino- cracked and rubbed the skin from o them into buttered pans, and when
done, pour
it
Cut into
12
MOLASSES CANDY.
Two
butter the size of a small egg,
glycerine.
into a kettle,
and
boil
twenty or thirty minutes: when boiled thick, drop a few drops in a cup of cold water, and if the drops retain their shape, it is nearly done, which will be when
hard
it is
brittle;
do not
boil
it
to
much.
Have pans
the candy
or
is
platters
w ell
T
buttered,
stir in
and
just before
If flavoring is desired,
it
drop the
it is
flavor-
when
pulled
as white as desired,
sticks,
shears.
HOARHOUND CANDY.
Steep one tablespoonful of hoarhound, (dried leaves)
in one-half
cup
of water
stir in
and when
in
Two
13
POP-CORN BALLS.
cups of molasses, one cup of brown sugar, one
tablcspoonful of vinegar, a piece of butter the size of a
small egg.
corn, salt
it,
Make
and
through the
unpopped kernels may drop through. take four quarts or more of corn that is popped.)
all
Then
balls.
stir
the corn
it
will take,
heap
on buttered
make
it
into
cup
of water, one-third
cup
two teaspoonfuls of
crisp,
Boil
all
when dropped
add a small teaspoonful of soda, or cream tartar. After pouring upon the platters to cool, pour the two
teaspoonfuls of vanilla over the top.
beautifully white.
You
can pull
it
Draw
it
into sticks
the size
you
drops, to suit the eaters.
14
in keep-
ing
it
week,
it
will
W1NTERGREEN CANDY.
Make
is
it
and color pink by dropping a few drops of cochineal syrup either in the boiling candy or on the top with
the flavoring.
Make
BUTTER SCOTCH.
One cup
nut.
of
of water, one
teaspoon ful of vinegar, piece of butter the size of a walBoil about twenty minutes
;
if
desired.
of white sugar,
;
without
by
letting
15
threads remove the pan to the table, taking a small
it
and
gers,
if
creamy and will roll into a ball between the linpour the whole into the bowl and beat rapidly
If it is
it
neces-
cook
all
it
too much.
it
Add
It
the
begins to cool.
This
is
French creams.
can
be made into rolls and sliced off, or packed in plates and cut into small cubes, or made into any shape imiA pretty form is made by coltating French candies. oring some of the cream pink, taking a piece about as large as a hazel nut, and crowding an almond meat
half
nel.
it,
way
till it
warm
WINTERGREEN CREAMS.
Make cream
color pink
as
directed, flavor with
wintergreen,
iozenger shapes.
-16PEPPERMINT CREAMS.
Make cream
as previously
flat
forms.
PANACHE CREAM.
Make
the French cream recipe, and divide into threeparts, leaving
neal syrup,
late,
one part white, color one pink with cochiand the third part color brown with chocowhich is done by just letting the cream soften and
The pink is by dropping on a few drops of cochineal syrup while the cream is warm, and beating it in. Take the white cream, make a flat ball of it, and lay it upon a buttered dish and pat it out flat until about half an inch If it does not work easily dip the hand in alcothick. Take the pink cream, work in the same way as hol.
stirring in a little finely grated chocolate.
colored
it upon the white; then the chocolate same manner, and lay upon the pink, pressingtogether. Trim the edges off smooth, leaving it in
you
prefer.
It is necessary to
work
it all
up as rap-
idly as possible.
Add
citron,
17
FRUIT CREAM.
to French cream, raisins, currants, figs, a little chopped and mixed thoroughly through the
Make
into bars or
flat
cakes.
WALNUT CREAMS.
Take a piece of French cream the size of a walnut. Having cracked some English walnuts, using care not to break the meats; place one-half of each nut upon each side of the ball pressing them into the ball.
CHOCOLATE CREAMS.
balls with the fingers.
Use French cream, and form it into small cone-shaped Lay them upon oiled paper to
until all are formed.
harden
by
let
setting
it
in the
oven
it
cook.
To keep the chocolate hot, it is well to have a hot soapstone, and place the basin with the chocolate upon it. Take the balls of cream one at a time on a silver fork, pour the melted chocolate over them with a teaspoon, and when well covered, slip them from the fork upon
oiled paper.
