Tag Archives: sweets
Choice Chocolate Pecan Pralines
3 cups of granulated sugar, 1 cup of cream, 1 cup of sugar cooked to caramel, 2 squares of Baker’s Chocolate, 3 cups of pecan nut meats. Stir the sugar …
Turkish Paste With French Fruit, Chocolate Flavored
3 level tablespoonfuls of granulated gelatine, ½ a cup of cold water, 2 cups of sugar, 2/3 a cup of cold water, 1 teaspoonful of ground cinnamon, 2 squares of …
Chocolate Oysterettes, Plain And With Chopped Figs
Oyster crackers, salted preferred, fine-chopped, roasted peanuts or raisins or 3 or 4 basket figs or a little French fruit cut in very small bits, ½ a pound or more …
Chocolate Dipped Parisian Sweets
½ a cup of Sultana raisins, 5 figs, 1 cup of dates, 2 ounces citron, 2/3 a cup of nut meats, (almonds, filberts, pecans or walnuts, one variety or a …
Ginger, Cherry, Apricot And Nut Chocolates
White of 1 egg, 2 tablespoonfuls of cold water, Sifted confectioner’s sugar, Almond or rose extract, Preserved ginger, Candied cherries, Candied apricots, Halves of almond, Halves of pecan nuts, ½ …
Chocolate Dipped Peppermints
Prepare green, white, pink and chocolate colored mints by the first recipe. After they have dried off a little run a spatula under each and turn to dry the other …
Chocolate Caramel Walnuts
White of 1 egg, 3 tablespoonfuls of maple or caramel syrup, 1 tablespoonful of water, Sifted confectioner’s sugar, 1 teaspoonful of vanilla extract, 2 or more squares of Baker’s Chocolate, …
Peppermints, Chocolate Mints, Etc.
White of 1 egg, 2 tablespoonfuls of cold water, Sifted confectioner’s sugar, ½ teaspoonful of essence of peppermint or a few drops of oil of peppermint, 1 or 2 squares …
Chocolate Fudge With Fruit
Two cups of sugar, one-half cup of milk, one-half cup of molasses, one-half cup of butter; mix all together and boil seven minutes; add one-half cup of Baker’s Chocolate and …
Mrs. Ewing’s Creamy Chocolate
Mix together half a cup of sifted flour, half a cup of granulated sugar and half a teaspoonful of salt. Put into a saucepan half a cup of Walter Baker …
Mrs. Lincoln’s Chocolate Caramels
One cup of molasses, half a cup of sugar, one-quarter of a pound of chocolate cut fine, half a cup of milk, and one heaping tablespoonful of butter. Boil all …
Genesee Bon-Bons
Make the cream chocolate caramels, and get them quite firm by placing the pan on ice. Make the chocolate coating as directed for chocolate cones. Dip the caramels in this …
Chocolate Cones
Boil the sugar as directed for fondant in the recipe for Chocolate Creams, No. 2, but not quite so long—say about eleven minutes. The syrup, when tested, should be too …
Chocolate Creams, No. 2
For these creams you should make a fondant in this way: put into a granite-ware saucepan one cupful of water and two of granulated sugar—or a pound of loaf sugar. …
Chocolate Creams, No. 1
Beat the whites of two eggs to a stiff froth. Gradually beat into this two cupfuls of confectioners’ sugar. If the eggs be large, it may take a little more …
Sugar Chocolate Caramels
Mix two cupfuls of sugar, three-fourths of a cupful of milk or cream, one generous tablespoonful of butter, and three ounces of Walter Baker & Co.’s Premium No. 1 Chocolate. …
Cream Chocolate Caramels
Mix together in a granite-ware saucepan half a pint of sugar, half a pint of molasses, half a pint of thick cream, one generous tablespoonful of butter, and four ounces …
I Recommend 100% Excellent Support
