Butter-scotoh

Ingredients

• eight drops extract of lemon
• two ounces grated chocolate mixed
• half pounds refined sugar
• half pints water
• quarter pound pulver- iaed sugar
• one cup of chocolate shaved fine
• one cup molasses
• half cup milk
• one cup sugar
• half cups grated chocolate
• half cups pulverized
• one-half cup cold water
• one pint milk
• three pounds white sugar
• one pound cocoa-nut
• half pound powdered sugar
• one-half pounds moist white sugar
• two ounces butter
• half cup flour
• two ounces of dried horehound in a pint
• half pounds bix^wn sugar
• two pints maple sugar
• half pint water
• a piece of butter size of a wahiut stir until perfectly dissolved
• three pounds ''cofiee
• half tear spoon cream tartar
• four small eggs to a high
• two eggs
• two tea-cups powdered sugar
• two table-spoons com starch
• one tea-spoon cream tartar
• one egg beaten to a stiff froth
• half tea-spoon baking-powder
• two table-spoons vanilla just before removing from fire
• one cocoa-nut grated fine
• two tea-spoons lemon
• one large lemon into a cup
• one yid a half tea-cups water
• half tea-cups water
• two table-spoons vinegar
• one egg
• one tea-spoonful in a place
• half water
• nine eggs
• two ends
• one table-spoon sharp vinegar
• vinegar
• nutmeg

Directions

1. Three pounds ''cofiee A" sugar, fourth pound butter, half tear spoon cream tartar, eight drops extract of lemon ; add as much cold water as will dissolve the sugar ; boil without stirring till it will easily break when dropped in cold water, and when done, add the lemon; have a dripping-pan well buttered and pour in one- fourth inch thick, and when partly cold, mark off in squares. If pulled, when partly cold, till very white, it will be like ice-cream candy. — Mrs. J. 8. R.

2. Baltimore Kisses.

3. Beat the whites of four small eggs to a high, firm froth, stir into it half a pound pulverized sugar, flavor with essence lemon or rose, continue to beat until very light ; then drop half the size of an egg» and a little more thdn an inch apart, on well-buttered letter-paper; lay the paper on a half-inch board and place in a moderate oven; watch, and as soon as they begin to look yellowish take them out;

4. CONFECTIONARY. 116

5. or, beat to a stiff froth the whites of two eggs, stirring into them Tery gradually two tea-cups powdered sugar and two table-spoons com starch; bake on buttered tins fifteen minutes in a warm oven, or until slightly brown. Chocolate puffs are made by adding two ounces grated chocolate mixed with the corn starch. — Mrs. W. W. W.

6. Candy of any Flavor. Three and a half pounds refined sugar, one and a half pints water, one tea-spoon cream tartar ; mix in a vessel large enough to hold the candy when expanded by the heat ; boil over a brisk fire, taking care that it does not bum. The heat should be applied at bottom and not at the sides. After boiling fifteen minutes, remove a small portion of the melted sugar with a spoon, and cool by placing in a saucer set in cold water. When cool enough, take a portion between thumb and finger, and if it forms a "string" or "thread" as they are separated, the process is nearly done, and great care must be used to control the heat scf that the boiling may be kept up without burning. Teat frequently by dropping a bit into cold water placed near; if it becomes hard and brittle, snapping apart when bent, it is done and must be removed at once, and the flavoring stirred in. Then pour into shallow earthen dishes, thor- oughly but lightly greased, and cooled until it can be handled ; pull, roll into sticks or make into any desired shape.

7. Centennial Drops. White of one egg beaten to a stiff froth, quarter pound pulver- iaed sugar, half tea-spoon baking-powder ; flavor with lemon ; butter tins and drop with tea-spoon about three inches apart ; bake in a slow oven and serve with ice-cream. This is also a very nice recipe for icing. — Mins Alice Trimble, Mt. Gilead

8. Chocolate Caramels. One cup of chocolate shaved fine, one cup molasses, half cup milk, one cup sugar; when nearly done add a piece of butter size of a wahiut Stir until perfectly dissolved, but not after it begins to boil, as that will make it grain. It is done when it hardens and becomes brittle wlien dropped in cold water, but do not make too bard. Grease plates with butter, pour it on about half an inch tbick, when nearly cool cut with a greased knife into small squares.

9. 116 CONFECTIONERY,

10. Chocolate Caramels.

11. One and a half cups grated chocolate, four of brown sugar, one and a half of cold water, piece of butter size of an e^^, table-spoon of very sharp vinegar ; flavor with two table-spoons vanilla just before removing from fire. Do not stir, but shake the vessel gently while cooking. Boil on the top of stove over a brisk fire until it becomes brittle when tried in water ; pour into a well buttered and floured dripping-pan, and check off" in squares while soft. — ^^s» Emma Collins,

12. Chocolate Drops.

13. Two and a half cups pulverized or granulated sugar (or maple sugar may be used), one-half cup cold water; boil four minutes, place the sauce-pan in cold water, and beat till cold enough to make into little balls; take half a cake of Baker's chocolate, shave ofi* fine and set it in a bowl set in top of boiling tea-kettle to melt, and when balls are cool enough, roll in the chocolate with a fork. This makes eighty. Or while making into balls, mold an almond-meat into the center of each ball, roll in coarse sugar, and you have deli- cious ** cream almonds." Or, mold the unbroken halves of walnut- meats into the soft sugar, and when cold, roll in the chocolate. When finished, take out and lay on buttered paper until cold. —

14. Mm, 0. M, ScoU. •

15. Cocoa-nut Caramels.

16. One pint milk, butter size of an egg, one cocoa-nut grated fine (or dessicated cocoa-nut may be used), three pounds white sugar, two tea-spoons lemon, boil slowly until stiff* (some then beat to a cream), pour into shallow pans, and when partly cold cut in squares. Miss Nettie Brewster y Madison.

