Food and Drink

Fig Bon-Bons Put one-half cupful of figs through the food chopper, and blend with two cupfuls of fondant. If the mixture is too sticky to mold, knead in a little XXXX sugar, then mold into flat, round shapes. The easiest way to mold these is to roll the mixture out into cylinder shape one inch […]

Allow the syrup to cool until it feels only slightly warm, not cold, to the back of the hand, then remove the bars if the slab is used, and begin to work it with the scraper or broad knife by lifting it from the sides to the center. Keep working it rapidly, and it will

Cream Fudge Four cupfuls brown sugar One-fourth cupful corn syrup Two cupfuls sweet cream or rich milk (If evaporated milk is used, make it one third water) The corn syrup may be omitted if desired. Put all the ingredients into the kettle, put over the fire, and stir constantly. Put the thermometer in when it

Masked Figs Get the pressed figs and cut them into halves. Coat them with caramel colored, maple flavored dipping cream. Masked Marshmallows Make the number of marshmallows desired, and coat them with flavored dipping cream, same as for coating bon-bons. If the marshmallows are cut into halves the candy will be more dainty in appearance.

French Nougat Two and one-half cupfuls sugar One cupful water One-eighth teaspoonful cream of tartar Whites of five eggs Put the sugar, water, and cream of tartar in the kettle and place over the fire. Stir until the sugar is dissolved, then wipe down the sides of the kettle with a damp cloth, put in

Opera Fudge Four cupfuls sugar Two cupfuls cream One-fourth teaspoonful cream of tartar One teaspoonful flavoring Put the sugar and cream in the kettle and put over fire, stirring gently but constantly. Add the cream of tartar, and put the thermometer in when it begins to boil. Move the thermometer very often to stir under

After-Dinner Mints Take the amount of cream fondant desired and heat it in the double boiler as for dipping cream. When it is thoroughly heated, thin it a little more than for dipping bon-bons. Flavor and color as desired. Take it to the slab or table, allowing the upper vessel to remain over the hot

Coconut Bar Five cupfuls sugar Two cupfuls water Three or four cupfuls shredded or ground coconut. Boil the sugar and water to 258°, then remove the thermometer and add the coconut. Cook it two or three minutes longer, stirring it constantly. Take it from the fire and stir it gently until the mass gets white and

Butterscotch Five cupfuls sugar Two-thirds cupful corn syrup One cupful butter Two cupfuls water One teaspoonful lemon extract Put the sugar, corn syrup, and water in the kettle, bring to the boiling point, put in the thermometer, and cook to 300°. Turn down the fire very low and add butter, stir until it is melted,

Candies Made With Gelatine Candies in which gelatine is used have a consistency peculiar to themselves, and one which nearly everybody enjoys. To have success with these recipes the accurate measurement of gelatine is very necessary. In compiling the recipes, Knox granulated gelatine was used. Marshmallows Two cupfuls granulated sugar One and one-quarter cupfuls water

Pineapple Taffy Three cupfuls sugar One cupful pineapple juice Two tablespoonful cream of tartar A few drops of yellow coloring The juice from canned or freshly grated pineapple may be used. Put the sugar, pineapple juice, lemon juice, cream of tartar in vessel over fire, boil to 280°, or until it is brittle when dropped

Uncooked Icing No. 1 Take four tablespoonfuls water and beat into it enough XXXX sugar to make it thick enough to spread. To beat this icing well improves the texture. Add flavoring desired. Uncooked Icing No. 2 Take four tablespoonfuls of milk and beat into it enough XXXX sugar to make it thick enough to