Page:Meier - The Art of German Cooking and Baking.djvu/342




 * 2 cups sugar

½ cup vinegar

½ cup water

Butter, size of an egg

Preparation: Boil sugar, vinegar and water together about ten minutes; add butter and let it boil another five minutes. Try a few drops in a glass of cold water. If hard, pour the mass into a buttered tin and set in a cool place until cool enough to pull. Pull it until it becomes white. Cut in pieces as desired.


 * 3 qts. popped corn

½ tsp. soda

½ tsp. vinegar

½ cup sugar

¼ cup syrup

½ cup peanuts

Preparation: Boil syrup, sugar and vinegar until it will crack when tried in cold water. Add the soda, stir well and pour the foamy mixture over the corn.


 * 2 cups granulated sugar

1 cup water

8 qts. popped corn

Flavoring to taste

Preparation: Pop the corn and remove all the hard kernels. Boil the sugar and water until it hairs, add the flavor, pour over the corn and form into balls.


 * 1 cup granulated sugar

1 cup brown sugar

1 cup milk

2 squares chocolate

2 tbsps. butter

1 tsp. vanilla

Preparation: Put sugar, chocolate and milk on to boil and stir occasionally to prevent burning. Remove from fire as soon as a soft ball can be formed when mixture is tested in cold water. Add butter; stir vigorously Until creamy. Pour into buttered shallow pan and mark in squares.


 * 1 cup milk

1 cup syrup

1 cup sugar

1 cup brown sugar

¼ lb. sweet chocolate

1 tbsp. flour

1 tbsp. butter

1 tsp. vanilla

Preparation: Mix everything together. Boil until it hardens in cold water. The last quarter hour stir well. Put in buttered tins. When cold, cut in squares.