Old-fashioned White Candy

Ingredients

• 1 cup cold water
• 2 cups granulated sugar
• 1 tablespoon of cold water
• 1 tablespoon sweet milk
• 1 teaspoon
• 1 egg beaten to a stiff froth
• 1 egg
• 1 egg add 1 t

Directions

1. 1 cup cold water. 2 cups granulated sugar, 1 teaspoon (leveled off) cream of tartar ; flavor to taste ; wdien brittle in cold water it is done ; pull at least 1 o ho ir. ]\Irs. Jane Orr.

2. FRENCH CREAM OR UNCOOKED CANDIES

3. FRENCH CREAM NO. I.

4. To the white of 1 egg beaten to a stiff froth, add 1 tablespoon of cold water and a small quantity of Royce's vanilla extract; sift carefully XXX confectioner's sugar; stir into mixture gradually keeping the mixture smooth, until you can no longer use the spoon ; turn out then upon kneading board, dusted wnth sugar and knead, adding sugar all the time, until you have a paste smooth, firm and perfectly manageable ^Irs. H. E. BroAvn.

5. FRENCH CREAM NO. II.

6. "White of 1 egg, 1 tablespoon sweet milk, confectioner's sugar to stiffen ; knead like bread ; make in any shape desired.

7. Mrs. Hiram G. Eddy.

8. FRENCH CREAM NO. III.

9. To the white of 1 egg add 1 t,ablespoon water: stir in confec- tioner's sugar until able to knead ; dust kneading board with sugar and proceed as directed in No. 1. Mrs. 0. P. Northrup.

Nutrition, whole recipe (rough)

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

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