Page:Meier - The Art of German Cooking and Baking.djvu/340




 * 1 lb. of sugar

½ pt. of water

1/3 tsp. of tartaric essence

1/3 tsp. of lemon extract

1 tsp. of cream of tartar

Preparation: Mix the sugar, water and cream of tartar and boil until it cracks and breaks when tried in cold water. Pour into a deep buttered dish and when cool, mix in the tartaric essence and lemon extract, and shape into any desired form.


 * 2 cups of sugar

1 cup of syrup

½ cup of grated, sweet chocolate

1 cup of milk

1 tbsp. of butter

1 tbsp. of vanilla

Preparation: Mix the sugar and syrup and boil 5 minutes, add the other ingredients and boil until it stiffens. Pour into a buttered pan and cut into squares.


 * 2 lbs. of sugar

1 pt. of water

1 vanilla bean or

2 tbsps. of vanilla extract

Preparation: Mix the sugar, water and vanilla and boil until it cracks when tried in cold water. Pour into an oiled pan or porcelain platter, spread it out and cut into cubes.

Remarks: You can also flavor with rosewater, orange or lemon instead of vanilla.


 * 3 pieces of sweet chocolate or

2½ tbsps. of cocoa

2 cups of sugar

½ cup of milk

½ tbsp. of vanilla

½ tbsp. of butter Preparation: Mix the ingredients and boil 3 minutes, then pour into buttered pans and cut into cubes when cold.


 * 3 cups of brown sugar

¾ cup of milk

¼ cup of cream

1 pinch of salt

1 tsp. of vanilla

1 lb. of chopped walnuts 1 tbsp. of butter

Preparation: Mix the sugar, milk and cream and boil until, when trying a few drops in cold water, it holds together and forms a soft mass. Then add butter and salt, take from the stove, mix in vanilla and nuts and stir the mixture until it gets creamy. Pour it to 1 inch thickness into buttered pans and cut it into cubes when cold.