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Some traditional southern recipes. The source of these recipes is the Kentucky Receipt Book, published in 1903. The author is Mary Harris Frazer. It would have been familiar to the early residents of Old Louisville |
Creams.
Fondant.
Foundation for cream candies.Break into a bowl the white of 1 or more eggs, according to quantity required, and add to it an equal quantity of water; stir in sugar until stiff enough to mold. Use XXX sugar.
English walnut creams, cream cherries, pineapple cream may be made with this fondant.
Roll out a small piece of cream until very thin, use a small tin cake cutter, cut into shape. Cut pieces of preserved pineapple into small strips, place (?) on that formed, and let opposite sides of the cake meet over the pineapple. A very narrow ribbon may be tied around each, forming a bow knot on top.Cream Candy.
Three cups granulated sugar, 1 ½ cups rich cream, 1 heaping tablespoon butter. Beat this together until light and creamy; set on stove to melt thoroughly before cooking, then place on perforated pan to cook. After boiling a few minutes add the butter; cook until it cracks hard on side of glass, pour on marble slab. While pulling add vanilla, and must be pulled until very white; cut in large blocks.
Cream Candy.
Three pints of granulated sugar, 1 pint boiling water, 4 tablespoons cream, 1 teaspoon vinegar, lump of butter size of a walnut, 1 teaspoon vanilla. Dissolve well before putting on to cook; let it boil hard until it will drop in balls in water; then pour on marble slab until cool enough to pull. When pulling add the vanilla.
Cream Candy.
Three coffee cups of granulated sugar, 1 coffee cup of cream, 1 heaping tablespoon of butter. Beat the sugar and cream 15 minutes. Put in a saucepan and set on a perforated pan on top of the stove until it dissolves; when it begins to boil add the butter; let it get harder than ordinary candy. Try it by dropping 1 teaspoonful in cold water; if it cracks take off and pour on a marble slab. While pulling add 1 teaspoon of vanilla. Do not make more than this quantity at a time.
Almond Creams.
Make an oblong roll of cream, and press into the sides of it an almond meat; if rolled while soft in granulated sugar, the outside will present a crystallized appearance.
Cocoanut Creams.
Take some cream while quite soft; add freshly grated cocoanut to taste, and sufficient XXX sugar to mold into balls; then roll the balls in grated cocoanut. They may be colored pink with a few drops of cochineal syrup. Make brown by adding several spoons of grated chocolate.
Chocolate Creams.
One-fourth pound of Baker's chocolate, 3 tumblers granulated sugar, 1 tumbler of cold water. Dissolve sugar with this water before putting on range; cook until it forms a ball in water; when cold remove from saucepan and knead as you would bread, until it becomes creamy, then put back in pan, cover with a damp cloth for 3 hours. Knead again, and flavor to taste. Make into balls and set away to cool. Have the chocolate melted and dip in the balls: place on oil paper to cool.
Maple Creams.
One cup maple sugar, ½ cup of cream, 1 dessertspoon butter, boil until brittle when dropped in cold water. Let stand until cool, then beat to a cream. Put in buttered tins and cut in squares.
Peppermint Cream.
Two pints of granulated sugar, ½ teacup warm water, 2 drops or more of oil of peppermint, white of 1 egg. Put the sugar and water in a saucepan and cook until syrup will just form a ball in ice water. Then pour over the well-beaten eggs; add the peppermint and beat until it begins to thicken. Drop on marble and let remain until they harden.
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