Cooking for profit

Boil the sugar, water and cream tartar together, making a clear syrup, pour a little over the almonds in the kettle and keep them moving while it dries to sugar on them, then pour on more and so on till the syrup is all used and the almonds are thickly covered. A little red coloring can be added to the syrup near the last to make the outside coating of that color. 430— Almond Taffy- Brown. 1^ pounds brown sugar. 8 ounces best fresh butter. 1 teacupful of vinegar and water — about half and half. 8 to 12 ounces almonds. Scald and peel the almonds. Split them and spread them evenly on two large dishes slightly buttered. Boil the other ingredients together about 15 or 20 minutes. Shake them together at first but do not stir. When a drop of the candy sets quite hard and brittle in cold water take it from the fire and pour it evenly all over the almonds, only just deep enough to cover them. This kind cannot be stirred nor pulled, as the butter separates from the sugar which then turns grainy. Mark it off with a knife while cooling, and when cold cut in strips and wrap them in wax paper. ' 431— Almond Candy— White. J pound almonds. 1 pound granulated sugar, 1 small cup water. 1 rounded teaspoon powdered gum arable. 1 level teaspoon cream tartar. Little extract of rose. Dissolve the gum in the water-made warm, add the sugar and cream tartar and boil without stirring 15 or 20 minutes. When a drop in cold water sets nearly hard so that it can only just be pressed flat between the finger and thumb take the kettle off the fire. Drop the flavoring by spots over the surface, give the candy only one or two turns with a spoon to mix it in, then pour it into slightly buttered pans, in thin sheets. Push the split almonds into the warm candy with the fingers. Mark it before it gets cold for breaking by rolling over it the thin edge of a thin dinner plate. Sliced cocoanut can be used instead of almonds. 432— Cocoanut Cream Squares. 1 pound granulated sugar, 8 ounces cocoanut either fresh grated or desicated. A small half cup water, Set the sugar and water over the fire in a small bright kettle and boil about 5 minutes, or till the syrup bubbles up thick and ropes from the spoon, and do not stir it. Then put in the cocoanut, stir to mix, and when it begins to look white pour it immediately into a shallow tm pan. As soon as it is set solid mark it off, and cut in little squares when cold. The same kind may be colored red, and also be made with chocolate. 433— Chocolate Cream Drops. ■| pound fine icing sugar. 1 teaspoon powdered gum arabic. 2 tablespoons water. 1 teaspoon extract vanilla. •J pound common chocolate. Cut up the cake of chocolate into a tin cup and set in a shallow pan of hot water to melt by heat alone without adding any water. Dissolve the gum arabic in the two tablespoons of boiling water in a small bowl, then stir in the powdered sugar enough to make it a stiff dough, adding the vanilla at the same time. Turn it on the table, rull into a cord, cutoff in balls size of hazel nuts and dip these in the melted chocolate. Set on a pan or dish to harden. Makes 75 to 100. 434— Chocolate Creams— Best.