Stem figs, stone dates, mix with nuts, and put through food chopper. Mix thoroughly and press firmly 34 inch thick in buttered pan. Cut in squares or shape in balls. Roll in powdered sugar. CHOCOLATE DOMINOES 14 cup pecan nut meats 14 cup dates 44 cup English walnut meats Grated rind 1 orange Ye cup figs 1 tablespoon orange juice 1 square chocolate, melted✪ Chocolate Dominoes . Mix nut meats, figs, and dates, and force through food chopper, or chop finely. Add remaining ingredients, toss on board sprinkled with powdered sugar, and roll 14 inch thick. Cut in domino shapes, spread thinly with melted chocolate, and decorate with small pieces of blanched almonds to imitate dominoes. POP CORN Y cup pop corn (to yield 114 quarts when popped). Put corn in popper, shake over low heat until kernels begin to pop. Shake rapidly until popping stops, and remove from fire. Sprinkle with salt. Buttered Pop Corn. Melt 3 tablespoons butter in large sauce- pan✪ Pop Corn, add corn, and stir until thoroughly coated. Sprinkle with salt. ' Sugared Pop Corn. Melt 2 tablespoons butter in pan. Add 11% cups brown sugar and 14 cup water. Boil 16 minutes or to the soft ball stage (234° F.). Pour over corn and stir until every kernel is well coated with sugar. 728 THE BOSTON COOKING-SCHOOL COOK BOOK CORN BALLS 5 quarts popped corn 4 cup white corn sirup 2 cups sugar 1% teaspoon salt 1% cups water 1 teaspoon vinegar 1 tablespoon vanilla✪ Corn Balls Put perfect kernels in large pan. Boil sugar, water, and corn sirup without stirring to 260° F., or until it cracks when tried in cold water. Add vinegar, salt, and vanilla and boil to 264° F. Pour slowly over corn, stirring and turning with a spoon to coat each kernel evenly. Make into balls, let stand in cold place until brittle. Wrap in wax paper. MOLASSES CORN BALLS _ 3 quarts popped corn ¥ cup sugar -1 cup molasses 1 tablespoon butter V teaspoon salt✪ Molasses Corn Balls Pick over corn, discarding hard kernels, put in large pan, and sprinkle with salt. Melt butter and add molasses and sugar. Boil until mixture will become brittle when tried in cold water (270° F.). Pour mixture gradually, while stirring constantly, over corn. Shape into balls, using as little pressure as possible. Wrap in wax paper. CANDIED ORANGE PEEL Remove peel from 4 oranges in lengthwise sections, cover with cold water, bring to boiling point, and cook slowly until soft. Drain, remove white part with spoon, and cut peel in thin strips with scissors. Put 1 cup sugar, 14 cup water, 2 tablespoons corn sirup✪ Candied Orange Peel, and peel in saucepan. Cook peel slowly until clear (230° F.). Cool on plate, roll in granulated sugar. If drier product is desired, © omit corn sirup. Chocolate Dipped Orange Peel. Do not roll in sugar, but dip, separately, in melted coating chocolate. Dry on wax paper. CANDIED GRAPEFRUIT PEEL Wipe 3 grapefruit and remove peel in 6 sections lengthwise of fruit. Soak overnight in 1 quart cold water to which has been added 1 tablespoon salt. Drain, cover with cold water, bring to NUTS AND CONFECTIONS 729 boiling point, and boil 20 minutes. Repeat 3 times and cook in the last water until soft (about 4 hours). Drain and cut in strips 1% inch wide. Weigh peel, put an equal weight of sugar in saucepan, and add half as much water and 2 tablespoons corn sirup. Bring to boiling point, add peel, cover, and cook until clear or to 230° F. Remove to plate, taking up as little sirup as possible. Cool, roll each piece in powdered sugar, and spread out to dry. Store in glass jars. If drier product is liked, omit corn sirup. CRYSTALLIZED MINT LEAVES Wipe fresh mint leaves, remove from stems, and brush each leaf with egg white beaten until stiff. Dip in 144 cup granulated sugar flavored with 5 drops oil of spearmint. Place closely together on a cake rack covered with paraffin paper and let stand in slow oven until dry. If the leaves are not thoroughly coated, the process

