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August 2007 Archives

August 27, 2007

Candy from the Late 19th Century

Old Candy Ad

I'm really sorry for taking so long in getting around to another post. Its been really hectic. Though life hasn't been too "sweet" for me, I thought it needed some sweetness. So here I give you some recipes from my old cookbook, Compendium of Cookery dated 1890. I've not yet tried any of these but they are on the "to do" list!

Ginger Candy - Boil a pound of clarified sugar until, upon taking out a drop of it on a piece of stick, it will become brittle when cold. Mix and stir up with it, for a common article, about a teaspoonful of ground ginger; if for a superior article, instead of the ground ginger add half the white of an egg, beaten up previously with fine sifted loaf sugar, and twenty drops of strong essence of ginger.

Lemon Candy - Put into a kettle three and one-half pounds of sugar, one and one-half pints of water, and one teaspoon cream of tartar. Let it boil until it becomes brittle when dropped in cold water; when sufficiently done take off the fire and pour into shallow dish which has been greased with a little butter. When this has cooled so that it can be handled add a teaspoonful of tartaric acid and the same quantity of extract of lemon , and work then into the mass. The acid must be fine and free from limps. Work this in until evenly distributed, and no more,a s it will tend to destroy the transparency of the candy. This method may be used for preparing all other candies, as pineapple, ect, using different flavors.

Peppermint, Rose or Horehound Candy - They may be made as lemon candy. Flavor with essence of rose, or peppermint, or finely powdered horehound. Pour it out in a buttered paper, placed in a square tin pan.

Chocolate Caramels - Two cups of brown sugar, one cup of molasses, one cup chocolate grated fine, one cup of boiled milk, one tablespoon of flour; butter the size of a large English walnut; let it boil slowly and pour on flat tins to cool; mark off while warm.

Molasses Candy - One cup of molasses, two cups of sugar, one tablespoon vinegar, a little butter and vanilla, boil ten minutes, then cool it enough to pull.

August 29, 2007

Chocolate Cookies

Chocolate Cookies

Well we are supposed to be getting the needed supplies soon to make a couple of the candies I posted below. But today, despite an oncoming headache, I could not help myself at making a batch of chocolate cookies. With two little helpers in the kitchen to assist { aka 'my boys' } they turned out delectable. You will find these are a refreshing change of pace from the ordinary chocolate chip cookies. So strap on your apron and try this lovely, and did I mention easy, little recipe for Chocolate Cookies...

1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla extract
2 (1 ounce) squares unsweetened chocolate
1 1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda

First melt your chocolate in a small saucepan. In a mixing bowl cream your butter. Gradually add the brown sugar to the butter, being sure to mix well. Then add the egg and vanilla to the butter mixture, giving it a through beating. Now add your melted chocolate to the butter mixture. Beat till smooth.
Now in another bowl mix flour, baking powder, and baking soda. Slowly add to creamed mixture, stirring well. Drop by heaping teaspoonfuls onto a greased cookie sheet, spacing them about 2 inches. Bake at 375 for about 8 minutes, or until done. Remove from cookie sheets and cool on wire rack or marble slab, as we do.

If you don't have enough of the squares, as was the case for me, then you can substitute 3 tablespoons of powdered cocoa with 1 tablespoon vegetable oil to equal 1 (1-ounce) unsweetened chocolate square. I just added it to my bar of chocolate and melted all together.


About August 2007

This page contains all entries posted to Hearth and Home in August 2007. They are listed from oldest to newest.

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