The Landmarks club cook book

Whites of two eggs, into which beat gradually two cups powdered sugar and two tablespoons corn starch. Drop on well-buttered paper one teaspoonful to the kiss (two inches apart) ; place paper on a tin and bake in a moderate oven just long enough to turn a little yellow. KISSES. Beat the whites of three eggs to a very stiff snow ; add lightly to this a teacup of granulated sugar and a teaspoonful of vanilla. Drop with a teaspoon, or use a pastry bag for fancy shapes. Drop on a board or on the back of granite pans that have been previously covered with smooth-surface wrapping paper. Let stand for a moment, dusting with a little dry sugar. Place in a moderate oven from a half to three-quarters of an hour, then remove kisses with a sharp knife. Mrs. A. Haas. OLD FASHIONED MOLASSES CANDY. Tnto a kettle, holding at least four times the amount of molasses to be used, pour a quantity of good Porto Rico molasses ; place over the fire and boil slowly about half an hour, stirring constantly to diminish the quantity. If there is danger of its running over, remove to back of stove, or check the fire. Be careful not to let it burn, especially toward the close of its boiling. Drop a little in cold water ; if brittle and will snap apart like a pipe-stem, add a small teaspoon of carbonate of soda to a quart of molasses. Stir quickly, and pour into greased pans to cool. As soon as cool enough to handle without burning the hands, pull. The more and faster it is pulled the lighter it will be in color. PEANUT BRITTLE. One cup granulated sugar, one cup chopped nuts. Mash or chop the peanuts or walnuts. Put the sugar in pan over the fire and stir until melted. When a liquid, stir in the peanuts quickly and pour on a tin sheet, spread out quite thin with a broad blade knife, dipped frequently into cold water. Cut into blocks. Pauline M. Lutz. PINOCHE. Four cups brown sugar, one tablespoon butter, one cup milk, one teaspoonful salt, two tablespoonfuls vanilla, two cups chopped walnuts. Boil the sugar, butter, salt and milk until it drops hard in cold water. When done, pour in the vanilla and walnuts and stir constantly until well mixed. Pour on a buttered plate and cut into squares. Charlotte Workman. PINOCHE. Three cups brown sugar, one cup white sugar, enough sweet milk to mix thoroughly. Cook, stirring constantly until it can he rolled between the fingers in water. Remove from fire, add a cup of broken walnut meats, stir until it begins to thicken, and pour into buttered pans. Mrs. George Sinsabaugh. landmarks club cook book. PEPPERMINTS. One pound of sugar, nine tablespoons of water. Boil from six to eight minutes. A pinch of cream of tartar when taken from the stove, with half a teaspoon of the oil of peppermint, or less if that is too strong. Beat until it is a creamy white and drop with a teaspoon upon a clean, bright tin sheet. POP CORN BALLS. Four cups New Orleans molasses, butter size of a walnut. Boil until it strings or settles in cold water, then add little baking soda and stir. Take off and mix with even dishpanful popcorn thoroughly. Grease hands and make into balls, wrapping each with waxed paper. Evelyn R. Lutz. CANDIED VIOLETS.