Boston Cooking-School cook book

may be repeated. GLACE NUTS 2 cups sugar 1 cup boiling water Y teaspoon cream of tartar Put ingredients in smooth saucepan, stir, place on range, and heat to boiling point. Wash down sugar which adheres to sides of pan as in making fondant. Boil without stirring until sirup begins to discolor (310° F.). Remove saucepan from fire and place in larger pan of cold water to stop boiling instantly. Remove from cold water and place in saucepan of hot water during dipping. Take nuts separately on long pin or skewer, dip in sirup to cover. Remove from sirup, and place on oiled cooky sheet. GLACE FRUITS Use white grapes, strawberries, sections of mandarins and oranges, kumquats, candied cherries, etc. Take grapes separately from clusters, leaving a short stem on each grape. Dip in sirup made as for Glacé Nuts, holding by stem with pinchers. Remove to oiled tin. Glacé fruits keep only one day. They should only be attempted in cold clear weather. PEANUT BRITTLE I 11% cups shelled, raw peanuts Y% cup corn sirup V4 teaspoon salt 14 cup water _ 1 cup sugar 1% tablespoons butter ¥% teaspoon lemon extract Sprinkle nuts with salt and warm in oven. Put sugar, corn sirup, and water in pan, stir until it begins to boil, wash down sides with wet pastry brush, and cook to 295° F. or until mixture is very brittle when tried in cold water. Add butter, flavoring, and nuts, pour into shallow, buttered pan. As soon as it can be handled, turn the mass over and pull and stretch it out as thin as possible. Break in irregular pieces. PEANUT BRITTLE II (PEANUT NOUGAT) 2 cups sugar 1 cup chopped, roasted peanuts Few grains salt Melt sugar in heavy pan, stirring constantly until it is a thin sirup. Add nuts and salt. Stir until well coated and spread thinly in greased pan. When nearly cold, mark in squares. NUT BRITTLE Use almonds, Castaneas, or English walnuts, or a combination of nuts, and make like Peanut Brittle I or II. CHARLESTON BENNE CANDY Use benné seed and make like Peanut Brittle IT. NUT BAR Cover bottom of buttered, shallow pan with 1¼ cups nut meats (Castaneas, English walnuts, or almonds) cut in quarters. Pour over 2 cups sugar, melted as for Peanut Brittle II. Mark in bars. FRENCH NOUGAT 1 cup confectioners’ sugar 4 pound almonds, finely chopped Melt sugar in heavy pan, stirring constantly. Add nuts and pour on oiled marble slab. Fold mixture as it spreads with a broad-bladed knife, keeping it constantly in motion. Divide in 4 parts, and as soon as cool enough to handle, shape in long rolls about 4 inch in diameter, keeping rolls in motion until almost cold. When cold, hold roll over the sharp edge of a broad-bladed knife and snap in pieces 114 inches long. Dipped French Nougat. Melt confectioners’ chocolate over hot water, beat with fork until light and smooth, and when slightly cooled, dip pieces in chocolate. With a two-tined fork or bonbon dipper remove from chocolate to oiled paper, drawing dipper through top of each the entire length, thus leaving a ridge. VELVET MOLASSES CANDY 1 cup molasses 1% tablespoons vinegar 1% cups sugar \4 teaspoon cream of tartar 4 cup water 4 tablespoons melted butter 1% teaspoon soda Cook molasses, sugar, water, and vinegar in heavy pan, stirring constantly. When boiling point is reached, add cream of tartar. Boil until mixture is brittle when tried in cold water (256° F.). Stir constantly during last part of cooking. When nearly done, add butter and soda. Pour into buttered pan. When cool enough to handle, pull until porous and light colored, using tips of fingers and thumbs. While pulling, add 1 teaspoon vanilla, 4% teaspoon lemon extract, few drops oil of peppermint, or few drops oil of wintergreen. Cut in small pieces with sharp knife or scissors. VINEGAR CANDY 2 tablespoons butter 2 cups sugar V4 cup vinegar