War cook book

1 pound almonds or other nuts Boil honey and sugar together until drops will hold their shape when poured into cold water. Add the whites of the eggs, well-beaten, and cool very slowly, stirring constantly until the mixture becomes brittle when dropped into water. Add the almonds and cool under a weight. The candy can be broken into pieces or may be cut and wrapped in oiled paper. SAUCES LEMON SAUCE. ^ cup sugar yi cup corn syrup (light) 1 cup boiling water 1 tablespoon corn starch 1 tablespoon oleomargarine y^ teaspoon salt 2 tablespoons lemon juice }4 grated rind of lemon ^ teaspoon nutmeg Mix sugar, salt and cornstarch. Add water gradually, stirring constantly ; add syrup. Boil 5 minutes ; remove from fire; add oleomargarine, nutmeg, lemon juice and grated lemon rind FRUIT SAUCE. yi cup sugar yi cup corn syrup (light) y^ cup fruit juice J4 cup boiling water 1 tablespoon cornstarch %. teaspoon salt 2 tablespoons lemon juice 34 grated lemon rind 1/4 teaspoon cinnamon 1/8 teaspoon ginger }4 tablespoon oleomargarine Mix, sugar, salt, and cornstarch. Add water gradually, stirring constantly. Add syrup. Boil 5 minutes ; remove from fire ; add oleomargarine, spice, lemon juice, and grated rind. Any fruit juice or a mixture of fruit juices from canned fruit may be used. Prune juice, pear juice and gooseberry juice, all make good sauces. HOT CHOCOLATE SAUCE. 1 square unsweetened chocolate Yz cup boiling water 3/2 cup corn syrup (light) 1/4 cup sugar (brown) 1 tablespoon oleomargarine Yi teaspoon vanilla Melt chocolate over hot water, add oleomargarine, and blend thoroughly. While constantly stirring, add the boiling water gradually, add sugar and syrup. Boil for about 12 minutes. Cool slightly and flavor with vanilla. Keep warm over hot water until ready to serve. OLD FASHIONED PUDDING SAUCE. 1 cup corn syrup 1 cup water 2 tablespoons cornstarch 4 tablespoons lemon juice Mix the cornstarch with small amount of water. Mix the syrup and water, add cornstarch gradually and cook until thickened. Add flavoring and serve on pudding. MARMALADES AND JELLIES CARROT MARMALADE. 2 cups ground carrot 1^ cups corn syrup or honey 2 lemons 2 teaspoons ground ginger root Cook carrot until tender. Add the sugar and lemons, quartered and cut in thin slices. Cook slowly until thick. Do not stir. Pack in hot jars and sterilize. The ginger root may be omitted if desired. MOCK ORANGE. 2 cups ground carrot 2 lemons (juice) 1 orange (juice and grated rind) 1 cup corn syrup or honey Cook carrot until tender. Add the lemon and orange and cook slowly until thick. Do not stir. Pack in hot jars and sterilize. CARROT AND PINEAPPLE. 1 cup ground carrot 1 cup pineapple 1 cup corn syrup or honey 1 lemon Shred the pineapple and cook until tender. Add lemon, quartered and sliced very thin. Boil ingredients slowly until thick. Do not stir. Pack in hot jars and sterilize. PEACH CONSERVE. 1 can peaches 1 lemon 1 orange y2 cup corn syrup 1 cup raisins • 1 cup walnut meats Cook the thickly sliced outer skin of the lemon ^nd orange in the peach syrup until tender, then add the peaches sliced, the walnuts cut in pieces, and also the raisins. Cook until of desired consistency. FRESH FRUIT JAM.