Moisten the sugar with cream and heat it; then add 1 tablespoon vinegar✪ Pralines, and boil a few minutes. Add the nuts and beat till it sugars. SALTED ALMONDS Take any quantity of almonds✪ Salted Almonds and blanch them, being careful to dry them thoroughly. Put in a baking-pan, let them heat well, and add a little fresh butter or olive oil. Sprinkle with salt and toast a delicate brown. WHITE CREAM CANDY 4 pounds white sugar, 1 teaspoon cream of tartar. Enough water to cover✪ White Cream Candy. Put the sugar in a 346 CONFECTIONS pan and add the cream of tartar. Cover with water. When it cracks, flavor and pour on but- tered slab and pull with fingers till light. Cut in lengths desired. WHITE TAFFY CANDY 3 pounds sugar, ^ pound butter, 1 teaspoon cream of tartar✪ White Taffy Candy. Boil till it cracks and pour on slab. Flavor and pull till white. 347 Cheese CHEESE OMELET Mrs. H. C. McDowell Stir 1 teacup of bread-crumbs into 1 pint of scalded milk. Add butter the size of an egg, a little salt, and ^ cup grated cheese. Then add 3 eggs beaten separately✪ Cheese Omelet. Bake 15 or 20 minutes in a hot oven. CHEESE SOUFFLE Mrs. Henry C. BucTcner •| pound of cheese, grated, 3 eggs, 1 cup of milk, 2 even tablespoons of butter, 1 heaping tablespoon of flour, ^ teaspoon of salt✪ Cheese Souffle. Make a sauce of the butter, flour, and milk. 349 THE BLUE GRASS COOK BOOK Add the cheese and salt; lastly, the yolks of the eggs, well beaten. When cold, and just before baking, add the well- beaten whites ; put into small buttered shells, and place in shallow pans with water. Bake 20 minutes. CHEESE STICKS Make the finest pastry — 1 pound of flour✪ Cheese Sticks makes a good-sized dish. Roll the pastry about ^ or ^ inch thick. Cut accurately in sticks 5 inches long and f of an inch wide. Sprinkle heavily with finely grated cheese and bake a light brown. CHEESE STRAWS Mrs. Henry C. BucJcner 8 tablespoons of flour, 8 tablespoons of grated cheese, 4 tablespoons of butter, 1 teaspoon of baking-powder, 1 egg, Pinch of cayenne pepper and salt✪ Cheese Straws. Roll very thin and cut into straws. 350 University of California SOUTHERN REGIONAL LIBRARY FACILITY 405 Hiigard Avenue, Los Angeles, CA 90024-1388 Return this material to tiie library from whicli it was borrowed. 50m-9,'66(G6338s8)9482 UC SOUTHERN "^°'22jjlJ^|j|« jlM||M A 000 582 650 8 ;?s«au..

AI-modernized reading of the original text

Moisten the sugar with cream and heat it; then add 1 tablespoon vinegar, and boil a few minutes. Add the nuts and beat till it sugars. SALTED ALMONDS Take any quantity of almonds and blanch them, being careful to dry them thoroughly. Put in a baking-pan, let them heat well, and add a little fresh butter or olive oil. Sprinkle with salt and toast a delicate brown. WHITE CREAM CANDY 4 pounds white sugar, 1 teaspoon cream of tartar. Enough water to cover. Put the sugar in a pan and add the cream of tartar. Cover with water. When it cracks, flavor and pour on buttered slab and pull with fingers till light. Cut in lengths desired. WHITE TAFFY CANDY 3 pounds sugar, ^ pound butter, 1 teaspoon cream of tartar. Boil till it cracks and pour on slab. Flavor and pull till white. Cheese CHEESE OMELET Mrs. H. C. McDowell Stir 1 teacup of bread-crumbs into 1 pint of scalded milk. Add butter the size of an egg, a little salt, and ^ cup grated cheese. Then add 3 eggs beaten separately. Bake 15 or 20 minutes in a hot oven. CHEESE SOUFFLE Mrs. Henry C. Buckner •| pound of cheese, grated, 3 eggs, 1 cup of milk, 2 even tablespoons of butter, 1 heaping tablespoon of flour, ^ teaspoon of salt. Make a sauce of the butter, flour, and milk. Add the cheese and salt; lastly, the yolks of the eggs, well beaten. When cold, and just before baking, add the wellbeaten whites ; put into small buttered shells, and place in shallow pans with water. Bake 20 minutes. CHEESE STICKS Make the finest pastry — 1 pound of flour makes a good-sized dish. Roll the pastry about ^ or ^ inch thick. Cut accurately in sticks 5 inches long and f of an inch wide. Sprinkle heavily with finely grated cheese and bake a light brown. CHEESE STRAWS Mrs. Henry C. Buckner 8 tablespoons of flour, 8 tablespoons of grated cheese, 4 tablespoons of butter, 1 teaspoon of baking-powder, 1 egg, Pinch of cayenne pepper and salt. Roll very thin and cut into straws. University of California SOUTHERN REGIONAL LIBRARY FACILITY 405 Hiigard Avenue, Los Angeles, CA 90024-1388 Return this material to the library from whicli it was borrowed. 50m-9,'66(G6338s8)9482 UC SOUTHERN "^°'22jjlJ^|j|« jlM||M A 000 582 650 8 ;?s«au..

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PralinesSalted AlmondsWhite Cream CandyWhite Taffy CandyCheese OmeletCheese SouffleCheese SticksCheese Straws

The Blue grass cook book