Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Mints

List of Ingredients




The recipe is from Ruth Hutchison's The New Pennsylvania Dutch Cook Book, Harper & Brothers, New York, 1958.
Ruth worked with my dad at the Bethlehem (PA) Globe-Times newspaper.

2 cups granulated sugar
1 tsp. confectioners sugar
3/4 cup water
1/4 tsp. cream of tartar
12 drops of peppermint extract or 3 drops oil of peppermint.
(I should think that you should also add food coloring.)

Simmer granulated sugar and water together until syrup threads from the
spoon. Remove from stove and add confectioners sugar, cream of tartar, and
peppermint. (An old reciope says that the sugar and water should first be
brought to a boil and then boiled hard until you count to twelve slowly.)
Beat until creamy and drop from spoon onto wax paper. For wintergreen
flavor, use wintergreen extract.and add pink vegetable coloring. (That
sounds backwards to me.) For mint flavoring, green coloring, and for lemon
flavoring, yellow coloring.



Recipe