Candy-Making at Home / Two hundred ways to make candy with home flavors and professional finish

by Mary M.‏ Wright

Raisin Spirals

Take one cup of sugar, one-half cupful of butter and yolks of two eggs, and beat to a cream. Add one cupful of sour milk and one cupful of chopped raisins; one-half teaspoonful each of cinnamon and nutmeg. Dissolve one teaspoonful of soda in a little of the milk. Just before putting in the flour add the beaten whites of two eggs. Make a very stiff dough and cut into thin strips about five inches long. Roll around the finger and fry in butter a delicate brown.

Fruit Bars

Mix together one cupful of butter and one cupful of brown sugar until creamy, add two well-beaten eggs, one-half cupful of sour milk and scant teaspoonful of soda if the milk is thoroughly sour, if not use only half a teaspoonful. Beat up together, then add enough flour to make a dough that will roll nicely but be careful not to get it too stiff. Flour the board well, then roll out thin and cut with a narrow oblong cutter. Put through a food chopper one pound of stoned dates and one-half pound of figs. Work together and then roll in a thin sheet. Put a layer of this fruit paste between every two of the cakes in sandwich fashion. Bake in a hot oven. Marmalades or candied fruits or nut and fruit mixtures can be used for these bars.

Maple Drops

To a half cupful of maple syrup add one teaspoonful of melted butter, one well-beaten egg and one cup of flour sifted with a teaspoonful of baking-powder. Add a pinch of salt. Beat and drop by spoonfuls or half-spoonfuls on buttered tin, and bake in a quick oven. Cover with maple fondant.

Ginger Chips

Stir together a cupful of butter and one cupful of brown sugar. Add one tablespoonful of ginger and one teaspoonful each of cloves and cinnamon. Mix in two cupfuls of good baking molasses and the grated peel of a large lemon. Add a teaspoonful of soda dissolved in a little hot water. Mix in enough flour to make a stiff paste. Roll out very thin, a small portion at a time, and cut into narrow strips about one inch wide and four inches long. Bake in a moderate oven for ten minutes.

Ginger Wafers

Stir one-fourth cupful of butter and one-half cupful of sugar to a cream, add two eggs, the whites and yolks beaten separately. Add a half cupful of flour or just enough to make a thin batter, mix well, then add one tablespoonful of ginger, and the grated peel of a lemon. Drop by spoonfuls on buttered tins, far enough apart not to run together. Bake in a moderate oven, and when half done roll up into little cylinders, and return to the oven and crisp until brown.