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Classic
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page 95
CENTENNIAL DROPS.
White of one egg beaten to a stiff froth, quarter pound pulverized sugar, half
tea-spoon baking-powder; flavor with lemon; butter tins and drop with tea-spoon
about three inches apart; bake in a slow oven and serve with ice-cream.
This is also a very nice recipe for icing.--Miss Alice Trimble, Mt. Gilead.
CHOCOLATE CARAMELS.
One cup grated chocolate, four of sugar, two of molasses, two of milk, butter
size of an egg, pinch of soda and flour; boil half an hour with quick fire,
stirring to keep from burning; pour in pans and mark in squares when nearly
cold.--Mrs. J. F. Wilcox, New Haven, Conn.
CHOCOLATE CARAMELS.
One and a half cups grated chocolate, four of brown sugar, one and a half of
cold water, piece of butter size of an egg, table-spoon of very sharp vinegar;
flavor with two table-spoons vanilla just before removing from fire. Do not
stir, but shake the vessel gently while cooking. Boil on the top of stove over a
brisk fire until it becomes brittle when tried in water; pour into a well
buttered and floured dripping-pan, and check off in squares while soft.--Miss
Emma Collins, Urbana.
CHOCOLATE DROPS.
Two and a half cups pulverized or granulated sugar, one-half cup cold water;
boil four minutes and beat till cold enough to make into little balls; take half
a cake of Baker's chocolate, cut off fine and set where it will melt, and when
balls are cool enough, roll in the chocolate. This makes eighty.
Or while making into balls, mold over almond meats, roll in coarse sugar, and
you have delicious "cream almonds."--Mrs. O. M. Scott.
COCOA-NUT CARAMELS.
One pint milk, butter size of an egg, one cocoa-nut grated fine (or dessicated
cocoa-nut may be used), three pounds white sugar, two tea-spoons lemon, boil
slowly until stiff (some then beat to a cream), pour into shallow pans, and when
partly cold cut in squares.--Miss Nettie Brewster, Madison.
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