Delicacies

Melt chocolate over hot water. Add butter gradually, and stir until butter is melted. Add gradually the cup of cream, and bring to boiling point. Then add two cups sugar and let boil until it forms a soft ball in cold water, the time required being about twenty minutes. Cool slightly, add one-half teaspoonful flour, and beat until creamy. Add nuts and spread in buttered pan. — Mrs. L. B. Smedley. -156— Thursday Club Delicacies Candies Peanut Brittle 1 cup-- sugar 24 cup peanuts Melt sugar in frying pan, add nuts which have been chopped or rolled. Stir well and pour into a smooth surface. Spread thin, using two knives. Cut into squares. — Mrs. E. J. Shackelford. Turkish Delight 1 package gelatine dissolved in 2-3 cup water, 2 cups sugar boiled 5 minutes with 2-3 cup water, then add gelatine, juice and rind of 1 orange and 1 lemon. Boil all 15 minutes. Cut in squares and roll in powdered sugar. — Mrs. Lester IVilson. Penuche Melt in a saucepan : 1 cup white sugar 2 tablespoons butter, add 1 cup thin cream 2 cups brown sugar Few grains soda Stir until sugar is dissolved, bring to boiling point, and boil until candy forms a firm ball in cold water, or 240 degrees F. Remove from fire and when cool add J4 teaspoon salt and 1 teaspoon vanilla. Beat until creamy and add nut meats, and spread in buttered pan. — Mrs. L. B. Smedlcy. Fondant 2 cups sugar 24 tsp. cream tartar 1 cup water Let cook until form a ball in water — remove from fire, let cool and then beat until creamy. Put away and the next morning make into various candies. — Mrs. Charles E. Shallenberger. -157- KJ©I Additional Delicacies -158- Additional Delicacies -159- p Additional Delicacies -160- Index Pate Cocktails and Canapes 3 Relishes 9 Meats 14 Salads and Salad Dressings 19 Vegetables 35 Luncheon Dishes 44 Egg Dishes 64 Hot Bread and Waffles 66 Sandwiches 78 Pies 81 Cakes 91 Frostings and Fillings Ill Cookies and Small Cakes 113 Sour Cream and Milk Recipes 123 Puddings and Desserts 130 Candies 155