1 T. Pet Milk
1 egg white
2 C. confectioner’s sugar (about)
1 t. mint extract or 4 drops oil of peppermint
Add milk to unbeaten egg white and stir in gradually enough sugar to handle. Flavor and drop by teaspoons on oil paper or shape into patties with pastry tube.
Note: This mixture may be colored with any vegetable coloring.
1 C. granulated sugar, caramelized
1/4 C. boiling water
2 C. granulated sugar
1 C. Pet Milk
Pinch of salt
2 t. grated orange rind
1 C. nuts
Caramelize the 1 cup of sugar by sifting slowly into a hot frying pan. Shake pan vigorously to prevent burning. Add boiling water to caramelized sugar and boil until sugar is dissolved. Add 2 C. sugar, milk and salt and boil to soft ball stage (236 degrees) stirring constantly. Just before the candy is done add orange rind. Remove from fire, cool, beat and add nuts. Drop from a teaspoon onto oiled paper.
Note: This candy makes a delicious icing for plain, spice or white cake. If too thick to spread easily, thin with a little undiluted Pet Milk.
Nut Cream Drops
1 1/2 C. sugar
3/4 C. Pet Milk diluted with
1/4 C. water
2 T. white corn syrup
1 t. vanilla
pinch of salt
1/2 C. nuts
Mix sugar, diluted milk and corn syrup. Boil slowly until a small amount when dropped in cold water will form a soft ball (236 degrees). Remove from fire and cool slowly 10 minutes. Add vanilla and salt. Beat until thick and creamy. Add nuts and drop by teaspoons on oiled paper.
Coconut Kisses
1/2 C. sugar
1 1/2 C. shredded coconut
1 T. flour
1/4 C. raisins
1/4 C. candied cherries
1/4 t. salt
1/4 C. Pet Milk
1/2 t. vanilla
Combine all dry ingredients. Add milk and vanilla and mix well. Drop from a teaspoon onto pan lined with oiled paper. Bake in a moderate oven (350 degrees) until light brown. This usually takes about 30 minutes. Remove from pan while still warm and mold into shape needed. Note: This may be served as a fancy tea cake.
1930's
Chocolate Fudge
2 Squares unsweetened chocolate
2 C. sugar
1/4 t. salt
2 T. white corn syrup
1 C. Pet milk
1 t. vanilla
3/4 C. nuts
Melt chocolate over hot water in pan in which candy is to be cooked. Add sugar, salt and corn syrup and mix well. Add milk and blend well. Cook rapidly until sugar is dissolved, stirring constantly. Reduce flame and cook slowly to 236 degrees or until mixture forms a soft ball when dropped into water. Cool without stirring until the hand can be held comfortably on the bottom of the pan. Add vanilla. Beat vigorously until thick and creamy. Add nuts if desired and put into greased pan. Cut into squares when thoroughly cool.
For Marshmallow Fudge: Increase chocolate to 3 squares. Cook, cool and heat as in Chocolate Fudge. When ready to put into greased pan, add 1 C. marshmallow, cut into bits, in place of nuts.