The household cook book

MISCELLANEOUS CANDIES, ETC. GLACES — Take 2 cups granulated sugar, 1 cup water, and \ teaspoon of cream tartar; boil it to the "crack" degree, that is, so that it will break when in cold water, and will not stick to the teeth COCOANUT AND BLOSSOM. when eaten, and set the vessel containing it into a basin of hot water to keep it warm; if it gets too cool while being used, it can be reheated twice, but it will not soften after that. Into this mixture can be dipped nuts, such as almonds, peanuts, walnuts, etc., or fruits like grapes, cherries, dates, figs, sections or carpels of oranges, etc. Have the fruit or nuts dry before dipping them, and dip them one at a time. Grapes and cherries can be dipped in by their stems; nuts and so on, can be dropped in and lifted out on the well-greased tines of a fork. Lay them to dry on greased paper or pans, or on a sieve also greased. In damp weather the atmosphere is apt to make them sticky, and even in dry weather they should be kept in an air-tight jar or tin box. Some of the fruits are best eaten within a few hours after being prepared. TAFFY (Lemon). — Put 1 cup of water and 1^ lbs. coffee A sugar over the fire; stir until dissolved, then add \ teaspoon of cream tartar; wipe down the sides of the pan with a damp cloth or sponge to remove the crystals, and boil until it reaches the "crack" degree; then turn it into shallow greased pans to cool, sprinkling on 1 teaspoon of lemon extract. Mark into squares with a sharp, greased knife, when it is partly cold. Or, it can be turned onto a well-greased slab, and when the edges cool a little they should be turned in toward the center, repeating this every few minutes until it is cool enough to handle. Then pull it as previously directed for pulling candy. If it is pulled, the flavoring extract is best sprinkled on a little at a time during the pulling. Then take it off the hook, pull it into long strips, and cut these into little blocks 3 or 4 inches long; set them in a cool place on greased pans to cool. Vanilla Taffy can be made in the same way, but flavor with vanilla instead of lemon. Molasses Taffy. — Boil 1 quart of New Orleans molasses for 30 minutes in a large pan, so that it will not run over, stirring continually; then add -^ teaspoon baking soda, and boil it to the " crack " degree ; then add 1 teaspoon lemon juice and pour it into shallow, well-greased pans or a platter to cool; when partly cool it may be marked into squares or pulled to a bright golden color, and finished as directed for other tafiies. Walnut Molasses Candy. — Make the molasses taffy as just directed, and when it gets to the "crack," degree, stir in all the walnut kernels it will hold (have the walnuts perfectly dry); pour it into well greased pans to cool; cut a lemon in two, and with the flat side press the candy down smooth; cut it into bars with a well-greased knife, when partially cool. Peanut Molasses Candy can be made the same way, but use peanuts instead of walnuts. Everton Taffy — To 1 lb. coffee A or granulated sugar, add 1 teacup of water; cream ^ lb, of butter and have it ready, and when the sugar is dissolved stir it in; flavor with lemon, cook to the "crack" degree, turn it into greased pans, and with a greased knife mark into blocks when partly cold.