Chocolate Dipped Marshmallows

By
Roger Tim Johnson

Melt 1 bag of Chocolate chips on low heat and keep hot.

Put a few Large Marshmallows in the Chocolate and roll them around so as to cover all sides of each Marshmallow.

When Marshmallows are completely covered, take out with 2 toothpicks... one in each hand... and set on a piece of Aluminum Foil to cool.

Repeat, until all the Chocolate is used.

GUMDROPS

From a
1923
cookbook

Soak 6 1/2 tablespoons granulated gelatin in 1 1/4 cups cold water until liquid is absorbed.
In a saucepan put 1 1/3 cups sugar, 1/2 cup white corn syrup, and 1 tablespoon water.
Stir until well mixed, color with green or red coloring and bring to boiling point.
Boil without stirring until mixture forms a soft ball when tried in cold water.
Add gelatin, stir over fire 1 minute, add 3 tablespoons lemon juice, strain and add a few drops oil of lime or cinnamon.
Let stand 5 minutes in cool place.
Sift cornstarch lightly into a shallow cake pan placed in a large pan or tray.
Very gently level off the top with a knife.
Make impressions in cornstarch with end of knife handle.
Pour gumdrop mixture into impressions, using a teaspoon or a confectioner's funnel ---
---leave until firm.
Place in sifter and shake off extra starch, hold a moment in steam and roll in coarce granulated sugar.
(While one batch is hardening the rest will become hard, heat again so it will pour into molds.)

o o o o

Rich Fudge

From a
1925
cook book
=======

.

2 c. Sugar
3 Tbsp. Cocoa
1 c. Cream
1 Tbsp. Butter
1 tsp. Vanilla
.

Mix well together.
Cook until it forms a soft ball
when dropped in water.
Remove from fire,
add nuts, if desired.
Pour into a Buttered pan.
Cut in squares.
==========

Candy Fruits, (how to)

From a
1909
cook book
=======

.

To Candy Fruits;
Use for this purpose
a fine White Loaf Sugar
in any quantity desired.
Dip each Lump into clear Soft Water
and drop the Moistened Lumps
into a porcelain or other saucepan.
Boil to the Caramel State,
removing the scum as fast as it appears.
Remove the saucepan from the fire
and place it in a vessel of Hot Water.
As soon as the Syrup ceases to boil,
dip the Fruit to be Candied,
one by one,
into the Hot Syrup,
and place it to dry and harden
in a cool place.

.

Almost any kind of Ripe Fruit
may be Candied in this manner,
as Ripe Grapes,
Plumbs,
Cherries,
sections of
Orange,
Lemon,
or Pineapple, etc.
ooooooooooooooooooooo

.
.

or

.

Make a Syrup of
3 1/2 lbs. of Granulated Sugar
and
1 pt. of Soft Water
or Distilled Water
by boiling 3 to 5 minutes.
Remove from the fire,
immerse the Fruit,
and let stand 2 or 3 hours.
Strain off the Syrup,
which may be used for other Candies,
and let the Fruit stand in front of a baking oven
with the door open
until the Moisture is dried out,
when the Sugar will crystallize.
::::::::::::::::::::::::::::::::::::::::::

