Kentucky receipt book

Dried Sweet Potatoes. Take nice solid sweet potatoes and wash them, put on in boiler of cold water, cook until half done, then peel and slice them; put out on a cloth in the air to dry; turn until thoroughly dried, then put in sack and hang up. They may be prepared in the usual way. To Can Tomatoes Whole. Select nice firm, smooth tomatoes, scald and remove skin carefully. Take out the stems with a knife, place the whole tomato in glass jars. Sprinkle over a little salt ; place jars in a boiler of cold water. Let the water boil until the tomatoes are thoroughly heated, then take jars from water and seal tight. WEET O O O O >^5V \W/ lr=* lr=^ 11 ^^Sv o o o o "Sweets to the sweef. "—Shakespeare. Forbidden Fruit. One and one-half pints of granulated sugar, 1-3 pint glucose, 1-3 pint of hot water, whites of 2 eggs, a pinch of salt, ^ pound pecans, handful of candied cherries, handful of candied citron. Add glucose to sugar, then the water. Dissolve thoroughly and cook over a tolerably hot fire until candy cracks on side of glass in ice water, then add the salt. Beat eggs a little. When candy is done, pour syrup slowly over the eggs, beating hard all the while, until the syrup has been used. Then hastily add pecans and fruits chopped. Pour on a marble slab. When cool break into irregular pieces, size of a large walnut. It may be flavored with any essence preferred and colored with fruit coloring. Fondant. Foundation for cream candies. Break into a bowl the white of 1 or more eggs, according to quantity required, and add to it an equal quantity of water ; stir in sugar until stiff enough to mold. Use XXX sugar. English walnut creams, cream cherries, pineapple cream may be made with this fondant. Roll out a small piece of cream until very thin, use a small tin cake cutter, cut into shape ; cut pieces of preserved pineapple into small strips, place on that formed, and let opposite sides of the cake meet over the pineapple. A very narrow ribbon may be tied around each, forming a bow knot on top. Almond Creams. Make an oblong roll of cream, and press into the sides of it an almond meat; if rolled while soft in granulated sugar, the outside will present a crystallized appearance. Coconut Creams. Take some cream while quite soft ; add freshly grated cocoanut to taste, and sufficient XXX sugar to mold into balls ; then roll the balls in grated cocoanut ; they may be colored pink with a few drops of cochineal syrup. Make brown by adding several spoons of grated chocolate. (341) Raspberry Drops. Use raspberry juice instead of water to moisten sugar; put in a saucepan to heat. Do not let it boil. Then add a little more sugar. Let it get hot ; then drop on buttered paper. Stir all the time it is cooking. Drops of this kind may be made from all kinds of berries. Sugar Plums. Take small pieces of fondant flavored to taste, and form into olive shaped balls. Hold in the hand, cut it half through, and press into it an almond, press fondant around it, leaving almond partially covered. The almond may be blanched, and color fondant with melted chocolate. Sprinkle with powdered sugar, or leave plain, as preferred. Chocolate Caramels. Put into saucepan ^ cup granulated sugar, y^ cud brown sugar, y^ cup molasses, 1 cup cream or milk, 1 cup grated chocolate, 1 tablespoon vanilla, butter size of a walnut. Beat until thoroughly dissolved. Put on fire, stir constantly until it forms a hard ball when dropped in ice water, then add vanilla. Pour on a greased marble slab, and let it be an inch thick. One teacup of pecans, broken in pieces may be added after taking candy from the fire. Mark into squares, and cut before it becomes cold. Iced Figs.