Cooking for profit

Boil all together, except the flavoring about 10 or 15 minutes. Try by dropping a little in cold water. It must pet hard and brittle. Do not stir it at all, except two turns to mix in the oil of lemon. Pour into a buttered '^hallow pan, mark off while cooling, and cut in square caramels. Wrap in wax paper. 448— Chocolate Caramels. 1 pound sugar — either brown or white will do. 1 ounce butter. Half cup milk. 2 ounces grated chocolate. Vanilla flavoring. Set the milk, butter and sugar on to boil, and stir in the grated chocolate and flavoring. After that do not stir the mixture again or it will go to sugar in the dish. Boil about 10 minutes. When a drop in cold water sets rather hard but not brittle pour the candy into a dish well buttered. Mark in little square blocks when set. Warm the dish or tin tray a little if the candy sticks. 449— Molasses Candy to Pull. 1 large coffee cup molasses. 12 ounces sugar, either brown or white. One-third cup vinegar. Half cup water. 1 ounce butter. Put all in a kettle and boil 15 or 20 minutes* Try in cold water. It must boil till the drops set brittle and fairly snap between the fingers. Then pour it on buttered plates. Pull. Molasses candy if not pulled but merely allowed to set on dishes is improved by having about half a teaspoonful of soda stirred in after it has been taken from the fire and before it is poured out. Flavorings may be added at the same time. 450— Chocolate Candy to Pull. B ounces sugar. 8 ounces light colored molasses or syrup. Half cup cream . 1 ounce grated chocolate. Vanilla to flavor. Boil the cream, molasses and sugar together for about 15 minutes, then throw in the chocolate and boil till the candy sets brittle in cold water. Pour on dishes, flavor when cold enough to handle and pull. 451— Fig Paste. 3 pints water. 1^ pounds sugar. 3 ounces corn starch. Juice of half a lemon. 6 ounces glucose. Boil sugar and water together and thicken with the starch same as in making a thickened pudding sauce, then put in the glucose and lemon juice and cook at the side of the range about 15 minutes. Color a portion of it pink. When nearly cold mould it into any form and roll in powdered sugar. 452— Frosted Grapes. Take grapes of two colors as red Tokays and white Muscadels and pull the bunches apart mto clusters of three or four grapes each. Prepare a platter with the sort of pulverized sugar known as fine granulated, and make it warm. Whip some white of eggs in a shallow bowl, dip the grapes in it, lay them on the sugar and sift more sugar on top. Lay them on sieves to dry. 453— Grapes Glazed with Sugar. D'vide some bunches of grapes into small clusters. Put into a deep saucepan, 1 pound sugar. A large cup water. ■J teaspoon cream tartar. Stir to dissolve the sugar, then set it on to boil, as if for candy. When the syrup has boiled 10 minutes try a drop in cold water. When it sets so that it is hard to press between finger and thumb and the edges of drops are hard and brittle it is ready. Take it from the fire, dip the clusters of grapes in (without ever stirring the candy) and lay them on dishes slightly greased to dry. Should the candy become set in the kettle it may have a spoonful or two of water added and be made hot again. 454— Frosted Oranges.