Cooking for profit

White-Pudding a la Parisienne. Pound in a mortar twelve ounces of raw chicken with four ounces of leaf lard ; season with salt, pepper, and a little grated nutmeg. When well pounded, add gradually four whites of egg and three-quarters of a pint of double cream. Remove the meat from the mortar, and pass it through a wire sieve. Then work it in a basin with a wooden spoon, and add to it three ounces of truffles cut in dice, and the same quantity of oxtongue also cut in small dice. Next put this forcemeat into a biscuit-bag fitted with a long tin pipe, and with it fill up the skins, which you tie as in the foregoing recipe, and poach in water at boiling-point for fifteen minutes, taking care that the water does not boil. FINE CONFECTIONERY GOODS. 424— Peanut Bar. 1 pound granulated sugar. J pound shelled peanuts. Make the peanuts hot in the oven. Set the sugar over the tire in a kettle to melt without any water. Stir it a little. When it is all melted and of the color of golden syrup or light molasses mix in the peanuts, pour the candy into a buttered shallow pan and when nearly cold cut into strips and blocks. 425— Mint Drops. 1 pound pulverized sugar. 1 heaping teaspoon powdered gum arabic. 5 tablespoons water. 1 tablespoon essence pepperment. Put the water on in a small saucepan or cup and the gum in it and let warm up. When the gum is dissolved put about a quarter of the tugar in, let boil up and then add half the sugar that remains putting it in gradually without stirring. When it boils again take it to the table and stir in the remaining sugar and after that the flavoring. Drop portions the size of quarter dollars on sheets of paper. They slip off the paper when cold. It may be necessary to add another tablespoon or two of sugar to give the drops consistency enough not to run on the paper, yet it is better it be too thin than too much the other way. 426 — Wintergreen Drops. The same as the preceding, but make them pink with a few drops of cochineal or vegetable red coloring and use wintergreen extract for flavoring. These drops have a smooth surface but are slightly granulated inside. Clove drops, cinnamon drops etc., same way. 427— Honey Nougat. A moist candy to be sliced, wrapped in wax tissue paper. 4 tablespoons strained honey. 2 ounces almonds, blanched. 1 pound flour of sugar, or icing sugar. Make the honey hot without boiling, stir in the sugar a little at a time until it becomes too firm, then turn out on the table and knead in more sugar and also the almonds, which must be dry. When the nougat is firm enough to keep its form in a square bar like a brick split lengthwise, sugar the outside, roll it in wax paper and keep it a day before slicing it up for sale. Wrap the little cuts likewise in wax paper. 428~Tutti-Frutti Candy. Take the preceding receipt and add to it a teaspoon of vanilla, two figs cut small and an equal amount of raisins seeded and cut; work up into a bar with all the fine, powdered sugar necessary to make it firm, cut in slices and wrap in wax tissue paper. 429— Burnt Almonds. 1 pound shelled almonds. 1 pound sugar. ■^ cup water. 1 level teaspoon cream tarter. Set the almondy in a round-bottomed candy kettle over a moderate fire and stir them until they begin to parch.