The white ribbon cook book

Cocoanut bars are made in the same way, using fresh cocoanut that has been dried out 2 hours after being grated, or shredded cocoanut. Crystallizing- Syrup — Any variety of bonbons made with fondant may be crystallized to make another attractive variety by the following process: Boil 1^^ lbs. sugar and % pint water until it forms a thread that will snap easily. Remove from the fire, and when nearly cold sprinkle a tablespoonful of water on the top to dissolve the film. Have the candies in a shallow pan, pour the syrup carefully over, touching each part; cover with a dainty cloth, resting on the syrup to prevent the formation of a crust. After standing 6 hours, with a hat pin remove the candies, place on paraffine paper, spread a damp cloth over, and leave until dry. Jelly Rolls — Roll out evenly a piece of plain fondant, spread with any variety of fruit jelly or marmalade preferred, and when hard cut into slices and crystallize as above. Chocolate Caramels— Half lb. Baker's chocolate, 3 lbs. sugar, half granulated and half brown, the latter not too moist, ^ lb. butter, 1 small cup milk. Mix the ingredients and boil until it hardens in cold water, which should be about 20 minutes. Stir all the time if you wish the caramels to be " crumbly." Cocoanut Bon-bons — To the white of one egg and an equal quantity of water add enough 216 White Ribbon Cook Book, pulverized sugar and grated cocoanut to enable you to make into balls; lay the balls on greased plates. Take two cups of sugar and one of water and boil until it creams, then add one teaspoonful of vanilla or rose water; set the dish containing this mixture on another containing boiling water, so it will not get too hard; then roll the balls in it as yon would chocolate creams, and lay on greased plates to harden. Almond Taffy — Boil together % pint water and 1 lb. brown sugar for 10 minutes. Blanch and slice through the middle 1}/^ oz. almonds; stir them in the syrup with 2 oz. of butter. Let the mixture boil hard for 10 minutes. Pour on a well-buttered dish to the thick- Everton Taffy — Put a pound of brown sugar in a buttered pan, together with 3 tablespoonfuls of water. Let it boil until it becomes a smooth, thick syrup. Add ^ pound of butter, stirring well. Let this boil ^ hour; add lemon flavoring. Butterscotch — Use 3 cupf uls of New Orleans molasses, 2 cupfuls granulated sugar, ^ cupful butter, and a very little water. Cook quickly about 20 minutes. Try a little in cold water, to see when it becomes crisp. Just before taking up add % teaspoonful baking-soda well mashed and smooth. Pour into buttered tins and cut as soon as it becomes perfectly cool. Sug'ar Candy — Put in a shallow pan 3 cupfuls granulated sugar, 3^ cupful water, ^ cupful vinegar, and at the last, i^ tablespoonful butter, with }y^ teaspoonful cooking-soda, dissolved in hot water. Cook quickly, without stirring, for 1 hour, or until it crisps in cold water. Pull while Home-Made Candies. 217 quite hot with buttered finger tips, and continue pulling until the candy is white. Chop into small pieces.