The Raleigh cook book

Grate the yellow rind from the lemons, then put this with the sugar and 2 quarts of water into a preserving kettle and dissolve. Boil till quite thick, skimming carefully. When cold, stir in the juice of the lemons. Bottle, seal and keep in a cool place. One tablespoonful in a glass of ice water makes an excellent lemonade. It keeps indefinitely. Blackberry Vinegar.—Put two pounds of the fruit and one pound of sugar in a porcelain kettle and mash them well together. Cook it like a jam for twenty minutes, then stir in half a pint of cider vinegar to every pound. Give it one boil up and strain it. When cold, bottle and cork it. Strawberry vinegar may be made in the same way. Grape Juice. acid; sugar. Dissolve in the water 2 ounces tartaric acid and add the grapes, which have been mashed; put in a porcelain vessel and let stand for 48 hours. Strain and add one-half as much sugar as juice. Boil ten minutes and bottle. Scuppernong grapes make the best juice. 1 gallon grapes; 1 gallon water; 2 ounces tartaric Strawberry Shrub.—Place twelve pounds of strawberries in a large crock; stir five ounces of tartaric acid in two quarts of water; pour the latter over the berries and let them stand forty-eight hours, with a plate upon the top to keep them under water. Strain through a flannel bag; allow to each pint of juice a pint and a half of granulated sugar and stir until the sugar is dissolved. Then bottle; cork tightly, but do not seal, and keep in a cool place. This preparation is made wholly by cold process and makes a very superior drink. Allow two or three tablespoonfuls of the shrub to a glassful of water when using. [illustration: CANDIES.] CANDIES. “es CANDIES. Fudge (No. 1).—3 cups brown sugar; 1 cup white sugar; 1 cup milk; 1 heaping teaspoon butter; % cake Baker’s chocolate; 2 teaspoons vanilla; % cup chopped black walnuts. Cook the ingredients, except the vanilla and walnuts, until thick. Beat till it begins to sugar; add vanilla and walnuts. Pour in a buttered dish and cut in small squares. Fudge (No. 2).—3 cups sugar; 1 cup milk; 1 tablespoon butter; 4 or 5 tablespoons cocoa. When the sugar is melted add 4 or 5 tablespoons cocoa. Stir and boil 15 minutes. Take from fire, add 1 teaspoon vanilla. Stir till creamy. Pour on buttered plates, cut in squares. Cocoanut Candy.—2 pounds of granulated sugar; 1 grated cocoanut; 1 small cup milk or water. Melt sugar and water; cook about ten or twelve minutes until it forms a soft, creamy ball when tried in a cup without water. Take from fire and stir until it is a little creamy. Stir in cocoanut and pour in buttered pan or on oil paper. Nut Crackle.—Cover the bottom of a greased shallow pan thickly with mixed nuts or roasted peanuts. Stir in a pan over the fire, one pound of granulated sugar, until it melts, then pour over the nuts; cool and break or cut in small pieces. Plain Sugar Candy.—2 cups granulated sugar; 4% cup vinegar; a little water. Wet sugar with a little water; melt. Then boil until it hardens when dropped into water. Pour into a greased dish and then flavor with one teaspoon vanilla. Pull. Turkish Candy.—4 pounds sugar; 2 teaspoons vanilla; 1 pound almonds; % pint water; % pound glucose; 3 eggs (whites). Boil sugar, glucose and water until a little in cold water will break like an icicle. Beat furiously with a wooden stick until creamy (two had best make this, as one will tire before beaten enough); add eggs, well beaten, and flavoring. Beat again and add nuts. Color half pink and mould in pink and white layers. Cream Candy.—1 egg, white; 2 teaspoons cold water; 1 pound confectioner’s sugar; 1 teaspoon vanilla. Beat white of egg and water together, work in sugar to make a dough. Moulded in any shape, use with nuts or fruits as desired.