The Central cook book

CANDY Nut Praline 2 cups brown sugar. 34 cup boiling water. 4 cup walnuts. Pinch of cream of tartar. Little vanilla. Boil sugar, water and cream of tartar until it forms soft ball in water. Set in a pan of cold water until it is cold. Beat until creamy. Add nuts and vanilla. Drop from spoon on buttered plate. Mrs. R. B. Templeton. Fudge 3 cups sugar. 1 cup milk or cream. 1 tablespoon butter. 1 teaspoon vanilla, Bee Brand. 4 or 5 tablespoons cocoa or 2 ounces unsweetened chocolate. Put sugar, milk, cocoa or chocolate into pan; stir and boil until it makes soft ball when tested in cold water; take from fire, add butter and vanilla, cool and stir until creamy. Pour on buttered plates and cut in squares. Mrs. W. H. Harris. Chocolate Fudge 2 cups sugar. 1% cake chocolate. 4 cup milk. 2 large tablespoons of butter. Pinch of cream of tartar. 1 tablespoon vanilla, Bee Brand. Cook sugar and milk until it comes to a boiling point, add cream of tartar melted in water, let it stand in cold water until cool, then beat until creamy. Cocoanut Divinity Candy 1 can cocoanut, shredded. _ 3 cups granulated sugar. 1 cup Karo corn syrup (white). 1 cup water. 2 eggs (whites only). 1 teaspoon vanilla. Boil sugar, syrup and water together until it spins a thread. Remove one cup of this syrup and stand aside. Boil remaining syrup until it cracks in ice water. To the stiffly beaten egg whites slowly add the first cup of syrup, then the remaining syrup, beating constantly. As the beating becomes difficult, add the flavoring and cocoanut. When the mass can no longer be stirred, form in a loaf, or drop by spoonfuls on oiled paper. After the cocoanut has been added, the candy can be divided into two parts, coloring one-half a delicate pink. 3 Miss Ruta Weatherly. All you add is water and sugar to the Knox Acidulated Package Divinity Fudge 21% cups sugar. ¥% cup Karo corn syrup (white). 4 cup water. Whites of 2 eggs. 1 cup broken walnuts. Boil sugar, syrup and water until it spins a thread. Begin pouring the syrup over the stiffly beaten egg whites—a very small amount each time—until the syrup is all beaten into the eggs. Beat constantly and, when the mass begins to hold its shape, drop by spoonfuls on oiled paper or place in a buttered platter and cut in squares. Miss Ruta WeatHerty. Pralines II 1 cup nuts. 1 pound brown sugar. 1 cup boiling water. Boil until a thick syrup is formed, remove from the fire and gradually add the nut meats. Place the mixture over the flame for-two minutes. Remove and stir. Pour or drop on waxed paper. Miss Mary D. Grores. Kondant for Centers 2 pounds granulated sugar. 14 pint water. 1/8 teaspoon cream of tartar. Melt the sugar in cold water, add the cream of tartar and, when dissolved, boil up and skim; then place the lid on the saucepan for a few minutes. When the syrup is boiling at its own level, put in the candy thermometer and boil it to 240 degrees or until it forms a soft ball. Sprinkle a platter with warm water, pour the syrup on it and again sprinkle with water to prevent crust forming. As soon as the syrup has slightly cooled, gather it up with a scraper into a heap and work it evenly and smoothly with the spatula or wooden spoon until it becomes creamy and solid. Knead it smooth and free from lumps. Fondant is better if allowed to ripen at least one hour (several days is better). It may be covered with a damp cloth and put away in acool place. From this foundation cream may be made any number of different candies. Miss Mary D. Gerorae. Cocoanut Candy 1 egg white. 2 pounds XXXX or confectioners Shredded or grated cocoanut. sugar. Beat white of egg well, add sugar, and stir until smooth; roll as preferred. Nuts may be used instead of cocoanut. Mrs. W. I. WEttons. Dainty Recipes in each Knox Gelatine package Delicious Candy