Kentucky receipt book

Dip oranges in hot water, wipe with a soft cloth, then rub with lump sugar to extract the oil. Roll sugar fine and set aside, peel the oranges and put the skins into boiling water, and cook until tender ; change water twice ; drain well, cut into strips, weigh and allow 1 pound of sugar to 1 pound of peel and % cup of water. Boil sugar and water together a moment, add peel, simmer until transparent. Drain and roll each piece in the sugar. Put in warm oven to dry. Candied Watermelon Rind. Cut watermelon rind into pieces 1% inches square, boil in alum water until tender, then drain well. Make a rich syrup with granu- lated sugar and water ; cook melon until clear and the syrup nearly cooked down, then spread on plates and partly dry in the oven. Sprinkle granulated sugar on both sides and drop 3 drops Jamaica ginger on each piece. Dry until you can handle, so that pieces will not stick together when put in jars. Chocolate Chips. Make a filling: One cup New Orleans molasses, 2-3 cup of sugar, butter size of a walnut, flavor with vanilla. Boil candy until hard ; pull thin and cut in small pieces ; when cold dip in hot melted chocolate flavored with vanilla and sweetened. French Candy. Two teacups of granulated sugar, % teacup water. Dissolve sugar and water, boil 5 minutes, stirring most of the time. Put in a bowl, flavor to taste and beat to a cream. Roll into a sheet. Have enough fruit placed together to form a ball, and cover with this cream. Walnut Candy. One pint of New Orleans molasses, 1 cup brown sugar, 1 tablespoon butter, 1 dessertspoon vinegar. Put ingredients in double boiler, place on range and stir until it boils. Cook slowly, until syrup hardens when dropped in ice water. Have walnuts prepared and put .them in a shallow pan, greased with butter and pour over the candy. When cold, cut into bars. Nut Crackle. Cover bottom of a greased shallow pan with mixed nuts. Have 1 pound of granulated sugar in saucepan, stir until melted. Pour over nuts, and let remain until cool, then mark into squares. Pecan Candy. Three heaping coffee cups of caramel sugar, I14 cups of cream or milk, 14 pound pecans, a generous half ounce of butter. Put all ingredients in saucepan, and beat until smooth, then place on range, stirring all the while. When candy cracks hard on side of glass, remove from fire, add the pecans broken in pieces. Stir until mixture begins to thicken, then pour on a marble slab greased with butter. When cool, cut into squares. Maple Pinocha. Grate 1 pound of maple sugar, add 1 cup of milk and cream mixed. Place on range, and stir until sugar is dissolved, then boil until syrup forms a soft ball, when dropped in cold water. Remove from fire, stir until it begins to thicken, then hastily add 1 teacup of pecans, and turn the mixture into a buttered pan. When partially cold, mark into squares with a greased knife. Crystallized Oranges. Cut oranges crosswise in thick slices, remove the seed. Dip each slice separately in the beaten white of egg, and then in fine crystallized sugar. Dry on sieve in a cool oven. Serve with nuts, raisins . and after dinner coffee. . Peppermint Creams. Two pints of granulated sugar, % teacup warm water, 2 drops or more of oil of peppermint, white of 1 egg. Put the sugar and water in a saucepan and cook until syrup will just form a ball in ice water. Then pour over the well-beaten eggs; add the peppermint and beat until it begins to thicken. Drop on marble and let remain until they harden. Chocolate Caramels.