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 1906 COOKBOOKCANDY >  Chocolate Creams >



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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



 Take 2 pounds of granulated sugar, 1 1/2 cups of water and boil until it will form a soft ball when dropped in cold water; pour on a buttered plate to cool. When cool enough that it can be handled without burning your hands, knead it as you would bread dough, when it will form into a soft creamy mass somewhat resembling powdered sugar icing. It is then ready to shape. Form into cones, oblong, or any desired shape. Now prepare by scraping some into a small dish and set the dish in a pan of boiling water until melted. Do not add a drop of water to the chocolate. Dip the candy into the chocolate, using a knitting needle or hat pin to handle it with; drop on buttered or oiled paper.

Sister Katie R. Trostle, Stratford, Ill.

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