House Foods Confections

recipes from 1900's

House foods Confections SALTED ALMONDS.

Blanch, put into a baking pan, and to each pound allow a tablespoonful of butter, stand them in the oven, watch and shake until all are nicely browned; take out and lift carefully from the grease, dust thickly with salt, and put in a cool place at once.

House foods Confections BUTTER SCOTCH. (Original.)

One pint of maple syrup, butter size of an egg, boil till stiff when dropped in cold water.

House foods Confections CHOCOLATE CREAMS.

Two pounds confectioner's sugar, one fourth pound grated cocoa-nut, one tablespoonful vanilla, a pinch of salt, whites of three eggs (beaten very stiff); mix all together, and roll into small balls; let stand one-half hour; then dip into the chocolate prepared thus: One half cake Baker's chocolate (grated fine), two tablespoonfuls butter. Warm the butter; mix in the chocolate. When cool dip the creams in, and set on a buttered plate to harden.

House foods Confections VANILLA TAFFY.

Three cups of granulated sugar, one cup of cold water, three tablespoonfuls of vinegar. Cook without stirring until it threads; add one tablespoonful of vanilla; let cool; pull until white; cut into small squares.

House foods Confections EVERTON TOFFEE.

Put one pound of brown sugar, a breakfast cupful of cold water, eight ounces of unsalted butter, mix well together in a small preserving pan, stir till quite through the boil. Test the strength of the toffee as you do barley sugar.

House foods Confections BUTTER SCOTCH.

Two cups brown sugar, one tablespoon water, butter size of an egg. Boil without stirring. Try it in cold water, and it is done when it hardens on the spoon. (Add one teaspoon vanilla if preferred). Pour on buttered plates. Mark into squares before it hardens, and when it is cool it will break off neatly.

House foods Confections CHOCOLATE FUDGE.

Four cups sugar (white), two cups milk, one pound butter, one cup grated chocolate, vanilla to taste. Nuts may be added. Boil and beat thoroughly (as for sucre à la crême) pour on buttered plates and cut into squares.

House foods Confections NUT CANDY.

Two cups white granulated sugar, one half cup sweet milk. Boil for about ten minutes, and add three quarters cup cut up walnuts. Remove from stove and beat thoroughly and when it thickens pour out on buttered plates. Cocoanut candy may be made same way. If the candy does not thicken after being beaten, it is not boiled sufficiently and can be put back on stove. Stir constantly through, if the nuts are in.


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