The Portland Woman's Exchange Cook Book

Soak 4 oz. gum Arabic in 1 cup water until dissolved. Strain. Put this into a saucepan with 1/2 lb. powdered sugar. Place the saucepan in a second pan containing boiling water. Stir until the mixtures become thick and white. When it begins to thicken, test it in cold water. When it will form a firm ball, remove from fire, and stir into it the whites of 3 eggs beaten stiff. This will make it spongy. Flavor with 2 teaspoons orange flower water. Turn the paste into a pan covered thick with cornstarch. The layer of paste should be 1 inch thick. Stand aside for 12 hours, turn onto a slab and cut in squares. Dust with cornstarch or confectioners' sugar and pack in boxes. Meadow Lake Cream. • Caramelize 1 cup white sugar and mix slowly with 1 cup hot milk. Stir in double boiler until dissolved. Then add 1 cup cold milk and 2 cups white sugar. Boil slowly for about 1 hour or until it forms a firm ball in cold water. Then add piece of butter walnut size. Remove from fire and beat until it begins to cream. Then add 1 cup walnuts and pour into buttered dish. While boiling, stir occasionally so that it will not burn, as the mixture separates, forming curds, while cooking. Mrs, R. G. McPherson, Opera Creams. Melt together slowly: 2 cups sugar. ^ cup milk. 2 squares chocolate. Boil 3 or 4 minutes. Flavor and put in cold place. The pan should not be touched for at least an hour or until the mixture is absolutely cold. Then beat until creamy. Drop in balls on oiled paper. Miss Laura Blossom. Orange Paste. Put 3 level tablespoons granulated gelatine into two-thirds of a cup of orange juice and leave until the juice is absorbed. Stir 2 cups granulated sugar and I/2 cup orange juice over a slack fire until the sugar is dissolved; then add the softened gelatine and the grated rind of 3 oranges and heat to the boiling point. Boil 20 minutes after boiling begins. Take from fire and add 2 tablespoons lemon juice and |/2 cup candied cherries cut fine. Turn the mixture into an unbuttered bread pan and let it stand over night in a cool place. Sift confectioners' sugar over the top of the paste and with a sharp pointed knife loosen the candy from the pan. Slowly pull the paste in a sheet from the pan to a board dredged with confectioners' sugar. Cut into cubes, keeping sugar between the paste and knife while cutting. Roll each piece in sugar. Mrs. George K. Wentworth Jr. Peanut Cream Candy. Stir 14 teaspoon cream tartar into 2 cups granulated sugar and add two-thirds of a cup of boiling water. Boil until it will crack (290 degrees). Pour onto a buttered slab and place on the top pieces of peanut butter. When partially cold, pull as you would molasses candy. Cut into small pieces and put away for 4 or 5 days to cream. Mrs. George K. Wentworth. Pinoche. 1 cup cream. 3 cups brown sugar. About 2 squares of chocolate (not more). Boil until it will form a soft ball when dropped into cold water. Beat while hot; add 1 cup walnuts and 1 teaspoon vanilla. Miss Mildred Honeyman. Pralines. To 1 cup shelled pecans take |/2 cup brown sugar and enough milk to cover. Boil until the soft ball stage is reached. Stir in nuts. Remove from the fire at once and stir until all is sugared. If too much milk is used or syrup not cooked enough they will be sticky. Mrs. Wm. Jones. Sutherland Fudge. 2 cups white sugar. 2 cups brown sugar. 1 cup cream. 1 cup butter. Vz cup corn syrup. 3 ounces chocolate. Vanilla to flavor. Melt the butter, add the other ingredients and boil till it makes a soft ball in cold water. Remove from fire and beat till creamy. Mrs, J. W. Turkish Delight. 1 quart white sugar dissolved in Yi cup cold water. 1 box Cox or Knox gelatine dissolved in a little warm