Pan-Pacific cook book

Boil and mash four medium-sized potatoes and, while hot, stir in a handful of oatmeal and a little salt. Sift some selfraising flour on the pastry board and knead the potato in it until stiff enough to roll out. Cut with a large cutter, prick with a fork and bake on a hot griddle. Split and butter and serve hot. The secret lies in making them so quickly that the potatoes are still warm when baked. Candies Candies 581. FRUIT FUDGE— CALIFORNIAN Boil together for seven minutes two cups of sugar and a half cup each of molasses, milk, and butter; add a half cup of grated chocolate and boil seven minutes more ; add two tablespoons each of figs, raisins and candied cherries, all chopped, a half cup each of walnuts and blanched almonds, chopped, and a teaspoon of vanilla; stir constantly until it boils, then cook slowly until it forms a ball when dropped in water. Beat very hard and pour into buttered plates. 582. KALOUGAS Boil four cups of sugar and a pint of double cream until it forms a ball when dropped into cold water, stirring to keep from scorching; flavor with coffee and pour into a buttered pan. When slightly cool cut in squares. 583. PALANQUETAS— -MEXICAN Boil rapidly together a cup each of white and brown sugar, one of water, and four tablespoons of butter; when it hardens when tested in cold water, drop by the kitchen spoon on an oiled slab or tin, pressing halves of pecans or walnuts around the edges of each quickly, before it gets cold. They should be about three inches in diameter and rather thin. 584. PLATANOS BULGE— GUATEMALAN Boil six plantains, or large sweet potatoes, until tender; while they are cooking make a syrup of two cups of sugar and a cup of water, boiling for twelve minutes and skimming carefully ; peel the potatoes quickly, cut into thick slices and throw into the boiling syrup to simmer until thoroughly soaked with it ; skim out carefully and drain on a wire broiler for two hours, then throw into fresh clear syrup to steep for a few minutes ; drain again and let stand until rather dry; roll in powdered sugar mixed with cinnamon and wrap each piece in oiled paper. Keep in a cool, dry place until used. 160 CANDIES 585. ROMAN CARAMELS Boil together three cups of powdered sugar, a cup of sweet ground chocolate and a cup of cream. When it forms a soft ball in cold water, pour on a marble slab and add a teaspoon of vanilla; then stir it on the slab until it grains. Knead with your hand until it cools, then pat out into a smooth sheet half an inch thick. Mark the surface with butter paddles, in long narrow lines ; then mark again at right angles. Cut into diamonds the size of caramels. 586. TURRON DE VINO (WINE CANDY)— CHILEAN Boil to a syrup a cup of sugar and half a cup of wine. As soon as it will form a ball when dropped into cold water, remove from the fire and beat slowly into the whites of three eggs which have been beaten stiff; when well mixed boil on a moderate fire until thick. Punches Punches 587. CHAMPAGNE CUP Pour a quart bottle of best California champagne over a quart brick of pineapple or lemon water-ice; stir until mushy, then serve in punch glasses for receptions. Tea can be substituted for champagne. 588. EGYPTIAN PUNCH