The international cook book

Put all the ingredients except the vanilla into a saucepan. Stir until the chocolate is melted and the sugar dissolved. Boil without stirring until the mixture forms a soft ball when dropped into cold water. Cool. Beat until creamy. Add vanilla and pour into greased pan. Cut into squares while fudge cools. Fudge with Nuts 2 cups graniilated sugar 2 squares bitter chocolate y^ teaspoon salt "^ cup milk 3 tablespoons butter i teaspoon vanilla I cup walnut meats (cut fine) 148 THE INTERNATIONAL COOK BOOK Put all of the ingredients, except the vanilla and nuts, into a saucepan. Stir until chocolate is melted and sugar dissolved. Boil without stirring until the mixture forms a soft ball when dropped into cold water. Cool. Beat until creamy. Add N-ardlla and nuts. Pour into a greased pan. Cool. Cut into squares. Chocolate Fudge 2 cups sugar 2 squares chocolate 73 cup cream yi teaspoon salt 2 tablespoons butter i teaspoon vanilla Add the sugar to the liquid. Add butter, grated chocolate, and salt. Put over the fire and stir vmtil sugar is dissolved. Bon without stirring until candy forms soft ball when dropped into cold water. Add vanilla and cool to room temperature. Do not stir until cool, then beat \-igorously until the nuxture sets. Drop ■with a teaspoon onto a greased pan or waxed paper. Penuche 2 cups brown sugar i teaspoon \'anilla % cup milk 4 tablespoons butter J^ teaspoon salt M cup walnut meats (cut fine) Mix the ingredients in a saucepan. Boil slowly until a httle dropped into cold water forms a soft ball. Cool. Beat until creamy. Add vanilla and nut meats. Pour into a greased pan. Cool. Cut into squares. Salted Almonds I cup almonds (blanched) 2 tablespoons butter Place melted butter in shallow pan. Add almonds and stir until coated 'with fat. Place in a moderate oven (350" F.). Bake twenty-five minutes, stirring constantly. Drain on brown paper. Sprinkle with salt. CBL-VPTER XV Canning and Preserves, Pickles and Relishes^ Jams and Jelly Making Apple Jelly Quarter apples. Wash and add one-third as much water as apples. Bring to the boiling point. Strain through a jelly bag. Measure juice and boil twenty minutes. Add equal amount of heated sugar. Boil five minutes. Skim. Pour into sterilized jelly glasses. Cool. Cover with paraffin. Crab-apple jelly is made according to this rule. Apple and Almond Jelly To one quart of apple jelly (measured after sugar has been added) add one teaspoon of almond extract. Pour into steril- ized jars and cover with paraffin. Apple and Plum Jelly Mix one quart of plum juice with one quart of apple juice. Boil twenty minutes. Add an equal amount of heated sugar. Boil five minutes. Skim. Pour into sterilized jars. Seal with paraffin. Spiced Apple Jelly I quart apples i teaspoon whole cloves i}4 cups \-inegar i>2 cups cranberries I teaspoon stick cinnamon Tie spices in cheesecloth. Cook all together, drain through a jeUy bag. Measure juice. Boil twenty minutes. Add equal amount of heated sugar. Cook five minutes. Skim. Pour into sterilized jars. Seal with paraffin. Currant Jelly Wash ciurants, but do not remove from stems. Put into pre- serving kettle, mash shghtly. Heat imtil currants lose their 149 150 THE INTERNATIONAL COOK BOOK