1 small saltspoonful of cream of tartar.
1 cup chopped walnuts✪ Cream Walnuts.
Boil till the syrup makes a thread, then cool
till it begins to thicken, and stir in the walnuts
and drop on buttered paper.
162 A LITTLE COOK BOOK
Cream Made from Confectioners'
Sugar
Take the white of one egg, and measure just
as much cold water; mix the two well, and stir
stiff with confectioners' sugar; add a little
flavoring, vanilla, or almond, or pistache, and,
for some candies, color with a tiny speck of fruit
paste. This is the beginning of all sorts of
cream candy.
Candy Potatoes
Make the plain white candy just given, and
to it add a tablespoonful of cocoanut, and flavor
with vanilla. Make into little balls, rather long
than round, and with a fork put eyes in them
like potato eyes. Roll in cinnamon. These
candies are very quickly made, and are excellent
for little girls' parties.
Chocolate Creams
Make the cream candy into balls, melt three
squares of Baker's chocolate; put a ball on a
little skewer or a fork, and dip into the chocolate
and lay on buttered paper.
FOR A LITTLE GIRL 163
Nut Candy
Chop a cup of almonds and mix with the
cream candy ; make into bars, and when cold cut
in slices.
Walnut Creams
Press two walnut halves on small balls of
cream candy, one on either side.
Creamed Dates
Wash, wipe, and open the dates ; remove the
stones and put a small ball of cream candy into
each one.
Butter Scotch
3 tablespoonfuls sugar.
3 tablespoonfuls of molasses.
2 tablespoonfuls of water.
1 tablespoonful of butter.
1 salt spoonful of soda✪ Butter Scotch.
Boil all together without stirring till it hard-
ens in water; then put in a small teaspoonful
of vanilla and pour at once on a buttered platter.
When hard break up into squares.
A LITTLE COOK BOOK
Pinoche
1 : _:- 'lz'-'. zt:--^l r;:-:
1 cup cream.
1 cup of walnuts, chopped fine.
Butter the size of a walnut.
1 teaspoonful vanilla✪ Pinoche.
Cook the sugar and cream till it makes a ball
in water: then put in the butter, vanilla, and
nuts, and beat till creamy and spread on a
platter.
Betty's Orange Candy
Betty i a 1 I rg rePs particular friend,
I this was her favorite rule:
f 2 cups sugar.
Juice of one orange✪ Betty's Orange Candy.
till it hardens in water, and then pull iL
Creamed Dates. Figs, and Cherries
Make the plain cream candy, as before :
the dates well, open at one side, and take out the
stones and press in a ball of the candy: leave
the side open. You can sprinkle with gran-
ulated sugar if you choose.
Cut figs in small pieces, and roll each piece
in the cream candv till it is hidden.
FOR A LITTLE GIRL 165
For the cherries, color the cream candy light
pink and make into little balls. On top of each
press a candied cherry.
Dates with Nuts
Wash and wipe the da' and take out
the stones. Put half an English walnut in
and press the edges together : roll in granulated
sugar. Small figs Baaj_h£^pfepared in the same
way.
MARGARET'S SCHOOL
LUNCHEONS
As Margaret had to take her luncheon to
school with her sometimes, she had to learn how
to make a good many kinds of sandwiches, be-
cause she soon grew tired of one or two sorts.
Page 44 · 4 recipe records on this page
Presented as published in 1905. 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
A modernized reading is not available for this page yet. You are seeing the original text.
1 small saltspoonful of cream of tartar.
1 cup chopped walnuts.
Boil till the syrup makes a thread, then cool
till it begins to thicken, and stir in the walnuts
and drop on buttered paper.
162 A LITTLE COOK BOOK
Cream Made from Confectioners'
Sugar
Take the white of one egg, and measure just
as much cold water; mix the two well, and stir
stiff with confectioners' sugar; add a little
flavoring, vanilla, or almond, or pistache, and,
for some candies, color with a tiny speck of fruit
paste. This is the beginning of all sorts of
cream candy.
Candy Potatoes
Make the plain white candy just given, and
to it add a tablespoonful of cocoanut, and flavor
with vanilla. Make into little balls, rather long
than round, and with a fork put eyes in them
like potato eyes. Roll in cinnamon. These
candies are very quickly made, and are excellent
for little girls' parties.
Chocolate Creams
Make the cream candy into balls, melt three
squares of Baker's chocolate; put a ball on a
little skewer or a fork, and dip into the chocolate
and lay on buttered paper.
FOR A LITTLE GIRL 163
Nut Candy
Chop a cup of almonds and mix with the
cream candy ; make into bars, and when cold cut
in slices.
Walnut Creams
Press two walnut halves on small balls of
cream candy, one on either side.
Creamed Dates
Wash, wipe, and open the dates ; remove the
stones and put a small ball of cream candy into
each one.
Butter Scotch
3 tablespoonfuls sugar.
3 tablespoonfuls of molasses.
2 tablespoonfuls of water.
1 tablespoonful of butter.
1 salt spoonful of soda.
Boil all together without stirring till it hard-
ens in water; then put in a small teaspoonful
of vanilla and pour at once on a buttered platter.
When hard break up into squares.
A LITTLE COOK BOOK
Pinoche
1 : _:- 'lz'-'. zt:--^l r;:-:
1 cup cream.
1 cup of walnuts, chopped fine.
Butter the size of a walnut.
1 teaspoonful vanilla.
Cook the sugar and cream till it makes a ball
in water: then put in the butter, vanilla, and
nuts, and beat till creamy and spread on a
platter.
Betty's Orange Candy
Betty i a 1 I rg rePs particular friend,
I this was her favorite rule:
f 2 cups sugar.
Juice of one orange.
till it hardens in water, and then pull iL
Creamed Dates. Figs, and Cherries
Make the plain cream candy, as before :
the dates well, open at one side, and take out the
stones and press in a ball of the candy: leave
the side open. You can sprinkle with gran-
ulated sugar if you choose.
Cut figs in small pieces, and roll each piece
in the cream candv till it is hidden.
FOR A LITTLE GIRL 165
For the cherries, color the cream candy light
pink and make into little balls. On top of each
press a candied cherry.
Dates with Nuts
Wash and wipe the da' and take out
the stones. Put half an English walnut in
and press the edges together : roll in granulated
sugar. Small figs Baaj_h£^pfepared in the same
way.
MARGARET'S SCHOOL
LUNCHEONS
As Margaret had to take her luncheon to
school with her sometimes, she had to learn how
to make a good many kinds of sandwiches, be-
cause she soon grew tired of one or two sorts.