The Landmarks club cook book

Six eggs, beaten smartly ; to the yolks add three tablespoons of sugar, and to the whites three tablespoons of sugar. Pour in brandy or whisky to taste, constantly stirring; then add half pint whipped cream, and lastly add whites, thoroughly mixing. Grated nutmeg on top. Mrs. Ozro W. Childs. RASPBERRY SHRUB. To four quarts of fresh berries add two quarts best vinegar. Let stand four days. Strain through cloth (without squeezing) and add quart of sugar to quart of juice. Boil twenty minutes. Will keep without sealing. RASPBERRY VINEGAR. Five quarts raspberries, one quart vinegar ; to every quart of juice one and a half pounds sugar. Let the vinegar and berries stand twenty-four hours or longer. Extract juice and let stand over night. Then pour off clear juice; add sugar and let come to a boil. When cool, bottle and cork. Mrs. Koepfli. BLACKBERRY CORDIAL. One gallon blackberry juice, four pounds sugar. Boil and skim. Add one ounce ground cloves, one ounce ground cinnamon, ten nutmegs, grated. Boil down until quite sticky ; cool and settle. When cold, strain off and add one pint of brandy. Bottle. Miss Carrie E. Coleman. TAMARIND WATER. Pour a pint of boiling water on one quarter of a pound of preserved tamarinds ; allow it to stand for half an hour, keeping quite hot ; then strain off the water. It can be served hot or allowed to cool and served with cracked ice. In either case it is a refreshing and wholesome drink for the sick room. CHAPTER XXI. The materials used in the home manufacture of the finest quality of so-called French candy are neither expensive nor difficult to obtain. Aside from sugar, the basis of all confections, these materials consist chiefly of flavors and colorings. These can be procured from your druggist or grocer. The basis of cream nuts, chocolate drops, buttercups, cream bars, cocoanut drops and many others is “fondant,” or, in other words, granulated sugar creamed. TO MAKE FONDANT. Take of granulated sugar four pounds, water one quart, cream tartar half teaspoon. Mix the sugar and water together in a granite or porcelain kettle and put over a hot fire; when it comes to a boil, add the cream tartar. Let the syrup cook to the consistency of jelly, keeping the sides of the kettle wiped down with a cloth and cold water. Try the syrup by dropping into a cup of cold water ; when it can be rolled into a ball, it is done and should be taken instantly from the fire and the kettle placed in a large vessel of cold water ; now flavor with one tablespoon vanilla. While it is still warm — not hot — stir the mass briskly with a wooden spatula or paddle, always stirring in the same direction, until it is perfectly white and of a soft, creamy texture. Let the stirring be brisk and uninterrupted in order that the syrup may not granulate. After the sugar creams, turn it out on to a sheet of tin, or a cake board, and knead as you would dough or bread. When it is worked until perfectly smooth, the cream is ready for use, and should be put into an earthen jar and covered with a damp cotton cloth and closely covered. It will keep for weeks, and can be sliced like butter. CHOCOLATE CREAM DROPS. Balls the shape and size of small birds’ eggs are made of the fondant, and when they are hardened (which will be in