Mazdaznan encyclopedia of dietetics and home cook book

Cream one cupful of shredded cocoanut in two cupfuls of flour, three-quarters cupful of sugar, one-half teaspoonful of cinnamon; add one-half cupful of butter; lastly, the yolk of four eggs. Drop small spoonfuls on a welloiled pan and bake to a light brown. CANDIES. Pure home-made candies, eaten in moderate quantities only after a meal, are not injurious to the system. Children are often benefited by occasionally eating a small amount of wholesome sweets after a meal, but not before, as digestion is thereby impaired. Do not use cheap candies sold at the stores ; they contain glucose and poisonous coloring matter. Avoid the use of syrups which contain glucose. Few brands are free from it, and it is better to make all syrup from sugar at home. Maple syrup, when pure, is the most healthful. Glucose is made by subjecting cornstarch to the action of sulphuric acid and heat, and it has been demonstrated that the use of this product will cause Bright's disease and other kidney disorders. Sorghum should be used only for cooking, and in moderate quantities. The same may be said of New Orleans molasses. Thoroly wash the teeth after eating. CHOCOLATE CREAMS NO. 1. Beat whites of two eggs to stiff froth, and into this beat gradually two teacupfuls powdered sugar. Flavor with one-half teaspoonful vanilla and work to stiff dough, adding a little more sugar if necessary. Shape Into small cones and lay on oiled plates or paper. Let stand one hour or more. Put five ounces shaved chocolate into a bowl, set in saucepan containing boiling water and put on the fire. When chocolate is melted, remove pan to table and drop creams one at a time in chocolate, remove with fork and lay on oiled plates or paper. They will harden in about one-half hour. CHOCOLATE CREAMS NO. 2. Prepare a fondant by putting into a graniteware saucepan two cupfuls granulated sugar and one cupful water. Stir until sugar is nearly dissolved ; place on fire and heat slowly, but do not stir or jar saucepan. Watch carefully and note when it begins to boil. After boiling ten minutes, drop a small quantity into cold water; if it hardens suf- ficiently to form a soft ball when rolled between thumb and finger, it has been boiled sufficiently. Take saucepan from fire immediately and set in a cool, dry place. When syrup has cooled so that finger can be held in it comfortably, pour it into a bowl and stir with wooden spoon until thick and white. When a little dry and hard, take out spoon and work with hand until soft and smooth. Flavor with a few drops of vanilla, and, after shaping, cover with chocolate as in recipe No. i. COCOANUT CANDY. Dissolve one pound powdered sugar in four tablespoonfuls of water, put in graniteware saucepan and set on fire ; when it begins to boil, stir in one pound shredded cocoanut. Continue boiling until flaky and pour in oiled plates or pans. Cut in squares when sufficiently cooled. CANDIED FRUITS.