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No. 5—LEMON CANDY.
- 1 lb. of sugar
- ½ pt. of water
- 1/3 tsp. of tartaric essence
- 1/3 tsp. of lemon extract
- 1 tsp. of cream of tartar
Preparation: Mix the sugar, water and cream of tartar and boil until it cracks and breaks when tried in cold water. Pour into a deep buttered dish and when cool, mix in the tartaric essence and lemon extract, and shape into any desired form.
No. 6—CHOCOLATE CARAMELS No. 1.
- 2 cups of sugar
- 1 cup of syrup
- ½ cup of grated, sweet chocolate
- 1 cup of milk
- 1 tbsp. of butter
- 1 tbsp. of vanilla
Preparation: Mix the sugar and syrup and boil 5 minutes, add the other ingredients and boil until it stiffens. Pour into a buttered pan and cut into squares.
No. 7—BON-BONS.
- 2 lbs. of sugar
- 1 pt. of water
- 1 vanilla bean or
- 2 tbsps. of vanilla extract
Preparation: Mix the sugar, water and vanilla and boil until it cracks when tried in cold water. Pour into an oiled pan or porcelain platter, spread it out and cut into cubes.
Remarks: You can also flavor with rosewater, orange or lemon instead of vanilla.
No. 8—CHOCOLATE CANDY.
- 3 pieces of sweet chocolate or
- 2½ tbsps. of cocoa
- 2 cups of sugar
- ½ cup of milk
- ½ tbsp. of vanilla
- ½ tbsp. of butter
Preparation: Mix the ingredients and boil 3 minutes, then pour into buttered pans and cut into cubes when cold.
No. 9—NUT CANDY.
- 3 cups of brown sugar
- ¾ cup of milk
- ¼ cup of cream
- 1 pinch of salt
- 1 tsp. of vanilla
- 1 lb. of chopped walnuts 1 tbsp. of butter
Preparation: Mix the sugar, milk and cream and boil until, when trying a few drops in cold water, it holds together and forms a soft mass. Then add butter and salt, take from the stove, mix in vanilla and nuts and stir the mixture until it gets creamy. Pour it to 1 inch thickness into buttered pans and cut it into cubes when cold.