Chocolate Walnuts

From a
1908
cook book
`````````

.

Dip 1/2 Walnut Meats
in melted
Sweet Chocolate
and lay aside
on paraffin paper to dry.
= = = = = = = = =

Inexpensive Fudge

From a
1932
recipe book
--------------

.

To 2 c. Sugar
add 1 c. Water,
3 Tbsp. Cocoa,
and a small pinch of Salt;
boil until it makes a soft ball in water.
Then add 1 Tbsp. Butter
and cool it in a bowl of water.
Add 1/2 tsp. Vanilla,
stir until creamy
and pour on a Buttered dish.
===================

Raisin Candy

From a
1909
cook book
:::::::::::::

.

Prepare the Syrup;
Boil to the hard ball over a slow fire
1 lb. Granulated Sugar
in 1 pt. Water.
Stir in 1/2 tsp. Vinegar,
1 lump of Butter the size of an English Walnut.
Cover the bottom of a Buttered pan
with a layer of Raisins,
pour on this a thin layer of Syrup,
add more Raisins,
and so continue until the Candy
is of any desired thickness.
Mark in squares when nearly cold.
:::::::::::::::::::::::::::::::::::::::::::::

Turkish Paste

From a
1932
Book
====

.

2 Tbsp. Gelatin
1/2 pt. Cold Water
1 lb. Sugar XXXX
1 grated Orange Rind
1 gill, (=1/2 c.) Orange Juice
2 tsp. Lemon Juice
some Confectioners Sugar
.

Sprinkle Gelatin into 1/2 of the Water,
then cover and let stand 2 hours.
Bring the remainder of the Water
and Sugar to boiling point,
add Gelatin,
bring to boiling point again
and simmer 20 minutes.
Remove from fire,
add Grated Rind of 1 Orange,
stir in Orange Juice,
and Lemon Juice.
Pour into a cold pan
and set in a cool place to harden.
Cut in cubes
and roll in sifted Confectioners Sugar.
= = = = = = = = = = = = = = = = = = = =

Coffee Caramels

From an
1888
cook book
~~~~~~~~

.

2 oz. Coffee
1 lb. Sugar
little Water
.

Take and make infusion of the Coffee,
mix Sugar using little Water;
strain and stir the Coffee gradually into the boiled Syrup,
for 5 minutes before taking from the fire.
===========================

Peppermint Drops

From an
1888
cook book
;;;;;;;;;;;;;;;

.

There are various ways of making them;
a simple one is the following:
Take a quantity of Sugar and put it in a dish,
with just Water enough to hardly dissolve all the Sugar;
put on a quick fire and boil;
then put in a few drops of Peppermint
(only a few drops),
drop on a tin plate to suit yourself;
stir the Solution until ready to make the Drops.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Pop Corn Balls

From an
1888
cook book
oooooooo

.

a Christmas Special

.

To 6 quarts of popped Corn,
boil 1 pint of Molasses about 15 minutes;
then put the Pop Corn into a large pan,
pour the boiled Molasses over it,
stirring briskly until thoroughly mixed.
Then, with clean hands,
make into balls of the desired size.
ooooooooooooooooooooo

