July 17, 1903; Molasses Candy, Sugar Candy, Peanut Candy, Coconut Bars, Fudge, Kisses & Chocolate Candy
Gertsen/Dunn Family Cookbook 1910 – 1930’s
Morrison Illinois
July 17th 1903
Molasses Candy
2 cups molasses, 1 cup sugar, ¼ cup water, 1 teaspoon cream tartar; stir while boiling until brittle in water. Cool and pull.
Sugar Candy
3 cups sugar, 1 cup water, ½ teaspoon cream tartar, butter size of an acorn. Boil until it cracks in cold water. Add 1 teaspoon of any flavoring. Cool and pull.
(A piece of butter the size of an acorn is about 1/2 teaspoon)
Peanut Candy
Melt 1 cup of sugar in a sauce pan, stir constantly to avoid scorching. When smooth stir into it 1 cup of chopped peanuts. Pour into a tin sheet and crease. When cold break in pieces.
Coconut Bars
2 cups sugar, 1/8 spoon cream tartar, ½ cup water, cocoanut to taste. Cook candy till it threads. Remove from stove; add cocoanut and beat to a cream, pour into greased pan.
Fudge
2 cups sugar, 1 tablespoon butter, ½ cup milk, 2 squares chocolate, vanilla to taste. Put all ingredients together and boil five minutes.
Kisses
¾ cup sugar, white of 1 egg, flavoring to taste. Beat the white of egg stiff, add sugar and flavoring. Drop by spoonfulls onto brown paper. Bake five or ten minutes or until a golden brown.
Chocolate Candy
2 cups sugar, 2 tablespoons cocoa, 1/3 cup milk, small piece of butter, do not stir while cooking about ten minutes. Take from fire and beat until cool, add 1 teaspoon vanilla, turn into buttered tin, cut in squares.
Belfast Maine late 1800’s – early 1900’s
Another version of Kisses
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