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

by Mary M.‏ Wright

Japanese Wafers

Beat up the whites of two eggs until stiff, then add two tablespoonfuls of rice flour and two tablespoonfuls of sugar. Work in one tablespoonful of softened butter. Pour into a pan lined with paraffine or oiled paper, making it as thin as possible. Bake in a moderate oven and roll around a round stick, after cutting them in four inch squares.

English Wafers

Stir together one cupful of butter with one-half cupful of sugar, add four eggs, the whites and yolks beaten separately, one-half cupful of currants, and one-fourth teaspoonful of cinnamon. Add two tablespoonfuls of strong rose water and three-fourths cup of flour, roll very thin and bake on buttered tins for about five minutes or until a delicate brown; cut into small squares, and dust with powdered sugar.

Delicious Tea Cookies

Cream together one-half cupful of butter and one cupful of sugar, add four eggs, one cupful of chopped nut meats, one cupful of chopped raisins, a teaspoonful of soda stirred in one cupful of good New Orleans molasses, and one-half teaspoonful each of cinnamon and allspice. Add enough flour to make a dough that will roll out thin. Mix all the ingredients well together. Bake in a hot oven and ice or not as liked.

Raisin Cookies

Cream together one cupful of butter and one cupful of sugar, add two eggs well beaten; then add one teaspoonful of soda and two teaspoonfuls of cream of tartar dissolved in a little lukewarm water. Now stir in three cupfuls of flour, one cupful of chopped raisins, one teaspoonful of cinnamon, and one-fourth teaspoonful of nutmeg. Drop the batter in spoonfuls on a well-buttered pan, being careful to leave room for the cakes to spread. Bake in a moderate oven until a nice brown color.

Love Diamonds

Cream together one cupful of sugar and one-fourth cupful of butter, then add one-half cupful of sweet milk. Sift with one cupful of flour one teaspoonful of baking-powder and add half of it. Stir in two whites of eggs beaten stiff, and then the remainder of the flour and a teaspoonful of vanilla. Pour into a square pan and bake. When cool cut into diamonds. Mix into a cupful of melted chocolate fondant a half cupful of cocoanut, and spread the diamonds with this, or spread with a pink fondant flavored with rose, and sprinkled over with grated cocoanut.