1/4 : c Water
3/4 : c Sugar
1/2 : c Red currant jelly
3 : c Fresh or frozen cranberries
-(a : -(a 12-ounce package),
-thawed, : -thawed, if frozen
1 : Firm,ripe pear,pared,cored
-and : -and chopped,about 1 cup
1/2 : c Butter
1 : /4 c All-purpose flour
1/4 : c Sugar
2/3 : c Finely chopped walnuts
-(or : -(or finely ground)
1/2 : ts Ground cinnamon
2 : Egg yolks
1/2 : ts Cream of tartar
4 : Egg whites
1/2 : c Sugar
1 : c Flour
2 : tb Sugar
1/3 : c Oleo or butter
1 : c Pecans; finely chopped
1 : /4 c Sugar
2 : tb Flour
2 : Eggs; beaten
2 : tb Milk
1 : tb Orange rind; grated
1 : ts Vanilla
1 : c Cranberries; chopped
1/2 : c Coconut
3/8 : c Butter
3/4 : c Sugar
1 : lg Egg
1 : ts Vanilla
1 : c Flour
1 : ts Baking powder
1/3 : c Milk
3/4 : c Chopped cranberries
1/2 : c Chopped pecans
1/2 : c Flaked sweetened coconut
0: I LOVE old cookbooks and recipes
1: Since I'm still a schoolmarm I have access to several oldies in our school library
2: One of them is "The Holiday Candy Book" by Virginia Pasley, 1952, Little, Brown & Co
3: It has some delightful basics for candy-making in any season
4: I'm quoting the recipes from the book so that you get the full "flavor" of the recipe and cooking style
5: I wonder, what are some of the oldest actual cookbooks some of our members have in their collection
6: (date-subject?) Measure sugar and corn syrup into a 4 qt
7: saucepan
8: Blend with a wooden spoon, and place over low heat, stirring continuously until the thick mixture begins to dissolve
9: Continue stirring until the mixture boils, then put in your candy thermometer and boil without stirring over a high flame until the thermometer registers 305 degrees
10: Have ready the butter which has been broken into small pieces and the cream which has been warmed
11: Remove the candy from the stove for only a moment, put in the first bit of butter, return the pan to the stove and continue cooking, stirring well and adding bits of butter
12: The mixture will bubble up and steam
13: Add cream slowly, never allowing the candy to stop boiling hard and continuing to stir vigorously so that it will not stick or burn
14: Continue cooking until the thermometer registers 246 to 250 degrees, depending on how hard you wish the caramels to be
15: This whole process should not take more than 30 minutes and will usually take less if the heat is kept high enough
16: When the desired degree is reached remove the pan from the stove immediately
17: Let stand 5 minutes, add salt and vanilla
18: Stir only enough to blend, then pour into a lightly greased pan--8 by 11 inches is a good size--and allow to cool for several hours
19: Turn out of the pan, cut into squares or oblongs with a heavy knife, wrap in waxed paper or moisture proof cellophane and store in a tin box
20: Caramels keep well for weeks in a cool place if they are not exposed to other types of candy
21: CHOCOLATE CREAM CARAMELS: Follow recipe for cream caramels, only decrease the butter to 2 tablespoons and after the caramels are cooked stir in immediately 2 squares of melted bitter chocolate
22: NUT CREAM CARAMELS: Let either cream caramels or chocolate cream caramels stand an extra 5 minutes after the vanilla is added and then stir in gently 1/2 to 1 cup of coarsely broken nutmeats--pecans, walnuts, black walnuts, brazil nuts or toasted blanched almonds
23: CARAMEL PECAN TURTLES: 1 recipe cream caramel 1/2 pound pecans 1 pound sweet or semisweet chocolate Make 1 recipe of cream caramels, cooking the final mixture to 246 degrees
24: Place 1/2 pound pecan meats in little circles of 3 to 4 pecans on large greased cookie sheets
25: When the caramel has cooled for 10 minutes drop by spoonfuls on the circle of pecans
26: If you have one, you can use a metal funnel and wooden stick, only be sure to heat and oil both the funnel and stick
27: Pour the caramel into the funnel and push circlets of caramel out with the stick
28: Put cookie sheets into the refrigerator to cool for about 15 minutes
29: Meanwhile melt 1 pound sweet or semisweet chocolate over hot (not boiling) water, stirring and beating while melting it
30: Remove from water before chocolate is completely melted and continue beating until chocolate is all melted and has begun to cool
31: When it is just cool to the touch drop the caramel turtles into the chocolate, pick up with fingers or fork and set on waxed paper to cool
32: Or dip turtle only halfway into chocolate
33: Posted to KitMailbox Digest by Hallie <buddy@connect
34: ab
35: ca> on Jan 18, 1998