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Stem figs, stone dates, mix with nuts, and put through food chopper. Mix thoroughly and press firmly 34 inch thick in buttered pan. Cut in squares or shape in balls. Roll in powdered sugar. CHOCOLATE DOMINOES 14 cup pecan nut meats 14 cup dates 44 cup English walnut meats Grated rind 1 orange Ye cup figs 1 tablespoon orange juice 1 square chocolate, melted . Mix nut meats, figs, and dates, and force through food chopper, or chop finely. Add remaining ingredients, toss on board sprinkled with powdered sugar, and roll 14 inch thick. Cut in domino shapes, spread thinly with melted chocolate, and decorate with small pieces of blanched almonds to imitate dominoes. POP CORN Y cup pop corn (to yield 114 quarts when popped). Put corn in popper, shake over low heat until kernels begin to pop. Shake rapidly until popping stops, and remove from fire. Sprinkle with salt. Buttered Pop Corn. Melt 3 tablespoons butter in large sauce- pan, add corn, and stir until thoroughly coated. Sprinkle with salt. ' Sugared Pop Corn. Melt 2 tablespoons butter in pan. Add 11% cups brown sugar and 14 cup water. Boil 16 minutes or to the soft ball stage (234° F.). Pour over corn and stir until every kernel is well coated with sugar. 728 THE BOSTON COOKING-SCHOOL COOK BOOK CORN BALLS 5 quarts popped corn 4 cup white corn sirup 2 cups sugar 1% teaspoon salt 1% cups water 1 teaspoon vinegar 1 tablespoon vanilla Put perfect kernels in large pan. Boil sugar, water, and corn sirup without stirring to 260° F., or until it cracks when tried in cold water. Add vinegar, salt, and vanilla and boil to 264° F. Pour slowly over corn, stirring and turning with a spoon to coat each kernel evenly. Make into balls, let stand in cold place until brittle. Wrap in wax paper. MOLASSES CORN BALLS _ 3 quarts popped corn ¥ cup sugar -1 cup molasses 1 tablespoon butter V teaspoon salt Pick over corn, discarding hard kernels, put in large pan, and sprinkle with salt. Melt butter and add molasses and sugar. Boil until mixture will become brittle when tried in cold water (270° F.). Pour mixture gradually, while stirring constantly, over corn. Shape into balls, using as little pressure as possible. Wrap in wax paper. CANDIED ORANGE PEEL Remove peel from 4 oranges in lengthwise sections, cover with cold water, bring to boiling point, and cook slowly until soft. Drain, remove white part with spoon, and cut peel in thin strips with scissors. Put 1 cup sugar, 14 cup water, 2 tablespoons corn sirup, and peel in saucepan. Cook peel slowly until clear (230° F.). Cool on plate, roll in granulated sugar. If drier product is desired, © omit corn sirup. Chocolate Dipped Orange Peel. Do not roll in sugar, but dip, separately, in melted coating chocolate. Dry on wax paper. CANDIED GRAPEFRUIT PEEL Wipe 3 grapefruit and remove peel in 6 sections lengthwise of fruit. Soak overnight in 1 quart cold water to which has been added 1 tablespoon salt. Drain, cover with cold water, bring to NUTS AND CONFECTIONS 729 boiling point, and boil 20 minutes. Repeat 3 times and cook in the last water until soft (about 4 hours). Drain and cut in strips 1% inch wide. Weigh peel, put an equal weight of sugar in saucepan, and add half as much water and 2 tablespoons corn sirup. Bring to boiling point, add peel, cover, and cook until clear or to 230° F. Remove to plate, taking up as little sirup as possible. Cool, roll each piece in powdered sugar, and spread out to dry. Store in glass jars. If drier product is liked, omit corn sirup. CRYSTALLIZED MINT LEAVES Wipe fresh mint leaves, remove from stems, and brush each leaf with egg white beaten until stiff. Dip in 144 cup granulated sugar flavored with 5 drops oil of spearmint. Place closely together on a cake rack covered with paraffin paper and let stand in slow oven until dry. If the leaves are not thoroughly coated, the process

Boston Cooking-School cook book