Chocolate
Cut into small pieces 1 ounce unsweetened chocolate; add 1 tablespoon sugar and 2 tablespoons hot water. Boil all together till smooth; add gradually 2 cups scalded milk; cook in double boiler 5 minutes. If desired add 1/4 teaspoon vanilla. Serve with whipped cream.
Candies
Cream Candy
2 cups sugar 2 tablespoons vinegar 1 teaspoon lemon extract 1 teaspoon cream of tartar
Add a little water to moisten sugar; boil with vinegar and cream of tartar without stirring, until brittle when tried in cold water. Add flavoring; turn out quickly on buttered plates. When cool enough to handle, pull until white, and cut into pieces.
Butter Scotch
2 cups sugar 2 tablespoons water 2 tablespoons butter
Boil without stirring until brittle when tested in cold water. Pour out on buttered plates to cool.
Butter Taffy
3 cups brown sugar 1/2 cup molasses 1/4 cup water 1/4 cup vinegar 4 tablespoons butter 1 teaspoon vanilla extract
Boil sugar, molasses, water and vinegar. When crisp in cold water add butter and cook 3 minutes. Add vanilla and cool on buttered pans and break into pieces.
Chocolate Caramels
2 cups molasses 1 cup brown sugar 1 cup cream or milk 1/4 pound unsweetened chocolate 4 tablespoons butter
Put all ingredients into kettle. Boil until it hardens in cold water; add 1 teaspoon vanilla and turn into greased tins. When nearly cold, cut into small squares.
Creamed Nuts
2 cups confectioner's sugar white of 1 egg 1 teaspoon vanilla extract 2 teaspoons cold water walnuts or other nuts
Mix sugar, unbeaten egg white, vanilla and water into a stiff paste.
Shape into little balls, press between halved walnut or other nut meats.
Stoned dates and large seeded raisins may be filled with this cream, or it may be mixed with chopped nuts, shaped into bars and cut into squares.
Peanut Brittle
2 cups chopped roasted nuts 3 cups granulated sugar
Put sugar in frying pan. Stir over slow fire. It will lump, then gradually melt. When pale coffee color, and clear, add nuts and pour quickly on greased tin. When cold break into pieces.
Candied Popcorn
1-1/2 cups sugar or maple syrup 1 tablespoon butter 3 tablespoons water 3 quarts popped corn
Boil sugar or syrup with butter and water until it spins a long thread; pour this on corn and if desired shape into balls.
Pulled Molasses Candy
1 cup molasses 2 cups brown sugar 1 cup water 3 tablespoons vinegar 3 tablespoons butter
Put molasses, sugar, water and vinegar into saucepan and stir; boil until very brittle when dropped into cold water; add butter and pour on buttered platter. When cool enough to handle, butter hands and pull until light brown. Pull into oblong strips and cut with scissors.
Fudge
3 cups sugar 1 cup milk or cream 4 or 5 tablespoon's cocoa or 2 ounces unsweetened chocolate 1 tablespoon butter 1 teaspoon vanilla extract
Put sugar, milk and cocoa or chocolate into saucepan; stir and boil until it makes soft ball when tested in cold water; take from fire, add butter and vanilla, cool and stir until creamy. Pour on buttered plates and cut into squares.
Penuche
2 cups light brown sugar 1/3 cup milk or cream 1 tablespoon butter 3/4 cup chopped nuts 1 teaspoon vanilla extract
Put sugar, milk and butter into saucepan. Boil with as little stirring as possible until it makes a soft ball when tested in cold water. Take from fire; add nuts and vanilla; beat until thick and pour into greased tins.
Cocoa Cream Candy
4 tablespoons confectioner's sugar 2 tablespoons boiling water 4 tablespoons cocoa 1/2 teaspoon vanilla extract
Mix sugar and water until smooth; add cocoa and vanilla; mix until creamy. Dust hands with sugar; take up 1/2 teaspoon of mixture and roll into ball. Dust a plate with sugar, and lay balls on to dry about 2 hours; then roll in finely chopped nuts.
Stuffed Prunes or Dates
Wash, dry and stone fruit; cut almost in half and fill with a half marshmallow or blanched almond, or chopped nuts and raisins and roll in sugar.
Cocoanut Cream Candy
1 tablespoon butter 3/4 cup milk 2 cups sugar 1/2 cup grated fresh cocoanut 1/2 teaspoon vanilla extract