The 1918 Fanny Farmer Cookbook

Sugared Popped Corn

quarts popped corn

cups brown

sugar

tablespoons butter

/2 cup water

Put butter in saucepan, and when melted add sugar and water. Bring to boiling−point, and let

sixteen minutes. Pour over corn, and stir until every kernel is well coated with sugar.

boil

Corn Balls

quarts

popped corn

/2 cup white corn syrup

cups sugar

/3 teaspoon, each, salt

and vinegar

1/2 cups water

tablespoon vanilla

Boil sugar, water and corn syrup without stirring until thermometer registers 260° F.; then add

remaining ingredients and let boil to 264° F. Have corn in a large pan, and pour on gradually

the

syrup, using a spoon all of the time to turn corn that it may be evenly coated. Make into balls,

and let stand in a cold place until brittle.

Molasses Candy

cups Porto Rico

molasses

tablespoons butter

/3 cup sugar

tablespoon vinegar

An iron kettle with a rounding bottom (Scotch kettle) or copper kettle is best for candy

making.

If one has no copper kettle, a granite kettle is best for sugar candies.

Put butter in kettle, place over fire, and when melted, add molasses and sugar. Stir until

sugar is

dissolved. During the first of the boiling stirring is unnecessary, but when nearly cooked, it

should

Chapter XXXIII − FANCY CAKES AND CONFECTIONS

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