[Cowgirl]

1925 Missouri Farm Womens Cookbook .. Candies “A wilderness of sweets.”

DIVINITY CANDY

6 cups granulated sugar 2 lbs. English walnuts

1 2/3 cups syrup 2 lbs. pecans

3 cups cream

Stir continuously while cooking the sugar, syrup, and cream. When like jelly remove from fire. Beat until cool. Add nuts. When it begins to harden mold unto loaf and slice.

--Mrs. H. V. Eales, Lamar



DIVINITY CANDY

2 ½ cups sugar ½ cup water

½ cup corn syrup 2 egg whites

Cook the sugar, syrup and water until it will spin thread; then pour one-half of it slowly on to the stiffly beaten egg whites. Beat as you pour. Cook the remaining half of syrup until it will harden it water; then pour it on to the first mixture. Beat until creamy. Pour into a buttered dish or drop from spoon.

--Mrs. Mary Hodges, Kahoka



CHOCOLATES

Fondant 1 teaspoon boiling water or

3 tablespoons unsalted butter thick cream

½ cup confectioner’s sugar Sugar

Flavoring

Cream the butter. Beat in the half cup fine sifted confectioner’s sugar. Add the boiling water or cream. Add sugar until stiff enough to handle. Add flavoring. Knead until creamy and pliable as biscuit dough. Mold into desired shapes and set in a cold place to get hard. When hard melt six squares of Bakers’ chocolate in a double boiler and dip the fondant in it. Should be between 8.5—10.0. If you flavor with fruit juice omit hot water or cream.

--Miss Vesta V. Valen, Canton



CREAM CANDY

2 cups sugar Cream of tartar on end of

1 cup water knife blade

1 teaspoon vanilla

Cook until it forms a soft ball. Let cool a little; then beat and pour on buttered dishes. Cut in squares.

--Flossie Day, Bellflower



COCOANUT CREAMS

3 cups sugar One 10-oz. can of fresh

3 tablespoons white sugar grated cocoanut canned in

its own milk

Press cocoanut until entirely dry from the milk. Boil sugar, syrup, and cocoanut milk, until it breaks when dropped in cold water. Remove from stove. Beat until creamy. Add cocoanut. Pour into greased tins. When cool cut in squares.

--Miss Vesta V. Valen, Canton



MAPLE CREAMS

3 cups syrup (maple flavor) ½ cup butter

1 cup thick sweet cream

Boil syrup and cream to soft ball degree. Cool and beat until creamy. Pour into buttered tins and when cold cut in squares. A cut of nut meats may be added.

--Myrtle Mathers, Nodaway County



CHOCOLATE CREAMS

Fondant ¼ teaspoons cream tartar

2 cups sugar Enough water to dissolve

Cook the sugar, cream tartar, and water until it forms a rather firm soft ball when dropped into cold water. Cool until it is about luke warm. Then stir with a spoon until creamy and white. Form into a large ball with the hands. Use powdered sugar on the hands when molding, so the work may be done quickly. Use any desired flavoring in the fondant. Color with a vegetable color if white candy is not desired. Mold in small pieces. Coating for chocolate creams:

4 tablespoons powdered sugar 1 tablespoon melted

1 tablespoon melted butter paraffin

Melt slowly in double boiler, but do not boil. Dip fondant balls in coating, using a toothpick. Place a nut on top of each piece.

--Miss Hazel Cook, Macon



POTATO CREAMS

1 cup mashed potatoes (un- 5 or 6 lbs. powdered sugar

seasoned) 1 bar of chocolate

1 egg white

Beat the egg and mix with the mased potatoes, add flavoring (vanilla or rose). Thicken with the sugar until stiff enough to shape. Melt the chocolate and coat the balls. They are delightful if stuffed with dates or rolled in cocoanut.

--Dorothy Biebel, Marshall



FUDGE

3 cups sugar Butter size of walnut

2 squares bitter chocolate Pinch of salt

1 cup milk Vanilla

Boil to the soft ball stage when dropped in cold water, then add butter, salt and vanilla. Remove from fire and set in pan of cold water without disturbing until cool. A cup of raisins or nuts may be added. Beat until creamy. Pour into buttered pans.

--Mrs. H. H. Loeffler, Otterville



BUTTER FRUIT FUDGE

2 cups sugar ½ cup English walnut meats

1 cup milk ½ cup seeded raisins

2 tablespoons cocoa 2 tablespoons cream

2 tablespoons butter Pinch of salt

1 teaspoon vanilla

Boil the butter, sugar, milk, cocoa and salt until it forms a soft ball when tested in cold water. Stir constantly. Remove from fire. Add raisins, nut meats, cream and vanilla. Beat until it is rich and creamy. Put back on stove. Heat slightly. Pour into buttered tins. This will make thirty squares.

