The complete cook book

The whites of four eggs beaten to a stiff froth, stir in enough pulverized sugar to form a stiff paste, and two teaspoonfuls of the extract of lemon. Drop upon new tins buttered as lightly as possible. Drop the size of a half dollar. When done, let them stand a short time before slipping off. 298 The Complete Cook Book. BUTTER SCOTCH. Take one pound of sugar and one pint of water ; dissolve, and boil. When done, add one teaspoonful of butter, and enough lemon juice and the oil of lemon to flavor. CREAM ; CANDY. To make cream candy, take two pounds of light brown sugar, one teacup of water, two tablespoonfuls of butter, one of vinegar, and two of flavoring extract. Dissolve the sugar in the water, but do not stir it. Set it on to boil, let it boil briskly for twenty minutes, then try by dropping a spoonful in a glass of cold water. If cooked enough to pull, butter some dishes and pour it into them; when cool enough to handle, pull it until it becomes as white as cream. ANOTHER CREAM CANDY. Three cups of sugar, half a cup of vinegar, and onethird of a cup of water. Boil together until it is thick and will harden when dropped into a cup of water. Butter some dishes, and just before fllling them, add to the candy some flavoring essence; if you put this in earlier it will boil out. Pour the candy on the buttered dishes, and when a little cool prepare to pull it until it is white and light, which it will be if made by these directions. CHOCOLATE CREAMS. To make chocolate creams : For the insides, mix together two cups of sugar, one cup of water, and one and a half tablespoons of arrowroot. Let them boil from five to eight minutes, stirring constantly. After removing from the fire, stir the mixture until it comes to a cream. When nearly smooth add one teaspoonful of extract of vanilla and form the cream into balls. For the outsides, melt half a pound of sweet chocolate, without adding any water, and roll the cream balls in it while it is warm. CREAM CANDY. One pound loaf sugar, one cupful of water, one-half teaspoonful of cream of tartar, two teaspoonfuls of The Complete Cook Book. S99 vanilla, two teaspoonfuls of vinegar, butter size of an egg; boil until it hardens when dropped in cold water. When cool pull as you would other candy. RASPBERRY DROPS. Use raspberry juice instead of water to moisten the sugar; put in a pan and heat; do not let it boil; then put in a very little more sugar, and let it warm with the rest a moment; then drop it upon buttered paper; while heating stir constantly. Drops of this kind may be made from all kinds of berries. BUTTER SCOTCH. Five tablespoonfuls molasses, four tablespoonfuls sugar, four tablespoonfuls of water, two tablespoonfuls butter; let boil until when dropping a little in cold water it will be brittle. Put in a pinch of soda before taking off the stove, and pour on buttered plates, and when cool enough mark in squares. CREAM CANDY. One pound white sugar, one cup water; stir on the stove until dissolved ; let it boil. When done it will snap if dropped in cold water. Do not stir after the sugar is dissolved. When done turn out on buttered plates. Set over cold water. When it is cool enough to handle pull quickly with the fingers until brittle. Season with vanilla, put in when cooling. FIG CANDY. Boil until it colors one- third of a cupful of water, one cupful of sugar. Do not stir while boiling, but just before taking from the stove stir in one-quarter of a teaspoonful of cream of tartar. Dip the figs in this syrup and lay on buttered plates to dry. SUGAR CANDY. Six cups of sugar, one of vinegar, one of water, one spoonful of butter, and one teaspoonful of soda dissolved in a little hot water. Boil all together without stir- 300 The Complete Cook Book.