Lemon Candy

From an
1888
cook book
``````````

.

3 lbs. Brown Sugar;
add to it 1 1/2 c. of Water;
set it for 30 minutes over a slow fire;
add,
to clear it,
1 oz. of Gum Arabic,
dissolved in hot Water.
Skim off scum as it rises.
As soon as clear,
try it by dipping a straw into it,
and then into cold Water;
if done, it will snap like glass.
Flavor with Lemon essence,
and cut into sticks.
_ _ _ _ _ _ _ _ _ _

Lollipops

From an
1897
cook book
- - - - - - - - -

.

1 scant pt. Milk
2 squares Chocolate
1/2 c. Butter
3 heaping c. Sugar
.

Boil together,
until brittle when tried in water.
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Coffee Drops

From an
1888
cook book
,,,,,,,,,,,,,,,,,

.

Put as much refined Sugar as you wish
to make up at one time,
in an earthen vessel,
and dilute it with
an extra strong infusion of Coffee,
filtered,
to mix the paste.

If too liquid, the Syrup will be too thin,
and the drops will unite---
if too thick, the Syrup will be too dense,
and will not pour freely.
When the Mixture is mixed in a rather stiff paste,
put it into a saucepan with a spout;
set over a medium fire.
When it begins to bubble up the sides of the saucepan,
stir it once in the middle,
remove from the fire,
and drop in lumps of the shape and size required,
upon sheets of tin;
let them stand for two hours;
put in the stove to get quite dry.
When brilliant and hard,
remove from the fire or they will lose their perfume.
Before taking from the fire, color the Syrup.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Chewing Gum (home made)

Found in an

1888

cook book

""""""""""""

.

2 oz. Prepared Balsam of Tulu

1 oz. refined Sugar

3 oz. Oatmeal

some Water

some Powdered Sugar

.

Soak the Gum in Water,

then mix all the ingredients;

roll in Powdered Sugar

to make the sticks.

===============

Peanut Brittle (home made)

New Years

* Special *

""""""""""""""""""

2 c. Sugar
1 c. Light Corn Syrup
1/2 c. Water
2 c. Raw Peanuts
1 tsp. Butter
1 tsp. Vanilla
1 tsp. Baking Soda

Grease a cookie sheet, ~ (with sides),

sprinkle with salt... set aside.

Combine the Sugar, Corn Syrup & Water

in large sauce pan.

Cook to 238 degrees.

Stir in peanuts.

Cook to 310 degrees.

Remove from heat.

Add Butter, Vanilla, & Baking Soda.

Stir to mix together well.

Pour immediately onto greased cookie sheet.

Let Cool.

Turn it over and let it cool more.

Break into pieces.

______________

Layered Mint Chocolate Fudge

12 oz. pkg. Semi-sweet Chocolate Chips
14 oz. can Eagle Brand Sweetened Condensed Milk...
~ (NOT Evaporated Milk)
2 tsp. Vanilla extract
1 c. White Confectioner's Deluxe Baking Pieces *
1 Tbsp. Peppermint extract
1 drop Green Food Coloring, -{optional


`

In heavy saucepan, over low heat...

melt Chips with 1 c. Sweetened Condensed Milk;

add Vanilla.

Spread 1/2 the mixture into a

wax paper-lined 8 or 9 inch square pan;

chill 10 minutes, or until firm.

Hold remaining chocolate mixture at

room temperature.

`

In heavy saucepan, over low heat...

melt White Baking Pieces with the remaining

Sweetened Condensed Milk...

(mixture will be thick).

Add Peppermint extract & Food Coloring.

Spread on chilled Chocolate layer;

chill 10 minutes longer, or until firm.

`

Spread the reserved Chocolate mixture

over the Mint layer.

Chill for 2 hours, or until firm.

`

* Or 6 oz. White Confectioner's Coating may be used.

Rocky Road Cookies

By:

Billie Johnson

(It's Like Candy)

`

12 oz. pkg. Chocolate Chips - or Peanut Butter Chips ~ or some of both

14 oz. Sweetened Condensed Milk

2 Tbsp. Margarine

2 c. Dry Roasted Peanuts

1 pkg. Small Marshmallows

`

Mix Chips over hot water (in double boiler),

with Margarine & Milk.

`

Combine Nuts & Marshmallows,

and mix with Chips.

`

Pour into greased 9 X 13 inch pan.

`

Let cool, then cut.

Pecan Fudge

3 c. Granulated Sugar

2 c. Brown Sugar

1/2 c. light Corn Syrup

1 1/2 c. Milk

1 c. Pecans

.

Mix well

.

Cook to soft ball stage.

Cool.

Beat, and before stiff,

add the Pecans.

White Almond Bark

By:

Billie Johnson

2 c. Sugar

2/3 c. Milk

1 Tbsp. Corn Syrup

1/4 tsp. Salt

2 Tbsp. Butter

1 tsp. Vanilla

1 c. Unblanched Almonds

Mix:

Sugar, Milk, Corn Syrup, & Salt

in a 2 Quart sauce pan.

Stir until mixture begins to boil.

Cook to the soft ball stage = {234 F.

Remove from heat, add Butter & cool slightly.

Add;

Vanilla,

beat until creamy.

Then add the Almonds &

spread about 1/2 inch thick on greased cookie sheet.

Let it cool completely.

Then break into pieces.

Makes 2 Lbs.