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

ing macaroons, which are closely allied to ca

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d of powdered sugar; add the grated rinds of two lemons, a little sliced citron and one-fourth pound of flour, and mix well

Maca

of powdered sugar and the same amount of flour. Add the whites of the eggs and eno

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powdered sugar; then beat into this some jasmine flowers. Make in

Maca

e cupful of sugar and flour and a small quantity of coriander se

ate Ma

ful of granulated or powdered sugar. Mix well together, then make into a soft paste with the stiffly be

ut Mac

two tablespoonfuls of flour. Blend well together; then make

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ul of hickory-nut meats chopped fine, and rolled. Bake slowly in a moderate oven until a light brown. If desired these can

t Mac

flour and blend together into a paste with the whites of two or three eggs beaten until stiff. Drop from a spoon on greased paper and bake in the o

y Mac

the whites of three eggs. Chop a few candied cherries fine and stir in. Drop from a spoon on bu

e Mac

e to form into a paste; then add the stiffly beaten whites of four eggs and two cupfuls of white sugar. Shape into macaroons, and place on g

ate Ma

of tartar. Stir this gradually into the stiffly beaten whites of six eggs, and add a teaspoonful of vanilla. Line pans with oiled or waxed paper and drop by spoo

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pfuls of sugar. Work into this slowly the stiffly beaten whites of six eggs, or enough to make the paste

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of sugar, a tablespoonful of ground cinnamon, one-fourth cupful of finely grated chocolate, the

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s a thread. Pour the gelatine on a platter and over this pour the syrup. Beat up for twenty or thirty minutes. Flavor with a teaspoonful of vanilla, if desired, adding it just be

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en add a pinch of salt, a teaspoonful of vanilla, a cupful and a half of shredded cocoanut, and the stiffly beaten whites of three eggs. Stir well, then pour into deep pans well dusted with corn-starch and powdered sugar.

Marsh

e until it is thick and white. Heat until a little stirred on a cold plate will form a creamy ball, remove from the fire and whip into the mixture the stiffly beaten whites of three eggs. Flavor with ora

ter

low with a few drops of yellow fruit or vegetable coloring. When cool enough to handle, pull the yellow candy in a long sheet about two inches wide. In the center of this lay a roll of white or chocolate fondant as l

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n juice. Take two cupfuls of brown sugar, one cupful of granulated sugar, one cupful of molasses, and one-half teaspoonful of salt. Boil to the soft ball stage, then add two squares of chocolate and a tablespoonful of butter. Boil to the hard ball stage, add one teaspoonful of

Sweet Po

f the water. Take two cupfuls of sugar and one-half cupful of water and cook to a thick syrup, add a teaspoonful of vanilla and part of the potato balls, dropping them in carefully to prevent breaking. Let them simmer

n Conf

est gelatine that has been soaked in a little water. Cook for twenty minutes, then stir in one cupful of finely chopped dates and one-half cupful of finely chopped

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f cupful of cold water. Bring to the boiling point and let it simmer for twenty minutes. Remove from the fire and add one cupful of orange juice, two tablespoonfuls of lemon juice, the grated rind of one orange, and

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soaked in three-fourths cupful of water for about two hours or until dissolved, juice of one lemon and one cupful of finely chopped figs, or figs and dates mixed. Stir until the mixture thick

comb

ore removing from the fire add one teaspoonful of vanilla or any flavoring desired, and a little coloring if you wish a colored candy. Pour on a buttered plate or pan, and when cool eno

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re, add the juice of a lemon, one-half cupful of preserved pears, one-half cupful of candied ginger and candied lemon peel

Swee

Dissolve two tablespoonfuls of gelatine in a half pint of good cream, sweeten to taste, and when cool beat up until light and firm and snow

late

me gum-drops and dip these in the fondant and place on paraffine paper to harden; then dip in the melted chocolate. A little vanil

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an opaque thick mass. When it forms a firm ball remove from fire and stir in the stiffly beaten whites of two eggs, one-half cupful of orange jelly and one-half cupf

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hat have been pounded to a paste and one-half cupful of grated cocoanut. Pour on a platter or marble slab and work with a spoon until it is cool enough to work with the hands, and then

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la, and pour over the stiffly beaten whites of two eggs. Have ready one pound of chopped fruit, nuts and grated cocoanut and stir in just before it is ready to pour into buttered pans. After pouring the syrup over the wh

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