The Fredericksburg home kitchen cook book

Boil sugar and water without stirring until thick enough to spin a thread; flavor to suit taste; set in cold water; stir quickly until white, then stir in the nuts; turn into flat tins ; when cold cut into squares. MISS E. LOUDON. Wellesley Pinoche. 2 cups light brown sugar; 1 cup milk; butter, size of an egg; 1 cup chopped nuts. Boil sugar, butter and milk together until mixture thickens when tested in cold water; add nuts, beat until a thick and creamy mass; pour out into well-buttered — 150 — pan, before it has quite cooled. Cut into squares with a knife that has been dipped in boiling water. ESTELLE F. SMITH. Taffy. 3 cups sugar; y2 L'llP water; y2 cup of vinegar: butter, size of an egg; vanilla. Mix all together, cook until it hardens when dropped in cold water. Don't stir, turn on greased platter and pull until white. French. Nougat. 2 whites of eggs, beaten stiffly; 2^9 eups sugar; xh cllP warm water; i/2 CUP corn syrup: 1% cups nuts, candied cherries, raisins and citron, mixed. Boil sugar, syrup and water until it threads, pour half the quantity slowly into the well beaten whites of eggs, whipping incessantly. Allow the remainder to boil until it forms a hard glassy ball when dropped into water, and add the other which in the meantime has been steadily beaten. When almost hard, add fruit. Drop on oiled paper and wrap when cooled. MRS. WILLIE PBTBRMANN. After Dinner Mints. 2 cups granulated sugar; % cups of water (cold or warm) ; 1/8 teaspoonful cream of tartar. Stir the mixture well before placing on stove; do not stir when boiling. Boil until when dropped in cold water it will roll in a soft ball between the fingers. When done, pour into buttered dish and allow it to become almost cool. Add a small drop of oil of peppermint and beat until of a creamy consistency. Work — 151 — with the hands until plastic ; mould with fingers into the shape desired and place moulded fondant on oiled paper. The fondant may be flavored with vanilla, lemon, or strawberry and mixed with chopped raisins, dates, cocoanut, pecans, or walnuts, then moulded into fancy shapes. JULIA ESTILL. Fruit Fudge. 3 cups of sugar, 14 CUP °^ cocoanut, 1 cup of nuts, *4 cup of figs, 14 cup of dates, •/4 CUP °& raisins, % cup of milk, 3 teaspoonfuls cocoa, butter the size of an egg. Boil sugar, butter and milk till it forms a soft ball when tested in cold water, then add the fruit, mix well and turn in buttered dish. When nearly cold cut into squares. MRS. HUGO KLIER. Nut Candy. 2% cups of sugar, butter the size of an egg, 3 tablespoonfuls of vinegar. Melt butter, add sugar and vinegar. Boil until brown, stirring continually. Lastly add, one cup of nut meats, pour on buttered dish and <mt into squares. MRS. HUGO KLIER. — 152 — Jellies and Preserves. Fruit Jellies. With but a few exceptions, the rule for all fruit jellies is substantially the same. The directions given, if followed closely, cannot fail to produce a clear, sparkling jelly. If it should, after strict adherence to the recipe, prove watery, the fault is in the fruit, not in the method or the maker. Thin liquid jellies can often be brought to greater firmness if the filled glasses are allowed to stand in the hot sun. Sometimes three or four hours will suffice, at other times as many days may be required.