Atlanta women's club cook book

der. Boil sugar, syrup, water and salt until brittle or forms a hard ball in cold water, pour slowly into stiffly beaten egg whites, beating constantly with wire whisk. When nearly cool add baking powder, nuts and flavoring. Beat together. Drop on buttered or waxed paper by spoonfuls. Half walnuts and half almonds may be used. Mrs. Tull C. Waters. CHOCOLATE FUDGE. 3 sq. chocolate of 1/2 lb block 1 lump butter size walnut, or, 6 heaping t-spoons 4 cups sugar, cocoa. % cup evaporated milk. Cook until it forms a soft ball when tested in water. Remove from fire, beat. When begins to candy add 2 t-spoons vanilla and turn into a greased dish. Mark in squares when a little cool. Mrs. John Hardwick. ROSE CREAM MINTS. 11/2 cups sugar. White 1 egg. 2 tbls. white corn syrup. 4 drops oil wintergreen. 1/4 cup water. Pink coloring. Put sugar, corn syrup and water into a smooth granite saucepan, heat gradually to boiling point, and boil without stirring until syrup will spin a long thread (238°F.). Pour slowly on the beaten white of egg, and beat until mixture will hold shape. Add flavoring and coloring. Force on an oiled paper, using a pastry bag and rose tube. The work must be done quickly. Miss Hazel Allison Stevenson. MOLASSES CANDY. 1 cup brown sugar. 1 cup molasses. 1 tbls. vinegar. 2 tbls. melted butter. V2 t-spoon soda. Stir above ingredients together. Boil until brittle when tested in cold water. Just before removing mixture from fire stir in soda. Pour in buttered tins. Estelle Cresse. PEANUT BUTTER CREAM CANDY. 2 cups sugar. %. cup peanut butter. % cup water. Make the same as pulling candy ; pour on marble slab or platter, add peanut butter and pull until creamy. Mrs. Arthur Stitt. "MODERN TOPICS" CANDY 2 cups granulated sugar. 1 pkg. dates. 2 cups milk. 1 tbls. butter. 2 cups shelled pecans. 1 pinch salt. Cook sugar and milk until it forms a soft ball. Remove from fire, add butter, salt, dates. Mix thoroughly, then add nuts and beat like fudge. Pour on buttered platter and cut into oblong pieces. Mrs. L. T. Patillo. FRENCH NOUGAT. 1/2 lb. confectioner's sugar. 14, lb. almonds, blanched and Confectioner's chocolate. finely chopped. Put sugar in a saucepan, place on range, and stir constantly until melted ; add almonds, and pour on an oiled marble. Fold mixture as it spreads with a broad-bladed knife, keeping it constantly in motion. Divide in four parts, and, as soon as cool enough to handle, shape in long rolls about 1/3 inch in diameter, keeping rolls in motion until almost cold. When cold snap in pieces ly^ inches long. This is done by holding roll at point to he snapped over the sharp edge of a broad-bladed knife and snapping. Melt confectioners' chocolate over hot water, beat with a fork until light and smooth, and when slightly cooled dip pieces in chocolate and with a two-tined fork or bonbon dipper remove from chocolate to oiled paper, drawing dipper through top of each the entire length thus leaving a ridge. Chocolate best adapted for dipping bonbons and confections must be bought where confectioners' supplies are kept. Mrs. D. F. Stevenson.