COOKING SCHOOLS
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

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

CANDY

CHOCOLATE CREAMS
 

 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.