The Central cook book

KNOX GELATINE solves the problem of ‘‘What to have for dessert”’ Molasses Taffy 2 cups granulated sugar. 2 cups molasses. 14 teaspoon soda. 2 tablespoons vinegar. 2 tablespoons butter. Boil the sugar, molasses, vinegar and butter over a slow fire to 255 degrees (candy thermometer), or to a hard ball when dropped in cold water. Stir constantly during last part of cooking. Just before removing from the fire stir in one-fourth teaspoon of soda. Pour into buttered tins and when cool enough to handle butter the hands lightly and pull until light and firm. Draw out and cut into one inch lengths. Miss Mary D. Gerorer. Fondant 21% pounds sugar. 14 teaspoon cream of tartar. 114 cups water (hot). Put ingredients in pan and mix well. Stir until it begins to boil and then boil slowly until it forms a soft ball in cold water. Pour slowly on buttered platter and allow this to stand for a minute to cool but not long enough to harden around edges. Work with wooden spoon until white and creamy. It will begin to lump quickly but this can be avoided by kneading until smooth. Put in bowl, cover with oil paper and let stand for twenty-four hours. Mrs. R. B. Tempreron. Divinity Candy 2 cups sugar. 14 cup Karo corn syrup. ¥% cup water. Pinch salt. Whites of 2 eggs. Boil until it hardens in water. Then pour over the whites, beaten very stiff. Beat all together until creamy. Add nuts or candied cherries, or both. Mrs. W. H. Harris. Martha Washington Candy Melt two ten cent cakes of chocolate and one inch of parafine in double boiler. Keep warm while preparing filling, five cups sugar three cups water, one and one-half tablespoons vinegar. Let boil with candy thermometer standing in pan until it registers 240 degrees, while cooking take whites of three eggs beaten stiff, add two tablespoons vanilla, pour sugar and water over (which has been cooking at proper temperature), and let it set to cool until it stops bubbling, then beat vigorously for a few minutes. Beat with a wooden spoon until it is creamy and can be pinched off in balls the size of walnuts, dip hands Use KNOX GELATINE—the Four-pint package in cornstarch while forming balls, have the chocolate mixture warm, take dipper, put cream balls in dipper and plunge in chocolate, drop on wax paper and put pieces of English walnuts on top of each ball. Don’t handle at once. Very good candy thermometers can be purchased at candy stores or drug stores. Mrs. J. A. CoLemMan. French Dainties (Candy) 2 envelopes Knox Acidulated gelatine. 4 cups granulated sugar. 14% cups boiling water. 1 cup cold water. Soak the gelatine in the cold water five minutes. Add the boiling water. When dissolved add the sugar and boil slowly for fifteen minutes. Divide into two equal parts. When somewhat cooled add to one part one-half teaspoonful of the lemon flavoring, found in separate envelope, dissolve in one tablespoonful of water and one tablespoonful lemon extract. To the other part add one-half teaspoonful extract of cloves. Pour into shallow tins that have been dipped in cold water. Let stand overnight. Cut into squares with a knife dipped in hot water. Roll in fine granulated or powdered sugar and let stand until crystallized. Vary by using different flavors such as lemon, orange, peppermint, wintergreen, etc., and different colors, and adding chopped nuts, dates or figs. Mrs. T. T. Wettons. Chocolate Drops 1¼ pounds chocolate. 2 cups granulated sugar. 2/3 cup milk. 114 tablespoons butter. 1 teaspoon Bee Brand vanilla. Put sugar and milk in a saucepan and stir until dissolved over quick fire. When boiling add chocolate, melted or grated, let boil just three minutes, then drop in butter and remove from fire. Add vanilla and pour on shallow ungreased dish. Beat until thick enough to drop without spreading. Drop on waxed