Cream Candy.
Use the white of 1 egg and the same of water, for 1 pound of sugar.
Whip the egg and water together, then add sugar until you cannot add
more. Knead as bread, use figs or nuts for filling.
Kisses.
Whites of 7 eggs beaten to a stiff froth, 1 lb confectionery sugar add
lightly drop a tablespoon of the mixture on buttered paper, bake in
moderate oven until a light brown.
Sea Foam.
2 cups of light brown sugar, 1 cup of water, white of 1 egg, put the
sugar and water in a sauce pan and boil until it will form a hard ball
when dropped in water. Beat the whites of the eggs till stiff then pour
the liquid in it slowly while pouring and beat till stiff. Then pour in
buttered pans.
Divinity Candy.
4 cups sugar, ¹⁄₂ cup of water, 1 cup peanuts, 1 cup Karo corn syrup,
the whites of 3 eggs. Let boil together except egg and peanuts until it
hardens in water. Then beat the eggs and pour into the syrup and add
the peanuts and flavor with vanilla. Pour in platter and when cool cut
in squares.
Pinoche.
2 cups of brown sugar, ³⁄₄ cup of milk, ¹⁄₂ cup of walnuts, 1¹⁄₂
tablespoons of butter. Boil sugar and milk until a firm ball is formed,
remove from the fire and butter, set pan in cold water, leave until
syrup thickens, remove, beat till creamy, add vanilla and chopped
walnuts when nearly done.
To Blanch Almonds.
Shell the nuts and throw boiling water over them, let them stand a few
minutes and then throw in cold water; rub between the hands.
Raisin Fudge.
2 cups of sugar, ³⁄₄ cup milk, butter size of an English walnut, 2 sq.
of chocolate, 1 teaspoon of vanilla.
Fruit Cakes.
Take ³⁄₄ cup of raisins and ¹⁄₄ cup of walnut meats and a few grains of
salt. Mix well and press through a meat grinder. Shape into small flat
cakes and wrap in waxed paper.
Chocolate Nut Bar.
Melt 6 ounces of sweet chocolate over hot water, beat until nearly cool
then add ¹⁄₂ cup each of chopped raisins and peanuts with ¹⁄₄ teaspoon
of salt. Mix well and press into the top of a tin cracker box. Leave
until firm when it will come out without breaking.
Cocanut Kisses.
2 cups of grated coconut, 1 cup of sugar, 2 tablespoons of flour,
whites of 3 eggs, beaten stiff, 1 teaspoon of vanilla. Bake on buttered
paper.
Stuffed Dates.
Take nice fresh dates, cut a small opening, remove the stone and fill
with nuts or cream filling, roll in sugar.
Peanut Crisp.
¹⁄₄ cup of butter, ¹⁄₂ cup of sugar, 2 eggs, 1 cup of flour, 1 teaspoon
of baking powder, ³⁄₄ cup of coarsely chopped nut meats, ¹⁄₂ teaspoon
of salt. Mixed in order given and drop by the ¹⁄₂ teaspoonful on
buttered tins and bake in a moderate oven.