| 631 | 632 | 633 | 634 | 635 |
| 1 | 180 | 359 | 539 | 718 |
|
The 1918 Fanny Farmer Cookbook
be constantly stirred. Boil until, when tried in cold water, mixture will become brittle. Add
vinegar just before taking from fire. Pour into a well buttered pan. When cool enough to
handle,
pull until porous and light−colored, allowing candy to come in contact with tips of fingers and
thumbs, not to be squeezed in the hand. Cut in small pieces, using large shears or a sharp
knife,
and then arrange on slightly buttered plates to cool.
1
9
Velvet Molasses Candy
1
3
cup molasses
3
tablespoons vinegar
cups sugar
1
/2 teaspoon cream of
tartar
1
cup boiling
water
1
/2 cup melted butter
1
/4 teaspoon soda
Put first four ingredients in kettle placed over front of range. As soon as boiling−point is
reached,
add cream of tartar. Boil until, when tried in cold water, mixture will become brittle. Stir
constantly during last part of cooking When nearly done, add butter and soda. Pour into a
buttered pan and pull same as Molasses Candy. While pulling, add one teaspoon vanilla,
one−half teaspoon lemon extract, few drops oil of peppermint, or few drops oil of
wintergreen.
2
0
Buttercups
2
1
cups molasses
2
tablespoons butter
cup sugar
1
/3 teaspoon cream of
tartar
1
/2 cup boiling
water
Fondant flavored with
vanilla
Boil ingredients (except fondant) until, when tried in cold water, a firm ball may be formed in
the
fingers, not stirring until the last few minutes of cooking. Pour on a buttered platter, and when
cool enough to handle, pull until light colored. Shape on a floured board, having strip wide
enough to enclose a roll of fondant one inch in diameter. Place fondant on candy, bring edges
of
candy together, and press firmly over fondant. With both hands pull candy into a long strip.
Cut
Chapter XXXIII − FANCY CAKES AND CONFECTIONS
630
Page
Quick Jump
|