--Mrs. H. K. Clark, Kahoka



HOME-MADE FUDGE

4 cups sugar ½ cup butter

1 cup cream 2 teaspoons flavoring

Let boil until it forms soft ball in cold water. Pour in buttered pan and when cold enough to hold finger in, beat till creamy. Then pour on buttered dishes and cut in squares. Chocolate, cocoanut or nut meats may be added.

--Flossie Day, Bellflower



DATE FUDGE

2 cups white sugar 1 cup milk or cream

1 cup brown sugar Butter size of walnut

4 tablespoons white corn syrup 1 package dates

If cream is used butter may be omitted. Grind dates in food chopper. Cook until it forms a soft ball in cold water. Remove from fire and beat until quite stiff. Pour on buttered tins, and cut in squares.

--Mrs. V. B. Vandiver, Leonard





DIVINITY FUDGE

2 cups brown sugar 2 tablespoons butter

1 cup nut meats 1 teaspoon vanilla

1/3 cup water 1/16 teaspoon cream tartar

1/8 cup sweet milk

Put sugar, water, milk, butter and cream tartar in a sauce pan; stir until it begins to boil. Cook until it forms a soft ball when tested in cold water. Remove from fire. Stir vigorously. Add vanilla. Stir again. Have nut meats arranged on a greased pan. Pour fudge over them. Cut in squares when it begins to harden.

--Miss Jane A. Jones, New Cambria



FUDGE BROWNIES

1 cup sugar 4 tablespoons cocoa

5 tablespoons butter 1 teaspoon vanilla

1/3 cup milk 1/8 teaspoon salt

2/3 cup flour ½ cup nut meats

2 eggs

Beat egg till light. Add melted butter and sugar, then beat. Add the milk, then flour, salt and cocoa sifted together. Lastly stir in nuts and flavoring. Spread ¼-inch thick in shallow pan. Bake fifteen minutes in moderate over. While still warm cut in squares like fudge.

--Mrs. Ed. Martin, Kahoka



BAKED NUT CANDY

1 egg Pinch of salt

1 cup brown sugar Pinch of soda

1 cup chopped nuts

Beat the egg into the sugar; add salt, soda and nuts. Beat well. Bake in moderate oven twenty minutes.

--Mrs. Grace Lowery, Trenton



BOSTON CREAM CANDY

3 cups sugar ½ cup peanut butter or 1

¾ cup syrup cup nuts

1 cup cream

Cook until if forms a hard ball when tried in cold water. Add nuts or peanut butter and beat until creamy. Pour out on greased plate. When cool cut in squares. Brown sugar may be used if desired.

--Mrs. E. W. Barth, Clinton



MARSHMALLOWS

2 ½ cups sugar Pinch of salt

12 tablespoons water Vanilla

1 envelope gelatine Powdered sugar

12 tablespoons water

Soak gelatine in twelve tablespoons of cold water. Boil sugar and twelve tablespoons water until it spins a thread. Pour syrup over gelatine; cool slightly; beat until stiff. Pour in pan dusted well with powdered sugar. Let cool and cut in squares. Dust with powdered sugar.

--Ruth Abbott Hopper, Clarence



PEANUT CANDY

2 cups sugar 1 teaspoon butter

1 cup corn syrup ½ teaspoon vanilla

2 cups shelled unroasted peanuts 2 generous teaspoons soda

1 cup water

Cook sugar, corn syrup and water until it commences to thicken a little, then add butter and peanuts. Stir constantly and continue cooking until nuts taste well cooked. Remove from fire, stir in vanilla; then add soda, stir through quickly until it foams up. Pour out onto well greased platter.

--Mrs. W. W. Johnson, Shelbyville



DATE LOAF

2 ½ cups sugar 2 tablespoons butter

¾ cup milk 2 cups nuts

1 package dates

Cook the sugar and milk to the soft ball stage; then ad finely chopped dates. Stir until well melted. When soft ball stage is reached remove the candy from the fire. Add nuts and butter. Stir as long as possible. Pour it on a thin cloth that was wet in cold water. Roll from side to side. When cold cut in slices.

--A True Farm Woman, New Cambria



NUT CANDY

3 level cups (1 ½ lbs.) sugar ¼ teaspoon salt

1 cup (½ pt.) corn syrup 1 cup chopped nut meats

½ cup water 1 teaspoon each almond,

2 egg whites lemon and vanilla ex-

1 level teaspoon baking powder tract

Boil sugar, syrup and water until it forms a soft ball when tried in water or 240 F. by a candy thermometer. Add salt and baking powder to eggs and beat to a stiff froth. Take syrup from fire; add eggs, a tablespoonful at a time, until all have been added, beating constantly. When mixture begins to thicken, add nuts and extracts. Beat until creamy. Pour into a buttered platter. Let cool then cut in squares.

