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The 1918 Fanny Farmer Cookbook
from
fire, add vanilla, and beat until creamy and mixture begins to sugar slightly around edge of
saucepan. Pour at once into a buttered pan, cool slightly, and mark in squares. Omit vanilla, if
desired, and add, while cooking, one−fourth teaspoon cinnamon.
3
6
Maple Sugar Candy
1
lb. soft maple
sugar
1
2
/4 cup boiling water
/4 cup thin
3
cream
/3 cup English walnut or
pecan meat, cut in
pieces
Break sugar in pieces; put into a saucepan with cream and water. Bring to boiling−point, and
until a soft ball is formed when tried in cold water. Remove from fire, beat until creamy, add
meat, and pour into a buttered tin. Cool slightly, and mark in squares.
boil
nut
3
7
Sultana Caramels
2
1
1
cups sugar
2
squares chocolate
/2 cup milk
1
teaspoon vanilla
/4 cup
molasses
1
/2 cup English walnut or
hickory nut meat, cut in
pieces
1
/4 cup butter
2 tablespoons Sultana raisins
Put butter into a saucepan; when melted, add sugar, milk, and molasses. Heat to
boiling−point,
and boil seven minutes. Add chocolate, and stir until chocolate is melted; then boil seven
minutes
longer. Remove from fire, beat until creamy, add nuts, raisins, and vanilla, and pour at once
into
a buttered tin. Cool slightly, and mark in squares. The nut meats and raisins may be omitted.
3
8
Chapter XXXIII − FANCY CAKES AND CONFECTIONS
636
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