The complete cook book

Make a syrup of one cup of sugar, four tablespoonfuls of water and two of vinegar; when it boils stir in a small pinch of soda; stir as little as possible, or the candy will not be clear ; boil till it hairs, as described before. Separate the fruit from the stems; grapes, cherries, oranges (whose quarters have been separated about twenty-four hours beforehand, to become dry and hard), cutting out the seeds carefully, so the juice will not escape; citron cut in pretty forms; dip each fruit or piece of nut in the warm syrup, and lay it on waxed paper in a cool place to harden. If the first dipping is not successful go over the operation again, adding a little more water to the syrup, and when it stands the test, dip again. Syrup can be worked over twelve 3o6 The Complete Cook Book. times in case of a failure of fruit crystallizing. Use granulated sugar. Don't stir syrup after it comes to a boil. If your syrup should candy, add a little more water and sugar, and just as it is coming to a boil drop in a pinch of cream of tartar to the quantity of syrup described; this will prevent it from candying. Use the same remedy in making candies. A^. B. — Six drops of lemon juice may be used instead of the cream of tartar. CREAMED GRAPES AND ORANGES. Cut the grapes from the bunch, leaving the stems as long as possible. Peel the oranges, separate the carpels, and place them in a warm spot to dry. Stand them on a plate, round side down, and so that one piece will not touch another. While these are drying, make the fondant according to the following directions : Put one pound of sugar in a saucepan, add a half pint of water; stir until dissolved, and then boil slowly until it will make a soft ball. Dip your fingers into ice water, then quickly into the syrup, and rub your fingers and thumb together. If the syrup will make a soft ball, take it at once from the fire and turn it out on a greased platter. When cool, stir continually until it stiffens. Now put it in a small saucepan, place it in another of boiling water, and stir until it is of a soft, creamy mass. If too thick, add a few drops of water until the proper consistency. Try one or two grapes until you have it the right consistency. Grease squares of paper, dip the fruit carefully, place it on the greased paper. These must be put in a cool, dry place, and even then will not keep long. GLACE FRUITS. Do not attempt to make this confection on a damp or rainy day, nor when there is anything cooking in the kitchen making steam. To one pound of granulated sugar add a cupful of water and half a teaspoonfui of cream of tartar. Boil in a graniteware or porcelain-lined pot, without stirring or even jarring in any way until the "crack" stage is reached; that is, when The Complete Cook Book. 307 a little put into cold water will auickly harden and break with a snap or crack. When this point is reached, place the pot immediately into a pan of cold water to arrest cooking. Have ready your orange sections (which must be dry on the outside, not damp), grapes, each with a little stem, or candied cherries, to which a tiny stick stem may be added. Dip each piece of fruit into the syrup, and when thoroughly coated remove to an oiled slab to dry. A pair of pincers is the most convenient thing for handling the fruit. BRANDIED CHERRIES.