The child's cookery book

Dissolve a pound of sugar with a teacupful of water over the fire, and boil till it forms into threads on the spoon and snaps when you take the spoon out of the sugar. Then stir in a pound of Brazil nuts, chopped, and pour the mixture into a well-buttered tin, and when nearly cold mark with a knife into squares. Stuffed Walnuts Beat the white of an egg to a stiff froth with one teaspoonful of vanilla and one teaspoonful of water, then add gradually one pound of icing sugar, until the mixture forms a stiff paste. Work it very smooth The Child's Cookery Book with a spoon, and then form it into balls and place each ball between two halves of walnuts. The walnuts may be bought ready cracked and dried at any grocer’s. Baby^s Kisses To one pound of loaf sugar add a teacupful of water, stir it over a slow fire till it is melted. Add a teaspoonful of essence of lemon and stir well. When the mixture bubbles take it off the fire and stir It for a few minutes, then let drops of it fall on an oiled dish. Let the drops cool and then remove them to a warm place to dry thoroughly. The point of a knife will remove these best from the plate. Rose Leaf Comfits Collect half an ounce of red, sweet' smelling rose leaves, dry them carefully, and pound them in a mortar to a fine dust The Child's Cookery Book Mix the dust with one pound of castor sugar, and make it into a stiff paste with the juice of one or two lemons. Stir over the fire till boiling, then add four drops of cochineal, and drop the mixture on an oiled dish. Let the drops dry in a warm place till next day. Almonds Perdu Blanch three ounces of sweet almonds (the best), cover them with the same mixture as that which is used for stuffed walnuts. Dip them in white of egg, and roll them in coarse white sugar. Dainty Dates Stone some dates, and insert small rolls of the fondant mixture used in stuffed walnuts in the place of the stones, dipping the rolls first into corn-flour. The Child's Cookery Book Peanut Candy Bake some peanuts till the kernels are crisp, shell them, and break them into small pieces with a rolling-pin. Boil one pound of Demerara sugar with six ounces of butter for about ten minutes, stirring all the time. Then throw in the peanuts. Stir well, and pour into a buttered tin. A delicious sweet may also be made by using chopped walnuts or hazel nuts. Cocoanut Candy Take one pound of loaf sugar, and put it with a wineglassful of cocoanut-milk and a piece of butter the size of a walnut into a white enamelled saucepan over the fire. When it boils, which it should be allowed to do slowly, add the cocoanut coarsely grated. Boil the mixture for ten minutes, stirring well all the time with a The Child's Cookery Book long-handled wooden spoon, as it will probably spurt up and scald you. When cooked, put the saucepan into a basin of cold water, and beat the mixture till it is nearly cold. Pour on the buttered plates, and leave to get cold. To Make a Desert Island