The bride's cook book

To one quart of yellow com syrup which has been boiled for thirty minutes add one-half teaspoon bicarbonate of soda which has been rubbed absolutely smooth. Allow to boil, stirring constantly or it may burn, until brittle when tested in cold water. Remove from fire and add one tablespoon lemon juice. When cool enough to handle, pull until a light, bright yellow. Twist two strands together and cut into desired lengths. A Splendid substitute for sugar sweets. PEANUT HONEY CANDY Pop the dried corn in a regular popper or a covered iron frying pan, shaking vigorously and taking care not to let it burn. A cup of dried corn will make three quarts when popped. It is good mixed with a little salt or melted butter and salt. To make a sweet of it, combine with syrup. Boil together one cup corn syrup and one tablespoon vinegar until a few drops harden in water. Pour over the popped corn while the syrup is hot. This amount of syrup will cover three quarts of popped corn. As soon as the mass is cool enough to handle, grease the hands well and form into balls. STUFFED PRUNES AND DATES Delicious confections to use instead of candy. Soak the prunes overnight, dry, and stuff with chopped nuts, raisins, or apricots. Wash the dates, dry them, and stuff the same as prunes. These and the Parisian Sweets are good to eat and good for you. PARISIAN SWEETS Another sweet which is very good. Use equal quantities of figs, dates, and nuts. The nuts may be omitted and prunes or raisins added. Put through a food chopper. Mix well and roll in a little powdered sugar or grated cocoanut. 1 Cup Butter 2 Cups Honey 1 Cup Boiling Water Pinch Soda Boil to a hard ball, and pour over a layer of rolled peanuts, which have been scattered evenly over the bottom of a buttered pan. When nearly cold mark off in long strips and roll up tight; then slice across with a sharp knife before it gets quite cold. CHOCOLATE CARAMELS 2 Cups Honey 1 Teaspoon Cinnamon or Vanilla Yz Pound Cocoa % Pound Pecan Nuts 2 Pounds Sweet Almonds Cut the nuts fine and boil them with other ingredients until thick (260* F.). Cool and roll out. Cut in squares and dry in oven. FRENCH CANDIES 1 Cup Water 1 Cup Gelatine 4 Cups Honey Melt the gelatine in the water, stirring well. When it has become a soft paste, add the honey, previously warmed, stirring rapidly. Take from the fire, add the desired flavor and color, mix carefully, and pour into a shallow greased dish. Let it dry for a few days. MEMORANDUM MEMORANDUM Del Monte Conservation Recipes OF Flavor Published by permission of CALIFORNIA PACKING CORPORATION Packers of DEL MONTE FOOD PRODUCTS A COLLECTION OF SIMPLE RECIPES AND THRIFTY SUGGESTIONS SHOWING THE MANY PRACTICAL WAYS IN WHICH DEL MONTE CANNED FRUITS AND VEGETABLES MAY BE USED TO MAKE THE CONSERVATION MENU MORE TASTY, MORE HEALTHFUL AND MORE GENERALLY SATISFYING, AS WELL AS PATRIOTIC By HESTER M. CONKLIN and PAULINE D. PARTRIDGE Affiliated with Del Monte Cookery Service Checked and Tested by MISS EMMA L. LAUMEISTER Home Economics Department of U. S. Food Administration San Francisco, California RECIPES AND SUGGESTIONS In full accord with the rulings of the UNITED STATES FOOD ADMINISTRATION At date of publication Copyright, 1918 CALIFORNIA PACKING CORPORATION SAN FRANCISCO, CALIFORNIA GENERAL CONTENTS INTRODUCTION