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This eBook from the Gutenberg Project consists of approximately 90 pages of information about The New Dr. Price Cookbook.

CHOCOLATE CARAMELS

2 cups molasses 1 cup brown sugar 1 cup cream or milk 1/4 pound unsweetened chocolate 4 tablespoons butter 1 teaspoon vanilla extract

Put all ingredients but vanilla into kettle.  Boil until it hardens when tested in cold water; add vanilla and turn into large flat greased tins.  When nearly cold, cut into small squares.

CREAMED NUTS

2 cups confectioners’ sugar white of 1 egg 1 teaspoon vanilla extract 2 teaspoons cold water walnuts or other nuts

Mix sugar, unbeaten egg white, vanilla and cold water into a stiff paste.  Shape into little balls, press between halved walnut or other nut meats.

Stoned dates and large seeded raisins may be filled with this cream, or it may be mixed with chopped nuts, shaped into bars and cut into squares.

CANDIED POPCORN

1-1/2 cups sugar or maple syrup 1 tablespoon butter 3 tablespoons water 3 quarts popped corn

Boil sugar or syrup with butter and water until it spins a long thread; pour this on popcorn and if desired shape into balls.  Candied nuts may be prepared in the same way.

PULLED MOLASSES CANDY

1 cup molasses 2 cups brown sugar 1 cup water 3 tablespoons vinegar 1/2 teaspoon cream of tartar 3 tablespoons butter 1/2 teaspoon bicarbonate of soda

Put molasses, sugar, water and vinegar into saucepan and stir; when boiling add cream of tartar and boil until very brittle when tested in cold water; add butter and soda and pour on buttered platter.  When cool enough to handle, butter hands and pull until light brown.  Cut with scissors into small pieces.

FUDGE

3 cups sugar 1 cup milk or cream 1 tablespoon butter 2 ounces unsweetened chocolate or 6 tablespoons cocoa 1 teaspoon vanilla extract

Put sugar, milk and cocoa or chocolate into saucepan; stir and boil until it makes soft ball when tested in cold water; take from fire, add butter and vanilla, cool and stir until creamy.  Pour on buttered plates and cut into squares.

PENUCHE

2 cups light brown sugar 1/3 cup milk or cream 1 tablespoon butter 3/4 cup chopped nuts 1 teaspoon vanilla extract

Put sugar, milk, and butter into saucepan.  Boil with as little stirring as possible until it makes a soft ball when tested in cold water.  Take from fire; add nuts and vanilla; stir until creamy and pour into greased tins.

COCOA CREAM CANDY

4 tablespoons confectioners’ sugar 2 tablespoons boiling water 4 tablespoons cocoa 1/2 teaspoon vanilla extract

Mix sugar and boiling water until smooth; add cocoa and vanilla; mix until creamy.  Dust hands with sugar; take up 1/2 teaspoon of mixture and roll.  Dust a plate with sugar, and roll balls in finely chopped nuts and allow to dry for about 2 hours.

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