Domestic science (1914 text-book)

15 drops vanilla Boil the sugar, milk, and butter until a soft ball can be formed in cold water. Remove from the fire, add nuts and vanilla, and beat until creamy. Pour into buttered pans to cool. Cut in squares. Sugared Popped Corn 2 qt popped com 2 c brown sugar 2 tb butter i c water Put butter in the saucepan, and when melted add sugar and water. Bring to the boiling point and let boil sixteen minutes. Pour over the corn, stirring the corn until every kernel is coated. Lesson XXIX Chocolate Fudge Materials used: 1| c sugar 1 sq Baker's chocolate f c water or milk or 4 tb cocoa 2 tp butter | tp vanilla Utensils needed: Wooden spoon buttered platter or pan tablespoon cup case knife teaspoon granite pan Work to be done: 1. Place sugar, water, butter, and square of chocolate in the granite pan. 2. Boil. Do not stir after boiling has commenced. Digitized by Google 3. Test by letting a drop fall into a cup of cold water. When it makes a round, soft ball which can be rolled in the fingers, it is done. 4. When done, remove from fire, add vanilla, and set aside to cool. 5. When so cool that it will not burn the fingers, stir with the wooden spoon until it begins to thicken. 6. Turn it on the platter or tin and allow to cool. 7. If desired, walnuts, pecans, or hickory nuts may be added when the stirring begins. Candy maxims: "When cooking sugar for candy, use a granite or iron pan, as the sugar is less likely to bum in these than in tin." "Butter pans for candy before the candy is cooked.'' "When the candy is poured into the pan, do not scrape the cooking pan over it nor allow any of the scrapings to fall into it. "Scraping or stirring the candy while cooking will cause it to become sugary." "Acids, like lemon juice or cream of tartar, added to candy while cooking will keep it clear." Caution: Great care must be exercised when making candy to take it off the fire at just the right moment; if allowed to cook too short a time, the candy will not harden; if too long a time, it will become hard and sugary. Table manners: Rule: Dip the tips of the fingers in the finger howl and dry on the napkin. Serving guests: Finger bowls should be passed after any course that requires the fingers to touch the food. These should be set on a small dessert plate upon which is a dainty doily, and placed in front of each guest from the right. The pretty Japanese custom of dropping two or three flower petals in the water before passing the finger bowl has been adopted in this country. Digitized by Google Additional Recipes Nut Baks Cover the bottom of a buttered shallow pan with H c nut meats (any kind desired) cut in quarters. Pour over these one pound sugar melted as . for peanut nougat. Mark in bars. Nougat An excellent nougat is made of one cupful of almonds, chopped and placed in the oven to dry. Be careful not to allow them to brown. Put into a saucepan two and a half cupf uls of powdered sugar and a tablespoonf ul of lemon juice. Place the mixture on a fire and stir with a wooden spoon until it is melted and slightly colored. Let it stand for a few minutes, so it will be thoroughly melted, then turn in the hot almonds, mix them together quickly, not stirring long enough to grain the sugar, and turn it onto an oiled slab or tin. Spread it out in an even sheet an eighth of an inch thick. While it is still warm mark off into squares. Break into pieces when cold. CocoANUT Fudge Boil together until when tested in cold water the syrup forms a soft ball, 2 c granulated sugar and 1 c rich milk. Just before taking from the fire, add 1 tb butter and a few drops of vanilla extract. When the syrup cools add some shredded cocoanut and beat until the mixture begins to thicken, then turn quickly into oiled tins. Set aside to cool, cutting into bars and squares when the fudge has set.