The Community Cook Book Part 19

GRAPE JELLY.

Wild grapes make the best jelly, though the other kind are more frequently used. Pick them over, wash and remove stems, put into kettle, heat to boiling point, mash and boil thirty minutes, strain through coa.r.s.e strainer, then allow juice to drip through a double thickness of cheese-cloth. Measure and boil for five minutes, add equal quant.i.ty of heated sugar, boil three minutes, skim and pour into gla.s.ses. Stand in sunny window twenty-four hours, cover and keep in cool, dry place.

MARMALADE.

One grapefruit, one orange, one lemon; shave these fine, add five times as much water, let stand over night, then boil ten minutes; let stand until next morning. Add the same quant.i.ty of sugar as fruit. Cook until it jellies, and put in gla.s.ses.

PLUM COMPOTE.

For this delicious sweet, take six pounds pitted plums (Damson), six pounds granulated sugar, one pound seeded raisins, four large oranges chopped, one pound sh.e.l.led English walnuts or pecans. Boil to consistency of jelly: Nuts are added just before taking off fire. Roll oranges before removing the rind. Put oranges and juice, also sugar, on the plums and let stand over night. Stir often.

RED RASPBERRY JAM.

One-third red currants, two-thirds raspberries, three-fourths pound sugar to a pound of fruit. Boil until done.

CANDIES

"Yet to my raised imagination, divested of its homelier qualities, it appeared a glorified candy."--Lamb.

b.u.t.tER SCOTCH.

Two cups sugar, two tablespoonfuls water, b.u.t.ter size of egg. Boil without stirring until it hardens on a spoon; pour out on b.u.t.tered plates to cool.

CHOCOLATE FUDGE.

Two cups sugar, one-fourth cake Baker's bitter chocolate, one cup milk, b.u.t.ter size of an egg, vanilla to flavor. Sc.r.a.pe chocolate, add sugar, milk and b.u.t.ter. Boil until a ball can be formed with fingers in a little cold water. Beat in vanilla, beat until quite stiff. Put in b.u.t.tered platter. A cup of chopped nuts may be added, if desired.

COCOANUT FUDGE.

Two cups sugar, one cup milk, one box desiccated cocoanut, small lump b.u.t.ter. Cook sugar, milk and b.u.t.ter fifteen minutes, take off the fire, and beat with a spoon. When partly creamed, add cocoanut and one teaspoonful vanilla. Stir well, pour into b.u.t.tered pan and cut in squares.

CREAM FUDGE.

Two cups sugar, one cup milk, small lump b.u.t.ter. Cook fifteen minutes, set pan in a cool place, and when about half cooled beat with a spoon.

Pour when creamy into b.u.t.tered pan and cut when still warm into squares.

Vanilla or any other flavoring improves this fudge.

FONDANT.

Two cups sugar, nine tablespoonfuls water; when it begins to boil, put in one-fourth teaspoonful cream of tartar; do not stir after it begins to boil: In four minutes try by dropping in water; if it b.a.l.l.s, take off the stove and let it cool until it wrinkles on top when moved; then stir until you can mold it with the hand. Put in flavor and coloring after you mold it. This will make any kind of candy by using nuts and flavors of different kinds. Lay on greased paper.

FUDGE.

One and one-half pound granulated sugar (equal to three cups), one cup cream, one-half teaspoonful salt; put in saucepan and boil. Nuts, three squares bitter chocolate (Baker's). One heaping tablespoonful b.u.t.ter, one teaspoonful flavoring; cut up cup marshmallows in little squares.

ICE CREAM CANDY.

One pound granulated sugar, one pound pulverized sugar, one cup water, two tablespoonfuls white vinegar, one teaspoonful glycerine. Put all in saucepan; when it begins to boil, quit stirring, put in flavoring, then one-half teaspoonful cream of tartar. After it stops boiling, cool off a little, then pull, lay out on marble slab, cut in squares.

MAPLE CREAM FUDGE.

One and three-fourths cup sugar, three-fourths cup milk, one-third cup maple syrup, b.u.t.ter size of an egg. Mix all ingredients together in an enameled saucepan, boil about ten minutes, beat until almost stiff and pour into b.u.t.tered platter, mark into squares while warm. Cocoanut or chopped nuts, added while beating, makes a variety.

MEXICAN CANDY.

Two cups brown sugar, one cup granulated sugar, three-fourths teaspoonful cream of tartar, one tablespoonful b.u.t.ter, one teaspoonful vanilla, one-half pound pecans cut in coa.r.s.e pieces. Boil to a soft state, add b.u.t.ter and vanilla.

MOLa.s.sES CANDY.

One cup mola.s.ses, one cup sugar, one tablespoonful vinegar, small lump b.u.t.ter; cook until it hardens in water; pour out, and when cool pull until a light yellow.

PEANUT b.u.t.tER FUDGE.

Two heaping tablespoonfuls of peanut b.u.t.ter, scant teaspoonful of salt, two cups sugar, one cup milk. Put sugar and milk in saucepan, stir them, add the peanut b.u.t.ter and salt. Stir occasionally while cooking. Should be cooked slowly until a soft ball can be formed if dropped into cup of cold water. Beat vigorously until it begins to stiffen, then pour in b.u.t.ter platter. This makes a delicious, creamy candy, if beaten enough.

PEANUT CANDY.

Two cups brown sugar, one tablespoonful mola.s.ses, one teaspoonful vinegar, lump b.u.t.ter. Cook until it hardens in water, and pour over peanuts placed in b.u.t.tered pans.

PEANUT TAFFY.

Two cups granulated sugar put into a hot spider over a good fire and stirred constantly until entirely dissolved. Use no water. First the sugar will become lumpy, and it will not seem possible that it will become liquid, but patience and constant stirring will produce the desired result. When melted about like mola.s.ses, add one cup chopped peanuts and pour quickly into a greased platter. It requires experience to gain best results.

PRALINE.

Three cups brown sugar, one cup water, one cup cream, one cup nuts cut fine, one teaspoonful vanilla. Boil sugar and water until it forms a soft ball, add cream and boil until it forms a soft ball, stirring constantly after adding cream. When cooked enough, beat in the nuts and drop on a greased pan.