The Twin-city housewife

Nut Sea Foam Three cups of light brown sugar, one cup of cold water, one tablespoon of vinegar. Stir until mixed, but not after it is heated. Bring to a boil gradually and boil steadily until done. Pour over the stiffly beaten whites of two eggs and beat well. When it begins to stiffen flavor with a teaspoon of vanilla and add a cupful of chopped nut kernels. Drop on buttered paper or put into a greased pan and cut into squares. Stuffed Dates Remove seed from dates and fill cavities with English walnut kernels. Press together and roll in powdered sugar or in grated coconut to which a little powdered sugar has been added.—Miss Mamie Dwire. Stuffed Figs One pound of marshmallows melted in a double boiler. Grind through meat chopper one-half pound English walnut meats, and add them to the marshmallow paste, stirring until thoroughly mixed. Take two pounds of unpressed figs, cut a slit in the side of each, fill with the above mixture, close, press into shape and roll in powdered sugar. —Mrs. A. S. Hanes. Taffy Six cups brown sugar, two cups syrup (do not use molasses), one-half cup cream, one-half cup vinegar, one tablespoon butter. After it has boiled enough to pull remove from stove and stir in one even teaspoon of soda. Flavor and pull—Miss Ella Hinshaw. Turkish Delight Soak a box of Knox’s gelatine in two-thirds of a cup of cold water for five minutes. Put one pound of granulated sugar on to boil in two-thirds of a cup of cold water. When it boils add gelatine, boil slowly twenty minutes and add the grated rind and juice of one lemon. Wet square or oblong tin with cold water and pour in the candy. When set immerse tin in warm water and cut candy in cubes, using a hot knife. Roll in confectioners’ sugar to which a little corn starch has been added. Vary with flavoring and colorings.—Mrs. Plato T. Durham. Walnut Cream Candy Cook together without stirring, two cups sugar, one-half cup water and a pinch of cream of tartar. When it will form a soft ball in cold water take from stove and set in a basin of cold water for three minutes. Beat until it becomes white and creamy, flavor with a teaspoon of vanilla and add a cup of chopped black walnut meats. Pour into buttered pans and mark into squares.—Mrs. C. L. Carroll. White Sugar Candv Three cups granulated sugar, and just enough vinegar to dissolve it. Cook until nearly done, then add a piece of butter the size of a hickory nut. When done pull until light. one hundred THE TWIN-CITY HOUSEWIFE Food for the Sick Albuminized Sherry Beat the white of one egg stiff, and beat in slowly sugar to taste and add one tablespoon of sherry. Serve cold. Albuminized Orange or Lemon To the unbeaten white of one egg, add the juice of one orange or lemon. Sweeten to taste and blend thoroughly. Strain over a little finely-cracked ice and serve. Bacon Sandwiches Broil or cook in spider thin slices of the best bacon until crisp and well browned. Lay the slices while hot between thin slices of wellbaked white or brown bread. This is excellent for delicate persons who do not relish fat in any other form.—Mrs. W. S. Creasy. Beef Juice Broil steak very rare. Squeeze out juice with a lemon squeezer into a warm cup. Season with salt and pepper and serve in a china cup so as not to show the color. Prepare only enough for the time, as it will not keep. Gluten Bread. (For Diabetics.)