The complete cook book

ring, for half an hour. Flavor with lemon or vanilla. This is very good when "pulled" like the old-fashioned molasses candy, or it may be cooled on a buttered plate. TO BLANCH ALMONDS. Pour boiling water on them and let them remain in it a few minutes. Remove the skins, throw the almonds into cold water, drain them from the water, but do not wipe them. POP-CORN BALLS. To six quarts of pop corn boil one pint of molasses about fifteen minutes; then put the corn into a large pan, pour the boiled molasses over it, and stir it briskly until thoroughly mixed. Then with clean hands make into balls of the desired size. COCOANUT CANDY. Four cups of water, two and a half cups fine white sugar, four spoonfuls of vinegar, and a piece of butter as large as an egg ; boil till thick, or about three-quarters of an hour. Just before removing, stir in one cup of dessicated cocoanut, and lay in small, flat cakes on buttered plates, to cool and harden. CHOCOLATE CARAMELS. One pint of new milk, quarter of a pound of grated chocolate, and one cup and a half of white sugar. Boil all these together until it will pull like candy ; try a little, and if stiff enough to pull, pour it on a buttered dish, and mark it off in squares with a knife as it cools. It will break easily when cold. CHOCOLATE KISSES. One-half pound of sugar, one ounce of finely powdered chocolate. Mix the sugar and chocolate together, and then mix it with the whites of four eggs well beaten. Drop on buttered paper and bake. MOLASSES CANDY. Take two quarts of molasses and one pound of brown sugar, and the juice of two lemons. Let the molasses The Complete Cook Book. 301 and sugar boil moderately, without stirring it, for two hours; if not thick enough to pull then, let it boil a little longer; then put in your extract, for if this is put in earlier the flavor will boil away. "When the candy is cool enough to handle, put into the pot a pint of parched pinders, or pecan meats, or almonds cut up. Butter two large dishes and pour out the candy. MOLASSES CANDY OF OUR GRANDFATHERS' TIME. One quart of molasses, and butter the size of an egg. Set over a brisk fire till it will harden on being dropped into cold water. A teaspoonful of essence of wintergreen should be added when it is almost done. Pull it while warm, with buttered hands, and cut in sticks. BUTTER SCOTCH. Place in a granite or porcelain-lined kettle two cups of good molasses, one -cup of sugar (either brown or white), and three-fourths of a cup of butter. Boil rapidly, stirring constantly, for about fifteen minutes or until it snaps in ice water. Pour into square, buttered tins, allow to cool, then turn carefully out on to a board and mark the desired sizes (about one and a quarter by two inches), then cut through and wrap each piece in waxed paper. PEANUT MOLASSES CANDY. Place in a good-sized kettle one quart of good molasses, one cup of sugar and one-quarter cup of butter. Boil rapidly, stirring constantly, until it will snap sharply in ice water, then add a level teaspoonful of baking soda and stir a moment. Have ready one quart of shelled peanuts, i.e., have them shelled, akinned and broken apart into halves. Add them to the candy and stir rapidly and just enough to mix well, and pour at once into flat, square, greased pans. When partly cold mark into blocks and cut through. If wrapped neatly in waxed paper and kept in a dry place, this will keep nicely for weeks. 302 The Complete Cook Book. CHOCOLATE CAEAMELS.