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c. 1919: Sweets
Lydia Pinkham Medicines.
The Processes of Cooking; Measuring; Breading; Bread; Quick Breads; Meats; Poultry; Vegetables; Eggs; Soups; Cheese; Sauces; Entrees; Salads; Cake; Pastry; Frostings; Desserts; Pudding Sauces; Gelatin Desserts; Frozen Mixtures; Preserving Fruits and Vegetables; Candies; Directions for Setting Up and Operating The Range Eternal.
Herein is contained a collection of recipes for home candy making and we believe everyone who tests their merits will find them good. Candy-making, more than any other kind of cooking, requires strict attention to directions as to quantities and methods. Therefore all recipes hould be strictly followed.
- In handling or pulling all boiled candies the hands should be well buttered to prevent the mixture sticking to them.
- If the pot in which candy is boiled is buttered for an inch or two down, the liquid will not boil over.
- Flavors are more delicate when not boiled in candy but added afterward.
- Use fresh cold water for each trial of candy; preferably ice-water.
After Dinner Mints
1 cup confectioners sugar, 1 tablespoon cream, 1 teaspoon spearmint extract; mix together until smooth and creamy; sift about 1/2 cup cornstarch over a board or sheet of waxed paper, roll out to about a half inch in thickness, mark into small squares and break apart when thoroughly dry.
1 cup molasses, 2/3 cup sugar, butter the size of a walnut. Boil until it hardens in cold water, flavor with vanilla. Pull thin and cut into small pieces. When cold dip in hot melted chocolate, sweetened a little if you like.
Beat the whites of 2 eggs to a stiff froth; sift 1 pound of powdered sugar free from lumps. Add to the whites, flavor with any flavor you prefer, about half a teaspoonful. Knead well, make into balls the size of a marble and set aside on a buttered plate for an hour. Melt five ounces of sweetened or unsweetened chocolate in the double boiler, remove from fire and stick a long needle through each candy, dip in the chocolate until well coated and put on waxed paper to harden.
2 heaping tablespoons gelatine, 1 pound powdered sugar; 3/4 cup boiling water, 1/2 teaspoon vanilla. Dissolve gelatine in water, pour in sugar, beat for half an hour steadily. Dust graniteware pans thickly with powdered sugar, pour in the mixture, cut in squares and roll in powdered sugar. it is improved by letting it stand several hours before eating.
“…I took Lydia E. Pinkham’s Vegetable Compound with good results after I had suffered for some time with female trouble–the whites. Nine years ago I had twin boys and took you Vegetable Compound before they came, also before my four year old boy was born and took it afterwards. and think it fine for confinement cases. I tell others what it did for me and you may publish my testimonial.” Mrs. Geo. A. Foos, 711 S. 9th St., Goshen, Indiana. [Note: George and Rose Foos had boy twins Shirl and Hirl on March 10, 1909, which makes this cookbook published circa 1918-1919–confirming the date based on the illustrated dress lengths in the book.]
Free eBook or Original Booklet:
One circa 1919 original cookbook is available, Sweets. $5.00. The cooking booklet is in poor condition, and is a reading copy only. Covers are detached and damaged, spine and edges chipped, and highly-mellowed interior. All pages present. 32-pages. Click “Add to Cart.”