The Swedish, French, American cook book

Royal Port Wine Frosting Have ready two cups confectionery sugar (sifted). Beat the white of an egg, put the sugar in — very slowly — beat all the time. When it begins to get thick, add a little port wine, then sugar, etc., until all the sugar is added. If the shade is not deep enough, darken with a little red coloring. Nut Caramels ( Caramels aux Noisettes ) Put one pound confectionery sugar with one cup cold water and two tablespoons caramel in a saucepan on the stove; cook until it ropes, then add two drops lemon juice and half tablespoon brandy. Remove the saucepan from the stove to the table, beat the mixture with a whisk until it becomes light brown and creamy shade. In the meantime, have ready different mixed nuts (chopped). Add the nuts to the caramel, pour out immediately on a table that has been rubbed over with olive oil, leave for a few minutes. Then cut in squares or any desired shape before it gets cold. Copyright, 1918, by Mrs. Ericsson Hammond AhV.-.AV.V.'.V.V'.V. 'V.V.V.V.W.V-V.SV.V. .V.V.'W^VA'AW.VAV.V.W.W.WWAV'/AW.^, V.VAW\\V%V.^‘M%\UA%V<VWV^\WSUVIMWV>V>V.Wi\ViVMiVA'AV,vl.>v; **•*•*• V»SV*S‘*;VA'',*v**Av// A’ mm Cream Candies ( Bonbons a la Creme ) Put the whites of two eggs in a bowl, beat to a stiff froth, add to that an equal quantity of cream (or milk), and any flavor de¬ sired. Then add about two pounds confectionery sugar. Roll out and cut in pieces, form in little balls. An almond or some other nut can be put into them. Walnut Chocolate Candies Bonbons au Chocolat et aux Noix Take one pound walnuts, crack shells and remove the nuts, put in boiling water, remove the skin. Put one cup milk on the stove to heat. Cut up three squares of chocolate, put in a saucepan on the stove. Sift two cups powdered sugar, add it and milk slowly to the chocolate — beat all the time (from ten to twelve minutes); add two tablespoons butter carefully. When it gets thick and firm, add the nuts (chopped). This can be poured out on a marble table that has been rubbed over with olive oil. Before it gets cold, cut in any desired shape. Sugar Basket ( Corbeille de Sucre ) Put two cups sugar with one cup water and a small pinch of cream of tartar on the stove, cook until it commences to become golden. Oil the table, pour the mixture out, loosen it carefully from the table and shape on top of a fluted form. Loosen it while it is getting cold so that it will not stick to the mould. When cold, put warm water in the form (take care not to spill on the basket), let it drop on a folded napkin or towel so as not to break. Make a handle by twisting the sugar over and over again in the shape of a handle. Twist it in the centre to form a ring to which to tie a ribbon. Then fasten the handle to the basket with caramel. This is used for serving meringues in and all kinds of fruit for dinner or luncheon. Also used for the decoration of the table. Nugget Basket ( Corbeille de Nougat )