Kentucky receipt book

Take cressa figs, and cut with scissors in half, leaving them intact at the stem. Make icing with ^2 pound icing sugar, and whites of 2 unbeaten eggs, flavor with vanilla. Break whites into dish, add spoon of sugar at a time, and beat with silver fork. If not stiff enough, more sugar may be added. Put 1 heaping teaspoon icing and ^ pecan in each fig ; press together and a dash of icing may be added at the top. Dates may be prepared in the same way. Cooked icing may be used if preferred. Maple Loaf. One pound maple sugar, 2 pints brown sugar, 1 pint pecan meats, 1 coffee cup cream or milk, 1 dessertspoon butter. Crush maple sugar and put in saucepan with the brown sugar and cream. Place on range and stir until sugar is dissolved. Boil until syrup forms a soft ball when dropped in cold water, add butter just before removing from fire. Beat mixture until it begins to thicken; then quickly add pecan meats ; form into loaf. When cold, cover with a damp napkin. Filled Dates. Remove pit from dates, and fill with V2 pecan and some marshmallows broken in small pieces. Press together and roll in coarse white sugar. Dates may be filled the same way, then dipped in whiskey and rolled in powdered sugar. To Crystallise Fruit. Make a syrup of 1 cup of granulated sugar, 4 tablespoons of water, 2 tablespoons vinegar. When this boils stir in a small pinch of soda. Stir as little as possible and boil until it hairs. Separate fruit from stem 24 hours beforehand, dip fruit or nuts in the warm syrup ; place on waxed paper in a cool place to harden. If first dipping is not successful, dip it again, and a little more water may be added to the syrup, and 6 drops of lemon juice. Nougat. Put 1 pound granulated sugar into an iron skillet, and stir constantly until melted, and an amber color. Have ready 1% cups of shelled almonds or any nut desired, which must have been warmed in a slow oven. After sugar melts, add the nuts, stir until mixed, and pour into a greased pan. To Glace Fruits. Have fruit perfectly dry, if oranges, separate each section carefully without breaking the skin. Put 1 pound granulated sugar in kettle, and add to it ^/^ cup water and place over fire to boil, do not stir after sugar is dissolved. After mixture boils ten minutes hold the fingers in ice water, and try the candy, if it is brittle it is just right, take from fire and add 1 tablespoon of lemon juice, stand in a basin of boiling water. Take fruit on sugar tongs and dip in the syrup. Put on buttered paper in a warm place to dry. Glace English walnuts and almonds in same manner. Chocolate Creams. One-fourth pound of Baker's chocolate, 3 tumblers granulated sugar, 1 tumbler of cold water. Dissolve sugar with this water before putting on range ; cook until it forms a ball in water ; when cold remove from saucepan, and knead as you would bread, until it becomes creamy, then put back in pan, cover with a damp cloth for 3 hours. Knead again, and flavor to taste. Make into balls and set away to cool. Have the chocolate melted and dip in the balls ; place on oil paper to cool. Butter Scotch. Take 1 pound of brown sugar, 1 pint of water. Dissolve it thoroughly and put in saucepan to boil ; when done add 1 teaspoon of butter; flavor with lemon juice and the oil of lemon. Pour on marble slab, when cold cut into squares. Cream Candy. Three pints of granulated sugar, 1 pint boiling water, 4 tablespoons cream, 1 teaspoon vinegar, lump of butter size of a walnut, 1 teaspoon vanilla. Dissolve well before putting on to cook; let it boil hard until it will drop in balls in water ; then pour on marble slab until cool enough to pull. When pulling add the vanilla. Chocolate Fudge.