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Show I SEA rOAK CANDY Put three cupfuls of light-brown sugar, sug-ar, a cupful of water and a tablespoon ful of vinegar into a saucepan. Heat gradually grad-ually to boiling, stirring only until the sugar is dissolved; then boil without stirring until it forms a hard ball when tested in cold water. Remove at once from the fire, and when the syrup stops bubbling pour gradually into the stiffly-beaten stiffly-beaten whites of two eggs beating constantly. con-stantly. Continue the beating until the mixture will hold its shape, then add a teaspoonful of vanilla and a cupful of English walnut, hickory-nut or pecan nut meats cut into pieces. Drop in small rough-shaped piles on paraffin or buttered but-tered paper. This dainty sweetmeat is destined to become very popular. Turkish Nougat One pound almonds, one of seeded raisins, half of figs, a fourth of candied cherries a fourth of candied pineapple, a fourth of hickory nuts, a fourth or English walnuts, two of extra C sugar, half a cupful of water and a cupful of heavy cream. Blanch the almonds and toast almonds, hickory nuts and walnuts in the oven until a delicate brown; cut figs into strips, cherries into halves and pineapple into dice. Dissolve sugar in the water, add cream and toil without stirring, after boiling commences, until a soft ball is formed when tested in cold water. Remove from the fire, let stand until lukewarm, then beat to a cream. Melt the cream by standing it in boiling water, stirring constantly. When melted, add the fruit and nuts and flavor with vanilla. |