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Recipes for Confections

CONFECTIONS

“Sweet meats, messengers of strong prevailment in an unhardened
youth.”
                                                        –SHAKESPEARE.

TO BLANCH ALMONDS.

Put them into cold water, and allow it to come to a boiling point;
then remove the skins, and throw them into cold water a few moments to
preserve the color.

For salted almonds, prepare as above; put into a dripping pan with
some lumps of butter; set into a moderate oven until nicely browned.
Sprinkle over them some salt, and toss until thoroughly mixed.

Peanuts may be prepared in same manner.

CHOCOLATE CREAMS.  MRS. EDWARD E. POWERS.

Two pounds XXXX confectioners’ sugar, one-fourth pound grated
cocoanut, one tablespoonful vanilla, a pinch of salt, whites of three
eggs (beaten very stiff); mix all together, and roll into small balls;
let stand one-half hour; then dip into the chocolate, prepared thus:
One-half cake Bakers chocolate (grated fine), two tablespoonfuls
butter.  Warm the butter; mix in the chocolate.  When cool, dip the
creams in, and set on a buttered plate to harden.

VANILLA TAFFY.  MRS. EDWARD E. POWERS.

Three cups of granulated sugar, one cup of cold water, three
tablespoonfuls of vinegar.  Cook without stirring until it threads;
add one tablespoonful of vanilla; let cool; pull until white; cut into
small squares.

DANDY TAFFY.  MIRIAM DE WOLFE.

Three cups brown sugar, one cup water, one cup white sugar, one
tablespoonful vinegar.  When nearly done, add one tablespoonful
vanilla.  Pour into buttered tins.

CHOCOLATE CARAMELS.  MRS. NED THATCHER.

One cup of sweet milk, two cups of brown sugar, two cups of molasses,
one pint of water, a tablespoon of butter.  Flavor to taste.  Two
ounces of chocolate just before taking from the fire.

MOLASSES CANDY.  MRS. DR. FISHER.

Take one quart of molasses (maple is best); boil until it is crisp
when put in water; then stir in one teaspoonful of soda dissolved in a
little warm water; stir until well mixed.  Pour into buttered pans.
Pull part until white, and make into sticks.  In the remainder put
roasted corn, peanuts, walnuts, almonds, or hazelnuts.

COCOANUT DROPS.  MRS. DR. FISHER.

Grate the white part of a cocoanut, the whites of four eggs (well
beaten), one-half pound of sifted sugar.  Flavor with lemon or rose.
Mix as thick as can be stirred.  Make in balls, putting them about one
inch apart on paper on baking tins.  Put into a quick oven; take out
when they begin to look yellow.

BUTTER SCOTCH.  MRS. EDWARD E. POWERS.

Two cups brown sugar, two cups molasses, two tablespoonfuls butter,
two tablespoonfuls vinegar.  Boil until it threads; then pour into
shallow pans to harden.

-- Brandon Wirtz

Tags: BLANCH ALMONDS;, EDWARD E. POWERS;, NED THATCHER;
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