Page:The Boston cooking-school cook book (1910).djvu/617

 Sugared Popped Corn

2 quarts popped corn 2 tablespoons butter 2 cups brown sugar 1/2 cup water

Put butter in saucepan, and when melted add sugar and water. Bring to boiling-point, and let boil sixteen minutes. Pour over corn, and stir until every kernel is well coated with sugar.

Molasses Candy

2 cups Porto Rico molasses 2/3 cup sugar 3 tablespoons butter 1 tablespoon vinegar

An iron kettle with a rounding bottom (Scotch kettle) or copper kettle is best for candy making. If one has no copper kettle, a granite kettle is best for sugar candies.

Put butter in kettle, place over fire, and when melted, add molasses and sugar. Stir until sugar is dissolved. During the first of the boiling stirring is unnecessary, but when nearly cooked, it should be constantly stirred. Boil until, when tried in cold water, mixture will become brittle. Add vinegar just before taking from fire. Pour into a well buttered pan. When cool enough to handle, pull until porous and light-colored, allowing candy to come in contact with tips of fingers and thumbs, not to be squeezed in the hand. Cut in small pieces, using large shears or a sharp knife, and then arrange on slightly buttered plates to cool.

Velvet Molasses Candy

1 cup molasses 3 cups sugar 1 cup boiling water 3 tablespoons vinegar 1/2 teaspoon cream of tartar 1/2 cup melted butter 1/4 teaspoon soda

Put first four ingredients in kettle placed over front of range. As soon as boiling-point is reached, add cream of tartar. Boil until, when tried in cold water, mixture will become brittle. Stir constantly during last part of cooking When nearly done, add butter and soda. Pour into a buttered pan and pull same as Molasses Candy. While pulling, add one teaspoon vanilla, one-half teaspoon lemon extract, few drops oil of peppermint, or few drops oil of wintergreen.