The Institute cook book

Put the ingredients in a copper or granite saucepan; stir until the sugar is dissolved, but no longer. Boil until the mixture makes a very soft ball when dropped in cold water. After it has boiled a few minutes sugar will adhere to the sides of the kettle: this should be washed off as soon as it forms, with the hand first dipped in cold water. Pour the mixture slowly on a moist marble slab or large platter; let it cool until pressure with the finger leaves a dent on the surface. If stirred while too warm or if cooked too long it will granulate and must be recooked, adding more water. When it will dent work the mass with a wooden spoon or spatula, keeping the mass in the center as much as possible. Continue to stir until creamy; then work with the hands until perfectly smooth. Put in a bowl; cover with oiled paper to exclude the air and let stand for twenty-four hours. Make into balls for cream chocolates and centers of walnut creams, date creams, etc., adding flavoring as desired. For cocoanut creams stir in grated or dried cocoanut. QUICK FONDANT White of 1 egg Confectioners' sugar Flavoring Beat the egg very stiff; stir in as much confectioners' sugar as the egg will hold; flavor and mold into small balls. U5 r* A WnV Planned for a VA±N U J. Familv nf Four Family of Four CHOCOLATE CREAMS Roll fondant into balls; dip them in melted chocolate and stand them to dry on waxed paper. The necessary utensils are a wire fork and a very small double boiler. The chocolate when melted should come nearly to the top of the inner boiler. Melt the chocolate; cool to about 80° F.; drop a ball of fondant into the chocolate; with a fork push it below the surface; remove carefully with the fork. CHOCOLATE CREAM MINTS Melt fondant over hot water; flavor with oil of peppermint and drop from the tip of a spoon on waxed paper. When cool dip in melted chocolate as directed under the recipe for Chocolate Creams. NOUGAT White of 1 egg 1 teaspoon vanilla 2 tablespoons cold water Confectioners' sugar 2 pounds chopped nuts Beat the egg to a stiff froth; add the water and stir in enough sugar to make a stiff paste. Turn out on a molding board well dusted with confectioners' sugar, and work the nuts into the paste. Roll out to the thickness of one half inch; cut into strips a haK inch wide and an inch and a half long and put on waxed paper to dry. MOLASSES CANDY No. 1 V2 cup molasses 11/2 tablespoons vinegar 11/2 cups sugar Vi teaspoon cream of tartar 1/2 cup boiling water Vi cup butter Pinch of soda Bring the molasses, sugar, water and vinegar to a boil and add the cream of tartar. Boil until a little of the mixture becomes brittle when dropped in cold water. When nearly done add butter and soda and stir constantly. Pour into buttered tins; mark off in squares and set aside to harden; or cool slightly and pull, buttering the hands first and adding a few drops of flavoring if desired. Pull until the candy is light; roll into sticks and set as^ide to cool. Planned for a f* A TVrT^V Family of Four ^AiN U 1 MOLASSES CANDY No. 2 2 cups molasses 1/2 cup vinegar 1 cup sugar Butter size of egg