The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1894-10-03
HOW TO MAKE CANDY.

Almond CandY-Melt one pound OF
sugar in q quarter Of pint of water,
and let boil until the syrup is thick
enough not to run off spoon. Warm
three ounces Of split almonds in the
oven, remove the syrup from the fire.
and stir in the almonds and little
essence of lemon. Pour on to well
buttered tins, and when nearly cold
cut into shape. -, .-.
Cocoanut Candy-Boil one pound
! Of lump sugar and half pint of water
for ten minutes. Remove the scum,
and when the syrup is thick and white
stir in little more than one-half Q
pound Of freshly grated cocoanut.
Pour on to buttered paper, and
when cold keep in tin boxes. ~
French Almond Hsrdbake-Put one
pound of loaf sugar and teacup OF
water into saucepan; stir it well un-
till the sugar is thoroughly melted,
take off the scum as fast as it rises, and
after it has boiled for fifteen minutes
add one tablespoonful of vinegar or
lemon juice. Stir in one-quarter of a
pound of sliced almonds and pour on to
q buttered tin. Keep in q tin until
wanted ..-.-.- ....
Fig Rock-Boil one cupful of sugar
and three-quarters ola cupful OF water
together, until the mixture turns to
an amber color. Add little cream
oftartar before taking it from the fire.
Have the figs ready to cut up on dish,
and pour the mixture over them.
When nearly cold cut into square
blocks.
French Nougat-Blanch twenty-one
pounds of almonds, dry them in soft
cloth and put them into cool oven
until they are quite hot and slightly
brown. Put one pound of lump sugar
into q copper pan, and stir with q
wooden spoon until it begins to boil.
Cut up the almonds and drop them in
to the mixture. Oil the molds well
and pour out the nougat quickly. This
can be favored with lemon, or vanilla,
colored with cochineal, or made with
pistachio kernels or flberts, according
to taste.
Chocolate Almond-Tske one-half
a pound of almonds, blanch dry, and
scorch them in the oven. Heat one
half pound of chocolate (that favored
with vanilla is the best), and dip each
almond intv the chocolate separately.
Put them on to tins until they are
quite cold, and then Lift them of with
q sharp knife.
Candied Apricots-Stone the fruit,
cover them with lump sugar, and bake
in hot oven. Dry them thoroughly
before putting in boxes.
Coffee Caramels-Put into sauce
pan one pound of sugar and one elaret
glass of strong black coffee. Let this
boil until it forms syrup. Stir into
the mixture tumblerful of good fresh
milk or cream, and continue the boil
ing until the syrup is almost crack
ling. Pour the mixture on to mar
BILE slab that has been moistened with
salad oil, as soon as 1t is cold cut into
squares with knife; divide the cara
mels and keep them Id tlns.
Chocolate-Use the same quantity
of sugar as above with tumblerful Of
water and two cakes of unsweetened
chocolate previously dissolved in lit
tie water. Boil as above to the crack
ling stage, and finish as for coffee car
amels
Fondants+Stir together in basin
the yolks of three eggs, with the
weight Of four eggs in sugar; add to
this about two ounces OF fresh butter,
previously beaten to cream, and the
same quantity of -four. Beat the mix
ture all the time, favor with vanilla.
Finally add the whipped whites OF five
eggs. Beat the whole lightly and
steadily for few minutes, then bake
in tiny molds.
Lemon Drop-For these and all
kinds of sugar candy some coloring is
needed Put one pound of sifted
sugar into basin; stir into this
enough lemon juice to make a thick
paste, add little yellow coloring, put
the mixture into pan, heat II over q
clear fire without letting it boil; drop
it in small balls on tin plates. When
cold remove them with knife with
out breaking them, and dry them in a
cool oven on sheets of paper.
Barley ySugar-Boil one pint of syrup
to O caramel, add twenty drops of es:
sanoe of lemon, and pour it out in
rows on a marble slab; when nearly
cold lift up the end with the tip OF q
knife, and twist the sugar as you de-
taoh each end with the knife. =.