The Institute cook book

Pinch of cream of tartar 10 drops oil of peppermint Put the sugar, cream of tartar and water in a granite saucepan and stir imtil the sugar is dissolved. Boil ten minutes; remove from fire; add peppermint and beat until the mixture thickens; then drop from a spoon on buttered paper. MEXICAN CARAMELS 2 cups granulated sugar 1 cup brown sugar 11/2 cups milk or cream Melt one cup of granulated sugar but do not let it brown; when a syrup add the milk or cream, then the remainder of the sugar, stirring constantly. Cook until it forms a solid ball when dropped in cold water. Pour out into a shallow pan, the bottom of which has been well greased with butter; mark off in squares and set aside to cool. POP-CORN BALLS Boil syrup molasses for twenty-five or thirty minutes; stir into it corn that has been carefully popped; pour out on buttered tins and with greased hands form into balls. Puffed wheat and rice may be made into balls in the same way. FRUITS GLACfi 2 cups sugar 1 cup water Washed fruit Boil the sugar and water until the syrup becomes brittle when dropped in cold water. Dip the fruit in the syrup and set in a cool place. NUTS GLACi; Follow the recipe for fruits glac^. Put each nut on a long pin; dip it carefully and lay on oiled paper. "" 23 849 /^ A ATTkV Planned for a CAiN U I Family of Four CANDIED LEMON AND ORANGE PEEL Lemon and orange peel if saved can be put to excellent use. Take out the greater portion of the white inside; throw the rinds into boiling water and simmer gently for twenty minutes. Drain, weigh and take a pound of sugar to every pound of peel. Put a layer of sugar and a layer of fruit into the preserving kettle; stand it over a slow fire until the sugar melts. When melted, cook slowly until the rinds are transparent. Lift them out; drain them and when nearly dry roll in granulated sugar. MARSHMALLOWS 4 ounces pulverized gum arabic 1 cup pulverized sugar 1 cup cold water Pinch of salt Flavoring to taste Soak the gum arabic in the water for two hours ; put in a double boiler; bring slowly to the boiling point and when the gum is dissolved strain through coarse muslin. Return to the double boiler with the sugar and stir long and steadily until the mixture is stiff and white. Remove from the fire; beat hard for a minute; flavor to taste and beat for a minute more. Pour into tins well dusted with cornstarch, cut into squares and roll in cornstarch and sugar. DIVINITY 6 tablespoons hot water White of 1 egg 2 cups brown sugar 1 ounce walnut meats 1 ounce chopped raisins Boil together the first two ingredients until a little of the mixture forms a soft ball when dropped into cold water. Beat the white of the eggs as stiff as possible; add walnuts and raisins and pour the syrup over the eggs, beating constantly. When the mixture will stand alone drop from a teaspoon upon paraffin paper. ORANGE PASTE 4 level tablespoons gelatine 1 orange iVs cups water 1 lemon 2 cups granulated sugar Confectioners' sugar Cornstarch Soak the gelatine in half of the water; bring the sugar to a boil in the other half and combine the two. Boil slowly but steadily Planned for a PA IMTi V Family of Four V^Ai^ U X