1 cupful milk Pinch of salt 2 squares (2 ozs.) chocolate 2 cupfuls sugar 1 tablespoonful Crisco 1 teaspoonful vanilla extract
Put Crisco, milk, sugar, salt, and chocolate into saucepan, and stir and boil until it forms a soft ball when tested in cold water, or 240 deg. F. Remove from fire, add extract, allow to stand a minute, and beat until creamy. Pour into Criscoed tin and mark off into squares.
4 cupfuls sugar 1 cupful Crisco Pinch cream of tartar 1 cupful water 2 cupfuls almonds 1/2 teaspoonful almond extract 1/4 teaspoonful salt
Blanch, split, and bake almonds to golden brown. Crisco a tin, and sprinkle almonds on it split side down. Dissolve sugar and water together in saucepan, add Crisco, salt, and cream of tartar, and boil until when tested in cold water it will be brittle, or 300 deg. F. Add almond extract and pour over nuts. When firm, cut in squares.
Sufficient for one large pan.
1 cupful dessicated cocoanut 2 tablespoonfuls glucose 1 lb. brown sugar 3/4 cupful Crisco 1 cupful water 1 cupful milk 1 cupful cream 1 teaspoonful rose extract 1 teaspoonful almond extract 1/4 teaspoonful salt
Soak cocoanut in milk for twenty minutes, then put it into a saucepan with sugar, glucose, salt, and one-third of the Crisco, add second third of Crisco when it forms heavy thread, or registers 230 deg. F., add third piece of Crisco, cream and extracts, when it again reaches 230 deg. F. When it reaches the hard ball stage or 250 deg. F., turn at once into a Criscoed tin. Cut when half cold. When all are cut, wrap each caramel in waxed paper.
1/2 cupful golden syrup 4 tablespoonfuls Crisco 1/4 cupful water 1/4 teaspoonful salt 1/2 teaspoonful vanilla extract
Put Crisco, golden syrup, water, and salt into saucepan and boil until it is almost brittle when tested in cold water, or 290 deg. F., then add vanilla. Allow to cool down, and then drop on to Criscoed tin.
Sufficient for twenty drops.
1/2 cupful water 2 cupfuls brown sugar 3 tablespoonfuls Crisco, melted 1 teaspoonful orange extract 1/4 teaspoonful salt
Dissolve sugar in water in saucepan over fire, and boil until it spins a heavy thread, add Crisco and salt and boil until it forms a soft ball when tested in cold water, or 240 deg. F. Remove pan from fire, add orange extract, allow to stand five minutes, then stir until the syrup begins to “grain.” Pour quickly into wet tin. When half cold, mark into squares; leave till following day in a cool place; then break up. Keep in airtight tins.