--Mrs. H. P. Rawlings, Centralia



NUT LOAF CANDY

2 lbs. sugar ½ lb. English walnut meats

1 ½ cups corn syrup 2 egg whites

½ cup boiling water ¼ teaspoon vanilla

Boil the sugar, water, and syrup until it hardens when dropped into cold water. Pour slowly over the whites of eggs which have been well beaten. Stir in the vanilla and nuts. Beat until light. Pour on to buttered platter. Cut in squares.

--Mrs. John E. Smith, Union



CHRISTMAS DELIGHT

3 lbs. sugar ½ lb. seedless raisins

1 tablespoon vinegar ½ lb. nut meats

Water to dissolve ½ lb. citron

1 fresh cocoanut (ground) ½ lb. candied cherries

Cinnamon

Make fondant or pulled candy of the sugar, vinegar and water. When creamed or pulled ready to lay out have ready to knead into it the cocoanut, raisins, nuts, citron and cherries. Stir or knead about thirty minutes. Butter a porcelain or granite pan, sprinkle thick with cinnamon (all over inside), pack into this and sprinkle cinnamon on top. Serve as candy.

--Mrs. Avery Allen, Macon



SEAFOAM CANDY

2 cups light brown sugar 1 egg white

½ cup water ½ cup nuts

Boil sugar and water without stirring until it forms a hard ball when tried in cold water. Beat the white of egg stiff. Beat the syrup into it. Add nuts. Beat until thick.



ICE CREAM CANDY

4 cups sugar ¼ teaspoon cream tartar

1 cup water Vanilla

¼ cup butter

Bring to a boiling point, the sugar and water; then add butter and cream tartar. Boil briskly without stirring. Test by dropping a teaspoonful in cold water; if it forms a soft mass, remove from fire, pour in shallow pans. When cool enough to handle pull till white.





PUFFED RICE CANDY

2 cups brown sugar Pinch cream tartar

½ cup water 2 tablespoons butter

2 tablespoon vinegar 1 box puffed rice

Cook first five ingredients until it forms a soft ball when tried in cold water. Pour over puffed rice in buttered pan.

--Mrs. V. B. Vandiver, Leonard



BUTTER SCOTCH CANDY

1 1/3 cups sugar 1 tablespoon vinegar

¼ cup molasses 2 tablespoons boiling water

½ cup butter

Cook until it forms a hard ball in cold water. One cup of chopped peanuts may be added.

--Mrs. Irvin M. Cobb, Odessa



BUTTER SCOTCH CANDY

2 cups white sugar ½ cup butter

1 good cup syrup 1 teaspoon vanilla

Boil fifteen minutes.



CHEWING TAFFY

2 cups sugar Butter size of walnut

1 cup water Flavoring

2 tablespoons vinegar

When sugar and water boils, add vinegar and butter. Let cook until it will harden in water. Add flavoring and remove from stove. Pull when cool enough.

--Mrs. Jess Stanton



MOLASSES TAFFY

½ cup molasses 1/8 teaspoon soda

1 ¼ tablespoons vinegar ¼ cup water

¼ cup milk 3 tablespoons butter

¼ teaspoon cream tartar 1 ½ cups sugar

Put molasses, sugar, milk, water and vinegar in sauce pan, stir until it begins to boil, then add cream tartar. When nearly done add butter and soda. Continue cooking until it becomes brittle when tried in cold water. Pour on buttered plates. When cool pull until light colored. Cut in small pieces.



PARISIAN SWEETS

1 lb. figs or cocoanut 1 lb. English walnuts

1 lb. dates 1 lb. powdered sugar

Remove the seeds from figs and dates. Mix with walnut meats, then force them through food chopper. Work the fruit and nuts with hands on a board dredged with the powder sugar until well blended. Roll to ¼-inch thickness, using the sugar to dredge the board and rolling pin. Shape with a small round cutter, first dipped in the sugar, or cut with sharp knife. Roll each piece in the sugar and shake, pack in tin box in layers using waxed paper between each layer.

--Miss Grace Anspach, Ethel



STUFFED DATES

Prepare the dates by removing the seeds, then fill the cavity with broken nut meats and roll in granulated sugar.



HOREHOUND CANDY

Soak a little horehound in half cup of boiling water. Put two cups of sugar in sauce pan to melt, stir to prevent burning. After it is melted then add as much horehound as desired. Boil until it hardens when dropped into cold water.

--Mrs. Hy. Borcherding, New Haven





KISSES

4 eggs (whites) ½ teaspoon vanilla

1 cup granulated sugar Pinch of salt

Have fresh cold eggs. After separating the whites from yolks add salt to whites of eggs. Beat until stiff and dry (that is so dry that when the bowl is inverted the egg does not run or fall out). Sift sugar two of three times. Add it a little at a time, beating steadily until the mixture will hold its shape. Line pie pans with paraffin or greased paper. Drop candy from teaspoon into the pan. Do not put the small cakes too close together. Bake with oven door open in a moderate over about one hour. The cakes should have risen and may be easily removed from pan. Brown slightly. --Eula Brassfield, Osgood