Royal Victoria cook book

from a well served meal, nothing is so necessary as a good CUP OF COFFEE, This is always assured by using CHASE & SANBORN’S Seal Brand Coffee. (1 and 2 lb. tins). For sale by all good grocers. CHASE & SANBORN, MONTREAL. BD, Bo, Ba Ba, BB Boa De Bn DD BB DDB BB Bk Dk Bik BB Bk BB BB Dn DD Bs Bi Das Ba a, @ R. POWELL, -# x # #& BUTCHER. No. 5 ELIZABETH STREET, BARRIE. AhhAhhhshAhsshsssssAaada we st vw TELEPHONE 24, & % ’ \AAddddddddaddssdadddsdadddd Ds De De be by De be De Bs Bs bs Oe bs bb BB bs bs bb bs @A4444 CONFECTIONERY. ** Sweets to the Sweet.” CREAM CANDY.—Two cups of icing sugar, moisten with cream, let boil, remove from fire, add flavoring to taste, stir in more sugar until thick enough to mould into small balls, on each little ball press on a half walnut or piece of citron. Many kinds of candy may be made by using chocolate and other colorings. Mrs. SHANACY. FUDGE.—Two cups sugar, $ cup milk, 2 teaspoons butter, 2 teaspoons cocoa or grated chocolate, 3 teaspoon vanilla. Boil until it hardens in ice water. Stir briskly for 1 minute and turn into a buttered pan. When slightly cool mark in squares. L. H. G. MAPLE FUDGE.—Same as chocolate fudge only use 1 cup white and 1 cup brown sugar instead of 2 cups white, and 4 cup maple syrup and $ cup milk instead of 1 cup milk. Omit the chocolate. HE. Z. STEVENSON. CHOCOLATE FUDGE.—Two cups granulated sugar, 1 cup milk, 4 cup grated unsweetened chocolate ; put on sugar and milk, stir until it comes to boiling point then add -chocolate and 1 tablespoon butter, a little salt and a teaspoon of vanilla, boil until it forms a soft ball in cold water, stir until creamy and pour in buttered pans and score in squares. K. Z, STEVENSON. NONGAT.—Add to the unbeaten whites of eggs (1 egg makes a fair-sized quantity), an equal quantity of cold water. Stir into this as much confectioner’s sugar as_ will make a soft paste. Into this stir finely chopped nuts of 182 CONFECTIONERY. one kind or many—walnuts. almonds, ete.—until it is thick enough to roll out on a moulding board with a rolling pin. The board should first be sprinkled with dry sugar. Cut the nongat, after it has been flattened until $ inch thick, into small strips, wrap each in paraffine paper and pack in a box. This will keep them soft and tender until eaten. ADELE SPRY. COCOANUT CANDY.—Put a good-sized cocoanut through the meat mincer or grate it, weigh 14 pounds sugar, which moisten with the milk of the nut, boil very fast till it threads and begins to brown a little, add the cocoanut, boil for } hour, beat the mixture till it begins to set, then put it on cold plates with a fork and leave tillcold. Sometimes an oily nut will need a little longer boiling. I slice some of the nut thin and boil in with the sugar at the first. Mrs. Wm. Boys. SURPRISE POTATOES —One cup stale sponge cake crumbs, a few blanched almonds and piece of an orange or a spoon of jam (cherry preferred), enough to bind crumbs together, make into little balls like potatoes. For icing, equal quantities of grated almonds and icing sugar and white of egg sufficient to mix them with. Wet hands, press out a piece and wrap round each potato. Take a skewer dipped in cochineal, make a few holes for eyes, roll in grated chocolate. Not to be eaten till next day. Mrs. Way. COFFEE NUT CANDY.—Boil together, without stirring, half a cup strong coffee and 1 cup sugar till thick enough to spin a thread, remove pan toa dish of cold water and beat the mixture rapidly till it creams, stir in 1 cup of chopped nut meats, pour into warm flat tin and cut in squares. Mrs. J. K. Ross. FUDGE.—One cup cream, 1 cup butter, 2 cups white CONFECTIONERY. 183