San Rafael cook book, 1906

2 lbs brown sugar, 1 lb white sugar, Vz pint New Orleans molasses, and a little water, place in a kettle; add to this 2 teaspoons of vinegar, and 2 ounces of butter; set the kettle on a moderate fire and stir and cook the batch to a slight crack; pour out on buttered platter or a marble slab and let it become cool enough to handle; then pull the= batch, when it will be ready for use. TURKISH DELIGHT (Candy)— Miss O. A. Gordon. ■ Soak one package of Gelatine in a cup of cold water for twenty minutes, then add 1% cups boiling water, 2 pounds granulated sugar, boil twenty-five miniites; when you take off' fire add flavoring, pour on dry plates; when cold and set, cut in strips;, roll in powdered sugar, cut in squates, again roll in sugar. VANILLA CREAM TAFFY— Hoover. •"V^ie.igh 4 pounds of white sugar; place it in a kettle; add to this 2 tablespoons oi vinegar, 1 pint of rich cream and 2 ounces of butter; set the kettle on a moderate fire, and stir and cook the batch to a slight crack; pour out on buttered plates or a marble slab, and let it become cool enough to handle; then pull the batch, and flavor with 1 teaspoon of vanilla extract, when it will be ready for use. TAFFY — Miss Agnes I . Menzies. .S cups brown sugar, 1 tablespoon molasses, 1% tablespoons butter, 1 tablespoon cream, a pinch of cream of tartar; flavor with vanilla; put in a buttered pan large enough to make the candy thin. Stir all thetime. TO PREPARE SALTED ALMONDS— Miss A. Gordon. Blanch them by pouring hot water on them. When they are blanched and dry, measure them, and over each cupful of nuts pour 1 tablespoon of best olive oil ; then sprinkle with a tablespoon of salt for each cup of nuts, mixing thoroughly. Put in not too hot an oven for about 10 minutes, or until they are nicely browned. SALTED ALMONDS— Mrs. Fronmuller. Pour boiling water over almonds and remove skins, cook for 15 min. in strong salt water, drain and dry and fry in hot olive oil until brown and drain on cheese cloth. Pecans, filberts or peanuts are prepared the same. Salt water is 1 cup salt to 3 cups water. Pat can be used instead of olive oil. SALTED ALMONDS— Mrs. W. F. Jones. Heat a little olive 'oil in a very small saucepan, drop a few almonds in and fry them as you would doughnuts. When brown, skim them out, throw on brown paper and sprinkle with salt. As long as the olive oil is not burned, it can be used again by adding a little more oil to it. STUFFED DATES— Mrs. Orey J. Short. Chop walnuts and almonds and add to vanilla fondant. Remove the stones from firm dates; stuff with this nut cream and sprinkle with powdered sugar. A little grated cocoanut may be added to the cream if desired. STUFFED BRANDIED DATES— Helen Walker. Stone 2 lbs, of dates and soak 12 hours in 1 qt. of best brandy. Blanch 1V4 lbs. of either walnuts or almonds and chop. Remove dates from brandy, stuff and roll in powdered sugar. CANDIED POP CORN— Mrs. W. F. Jones. Cook 1 cup pulverized sugar, 1 tablespoon butter, 3 tablespoons water until it hardens when dropped in cold water. Have about 3 qts. pop corn in pan, pour mixture over slowly, stirring briskly. Nuts may be added to the pop corn. By two working, the corn can also be . made into balls, if preferred. Pop Corn — Have Dutch oven hot, put in a tablespoon of good drippings, 1 teaspoon salt and a saucer of pop corn. Cover and shake pot constantly until corn is popped. Good even fire is required. / ADVERTISEMENTS 201 t For the Fine Receipts in this hook use the Finests of Materials... Burnett's Extracts Burnett's Color Pastes Folger's Golden Gate Spices and the Best Flour GROSJEAN & CO.. 717 Fourth St. t _ ^ Y Cochrane Rrothers Practical I I Horseshoers l I t ♦]. X X Particular attention given to Quarter- ♦!•