17. Cocoa-nut Drops.

18. One pound cocoa-nut, half pound powdered sugar, and the white of an egg; work all together and roll into little balls in the hand; bake on buttered tins. — C W. Cyphers,

19. Everton Ice-cream Candy.

20. Squeeze the juice of one large lemon into a cup. Boil one and

21. one-half pounds moist white sugar, two ounces butter, one yid a

22. half tea-cups water, together with half the rind of the lemoi][, and

23. when done (which may be known by its becoming quite crisp when

24. CONFECTIONERY. 117

25. dropped into cold water) set aside till the boiling has ceased, and then stir in the juice of the lemon, butter a dish and pour in about an inch thick. When cool take out peel (which may be dried), pull until white, draw out into sticks and check about four inches long with a knife. If you have no lemons, take two table-spoons vinegar and two tea-spoons lemon extract. The fire must be quick and the candy stirred all the time. — J/rs. J. S. R,

26. Hickory- NUT Macaroons. Take meats of hickory-nuts, pound fine and add mixed ground fipice and nutmeg ; make frosting as for cakes, stir meats and spices in, puttiug in enough to make it convenient to handle ; flour the hands and make the mixture into balls the size of nutmegs, lay them on buttered tins, giving room to spread, and bake in a quick oven. These are delicious. — Mtb. WaUer ^litehdl,

27. Hickory-nut Cakes. • One egg, half cup flour, a cup sugar, a cup nuts sliced fine ; drop on buttered tins one tea-spoonful in a place, two inches apart. Or, loU and bake like sand tarts. — Mrs. Lamb, BeUefentaine,

28. Horehound Candy. Boil two ounces of dried horehound in a pint and a half water for about half an hour ; strain and add three and a half pounds bix^wn sugar. Boil over a hot fire until it is sufficiently hard, pour out in flat, well-greased tin trays, and mark into sticks or small squares with a knife, as soon as it is cool enough to retain its shape.

29. Lemon Candy. Take a pound loafsugar and a large cup water, and after cooking over a slow fire half an hour, clear with a little hot vinegar, take off the scum as it rises, testing by raising with a spoon, and when the '' threads" will snap like glass pour into a tin pan, and when nearly cold mark in narrow strips with a knife. Before pouring into the pans, chopped cocoa-nut, almonds, hickory-nuts, or Brazil-nuts cut in slices, may be stirred into it. — Mrs, F. K, W.

30. Meringues. Qge pound granulated sugar, whites of nine eggs. Whip eggs until dish can be inverted without their fsilling ofi*, and then simply add the sugar, incorporating it thoroughly, but stirring as little as

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32. possible. Prepare boards three-fourths of an inch tliick, to fit oven, and cover them with strips of heavy brown paper about two and a half inches wide; on these drop the mixture from the end of a dessert-spoon (or use the meringue-bag described in recipe for lady's fingers), giving the meringue the form of an eggy and dropping them about two inches apaH on the p:iper, and bake till a light brown. Take up each strip of paper by the two ends, turn it gently on the table, and with a small spoon take out the soil part of each me- •ringue, strew over them some sifted sugar, and return to oven bot- tom side up to brown. These shells may be kept for weeks. When wanted for table, fill with whipped cream, place two of them together 80 as to inclose the cream, and serve. To vary their appearance, finely-chopped almonds or currants may be strewn over them before the sugar is sprinkled over, and they may be garnished with any bright-colored preserve. Great expedition is necessary in making them, as, if the meringues are not put into the oven as soon as the sugar and eggs are mixed, the former melts, and the mixture runs on the paper instead of keeping egg-shape. The sweeter the me- ringues are made the crisper will they be ; but if there is not sufiS- cient sugar added they will be tough.— 3/wd Sarah OiUy Columbus^

33. Molasses Candy.

34. Take equal quantities brown sugar and Orleans molasses (or all molasses may be used), and one table-spoon sharp vinegar, and when it begins to boil skim well and strain, return to the kettle and con- tinue boiling until it becomes brittle if dipped in cold water, then pour on a greased platter. When cool enough, begin to throw up the edges and work, by pulling until bright and glistening like gold ; flour the hands occasionally, draw into stick size, rolling to keep round, until pulled out and cold. With a greased knife press nearly through them at proper lengths, and they will easily snap ; flavor just before pouring out to cool. — Sterling Bolnnson.

35. Aunt Top's Nut-Taffy.

36. Two pints maple sugar, half pint water, or just enough to difr* solve sugar; boil until it becomes brittle by dropping in cold water; just before pouring out add a tablespoon vinegar ; having prepared the hickory-nut meats, in halves, butter w ell the pans, line with the meats, and pour the taffy over them. — EsteUe and Hattie JSusk,

Nutrition, whole recipe (rough)

Counts 13 of 14 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Chocolate	1 oz (28g) semisweet	155
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Molasses	1 tbsp (20g)	58
Maple Syrup	1 tbsp (20ml)	52
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Lemon	juice of 1 lemon (48ml)	12
Vanilla	1 tsp extract (4ml)	12
Nutmeg	1 tsp ground (2.2g)	12
Vinegar	1 tbsp (15ml) distilled	3
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.