The art of German cooking and baking

Preparation : Grate the cocoanut and weigh it, add to it y^ of its weight in sugar, mix this with the beaten white of egg drop on buttered paper and bake in oven 15 minutes. No. 12— CHOCOLATE CARAMELS No. 2. 1 cup of sugar 1 cup of molasses % cup of butter 1 cup of milk % cup of grated, sweet chocolate Preparation: Cream the sugar and butter, add chocolate, molasses and milk and boil until it hardens when tried in cold water. Pour it about 1 inch thick into buttered pans and when cold, cut into squares with a buttered knife. No. 13— PEANUT CANDY. 2 cups sugar 1 cup chopped peanuts Preparation: Put two cups white sugar into a porcelain kettle; stir constantly until dissolved. Add one cup chopped peanuts. Turn at once into a buttered dish and cut in squares. No. 14— PULLED TAFFY. 3 cups granulated sugar % cup water % cup mild vinegar Butter, size of a walnut Preparation: If vinegar is strong, use two-thirds water and one-third vinegar. Boil the sugar, water and vinegar together until half done ; then add the butter and stir until mixed well. When it snaps when tested in cold water, it is done. Pour on buttered tins, let cool, flavor and pull. • — 336— No. 15— ICE CREAM CANDY. 2 cups sugar % cup water yi cup vinegar Butter, size of an egg ; I I Preparation : Boil sugar, vinegar and water together about ten minutes ; add butter and let it boil another five minutes. Try a few drops in a glass of cold water. If hard, pour the mass into a buttered tin and set in a cool place until cool enough to pull. Pull it until it becomes white. Cut in pieces as desired. No. 16— CRACKER JACK. 3 qts. popped corn % cup sugar % tsp. soda % cup syrup % tsp. vinegar % cup peanuts Preparation: Boil syrup, sugar and vinegar until it will crack when tried in cold water. Add the soda, stir well and pour the foamy mixture over the corn. No. 17— POP CORN BALLS. 2 cups granulated sugar 8 qts. popped corn 1 cup water Flavoring to taste Preparation: Pop the corn and remove all the hard kernels. Boil the sugar and water until it hairs, add the flavor, pour over the corn and form into balls. No. 18— CHOCOLATE FUDGE. 1 cup granulated sugar 2 squares chocolate 1 cup brown sugar 2 tbsps. butter 1 cup milk 1 tsp. vanilla Preparation : Put sugar, chocolate and milk on to boil and stir occasionally to prevent burning. Remove from fire as soon as a soft ball can be formed when mixture is tested in cold water. Add butter; stir vigorously Until creamy. Pour into buttered shallow pan and mark in squares. No. 19— CARAMELS. 1 cup milk % lb. sweet chocolate 1 cup syrup 1 tbsp. flour 1 cup sugar 1 tbsp. butter 1 cup brown sugar 1 tsp. vanilla Preparation: Mix everything together. Boil until it hardens in cold water. The last quarter hour stir well. Put in buttered tins. When cold, cut in squares. —337— No. 20—FUDGE. 2 cups sugar 1 tsp. vanilla 1 cup grated chocolate 1 % cups milk or 1 cup cream 1 cup chopped walnuts Butter, size of walnut Preparation: Boil together sugar, chocolate and milk or cream until it hardens in water. Add the butter ; take off the fire ; add the vanilla and walnuts. Stir until it thickens. Pour in a greased tin and put in a cool place to harden. — 338 — PRESERVES. Preserving Fruits and Vegetables. Only the best quality of fruit should be used for preserving, and the preserves must be kept in a cool dry place. Glass jars are the best to put up preserves ; tin cans must be soldered and this cannot very well be done at home. The kettle in which the preserves are cooked should be clean and kept for this purpose only. The spoon or ladle used for stirring is best of silver or new wood. The jars should be clean and scalded before using. They must have good rubbers and be closed so tightly that not a drop will come out when turned upside down. No. 1— STRAWBERRIES.