Originally Published:
Jubilee Cook Book, 1887
Original Images:

One cup of grated chocolate, one cup of brown sugar, one cup of milk, a piece of butter the size of an egg. Boil all the ingredients but the chocolate, and when nearly done add that. Test it by dropping into cold water. Pour into buttered pans.When cool mark into blocks with the back of a knife.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Two pounds of granulated sugar, two-thirds of a cup of water, butter the size of a hickory nut, two tablespoonfuls of vinegar, one teaspoonful of cream tartar. Boil till crisp when dropped into water (do not stir).

After pouring up on the platters to cool, pour two teaspoonsful of vanilla over the top. Pull it as soon as it is cool enough to handle.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Two cups of molasses, one cup of sugar, a piece of butter the size of a small egg. Boil twenty or thirty minutes. When boiled thick drop a few drops in a cup of cold water and if the drops retain their shape it is done. Have platters well buttered and just before the candy is done, stir in one-half teaspoonful of soda. If flavoring is desired, drop it on the top as it begins to cool. Pull till as white as desired, and cut with shears.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Two cups of molasses, one cup of brown sugar, one tablespoon of butter, and one of vinegar. Crack and rub the skins from the peanuts then put into buttered pans and when the candy is done pour it over the nuts. Cut into blocks while warm.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One cup of molasses, one cup of sugar and a piece of butter the size of an egg. Boil hard and test in cold water. When brittle pour in thin cakes on buttered tins, and as it cools mark in squares with the back of a knife.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Make an oblong roll of French cream and press into the side of it an almond meat, or blanch and chop the almonds and mix them thoroughly with the cream.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Make the French cream and divide it into three parts, leaving one part white, color one part pink with a few drops of cochineal syrup, and the third part make brown with grated chocolate.

Make a cake about half an inch thick of the white cream which may be done with a rolling pin on a marble slab, take the pink and brown in the same manner, pressing all together, and cut into slices or squares as you prefer.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Take some French cream and while quite soft add fresh grated cocoanut and sufficient sugar to mould into balls and roll in the fresh grated cocoanut.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Raisins seeded, currants, figs and citron chopped fine, and mixed into French cream before the sugar is all mixed in. Make this into a fiat cake about an inch thick and cut into inch squares.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Select perfect dates, and with a knife remove the pit. Take a piece of French cream, make an oblong shape and wrap the date around the cream.