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Show Pralines "-"and 'Others Chocolstc Caramel. Mix three pounds of brown rtugar with one-half of a pound of chocolate, one cupful of milk, one heaping tablespoonful table-spoonful of butter and one tcaspoonful of vanilla. Put all materials together except vanilla and boil rlowly. stirring ofton until It bolls. Boil rapidly, stirring stir-ring very often, until the mixture forms a smooth, even coating over the spoon. Hi &j$ts m w&my' i -Remove from the stove, add vnnil a and beat vigorously until qulto thick, turn Into greased pans and mark Into square blockK cool. Candied Fruit. Peel and stone plums, peaches or cherries. Have ready a thick syrup, mado by boiling together one pound of sugar and ono cupful of cold water. (This Is the preparation.) Put In the fruit and boll very slowly until tender. Do not lc&ve It on tho stove after this; it would spoil the shape of the fruit 1 Set away the preserving kettle Just as |