OCR Text |
Show FROM HERE AND THERE HERE is a good recipe for the der licious southern candiej which everyone enjoys so much : Southern Pralines. Make a sirup of three cupfuls of sugar and two cupfuls of cream Caramelize one cupfuf of sugar In a smooth iron frying pan. stirring constantly con-stantly and rapidly ; add one tea-spoonful tea-spoonful of salt. Now Into it pour all the sirup at one time, stirring rapidly rap-idly and constantly. Cook to the soft ball stage without stirring. Pour out to cool, or set In Ice water. Beat when cool, until creamy ; add three cupfuls of nut meats, form into small flat cakes or put Into buttered gem pans to moid. Work quickly before the mass hardens. Rhubarb Conserve. While the fresh rhubarb Is ten der, and the skin bright In color, make the marmalades and conserves. Take four cupfuls of rhubarb cut Into small pieces without peeling, four cupfuls of sugar, two oranges juice and gfrated rind, two lemons juice and rind, one fourth tea-spoonful tea-spoonful of salt. Cook slowly at first until the sugar Is well dissolved, dis-solved, then cook until smooth and clear, adding one cupful of Manched shredded almonds at the last Pour into glasses after the mixture Is cool, adding the nuts when cool, as otherwise they will rise to the top of the glasses. Cover with paraffin and set away. A most delicious marmalade of raspberries, strawberries, cherries or any small fruit of strong flavor, add ed to two times the amount of rhu barb, will make delectable Jellies and preserves, tasting not at all of ! the rhubarb, as the berry flavor wlli predominate. The economy of this ' sort of conserve will appeal to the thrifty housewife as some fruits are expensive and a very small amoum will make a most acceptable filling of the fruit closet shelves. . 1933. Western Newspaper Union. |