Atlanta women's club cook book

NOUGATINE DROPS. Drop French Nougat mixture from the tip of a spoon on an oiled marble very soon after taking from fire. These drops have a rough surface. When cold, dip in melted confectioners' chocolate. Mrs. D. F. Stevenson. FONDANT. 2 cups sugar. 1/8 t-spoon cream of tartar. 14 cup boiling water. 1/2 t-spoon glycerine. 1 t-spoon flavoring. 10 drops desired coloring. Stir sugar, water, cream of tartar and glycerine together and place on fire in smooth granite saucepan. Boil rapidly without stirring until a jelly like ball will form in cold water. Pour into a bowl, cool, and beat until white and creamy. Knead until smooth. Return to bowl and cover with oiled paper and let stand 1 hour. When ready to use reheat until soft, take off fire and knead as formerly. Then flavor, color and make into fancy shapes. Mrs. Katherine S. Fitts. Club Cateress. PEANUT BUTTER CANDY. 3 cups white sugar. 1 cup brown sugar. 2 tbls. butter. 1 medium jar peanut butter. Few drops vanilla. Cover sugar with water and cook until it strings. Pour on a greased marble slab and pour peanut butter over the candy. Pull and then place on a dish. If it does not cream put dish with candy in stove and in a few minutes it will be creamed. Mrs. L. C. Flanders. PEANUT BRITTLE. 1 cup sugar. 1 cup nuts. Prepare, roll fine, and measure nuts. To every cup of nuts allow 1 of sugar, white or brown, or both combined. Put the sugar without water in a saucepan over a slow fire. Stir until sugar is all in liquid form. Stir in the nuts and pour into well-buttered pan. Just before it is cold mark off into squares with back of knife dipped in cold water. Any kind of nut can be used. Miss Lillian Pierpont. POPCORN BALLS. Pop the corn in an iron vessel in very hot lard that has been salted. Dip off the popped grains into a bowl or pan. Make a syrup of 11/2 cups of granulated sugar and % cup of water. Let this boil until a soft ball forms when dropped into cold water. Pour the syrup over the popped corn, stirring the corn all the time. Then, with the hands, form the corn into balls. Mrs. W. F. Melton. Emory University, Ga. POP-CORN BALLS. 4 qts. pop-corn. 1 cup sugar. 2 cups molasses. 1 cup water. Cook all except corn until candied, stir in corn. Mold in balls before it is cold. Oil fingers if they stick. Elizabeth Garretson. PARISIAN SWEETS. 1 lb. figs. 1 lb. English walnuts. 1 lb. dates. Confectioner's sugar. Pick over and remove stems from figs and stones from dates. Mix fruit with walnut meat, and force through a meat-chopper. Work, using the hands, on a board dredged with confectioners' sugar, until well blended. Roll to one-fourth inch thickness, using confectioner's sugar for dredging board and pin. Shape with a small round cutter, first dipped in sugar, or cut with a sharp knife in % inch squares. Roll each piece in confectioners' sugar, and shake to remove superfluous sugar. Pack in layers in a tin box, putting paper between each layer. These confections may be used at dinner in place of bonbons or ginger chips. A combination of nut meat (walnut, almond, and filbert) may be used in equal proportions. Mrs. Clyde Allison Stevenson. Camilla, Ga. CHOCOLATE CREAM CANDY. 2 cups sugar. 20 marshmallows. % cup milk. 1 t-spoon vanilla. V2 cup cocoa or 14 cake choc. Butter size of walnut.