One cup of molasses, one cup of brown sugar, one- half cup of rich milk, one-quarter cup of butter✪ Peanut Molasses Candy, one- quarter pound of unsweetened chocolate, one teaspoon- ful of vanilla. Put the molasses, sugar, milk and butter over the fire and stir constantly until it thickens (about one-half hour). Have ready the chocolate, which should be shaved, and melted over steam. Add this to the other ingredients and continue stirring until, when a small quantity is dropped into ice water it will snap. When it reaches this point add quickly a tea- spoonful of vanilla, stir until mixed and pour at once into a square, greased pan. Allow it to become almost cold, then turn out carefully onto a board, mark in one- inch squares and then with a long, strong knife cut into squares. Wrap each caramel neatly in a square of waxed paper. CREAM CANDY. Place over the fire in a granite saucepan, three cups of granulated sugar, with half a cup each of water and vinegar. Boil rapidly without stirring until it begins to change color. Have some ice water at hand and be- gin " trying" the candy by dropping into half a cup of ice water about half a teaspoonful of the boiling mix- ture. When it will "snap" remove from the fire and pour at once into pie tins. Do not scrape the kettle. Allow it to become cold enough to handle, then add any flavoring extract preferred, remove from the tins and begin at once to pull, continuing this process until it is perfectly white, working with all possible rapidity and in a warm place. Form into neat bars, or cut at once into short pieces with a shears. This will keep for some time if securely covered and kept in a dry place. NOUGAT. granulated su y until meltec. ^^^ „„ ^^yj^^i. ^jkjixjl. Have ready one and a half cups of shelled almonds, or any nut desired, which have been warmed in a slow Put one pound of granulated sugar✪ Nougat into an iron skil- let and stir constantly until melted and an amber color. The Complete Cook Book. 303 oven. When the sugar is all melted and an amher color, add the nuts, stir until mixed and pour without delay into a greased pan. CLEAR PEANUT CANDY. Place over the fire in a granite saucepan two cups of granulated sugar, one cup of boiling water and a level teaspoonful of cream of tartar. Let these boil rapidly, without stirring, until it will "snap" when tried in ice water. Have ready a small square pan, greased, in which you have spread out evenly two cups of shelled and skinned peanuts✪ Clear Peanut Candy. When the candy is done, pour it carefully over the nuts, and when partly cold mark and cut into bars. Be careful not to scrape the kettle when pouring the candy out. Any other nut may be used instead of peanuts and a mixture will be found a pleasing variety. COCOANUT BAES. Follow the rules for clear peanut candy. Have ready one and a half cups of grated cocoanut✪ Cocoanut Barsand when the candy is done add the cocoanut and pour into a square, greased pan, and when nearly cold mark and cut into bars and wrap in waxed paper. This is delicious. These homemade candies are excellent, but those who desire to make gifts of sweets, which are always in taste, always appreciated and good for holidays and ordinary days alike, should secure a box of the excep- tionally delicious candy manufactured in such perfec- tion now, and put up in dainty boxes and packages, which are in themselves welcome souvenirs. TO MAKE WALNUT CREAM CANDY, DATES AND FRUIT CREAMS. Take the white of an egg, as much water as egg, add a little salt, and a little vanilla, and a little brandy✪ Nut Creams, stir (not beat) into this enough of the sugar mentioned to form a cream, or until a fork will stand up straight in it. Then just place a little on kernel of nuts on each side and press gently. Take stone from date and do in same manner. Other fruits can be treated in the same manner. 304 The Complete Cook Book. NUT CEEAMS.

AI-modernized reading of the original text

One cup of molasses, one cup of brown sugar, onehalf cup of rich milk, one-quarter cup of butter, onequarter pound of unsweetened chocolate, one teaspoonful of vanilla. Put the molasses, sugar, milk and butter over the fire and stir constantly until it thickens (about one-half hour). Have ready the chocolate, which should be shaved, and melted over steam. Add this to the other ingredients and continue stirring until, when a small quantity is dropped into ice water it will snap. When it reaches this point add quickly a teaspoonful of vanilla, stir until mixed and pour at once into a square, greased pan. Allow it to become almost cold, then turn out carefully onto a board, mark in oneinch squares and then with a long, strong knife cut into squares. Wrap each caramel neatly in a square of waxed paper. CREAM CANDY. Place over the fire in a granite saucepan, three cups of granulated sugar, with half a cup each of water and vinegar. Boil rapidly without stirring until it begins to change color. Have some ice water at hand and begin " trying" the candy by dropping into half a cup of ice water about half a teaspoonful of the boiling mixture. When it will "snap" remove from the fire and pour at once into pie tins. Do not scrape the kettle. Allow it to become cold enough to handle, then add any flavoring extract preferred, remove from the tins and begin at once to pull, continuing this process until it is perfectly white, working with all possible rapidity and in a warm place. Form into neat bars, or cut at once into short pieces with a shears. This will keep for some time if securely covered and kept in a dry place. NOUGAT. Put one pound of granulated sugar into an iron skillet and stir constantly until melted and an amber color. Have ready one and a half cups of shelled almonds, or any nut desired, which have been warmed in a slow oven. When the sugar is all melted and an amber color, add the nuts, stir until mixed and pour without delay into a greased pan. Have ready one and a half cups of shelled almonds, or any nut desired, which have been warmed in a slow Put one pound of granulated sugar into an iron skillet and stir constantly until melted and an amber color. The Complete Cook Book. 303 oven. When the sugar is all melted and an amher color, add the nuts, stir until mixed and pour without delay into a greased pan. CLEAR PEANUT CANDY. Place over the fire in a granite saucepan two cups of granulated sugar, one cup of boiling water and a level teaspoonful of cream of tartar. Let these boil rapidly, without stirring, until it will "snap" when tried in ice water. Have ready a small square pan, greased, in which you have spread out evenly two cups of shelled and skinned peanuts. When the candy is done, pour it carefully over the nuts, and when partly cold mark and cut into bars. Be careful not to scrape the kettle when pouring the candy out. Any other nut may be used instead of peanuts and a mixture will be found a pleasing variety. COCOANUT BARS. Follow the rules for clear peanut candy. Have ready one and a half cups of grated cocoanutand when the candy is done add the cocoanut and pour into a square, greased pan, and when nearly cold mark and cut into bars and wrap in waxed paper. This is delicious. These homemade candies are excellent, but those who desire to make gifts of sweets, which are always in taste, always appreciated and good for holidays and ordinary days alike, should secure a box of the exceptionally delicious candy manufactured in such perfection now, and put up in dainty boxes and packages, which are in themselves welcome souvenirs. TO MAKE WALNUT CREAM CANDY, DATES AND FRUIT CREAMS. Take the white of an egg, as much water as egg, add a little salt, and a little vanilla, and a little brandy, stir (not beat) into this enough of the sugar mentioned to form a cream, or until a fork will stand up straight in it. Then just place a little on kernel of nuts on each side and press gently. Take stone from date and do in same manner. Other fruits can be treated in the same manner. 304 The Complete Cook Book. NUT CEEAMS.

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