Glace Nuts; 2 c. sugar, 1 c. boiling water, 1 tsp.
cream tartar. Put ingredients in a saucepan, stir, and heat
to boiling point. Boil without stirring until the syrup reach-
es the crack, (310 deg., Fahr.). Remove any granulation of
sugar from sides of saucepan. Remove saucepan from fire,
and place instantly in a large pan of cold water, to stop the
boiling. Remove from the cold water, and place in a pan
of hot water during dipping. Take the kernels of the nuts
on a long pin, dip in the syrup to cover, remove from syrup,
and place on an oiled paper. If the syrup begins to crystal-
ize, set back on the stove until it just comes to the boiling
point, then remove, and dip again.
Chocolate Creams: 2 eggs, 2 tsp. vanilla, 4 squares
Baker's Chocolate.
Put white of eggs with same quantity of cold water in
a suitable vessel, add the vanilla, and beat thoroughly. Beat
in sifted sugar (confectioner's) until the mass is of the con-
sistency of stiff dough. Take small pieces in the fingers and
mould into thimble shape, and place them, large end
down, on a buttered dish, to harden. Set these to cooL
Melt the chocolate in a small vessel over steam, to prevent
burning; a bowl set into the top of a teakettle will answer the
purpose. When the creams are cool and hard,
take them up one at a time between two forks, or on the flat
of a fork, dip them into the melted chocolate, let them drain
on the forks, and place them carefully on the buttered tins
again to dry. To box, wrap each in a square of tissue paper,
or tinsel, and place in the box lightly.
Nuts may be dipped in chocolate in the same manner.
CocoANUT Drops: 1-2 c. sugar, 1-2 c. molasses, 1 c
grated cocoanut.
Mix all together and boil slowly, stirring constantly, until
• hard ball" is reached. Remove from the fire, and stir slowly
11^8 DOMESTIC SCIENCE
until the mixture cools. Drop by teaspoonful on pans well
buttered, to cool.
Penoche: 2 c. brown sugar, 3-4 c. milk, 2 tbsp. butter,
1 tsp. vanilla, 1 c. chopped nuts, mixed or alike.
Put sugar in milk and boil until "soft ball'* is reached,
remove from heat, and add the other ingredients. Beat
until creamy, pour into a flat, greased, rectangular tin. When
sufficiently cooled, cut in squares or oblongs.
Molasses Candy: Place the molasses in a greased ves-
sel and boil until the "thread" is reached. Pour into a but-
tered pan, to cool. When cool enough to handle, take it
from the pan in quantities as large as convenient to handle,
and "pull" it, until it is as light colored as desired.
Soups.
Corn Soup: 1 can corn, 2 c. cold water, 1 qt. hot
milk, 1 tbsp. butter, 1 tbsp. chopped onion, 3 tbsp. flour, 2
tsp. full salt, 1-8 tsp. white pepper, yolks of 2 eggs.
Chop the corn, add the cold water, and boil twenty
minutes. Melt the butter, add the chopped onion, and cook
the onion in the butter until light brown. Add the flour to
the butter and onion, and when thoroughly mixed, add the
milk gradually, stirring constantly. Add this mixture to the
boiled corn, and season with salt and pepper. Rub through
a sieve, and re-heat to the boiling point. Beat the yolks of
the eggs with 2 tbsp. cold milk, and put the mass into a soup
tureen, pour in the soup, stirring constantly.
Page 59
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Glace Nuts; 2 c. sugar, 1 c. boiling water, 1 tsp.
cream tartar. Put ingredients in a saucepan, stir, and heat
to boiling point. Boil without stirring until the syrup reach-
es the crack, (310 deg., Fahr.). Remove any granulation of
sugar from sides of saucepan. Remove saucepan from fire,
and place instantly in a large pan of cold water, to stop the
boiling. Remove from the cold water, and place in a pan
of hot water during dipping. Take the kernels of the nuts
on a long pin, dip in the syrup to cover, remove from syrup,
and place on an oiled paper. If the syrup begins to crystal-
ize, set back on the stove until it just comes to the boiling
point, then remove, and dip again.
Chocolate Creams: 2 eggs, 2 tsp. vanilla, 4 squares
Baker's Chocolate.
Put white of eggs with same quantity of cold water in
a suitable vessel, add the vanilla, and beat thoroughly. Beat
in sifted sugar (confectioner's) until the mass is of the con-
sistency of stiff dough. Take small pieces in the fingers and
mould into thimble shape, and place them, large end
down, on a buttered dish, to harden. Set these to cooL
Melt the chocolate in a small vessel over steam, to prevent
burning; a bowl set into the top of a teakettle will answer the
purpose. When the creams are cool and hard,
take them up one at a time between two forks, or on the flat
of a fork, dip them into the melted chocolate, let them drain
on the forks, and place them carefully on the buttered tins
again to dry. To box, wrap each in a square of tissue paper,
or tinsel, and place in the box lightly.
Nuts may be dipped in chocolate in the same manner.
CocoANUT Drops: 1-2 c. sugar, 1-2 c. molasses, 1 c
grated cocoanut.
Mix all together and boil slowly, stirring constantly, until
• hard ball" is reached. Remove from the fire, and stir slowly
11^8 DOMESTIC SCIENCE
until the mixture cools. Drop by teaspoonful on pans well
buttered, to cool.
Penoche: 2 c. brown sugar, 3-4 c. milk, 2 tbsp. butter,
1 tsp. vanilla, 1 c. chopped nuts, mixed or alike.
Put sugar in milk and boil until "soft ball'* is reached,
remove from heat, and add the other ingredients. Beat
until creamy, pour into a flat, greased, rectangular tin. When
sufficiently cooled, cut in squares or oblongs.
Molasses Candy: Place the molasses in a greased ves-
sel and boil until the "thread" is reached. Pour into a but-
tered pan, to cool. When cool enough to handle, take it
from the pan in quantities as large as convenient to handle,
and "pull" it, until it is as light colored as desired.
Soups.
Corn Soup: 1 can corn, 2 c. cold water, 1 qt. hot
milk, 1 tbsp. butter, 1 tbsp. chopped onion, 3 tbsp. flour, 2
tsp. full salt, 1-8 tsp. white pepper, yolks of 2 eggs.
Chop the corn, add the cold water, and boil twenty
minutes. Melt the butter, add the chopped onion, and cook
the onion in the butter until light brown. Add the flour to
the butter and onion, and when thoroughly mixed, add the
milk gradually, stirring constantly. Add this mixture to the
boiled corn, and season with salt and pepper. Rub through
a sieve, and re-heat to the boiling point. Beat the yolks of
the eggs with 2 tbsp. cold milk, and put the mass into a soup
tureen, pour in the soup, stirring constantly.