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
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.
Three cups of granulated sugar, ½ cup of butter, ¼ cake of chocolate, 1 cup of sweet milk. Beat butter and sugar together, then add grated chocolate and milk. Mix well before cooking and cook 20 minutes, stirring constantly. Remove from the fire, beat until stiff and cut into squares.
Two cups granulated sugar; ½ cup rich milk, ½ cup of butter, ½ cup molasses, ½ cup grated chocolate, 2 tablespoons of figs, 2 tablespoons raisins, 1/ cup English walnuts, 1 teaspoon vanilla. Mix sugar, milk, molasses and butter together and boil 7 minutes, then add chocolate and boil 7 minutes longer, then fruit, nuts and vanilla. Pour on a greased marble slab, when cool mark into squares.
Two cups granulated sugar, 1 cup of cream, 2 squares Baker's chocolate, butter size of butternut, ½ pound marshmallows. Put sugar and water in saucepan and bring to boiling point, then add chocolate and boil until it hardens in cold water, just before it is done, add the butter and the marshmallows crushing and beating them with a spoon. Continue to stir in marshmallows after fudge has been removed from fire, until all are in. Cool in sheets ¾ of an inch thick and cut in cubes.
Two cups of confectioner's sugar, 1 cup of cold water. Boil rapidly for about 10 minutes, remove from fire and beat until stiff enough to mould with the fingers. Form into cone shaped balls and drop into melted chocolate, then lay on oiled paper. Add 1 teaspoon of vanilla. to the cream as it is taken from the fire.
Make a filling: One cup New Orleans molasses, 2-3 cup of sugar, butter size of a walnut, flavor with vanilla. Boil candy until hard; pull thin and cut in small pieces; when cold dip in hot melted chocolate flavored with vanilla and sweetened.
Three cups granulated sugar, 1 cup Baker's chocolate grated, butter size of a walnut, 1 cup of hot water, 1 teaspoon vanilla, a pinch of salt. Dissolve sugar with water; add chocolate, when it begins to boil, the butter, and let boil 10 minutes. Try candy in cold water. When thick as molasses pour on buttered tins. Mark into small squares.
Three cups of brown sugar, 1 cup of cream, ¼ pound of butter, ½ cake chocolate. Mix the cream and sugar thoroughly, put on to boil; after it has boiled add the butter, then the chocolate. Let it cook until quite hard and will crack on a glass. Just before taking it off add 2 tablespoons of vanilla, pour on a marble slab, cut in squares.
Two pints of sugar, boiled; add to it ¼ of a teacup of butter, ¼ teacup of cream, ½ cake of Baker's chocolate, grated. Boil slowly without stirring until it drops hard in water. Pour on buttered plates and cut in squares.
One-half pound of sugar, 1 ounce finely powdered chocolate, whites of 4 eggs. mix sugar and chocolate, and add to it the whites beaten to a froth. Drop on buttered paper and bake.
Three cups of granulated sugar, 1 cup of boiling water, butter size of walnut, ¼ cake of Baker's chocolate, 1 teaspoon vanilla. Put sugar and water in saucepan, dissolve before cooking; when it commences to boil add butter and chocolate, cook until it will form a soft ball in water. Remove from fire, let cool a few minutes, then stir with wooden paddle until creamy. Add vanilla. Cover with a damp napkin.
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