Chapter M: G. M

French Cream Cherries.

Make a small round ball of French cream, cut a strip of citron the size of a cherry stem and put the ball of cream upon one end of it. Take a candied cherry, cut in two, and put one half on each side of the stem on the cream ball.

E. B. N.

Chocolate Creams.

Take French cream, mould into shape and lay on waxed paper or a marble slab for 24 hours. Melt chocolate in a double boiler, take a cream on a fork, drop in the chocolate and roll till well covered. Then slip from fork to waxed paper, and leave in a cool place to dry.

E. B. N.

English Walnut Creams.

Make French cream as directed above. Have ready some English walnuts. Make a ball of the cream about the size of a walnut and place a half nut meat on either side of the ball, pressing them well together. Lay away for a few hours to dry.

E. B. N.

French Fruit Creams.

Take seeded raisins, currants, figs and citron. Chop fine and pour into French cream before the sugar is all mixed in. Make into a flat cake about an inch thick; and cut in oblong pieces, or inch squares. Nuts can be used in the same way.

E. B. N.

Molasses Candy.

Required—3 cupsful of yellow coffee sugar, 1 cupful of molasses, 1 cupful of water, ½ teaspoonful cream tartar, butter size of a walnut. Boil until brittle, then turn quickly out on buttered plates. When cool, pull until white and cut in squares.

Abbie Mac Flinn.

Chocolate Candy.

1 cupful of grated chocolate, 3 cupsful of sugar, 1 cupful of milk, butter the size of a walnut. Cook for twenty minutes, then add 2 teaspoonsful of vanilla. After taking from stove beat until smooth. Pour out in tins. When cold, cut in squares.

Miss Maud Mercer.

Chocolate Caramels.

Take 1 cupful of sugar, ½ a cupful of molasses and ½ a cupful of milk. Boil fifteen minutes. Have ready 1 even dessert spoonful of flour and an equal quantity of butter stirred together and beaten to a cream. Add this to boiling mixture and boil five minutes more. Then put in ¼ cake of chocolate grated fine and boil the whole until thick. Pour on buttered tins.

Cooking Club.

Cream Taffy.

3 cupsful of granulated sugar, ½ cupful of water, ½ cupful of vinegar, butter size of a walnut. Boil until hard when dropped in cold water, but do not stir. Remove from fire, add 1 teaspoonful of vanilla and pour into buttered tins. When cool pull until white and cut with scissors. ¾ cupful of pounded hickory nuts placed in the pan before pouring on the taffy, gives it a delightful flavor.

Miss Ritzinger.

Nut Candy.

2 cupsful of granulated sugar, 1 cupful of peanuts or mixed hickory and walnut meats. Pour the sugar into a hot iron skillet and stir constantly until the sugar is dissolved. Then add the nuts and pour into hot buttered plates.

Mrs. D. W. Peasley.

Fudges.

¼ cake of baker’s chocolate, grated, 3 cupsful of sugar, 1 cupful of water, 1 cupful of milk, butter the size of an egg. Mix all ingredients and boil until stiff, but not brittle when tried in water. Pour into pans, stirring a little as it cools. Smooth and cut into squares.

M. G. M.

Peppermint Drops.

1 pound of confectioner’s sugar, 6 tablespoonsful of water, 8 drops of oil of peppermint, scant ¼ teaspoonful of cream of tartar. Put 1 teaspoonful of sugar into a cup, drop onto that the oil of peppermint and stir up, adding the cream tartar. Boil the rest of the sugar with the water three minutes, or until it forms a thread at the end of a spoon. Do not stir the syrup. Remove from fire as soon as done and add the mixture from the cup. Stir briskly until it turns white and creamy. Drop from a teaspoon (making rounds any size you wish) onto previously prepared paper—either waxed paper or what has been rubbed with sweet oil, or fresh butter, or thick cream. If the candy hardens too much to drop, put on the fire and stir until it grows thinner, then drop as before.

M. B. Robertson.

Nut Glaces.

Take out the kernels of assorted nuts in as good shape as possible. Make a syrup of 1 pint of granulated sugar and 1 pint of water. Dip in the nuts, a few at a time, take out quickly with a fork and lay on a buttered pan to harden.

Abbie Mac Flinn.

Butter Taffy.

2 cupsful of sugar, white or brown, ¾ cupful of vinegar, ½ cupful of butter. Boil until brittle when tested in water. Pour into buttered pans.

E. B. N.

Champaign Sugar Candy.

3 pints of sugar, ½ pint each of vinegar and water, 1 tablespoonful of butter added when almost done boiling. Boil about twenty minutes, or until it will crisp in cold water. Flavor at the last minute and pour into buttered dishes. Pull thoroughly as soon as it is cool enough to handle.