|Carving and Serving|
|by Mrs D Lincoln"|
Published in 1891 by Mrs. D. A. Lincoln, author of "The Boston Cook Book," this volume concentrates on meat, providinig recipes and instructions f...
1 - 10 of 41 for jelly candy
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Spread candies evenly ... crystallization.) Using a candy thermometer, bring candy ... pieces. Store in an airtight container. Yield 2 pounds candy brittle.
Put sugar and water in pan; bring to a boil. Dissolve gelatin in water. After first mixture boils, put gelatin in and boil 25 minutes without ...
In a medium saucepan combine the unflavored gelatin and sugar. Add the fruit juice or fruit drink, let stand for 5 minutes. Bring mixture to boiling; ...
Soften 5 packages of Knox gelatin in 1 cup applesauce. Let stand for 10 minutes. To above, add 1 1/2 cups applesauce and 4 cups sugar. Bring to a ...
In 1 1/2 quart saucepan combine gelatin and sugar. Add fruit juice; wait 5 minutes. Bring to boiling; reduce heat. Cook and stir until gelatin ...
Melt paraffin and chocolate in top of double boiler, stir. Coat inside of about 30 1 1/2 inch fluted paper cups with chocolate, refrigerate until ...
Mix sugar, candy, and water ... boil for 1/2 minute. Remove from heat, skim, and pour quickly in glasses. Paraffin at once. Makes about 9 (6 ounce) glasses.
Mix sugar, 3 cups water and candies in large pan, bring to boil, stirring constantly, until candies are melted. Add pectin, bring to a boil. Boil ...
Beat cranberry sauce ... sprinkled wax paper. Cut in cubes, roll in sugar. After an hour, roll in sugar again to prevent stickiness. Makes 2 pounds of candy.
Place cranberry sauce ... paper and cut candy into 4 sections ... with spatula dipped in warm water. Roll each square in sugar. After an hour roll again.
Result Page: 1
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