The Landmarks club cook book

Select the desired quantity of perfect sweet violets, spread them on an inverted sieve, and stand in the air until slightly dried, but not crisp. Make a syrup from a half pound granulated sugar and a half pint of water, boil until it spins a thread ; then take each violet by the stem, dip down into the hot syrup, put back on the inverted sieve, which should be slightly oiled, and stand aside for several hours. If the violets then look preserved and clear, they will not require a second dipping, but if they look dry, as though a part of the leaves were not saturated with the syrup, dip them a second time. Then melt a half cup of fondant, add two drops of essence of violet and sufficient water, drop at a time to give the fondant a thin, grayish color ; then dip the violets into this one at a time, dust with sifted crystallized sugar (or granulated sugar) and place on oiled paper to harden. Mrs. S. T. Rorer. CANDIED ROSE LEAVES. Proceed precisely the same as for candied violets, using a fine wire to lift the leaves in and out the syrup. The fondant must be flavored with drops of essence of rose, and colored with two drops cochineal. Mrs. S. T. Rorer. GRILLED PECANS. Blanch the nuts; one cup of sugar, half cup of water; boil for a few minutes; drop in the nuts and leave for ten minutes ; remove from fire, stir till it thickens and clings to nuts. Spread on wax paper to cool. Mrs. Belle M. Jewett. SALTED ALMONDS. Blanch the almonds by pouring boiling water over them, let them stand a few minutes and drain. Do the same with cold water. Then remove the skins and dry them on a clean towel. The next day put them in a shallow pan, sprinkle liberally with salt, and put on pieces of butter as large as the end of a finger quite near together. Put in a hot oven. Watch them carefully, and when they begin to brown, shake them often until they are an even light brown. If too much salt is on them when done, place them in a clean towel and rub them. Mrs. J. H. Barbour. SALTED BRAZIL NUTS. To each cupful of blanched nuts add one teaspoon salad oil, let stand half an hour; one tablespoon of salt to each cup of nuts, pinch of cayenne pepper to each quantity of salt, well mixed with nuts. Put in oven till brown. Mrs. Belle M. Jewett. SALTED PEANUTS. Shell and blanch raw peanuts; cover with boiling water with a little salt and teaspoon butter to a quart. Boil half hour; take out nuts and drain. Brown in oven with olive oil. Mrs. J. P. Waterman. CHAPTER XXII. FOR THE PICNIC LUNCHEON. ANCHOVY BUTTER. Cream one-fourth pound (one-half cup) of butter. Beat into this, very gradually, the flesh of six anchovies, a tablespoonful of fine-chopped parsley, and tablespoonful of chopped capers. To prepare the anchovies, drain off the oil, pick off the fins, separate the two fillets from the bones, press the fish through a sieve, or mash very fine with a fork. Spread over slices of bread, or crackers. stuffed eggs. Take as many eggs as you wish, and boil twenty minutes. Remove the shells and cut in half, lengthwise, leaving the whites unbroken. Take out the yolks and powder them with a spoon ; mix with them butter, salt, pepper, mustard, vinegar, and oil to taste, with chopped olives and a little chopped parsley. This makes a thick paste with which to fill the boiled whites. Press together and twist white paper about them.