The Institute cook book

for twenty minutes; add the grated rind of the orange and the juice of lemon and orange, making a half cup in all. Rinse a tin in cold water; pour in the mixture to the depth of one inch. When the paste is firmly set immerse the mold in warm water; turn out the paste; cut in cubes and roll in a mixture of confectioners' sugar and cornstarch. The paste may be varied by using different fruit juices, flavoring and coloring. KARO CANDY Vz cup cream 1% cups brown sugar 1 cup Karo syrup Boil together the cream, syrup and sugar. Test by dropping a little in cold water, and when almost done add the butter and walnuts. Remove from fire; beat until creamy; empty into a buttered pan; mark off in squares and set aside to cool. COCOANUT CONES 2 tablespoons cornstarch 1 cup shredded cocoanut V4 cup sugar White of 1 egg Mix the sugar and cornstarch together; add the cocoanut and the white of egg beaten to a stiff froth. Form into small cones and lay at equal distances on stiff paper or on a greased baking tin. Bake in a slow oven until firm. HOARHOUND CANDY Hoarhound 2 pounds sugar 2 cups boiling water White of 1 egg Pour the water on as much hoarllound as it will cover; steep it on a slow fire for several hours; then strain and put the same water on a fresh supply of hoarhound and steep as before. Add enough boiling water to make a full pint; strain and when cold add the beaten white of egg and the sugar. Boil it slowly until thick, removing the scum that rises. Test by dropping from a spoon into cold water: when it hardens quickly it is done. Pour into buttered tins; mark off in small squares and set aside to cool. When cold break it up and put it in glass jars. Planned for a /^ A TVTTvV Flannefl tor a ^AIM iJ I Family of Four Planned for A f^ATSlTjV Family of Four V^AXl u X r* \ TVTTkV Planned tor i (./AiN U 1 Family of Four rauiT FRurr FROM tliose who advocate a diet of only fruit and nuts to those who take time to enjoy three square meals a day, people are coming more and more to reaUze the importance of fruit in the daily meal. In general it may be said that fruits are wholesome, palatable and attractive additions to the menu. Fresh fruits, of course, are largely composed of water; but dried fruits and many preserves are much more concentrated, comparing favorably with cereals and dried vegetable foods. Fruits contain carbohydrates, considerable mineral matter and acid, and when eaten raw do much to stimulate a sluggish intestine. The methods of preparing include drying or evaporating, baking, boiling and stewing. Many fruits, too, are used in the preparation of puddings and other dishes and are made into jellies, preserves, beverages and ices. Even persons with delicate stomachs who find raw fruit indigestible can usually take it when properly prepared in some way. Several methods of preparing fruit for the table will be discussed in this chapter and others will be found in the chapters on "Appetizers," "Puddings and Desserts," "Salads" and "Canning and Preserving." ^ BAKED APPLES