Stevenson Memorial Cook Book Part 61

WALNUT MOLa.s.sES b.a.l.l.s

One cup New Orleans mola.s.ses; cream of tartar size of a pea; three cups white sugar; one-half cup water. Boil mixture slowly until soft ball forms when tried in cold water. Add b.u.t.ter size of an egg and boil until brittle when tried in cold water. Add one-half teaspoonful soda and remove from fire. Spread three cups black walnut meats thickly on well b.u.t.tered tin and pour candy over same. When cool knead into b.a.l.l.s.

MOLa.s.sES CANDY

Put into a saucepan one cupful of brown sugar, two cupfuls of New Orleans mola.s.ses and a tablespoonful each of b.u.t.ter and vinegar. Mix them well and boil until it will harden when dropped in water. Then stir in a teaspoonful baking soda, which will whiten it, and turn it into a greased tin to cool; when it can be handled, pull it until white and firm. Draw it into sticks and cut into inch lengths.

MOLa.s.sES KISSES

One level cup sugar; two cups mola.s.ses; two level teaspoonfuls corn starch; one-eighth teaspoonful soda. Mix sugar and corn starch thoroughly and beat in mola.s.ses. When well blended heat slowly, stirring constantly. When mixture forms hard ball if dropped in cold water, remove from fire, add soda and pour into b.u.t.tered pan. When cool, pull until straw colored, cut and wrap in waxed paper.

CREAM TAFFY

Two cups sugar; one cup water; two tablespoonfuls vinegar; one teaspoonful cream tartar. Cook until brittle; pour into b.u.t.tered pan.

Then cool enough to handle; pull until white.

PEANUT CANDY

Put into a saucepan three-fourths cup corn syrup, three-fourths cup sugar, a large piece of b.u.t.ter, and one and one-half tablespoonfuls of vinegar. Boil until a little dropped into cold water becomes brittle.

Then add one pound salted peanuts. Spread into b.u.t.tered pan and cut into squares or oblongs.

STUFFED DATES

Take some fondant, small pieces of walnuts, almonds, bits of date, a few raisins, a small piece of citron; mix well; if not wet enough when molded add a few drops of water and lemon juice. Take the seeds from the dates and fill with this mixture. Roll in granulated sugar.

OLD-FASHIONED TAFFY

Put into a saucepan two and one-half cupfuls of sugar and one-half cupful of water. Stir until it is dissolved. Then wash the sides of the pan and let it boil without touching a few moments, and add a tablespoonful b.u.t.ter and let boil until it will crack when tested in cold water. Add a teaspoonful vanilla and turn in onto a tin to cool.

Mark it off into squares before it becomes cold.

PUFFED RICE CANDY

Helen Collins

One cup granulated sugar; one-fourth cup water; one-fourth cup mola.s.ses; one teaspoonful b.u.t.ter; one drop oil of peppermint. Boil sugar, water, mola.s.ses and b.u.t.ter until it forms a hard ball when dropped into cold water. Remove from fire, add peppermint, stir and pour over one package of puffed rice, stirring until rice is coated.

PEANUT CANDY

Fill a small square tin half an inch deep with sh.e.l.led peanuts, leaving the skins on. Boil some sugar until done and pour it over the nuts, just covering them. Cut into squares before it becomes cold.

PEPPERMINTS

Two cups sugar; one-half cup water; one-half teaspoonful cream of tartar; seven or eight drops of oil of peppermint. Boil until a drop of syrup on tip of fork looks like a fine hair. Remove from fire, add cream of tartar and peppermint, and stir until creamy. Drop on waxed paper.

AFTER DINNER MINTS

Two level cups sugar; one-fourth teaspoonful cream of tartar; one-half cup boiling water; three drops peppermint. Boil sugar, water and cream tartar until dissolved. Let boil without stirring until it forms soft ball when dropped in cold water. Set aside to cool. When lukewarm add peppermint and beat until creamy. Drop from spoon on wax paper or marble slab. If preferred, use checkerberry or creme de menthe.

POP CORN b.a.l.l.s

Twelve quarts all white grains pop corn, warm and pour over this in a large dishpan the following syrup while hot: Half cup mola.s.ses or corn syrup; half cup sugar; three tablespoonfuls water. Boil until it crisps in cold water. Stir with a spoon all the candy thoroughly through the corn. b.u.t.ter fingers, then press with hands into b.a.l.l.s.

WEIGHTS AND MEASURES

Ten eggs equal one pound.

One quart of flour equals one pound.

Two cupfuls of b.u.t.ter equal one pound.

One generous pint of liquid equals one pound.

Two cupfuls of granulated sugar equal one pound.

Two heaping cupfuls of powdered sugar equal one pound.

One pint finely chopped meat, packed solidly, equals one pound.

Four saltspoonfuls equal one teaspoonful.

Three teaspoonfuls equal one tablespoonful.

Sixteen tablespoonfuls equal one cupful.

Four tablespoonfuls salt equal one ounce.

One and one-half tablespoonfuls granulated sugar equal one ounce.

Two tablespoonfuls of flour equal one ounce.

A piece of b.u.t.ter the size of an egg equals about one and one-half ounces.