Home Recipes Cook Books Food Categories Featured


(Candies) - (The New Dr. Price Cookbook)

2 cups water
2 cups sugar
1 cup cocoa
1/2 teaspoon salt
Stir water and sugar in saucepan until dissolved; boil 5 minutes; mix
cocoa with cold water to make a paste and add to boiling water and
sugar; boil slowly for 10 minutes; add salt. When cold put into bottle
or glass jar in refrigerator. Take 2 tablespoons of syrup for each
glass or cup of milk. Served with whipped cream either hot or cold
this is a nourishing and delicious beverage.

Other Recipes


2 cups light brown sugar
1/3 cup milk or cream
1 tablespoon butter
3/4 cup chopped nuts
1 teaspoon vanilla extract
Put sugar, milk, and butter into saucepan. Boil with as little
stirring as possible until it makes a soft ball when tested in cold
water. Take from fire; add nuts and vanilla; stir until creamy and
pour into greased tins.

Other Recipes


4 tablespoons confectioners' sugar
2 tablespoons boiling water
4 tablespoons cocoa
1/2 teaspoon vanilla extract
Mix sugar and boiling water until smooth; add cocoa and vanilla; mix
until creamy. Dust hands with sugar; take up 1/2 teaspoon of mixture
and roll. Dust a plate with sugar, and roll balls in finely chopped
nuts and allow to dry for about 2 hours.

Other Recipes


From MRS. J, MONTGOMERY SMITH, of Wisconsin, Alternate Lady Manager.
Four cups granulated sugar; one cup cream; one cup water; one-half
cake chocolate; one-half cup butter. Cook until it just holds
together, then add two teaspoonfuls extract of vanilla and pour into
pans, not buttered. When cool enough to bear finger in, stir it until
it no longer runs. It should not grain, but be smooth. Cut into

Other Recipes

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.

Other Recipes

Cream Candy

1 pint granulated sugar, 1/2 pint water, 1 tablespoon vinegar. Boil as

molasses candy, but do not stir. Work in vanilla as you pull it.

Other Recipes

French Cream Candy


Mix whites of two eggs and their bulk in water in a large bowl; beat

very well, add a dessert spoon vanilla and about two pounds "XXX"

confectioners' sugar (finest grade of powdered sugar), well sifted;

beat well, and the paste is ready. Take half a pound of dates, remove

stones, put in a piece of the candy paste and roll each one in

granulated sugar.

For Fig Candy, split half a pound of figs, place a layer of the dough

on a board (first sprinkle well with powdered sugar to prevent its

adhering), then a layer of figs, again a layer of dough, and cut in


Nuts of any kind may be made up into candy by using the meats for the

foundation or inside of little balls of paste, and then roll in

coarse sugar; set each kind out in a cool place to harden.

For Chocolate Creams roll any number of balls size of small marbles

from the dough, and when they are hardened, dip with a fork into some

Baker's chocolate melted on the stove. Be careful not to allow it

To boil; better to melt it in a little cup placed in a pan of hot

Water on the stove. Or make a caramel of three-fourths pint sugar,

one-third pint milk, two tablespoons butter, and one square chocolate.

Boil twenty minutes and add one teaspoon vanilla. Remove from fire,

place in a pan of hot water, and dip in the little balls.

Cocoanut Candy may be made by rolling out another portion of the

dough on the floured board, sprinkle with cocoanut, roll a few times

with the roller, and cut into squares.

A mixture of cocoanut and nuts chopped fine makes a delicious candy.

For English Walnut Candy split the walnuts, shape some of the dough

into round flat balls, place a half of the nut on each and press

firmly. Use hickory-nut meats for Hickory-Nut Candy.

Other Recipes

Cream Candy

Cream candy is made by boiling two cupfuls of granulated sugar, without

stirring, with three-fourths cupful water, two tablespoonfuls vinegar

and a teaspoonful of butter until brittle when dropped in cold water.

Pour on to a buttered pan, but do not scrape the sugared edge of the

kettle, and pull as soon as cool. If a little care is exercised in

handling at first, it will not stick to the fingers. The butter or flour

sometimes put on the hands to prevent this only spoils the candy. When

pulled perfectly white, cut with scissors into small cubes. The longer

this stands, the more delicious it becomes, and if flavored with a few

drops of essence of peppermint when first put on (so it can be well

stirred through) and then put away when done in a glass jar for a couple

of weeks, it will make delicate "after-dinner mint."

Add to Informational Site Network


1 2 3 4 5

Viewed 2556 times.

Home Made Cookies.ca