The complete cook book

One peck of green tomatoes, one-quarter peck of white onions, one-eighth peck of cabbage, twelve large bell peppers. Let them stand in salt one day and night. Drain well and boil together about twenty minutes in vinegar and water; drain well again and put all in pure vinegar prepared as follows: One gallon vinegar, one box mustard, five pounds sugar, one wineglassful of cinnamon, one wineglassful of mace, one wineglassful of ginger, one wineglassful of allspice, four ounces white mustard seeds, two ounces celery seeds and one ounce tumeric. Mix and boil the soy in it a few minutes; take out and let the syrup boil until it thickens. 296 The Complete Cook Book. CANDIES, ETC. SYRUP-MAKING. The French method of boiling sugar and making syrups to be used for candying and glaced fruits of all kinds; also carmels and nougat. — To every two pounds of granulated sugar add one pint of water; place on stove having a good fire. Have a vessel handy containing two or three quarts of ice water, and when the sugar comes to a boil dip the fingers of the right hand into the water and quickly pass them all around the inside of the pan, but avoid touching the syrup; repeat this two or three times; this is very necessary so as to have the sugar in proper condition. Take care to dip the fingers into ice water each time; let the sugar come to a boil and squeeze in five or six drops of lemon juice. Then take a thin piece of wood, the shape and length of a pencil, dip the point into the ice water and then plunge it into the boiling sugar; remove it quickly, and dip it immediately into the water again. Lift it out again and see whether the sugar adhering to the wood be thoroughly hard ; if not let it boil again and renew the test as before. To be positive that the sugar is perfectly done, place the point of the stick with sugar on between the teeth and bite it ; if it cracks easily without sugar sticking to the teeth it is thoroughly done. Then remove vessel at once from fire and set in ice water so that water comes up about an inch around outside of vessel, to prevent sugar from turning brown if you do not use it at once. CANDY MAKING. At almost every modem dinner, lunch, and even breakfast, some dainty confection is served. A very The Complete Cook Book. 297 delicious chocolate candy can be made at home that shows bewitchingly through the cut glass of a French honbon dish, and is far superior in taste to many famous makes of chocolate and much less expensive. This is the exact recipe : One cup of grated Baker's chocolate, three cups of granulated sugar, a piece of butter the size of a walnut, with a cup of hot water, a pinch of salt and a teaspoonful of vanilla. These are the ingredients,! and it is an easy task to boil them down to the consistency of candy. Stir it constantly and allow it to boil for ten minutes only. Try it in a cup of cold water, and so soon as it is of the consistency of thickened molasses pour into buttered tins. Then with a silver knife stir it back and forth till you find it is sugaring. Then marking it off in little squares you may put it away to cool. COOOANUT CARAMELS. Two nupfuls of sugar, with enough water to boil it. When ready to take off, put in one cupful of oocoanut, with a small piece of butter. Flavor with vanilla. COCOANUT BALLS. Two cupfuls of grated cocoanut, one cupful of powdered sugar, two tablespoonfuls of flour, whites of two eggs. Boll in small balls, and bake quickly. LEMON DROPS. Pour enough lemon juice over one-half a pound of powdered sugar to dissolve it, put it in a pan and boil to a thick syrup ; drop a little in cold water and when it is brittle it is done. Then drop on buttered plates in email drops and set away to cool and harden. KISSES.