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Classic
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page 146
spread on dishes, flattened and dried in the sun, or in a brick-oven after the
bread is taken out. A small quantity of the syrup should be occasionally
sprinkled over them whilst drying; after which, pack them down in jars,
sprinkling each layer with powdered sugar. The syrup is afterwards concentrated
and bottled for use. They retain surprisingly their flavor, which is agreeable
and somewhat similar to the best figs. Ordinary brown sugar may be used, a large
portion of which is retained in syrup.
Molasses Candy or Taffy.
Put a quart of good molasses (not sugar house) in a dutch-oven or iron pot,
having previously greased it with butter; let it boil very fast, stirring it all
the time for fifteen minutes; then put in a tea-cup of sugar and let it boil
fifteen minutes longer, stirring all the time; take a little out on a plate, and
when it is brittle, pour it while hot into tin plates rubbed with butter; put it
in a cold place and break it up when you want it for use; never put taffy in
china or earthen plates, as they would probably be broken in taking it out. Some
think it an improvement to add the kernels of black walnuts, nicely picked--put
them in just as you take up the taffy and give it one stir; a tea-cup of kernels
to a pint of molasses is a good proportion.
Walnut Cheese.
Take a pint of nice kernels and pound them in a mortar with two tea-cups of
brown sugar, and a table-spoonful of water; put it in cups or small bowls and it
will turn out like other cheese. It is a favorite refreshment with some country
children.
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