Original White House Cookbook

back of the stove, then draw forward and cook until thick; try in cold water ; it should be limber and bend when cold. Pour in buttered pans, an eighth of an inch thick ; when cool, roll up in a scroll. CANDIED ORANGES. Candied orange is a great delicacy, which is easily made : Peel and quarter the oranges ; make a syrup in the proportion of one pound of sugar to one pint of water ; let it boil until it will harden in water ; then take it from the fire and dip the quarters of orange in the syrup ; let them drain on a fine sieve placed over a platter so that the syrup will not be wasted ; let them drain thus until cool, when the sugar will crystallize. These are nice served with the last course of dinner. Any fruit the same. FIG CANDY. One cup of sugar, one-third cup of water, one-fourth teaspoonful cream of tartar. Do not stir while boiling. Boil to amber color, stir in the cream of tartar just before taking from the fire. Wash the figs, open and lay in a tin pan and pour the candy over them. Or you may dip them in the syrup the same as “Candied Oranges.” CANDY ROLEY FOLEY. Take half a pint of citron, half a pint of raisins, half a pound of figs, a quarter of a pound of shelled almonds, one pint of peanuts before they are hulled ; cut up the citron, stone the raisins, blanch the almonds, and hull the peanuts ; cut up the figs into small bits. Take two pounds of coffeesugar and moisten with vinegar; put in a piece of butter as large as a walnut ; stew till it hardens, but take off before it gets to the brittle stage; beat it with a spoon six or eight times, then stir in the mixed fruits and nuts. Pour into a wet cloth and roll it up like a pudding, twisting the ends of the cloth to mold it. Let it get cold and slice off pieces as it may be wanted for eating. MOLASSES CANDY. Put one quart of West India molasses, one cupful of brown sugar, a piece of butter the size of half an egg, into a six-quart kettle. Let it boil over a slack fire until it begins to look thick, stirring it often to prevent burning. Test it by taking some out and dropping a few drops in a cup of cold water. If it hardens quickly and breaks short between the teeth it is boiled enough. Now put in half a teaspoonful of baking soda, and stir it well ; then pour it out into well-buttered flat tins. When partly cooled, take up the candy with your hands well buttered then pull and double, and so on, until the candy is a whitish yellow. It may be cut in strips and rolled or twisted. If flavoring is desired, drop the flavoring on the top as it begins to cool, and when it is pulled, the whole will be flavored. STRAWBERRY CONSERVE. Prepare the fruit as for preserving, allowing half a pound of loaf sugar to one pound of fruit. Sprinkle the sugar over the fruit at night ; in the morning, put it on the Are in a kettle and boil until the berries are clear. Spread on dishes and put in the sun until dry ; after which roll the fruit in sugar and pack in jars. PEACH CONSERVE.