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The 1918 Fanny Farmer Cookbook
1
teaspoon vanilla
Put butter into kettle; when melted, add molasses, sugar, and milk. Stir until sugar is
dissolved,
and when boiling−point is reached, add chocolate, stirring constantly until chocolate is
melted.
Boil until, when tried in cold water, a firm ball may be formed in the fingers. Add vanilla just
after
taking from fire. Turn into a buttered pan, cool, and mark in small squares.
2
2
7
8
Nut Chocolate Caramels
To Chocolate Caramels add the meat from one pound English walnuts broken in pieces, or
one−half pound almonds blanched and chopped.
Rich Chocolate Caramels
2
tablespoons
butter
1
cup molasses
1
1
/2 cup milk
4
squares chocolate
/2 cup sugar
1
cup walnut meats,
broken in pieces
teaspoons vanilla
2
Put butter in saucepan and when melted add milk, sugar and molasses. When boiling−point is
reached add chocolate, and cook until brittle when tried in cold water, stirring occasionally to
prevent mixture from adhering to pan. Remove from fire, beat three minutes, add nut meats
and
vanilla, and turn into a buttered pan. When cold cut in squares and wrap in paraffine paper.
2
9
Peanut Nougat
lb. sugar
quart peanuts
1
1
Shell, remove skins, and finely chop peanuts. Sprinkle with one−fourth teaspoon salt. Put
sugar
it
in a perfectly smooth granite saucepan, place on range, and stir constantly until melted to a
syrup, taking care to keep sugar from sides of pan. Add nut meat, pour at once into a warm
buttered tin, and mark in small squares. If sugar is not removed from range as soon as melted,
will quickly caramelize.
Chapter XXXIII − FANCY CAKES AND CONFECTIONS
633
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