Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college

5 oranges 5 pts. water 1 lemon 5 lbs. sugar Wash fruit and slice very thin. Let stand in water 24 hours, then cook until tender, about 2 hours. Add sugar and cook till it jellies, about 20 minutes. Kumquat Marmalade. Cut into quarters, or slice, and weigh. Cook the fruit in twice its weight of water until tender (about 1/2 hour). Add sugar equal to the original weight of fruit, and cook until it thickens. This proportion of sugar may be used for orange marmalade. Plum Conserve. 1% qts. plums, meas- 3 C. oranges ured after cutting 2 lbs. raisins 8 C. sugar 1 lb. pecans Cut plums and oranges into small pieces, leaving the skins on. Chop the pecans. Cook till thick and transparent (about 1^ hours). CANDIES. All candy is better made with a hot fire, and on a clear day. See that all utensils are clean and materials are ready before the cooking begins. Two hundred and forty degrees means a soft ball, tried in ice water. When syrup "hairs" from spoon, it is about 240 degrees. Bon-Bon Cream or Fondant. 3 C. cold water 5 lbs. or pints granulated sugar 6 drops acetic acid Stir until boiling starts, add the acid at this time. Wash down sides of kettle with brush made by tying small cloth around fork to eliminate all grains of sugar. Cook to 240° F. Do not stir while boiling. Very important. Be careful not to shake or disturb the cooling syrup. Pour out at once on a well-washed slab of marble or into platters. When perfectly cold, work up until it solidifies. Place in covered jar for two days, when it will be ready to be made into cream bon-bons and chocolates. Acetic acid is the acid of vinegar. Plain Fudge. 21/4 lbs. sugar (5 cups) i/^ lb. glucose or Karo syrup 1 qt. milk (% C.) 4 Tb. butter Cook to 240° F. Chocolate Fudge. Use the above recipe, adding 4 squares of grated chocolate when it comes from the fire. Add 1 T. vanilla when cool. Nut Fudge. To the plain fudge or chocolate fudge 1 or 2 cups of nut meats may be added. Orange, lemon or rose fudge may be made by using the plain fudge with suitable coloring and flavoring. Delicious Fudge. When you take the plain fudge from the stove add 1 lb. (2 cups) of fondant which has not been worked up. Cream it into the plain fudge. Fruit Fudge. Add vanilla and chopped fruit to the plain fudge when it comes from the fire. Fruits are candied or dried, not fresh. Plain Taffy. 2 lbs. or pints sugar 1/2 lb. glucose or Karo syrup 11/4 C, water Cook to 260° F. or very hard ball. Vanilla Taffy. 21/2 C. sugar 1/2 C. water 1/^ T. cream tartar I/2 Tb. vinegar Divinity Fudge. 2 lbs. sugar % lbs. glucose or Karo syrup or Velva (about li/4 C.). 1% C. water Cook to 240° F. Pour % of this slowly over the stiffly beaten whites of 3 eggs. Let other 1/3 get cold. After the first batch has been beaten ID minutes add 1 C. cut nuts. Bring the remaining syrup to a good boil and pour slowly into the candy while beating. Continue to beat until it stiffens, then pour into a buttered pan or a pan lined with waxed paper. This may also be dropped by % teaspoons into little balls. Peanut Butter Fudge. 2 C. sugar 4 Tb. peanut butter 2/3 C. milk Divinity Icing. 1% C. sugar 1/2 C. cold water