-18COCOANUT CAKES.
Two
till
it
let it boil
take
oft"
and
in
creams.
One
is
grated cocoanut
to a
stirred
after the
candy
beaten
thin.
cream,
make
in
Reserve about
two tablespoonfuls of the cream, add a little cocoanut and enough cochineal syrup to color it pink, and drop a little upon the center of the cakes. Work very
quickly, else
it
will cool.
NUT CREAMS.
Chop almonds,
nuts, quite fine,
CHOCOLATE CARAMELS.
cup
of grated chocolate, one cup of molasses, one brown sugar, one cup of milk, a piece of butter the size of a small egg. Put all the ingredients in a
of
One cup
tablespoonful of glycerine,
and
test
boil fast.
it
When
by dropping
When
cool
mark
into blocks
PROSTINGS.
CREAM FROSTING.
Take
the white of one egg and add to
stir
it
an equal
into
this
XXX
It
powdered
This
the easiest
manner
to
make
soft
frosting
and
it
is
unsurpassed.
will
remain
for several
days.
few
NUT FROSTING.
Make cream
frosting
fine in quantities desired.
Some
of the frosting
rather than to
mix them.
20
GOLDEN FROSTING.
Mix
and
ly
stir in confectioners'
sugar until
it
will
spread nicefor
children's parties.
ORANGE FROSTING.
Grate half the rind of one orange and squeeze the
juice,
remove the
cake.
enough
to spread
upon the
This
is
very
the layers for orange cake using less sugar than for the
top frosting.
BOILED FROSTING.
One
pint granulated sugar, moisten with water
it.
suffi-
cient to dissolve
Let
it
it
boil
until
it
threads from
often.
eggs to a
boiling
stiff
froth, place in
;
two
loaves.
Flavor as you
like.
21
COCOANUT FROSTING.
Make
the cream frosting and
mix with
it
some
fresh
it is
it.
may
be used.)
After
The effect is very pretty to color the frosting pink or brown with grated chocolate and then sprinkle the
white grated cocoanut over
it.
CHOCOLATE FROSTING.
as
Make the cream frosting as above and mix with it much grated chocolate as you wish. Flavor with
vanilla.
DOMINOES.
Have sponge
or plain cake
baked
in
rather thin
size
and
linos
shape of a domino, a
sides.
trifle
When
the frosting
hard,
brush dipped
melted
Tnese are very nice for children's parties. and dots can also be made with thin pink frosting on white, or white dots on pink frosting.
The
lines
of
of nuts
the
one
tables poonful
of flour,
ing powder.
Mix
Do
not put them too near each other, and bake a light
in
brown
a moderate oven.
Weigh
cracking.
KISSES.
The whites of four eggs beaten to a stiff froth, oneThe more the eggs and half pound of powdered sugar.
sugar are beaten together the
stiff er
Bake
tle
in a
ROASTED ALMONDS.
them in a sauce pan them in the oven until they are hot, remove the sauce pan from the oven and add a small piece of butter to the almonds and shake them over the
Shell and blanch almonds, put
salt, set
with some
fire until
burn.
INDEX
UNCOOKED
Page.
CAN1")1KS.
Page.
3
3
6 7 7
7
Cream
Orange Drops Almond Creams Maple Sugar Creams Special Chocolate Creams, Nut Creams
8 8 8
8 9
COOKED CANDIES.
Spiced Chocolate Vanilla Syrup Candy
jo io
n n
11
12 12
13
I
Hoarhound Candy
Pop-Corn Balls Vanilla Sugar Candy Wintergreen Candy
Butter Scotch
.
.
13 14
French Cream Candy Wintergreen Creams Peppermint Creams Panache Creams Fruit Creams Walnut Creams Chocolate Creams Cocoanut Cakes Nut Creams Chocolate Caramels
14 15
16
It!
17
17 17
18
18 18
14
FROST
Cream Frosting. Nut FrostiDg ..
.
19
Chocolate Frosting
21
21
22 22
Roasted Almonds
21
22
Cocoanut Frosting
LIBRARY OF CONGRESS