Cookery for every household

Toast the walnuts in the oven for a few minutes, and then chop them somewhat roughly. Put the water, sugar, and cream of tartar into a lined saucepan, and boil with the thermometer to 280° F., adding the butter just before it reaches this point. Pour out on a marble slab into a long shape, sprinkle with the walnuts, and fold over with a wooden spoon or spatula. When slightly cool, roll with the hands, and pull out until about the thickness of a thin walking-stick. Then cut quickly in pieces with a pair of strong scissors, allow the pieces to cool, and twist them into small pieces of waxed paper. If this sweetmeat is left exposed to the air, especially in damp weather, it becomes sticky. Note. — Chopped hazel nuts may be used instead of walnuts. 2930. White 1J ids. granulated sugar. J pt. water. 2 whites of eggs. 2 table-sps. syrup. Walnut Candy \ lb. shelled walnuts. A pinch of salt. 1 tea-sp. vanilla. Put the water, syrup, and sugar into a saucepan, let them dissolve slowly over the fire, then boil to 240° Fahr. Meanwhile have the whites of eggs beaten to a stiff froth, and put them into a basin ; pour the hot syrup slowly on to them, beating with a small wire whisk, and continue to beat until the candy begins to thicken. Add the nuts, roughly chopped, and the flavouring ; pour out on a greased tin, or between candy bars on a greased slab. When cold, cut in small neat pieces. Note. — Other nuts may be used in the same way, and the flavouring may be altered. knife or with a caramel cutter, and, when nearly cold, cut the mixture right through. Wrap the caramels in wax paper. 2927. Coffee Caramels Make in the same way as chocolate caramels, using sufficient essence of coffee to flavour instead SWEETS WITH MARZIPAN MARZIPAN Marzipan, literally almond bread, is a paste made of almonds and sugar. It is of German origin. but has now become a great favourite in this country. It can either be made from whole almonds, which would require to be blanched, thoroughly dried, and then well pounded with orange-flower or rose water, or a little brandy ; or, it may be made from the ready-prepared ground almonds, which is a much simpler method and the one usually adopted nowadays. In fact it is even possible to buy the marzipan ready made in blocks or by the pound, but this comes rather more expensive. 2931. Marzipan, 1 | lb. ground almonds. 6 oz. icing sugar. 6 oz. castor sugar. 1 dessert-sp. rose or orange-flower water. White of egg. Be careful to choose good ground almonds — if they have been kept for some time they are apt to be musty — put them into a basin, and add to them the icing sugar, which has been previously rubbed through a hair sieve, and the orange-flower or rose water. Mix all together with the hands, and then moisten with enough white of egg to bind, kneading well with the hand. Or, if preferred, the mixture may be pounded in a mortar. When perfectly smooth, the paste may either be used as it is in its natural colour, or coloured and flavoured with different essences and liqueurs, according to the purpose for which it is to be used. Use colouring and flavouring very cautiously ; it is always easy to add more, but impossible to withdraw. Be careful also to work the colouring well through the paste, or it will look streaky. 2932. Boiled Marzipan, 2 i lb. granulated or loaf sugar.