Roast, shell, and blanch the peanuts. Put the sugar in a frying-pan, place on a moderate fire. Add no water, or any kind of liquid. Stir often with a metal spoon, or one of agate- ware. As the sugar heats it will at first lump, then as it grows hotter will gradually melt. Do not let the syrup turn darker than weak coffee; and in stirring be careful not to allow it to splash on the skin, as it makes a painful burn. When melted, and pale brown, stir in the nuts, then turn out quickly into a flat well-greased pan, resting in cold water. Pound out the mixture as thin as possible, and put aside in a cold place to harden before breaking the candy into pieces. PEANUT CANDY Molasses, 2 cups, Sugar, 1 cup. Vinegar, % (small) cup, Butter, 1 tablespoon. Water, 1 cup. Peanuts (roasted). Place all except the peanuts in a kettle, and boil until brittle, then stir in the peanuts which have been shelled and skinned. 260 AROUND-THE-WORLD COOK BOOK CAHSY Pour out on a ^eased plate. English walnuts or hickory- nut meats may be used in the same manner. NUT CANDY Nut-meats, 1 cup, Sugar, 1 cup, Molasses, 1 cup. Boil together until the mixture is brittle when dropped into cold water. Add the meats of either peanuts, hickory-nuts, walnuts, almonds, etc. Then take from the fire. Pour into buttered pans, and mark into squares before it cools. PENOTCHIE Light-brown sugar, 3 cups, Milk, 1 cup, Butter, 1 teaspoon, Vanilla extract, 1 teaspoon, Nut-meats, 1 cup. Any of the various nut-meats may be used. Put the sugar and milk over the fire, and boil till a sample dropped into cold water makes a soft, but firm ball in the fingers. Then add the butter. Take from the fire, flavor with the vanilla, stir in the nut-meats which have been broken in little bits, turn out onto a shallow pan, well buttered, and mark into squares with a buttered knife. NOUGAT Sweet almonds, 1 pound, Loaf sugar, 1 pound. Lemons (juice only),✪ Nougat 3. 261 CANDY AROUND-THE- WORLD COOK BOOK Blanch the almonds, and with a sharp knife split each into several parts. Spread them over a large dish and place in a slow oven. Powder the loaf sugar, and put it in a preserving-pan with- out any water at all, and set it on the back of the stove, or over a gentle fire and stir with a wooden spoon till the sugar is nearly dissolved. The almonds should not be allowed to brown in the oven. Take them out and mix them with the juice of 3 lemons, and put the almonds, a few at a time, into the melted sugar, and allow them to simmer until a thick paste is formed, taking care to stir hard all the time. Prepare a mold or square tin, well greased inside with olive-oil, and into it pour the mixture ; smooth it evenly, and set it in a cool place to harden ; then cut it into oblong blocks with a buttered knife. FRENCH FONDANT As fondant forms the base for many candies, it is of im- portance that in the making of such candies care in making the fondant be always exercised. Fondant can be used at any time for the foundation of candies ; when any of this mixture is left over in candy-making, it can be used after the lapse of time. The regular formula for making fondant is as follows : Granulated sugar, 1 pound, Water, % pint, Flavoring.

AI-modernized reading of the original text

Roast, shell, and blanch the peanuts. Put the sugar in a frying-pan, place on a moderate fire. Add no water, or any kind of liquid. Stir often with a metal spoon, or one of agateware. As the sugar heats it will at first lump, then as it grows hotter will gradually melt. Do not let the syrup turn darker than weak coffee; and in stirring be careful not to allow it to splash on the skin, as it makes a painful burn. When melted, and pale brown, stir in the nuts, then turn out quickly into a flat well-greased pan, resting in cold water. Pound out the mixture as thin as possible, and put aside in a cold place to harden before breaking the candy into pieces. PEANUT CANDY Molasses, 2 cups, Sugar, 1 cup. Vinegar, % (small) cup, Butter, 1 tablespoon. Water, 1 cup. Peanuts (roasted). Place all except the peanuts in a kettle, and boil until brittle, then stir in the peanuts which have been shelled and skinned. Pour out on a greased plate. English walnuts or hickorynut meats may be used in the same manner. NUT CANDY Nut-meats, 1 cup, Sugar, 1 cup, Molasses, 1 cup. Boil together until the mixture is brittle when dropped into cold water. Add the meats of either peanuts, hickory-nuts, walnuts, almonds, etc. Then take from the fire. Pour into buttered pans, and mark into squares before it cools. PENOTCHIE Light-brown sugar, 3 cups, Milk, 1 cup, Butter, 1 teaspoon, Vanilla extract, 1 teaspoon, Nut-meats, 1 cup. Any of the various nut-meats may be used. Put the sugar and milk over the fire, and boil till a sample dropped into cold water makes a soft, but firm ball in the fingers. Then add the butter. Take from the fire, flavor with the vanilla, stir in the nut-meats which have been broken in little bits, turn out onto a shallow pan, well buttered, and mark into squares with a buttered knife. NOUGAT Sweet almonds, 1 pound, Loaf sugar, 1 pound. Lemons (juice only), 3. Blanch the almonds, and with a sharp knife split each into several parts. Spread them over a large dish and place in a slow oven. Powder the loaf sugar, and put it in a preserving-pan without any water at all, and set it on the back of the stove, or over a gentle fire and stir with a wooden spoon till the sugar is nearly dissolved. The almonds should not be allowed to brown in the oven. Take them out and mix them with the juice of 3 lemons, and put the almonds, a few at a time, into the melted sugar, and allow them to simmer until a thick paste is formed, taking care to stir hard all the time. Prepare a mold or square tin, well greased inside with olive-oil, and into it pour the mixture ; smooth it evenly, and set it in a cool place to harden ; then cut it into oblong blocks with a buttered knife. FRENCH FONDANT As fondant forms the base for many candies, it is of importance that in the making of such candies care in making the fondant be always exercised. Fondant can be used at any time for the foundation of candies ; when any of this mixture is left over in candy-making, it can be used after the lapse of time. The regular formula for making fondant is as follows : Granulated sugar, 1 pound, Water, % pint, Flavoring.

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