Carolina cookery from Quaker kitchens

Take 3 qts. of blackberries (or raspberries or strawberries) and put them in a stone jar and pour 1 pint of apple vinegar over them. Let this stand for two days in a cool place. Then pour out into strainer and drain juice on to 2 pts. of fresh berries, discarding old berries. Do not mash or crush berries. Allow berries and juice to stand 2 days more. Again strain, and drain juice on to 2 more qts. of fresh berries and again let stand 2 days. Drain juice, and add to the juice an equal amount of sugar, i. e., 1 cup of sugar to each cup of juice. Boil for 15 minutes, skim, then seal at once in fruit jars or bottles. If bottles are used, cover corks with sealing wax. Serve with crushed ice. Dilute with water. —Mrs. F. R. Taylor. +99 CANDIES, ETC. Hast thou not learned me how To make perfumes? Distill? Preserve? yea so That our great king himself doth woo me oft For my confections? —Shakespeare. CANDIED GRAPE FRUIT PEEL Soak grape fruit rinds in salt water in proportion of 1-3 cup salt to 2 qts. water for 24 hours or more. Drain, rinse in cold water and set to cook in a fresh supply of water. Cook from 4 to 6 hours slowly on back of stove or in fireless cooker until very tender. Cut in strips and cook in a syrup of sugar equal in weight to the peel and half its weight in water, after this has cooked to real syrup. Boil slowly until practically all the syrup is absorbed. Set aside to cool in this syrup and then roll each strip in granulated sugar, reheating a little if necessary to detach the strips. —Mrs. H. A. White. SALTED ALMONDS 1 pint water 1 cup almonds % cup salt 2 tsp. butter Blanch the almonds, heat the salt and water, and when boiling, add the nuts. Cook 8 minutes. Drain, place them in a baking pan, and put the butter over them in small pieces. Bake until a delicate brown. Stir frequently. All the butter should be absorbed. ; —Mrs. F. R. Taylor. CANDY HINTS For chocolate coating add 1 tbs. salad oil, 1 tbs. of paraffin. Sugarless Fruit Centers—Peanuts, cocoanut, raisins, figs, prunes, peaches, apricots, juice of 1-2 lemon, 3 tbs. —100— honey or syrup. Dip in chocolate or first cover with fondant or dip in whites of egg and roll in nuts. - Pistachio Prunes—Soak prunes 1 hour in warm water, then dry. Color fondant green and flavor with pistachio and stuff prunes. _ Apricot Sandwiches—To cup of fondant add 1-2 tsp. orange extract and 1-2 tsp. rose extract. Put between halves of extra fine dried apricots and cut in halves and roll in sugar. : rd GLACE NUTS 2 cups sugar 1 cup boiling water 1% tsp. cream of tartar After stirring well, heat to boiling point in a smooth saucepan and boil without stirring until sugar begins to discolor which is 310 degrees. Remove from fire and set ‘ saucepan in a larger vessel of cold water to stop. boiling then set in a pan of boiling water on stove, keeping water boiling so sugar will not harden. Dip nuts separately in hot syrup and drop on oiled paper or very smooth platter. Oil tongs are ideal to use in dipping the nuts. If done correctly each nut will look as if encased in glass or ice. —Mrs. H. A. White. SEAFOAM 2 cups brown sugar 1 tsp. vanilla 1 egg white % cup nut meats Add enough water to sugar to moisten well, and cook until it forms a hard ball in cold water. Pour slowly over beaten white of egg. Add vanilla and nuts just before hard enough to drop. Drop on waxed paper. —Miss Martha R. Taylor. COCOANUT ICE 2 Ibs. sugar % pint water 12 ozs. glucose 1% Ib. cocoanut Pink coloring Put half the sugar, half the glucose and half the water in a pan, boil up to 245 degrees or six minutes boiling, remove from the fire, draw a spoon across the pan is » <