DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Julie M. Clagett cookbook, June 1, 1886

Transcribe
Translate

Page 70

Chocolate Cream Drops.
1/2 cup sweet cream, 2 cups whit; sugar, 3/4 cake grated chocolate, Boil cream & sugar 5 min remove from fire & place the vessel in cold water, stirring constantly until it cools & hardens, & then roll into small balls, melt the chocolate n a vessel over a boiling tea-kettle, roll each ball seperately in the chocolate with a fork, remove with the same & place on buttered paper to dry.
Almond or Pea-nut Candy.
Boil 1 pt good molasses 10 m. then add 1 heaping tablespoonful brown sugar, & cook until it hardens, stir all the time, drop a little in cold water - if it becomes crisp & hard remove from the fire. Butter a square tin pan & fill with blanched nuts. Pour the scalding molasses very slowly over the nuts. Let it aside to cool - mark in slips.
Chocolate Caramels. (R.G.S.A).
1/2 cake Baker's chocolate (grated,) 1 1/2 lbs sugar (brown is best) 1/2 cup butter 1 tumbler nearly full of milk filled up with cream.

Saving...

Chocolate Cream Drops. 1/2 cup sweet cream, 2 cups whit; sugar, 3/4 cake grated chocolate, Boil cream & sugar 5 min remove from fire & place the vessel in cold water, stirring constantly until it cools & hardens, & then roll into small balls, melt the chocolate n a vessel over a boiling tea-kettle, roll each ball seperately in the chocolate with a fork, remove with the same & place on buttered paper to dry. Almond or Pea-nut Candy. Boil 1 pt good molasses 10 m. then add 1 heaping tablespoonful brown sugar, & cook until it hardens, stir all the time, drop a little in cold water - if it becomes crisp & hard remove from the fire. Butter a square tin pan & fill with blanched nuts. Pour the scalding molasses very slowly over the nuts. Let it aside to cool - mark in slips. Chocolate Caramels. (R.G.S.A). 1/2 cake Baker's chocolate (grated,) 1 1/2 lbs sugar (brown is best) 1/2 cup butter 1 tumbler nearly full of milk filled up with cream.