Mix the ingredients thoroughly. Boil until a Httle syrup
dropped into cold water forms a brittle mass. Quickly add four
cups of puffed rice. Pour into greased baking pan. When cool,
break into pieces. Puffed wheat may be used instead of puffed rice.
Stuffed Dates, No. 1
Remove stone from dates. Insert small roll of fondant. Roll
in confectioners' sugar. Allow to set before serving.
Stuffed Dates, No. 2
Remove stone from dates. Insert whole nut meat. Roll in
granulated sugar.
146 THE INTERNATIONAL COOK BOOK
Chocolate-covered Raisins
Melt one-quarter pound sweet dipping chocolate in top of
double boiler. Add two cups of seedless raisins. Drop -vsith a
teaspoon onto parafin paper. Cool and allow to set.
Chocolate-covered Peanuts
Melt one-quarter pound sweet dipping chocolate in top of
double boiler. Add two cups of shelled peanuts. Stir until
peanuts are covered with chocolate. Drop with a teaspoon
onto parafin paper. Cool and allow to set.
Delicious Fruit Paste
I pound dates 3 tablespoons lemon juice
I pound figs 3 tablespoons confectioners' sugar
1 teaspoon v-anilla i pound nut meats
Put dates, figs, and nuts through a food chopper. Add sugar,
vanilla, and lemon juice. Shape into small balls and roll in
confectioners' sugar. Allow to set and cool.
Peanut Brittle
2 cups sugar % teaspoon salt
I cup shelled peanuts
Put sugar in a fr^-ing pan. Place over a slow fire and stir
until melted. Scrape sugar from the sides of the pan and oflF
the spoon. Have a warm buttered pan ready. As soon as
sugar is melted, add chopped peanuts which have been sprinkled
with salt. Pour at once into warm pan.
Candied Orange Peel
Cut peel into strips one-fourth inch wide. Boil three times
in salted water (one teaspoon salt to one quart water). Pour
off water each time and put on fresh. The last time, boil peel
until tender. Plunge into ice water to crisp. Drain. Boil in
sugar s>Tup until, when lifted, the peel dries. Roll in granu-
lated sugar. Make s}Tup of one-fourth cup water and one cup
sugar for each cup orange peel. Grapefruit peel may be used
instead of orange.
RECIPES 147
Candied Cranberries
3 cups large cranberries 3 cups sugar
2 cups water
Select large, firm cranberries. Make three small slits in each
berry. Boil the sugar and water together until clear. Allow
this syrup to cool, then add the berries and bring very slowly
to the boiling point. If the berries are heated too quickly, the
skin will burst before the s>Tup soaks into the pulp. As soon
as the syrup boils, take the dish off the stove and let it stand
overnight.
Next day drain the syrup from the berries and reduce it to
about half its original volvmie by boiling. Cool the sjTup, then
place the berries in it and heat again slowly. Boil very gently
for three or four minutes and allow to stand for two hours.
Boil gently a third time for five minutes. Allow the berries
to stand in the thick s>Tup overnight. Warm once more so
that the syrup will be thin enough to pour easily and drain the
berries. Spread them on oiled paper to dry. WTien dry, the
berries should be bright, firm, plump, and semitransparent.
Fudge
I cup granulated sugar 2 squares chocolate (unsweetened)
1 cup brown sugar ^ cup milk
2 tablespoons butter i teaspoon vanilla
yi teaspoon salt
Page 58
Presented as published in 1929. 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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Mix the ingredients thoroughly. Boil until a Httle syrup
dropped into cold water forms a brittle mass. Quickly add four
cups of puffed rice. Pour into greased baking pan. When cool,
break into pieces. Puffed wheat may be used instead of puffed rice.
Stuffed Dates, No. 1
Remove stone from dates. Insert small roll of fondant. Roll
in confectioners' sugar. Allow to set before serving.
Stuffed Dates, No. 2
Remove stone from dates. Insert whole nut meat. Roll in
granulated sugar.
146 THE INTERNATIONAL COOK BOOK
Chocolate-covered Raisins
Melt one-quarter pound sweet dipping chocolate in top of
double boiler. Add two cups of seedless raisins. Drop -vsith a
teaspoon onto parafin paper. Cool and allow to set.
Chocolate-covered Peanuts
Melt one-quarter pound sweet dipping chocolate in top of
double boiler. Add two cups of shelled peanuts. Stir until
peanuts are covered with chocolate. Drop with a teaspoon
onto parafin paper. Cool and allow to set.
Delicious Fruit Paste
I pound dates 3 tablespoons lemon juice
I pound figs 3 tablespoons confectioners' sugar
1 teaspoon v-anilla i pound nut meats
Put dates, figs, and nuts through a food chopper. Add sugar,
vanilla, and lemon juice. Shape into small balls and roll in
confectioners' sugar. Allow to set and cool.
Peanut Brittle
2 cups sugar % teaspoon salt
I cup shelled peanuts
Put sugar in a fr^-ing pan. Place over a slow fire and stir
until melted. Scrape sugar from the sides of the pan and oflF
the spoon. Have a warm buttered pan ready. As soon as
sugar is melted, add chopped peanuts which have been sprinkled
with salt. Pour at once into warm pan.
Candied Orange Peel
Cut peel into strips one-fourth inch wide. Boil three times
in salted water (one teaspoon salt to one quart water). Pour
off water each time and put on fresh. The last time, boil peel
until tender. Plunge into ice water to crisp. Drain. Boil in
sugar s>Tup until, when lifted, the peel dries. Roll in granu-
lated sugar. Make s}Tup of one-fourth cup water and one cup
sugar for each cup orange peel. Grapefruit peel may be used
instead of orange.
RECIPES 147
Candied Cranberries
3 cups large cranberries 3 cups sugar
2 cups water
Select large, firm cranberries. Make three small slits in each
berry. Boil the sugar and water together until clear. Allow
this syrup to cool, then add the berries and bring very slowly
to the boiling point. If the berries are heated too quickly, the
skin will burst before the s>Tup soaks into the pulp. As soon
as the syrup boils, take the dish off the stove and let it stand
overnight.
Next day drain the syrup from the berries and reduce it to
about half its original volvmie by boiling. Cool the sjTup, then
place the berries in it and heat again slowly. Boil very gently
for three or four minutes and allow to stand for two hours.
Boil gently a third time for five minutes. Allow the berries
to stand in the thick s>Tup overnight. Warm once more so
that the syrup will be thin enough to pour easily and drain the
berries. Spread them on oiled paper to dry. WTien dry, the
berries should be bright, firm, plump, and semitransparent.
Fudge
I cup granulated sugar 2 squares chocolate (unsweetened)
1 cup brown sugar ^ cup milk
2 tablespoons butter i teaspoon vanilla
yi teaspoon salt