Recipes we don't make and are Thankful
Spun Sugar |
 2 cups sugar - 1 cup water - 1/8 teaspoon cream of tartar
Boil without stirring to 310 degrees or until sirup spins a very long thread. Place
pan
immediately in larger pan of cold water to stop boiling, then set in hot water. Color
sirup with vegetable coloring if desired. Place wooden bars ( broomstick handles )
across chairs 3 feet apart. Spread paper on floor beneath. Dip sugar spinner in sirup
and wave swiftly back and forth over bars. Gather up spun sugar from time to time,
form into nests, or pile on cold dish. If sirup gets sugary, melt over fire for a
moment.
Use as garnish for ice cream. Spun sugar softens quickly in warm weather. One-half
teaspoon paraffin helps to retain gloss and hold up sugar. From - 1928
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Carrot Pudding |
 One-half pound bread crumbs - 1/2 cup raisins - 1/2 cup currants - three-fourths pound
boiled and mashed carrot - one cup sugar - three well beaten eggs - 1/4 tsp. nutmeg
- 1/2 tsp. salt - 1/2 cup milk. Boil the carrots and mash fine. Add the other ingredients mix well and place in a well buttered pudding dish. Bake at 325 for thirty
minutes, then 350 for thirty minutes. Turn out and serve with cream. It is very
nice when cold and can then be sliced. Circa 1900.
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