Kentucky receipt book

Half pound of sweet almonds, % pound of fine white sugar, whites of 2 eggs, blanch the almonds and pound them to a paste, add to them the sugar and the eggs after they have been beaten to a froth. Work the whole well together with the back of a spoon, then roll the preparation in balls about the size of a nutmeg. Lay them on a sheet of paper, an inch apart. Bake them in a cool oven to a light brown. Marshmallow Fudge. Two cups granulated sugar, 1 cup of cream, 2 squares Baker's chocolate, butter size of butternut, ^ pound marshmallows. Put sugar and water in saucepan and bring to boiling point, then add chocolate and boil until it hardens in cold water, just before it is done, add the butter and the marshmallows crushing and beating them with a spoon. Continue to stir in marshmallows after fudge has been removed from fire, until all are in. Cool in sheets % of an inch thick and cut in cubes. ' Candied Figs. One cup granulated sugar, 1-3 cup of water, ^ teaspoon cream of tartar. Dissolve sugar and water and put in saucepan to boil, and do not stir while cooking, add cream of tartar just before removing from fire, cook until it strings, dip figs in this syrup and place on buttered plates to dry. Orange Straws. Cut orange peel into strips with scissors, put in cold water and boil 20 minutes; change the water; boil 20 minutes longer; renew with fresh water and boil 20 minutes more. Take 1 cup of the peel and 1 cup granulated sugar, with water to cover, roll in granulated sugar, place on platter to dry. Handle with sugar tongs. Chocolate Kisses. One-half pound of sugar, 1 ounce finely powdered chocolate, whites of 4 eggs. Mix sugar and chocolate, and add to it the whites beaten to a froth. Drop on buttered paper and bake. To Glace Fruits, Marshmallows or Nuts. One pint granulated sugar, add enough water to moisten, cook until it cracks on side of glass. Take marshmallows, oranges in sections, lemons cut in thin round slices, English walnuts, pecans, Malaga grapes in bunches or singly to glace. Dip in syrup for a few minutes, then place on a marble slab greased with butter. Pinocha. Three coffee cups of dark brown sugar, 1 cup sweet milk, lump of butter size of a walnut. Cook until almost candy, then pour in dish and beat hard, just before it is cold, beiat in blanched almonds or pecans. Cut in squares when cold. Fruit Loaf. Three cups granulated sugar, 1 cup of boiling water, butter size 350 KsmrrcKT kbceift book. of a walnut, 1-3 pound raisins chopped, ^ pound pecans. Pot sugar and water in saucepan, dissolve before cooking. When it begins to boil, add butter, and cook until it will form a soft ball in water. Remove from fire, and let cool a few minutes, then stir with a wooden paddle until white and creamy, when nearly cold add the fruit and nuts, form in loaf, and cover with a damp napkin. Prallines. Two coffee cups of dark brown sugar, ^ cup cream, butter size of an egg. Mix cream with sugar, and cook until it forms a soft ball in water. Have ready some English walnuts or pecans, and pour over the syrup, when cold form into balls. Butter Scotch. Two cups of brown sugar, % cup butter, 2 tablespoons vinegar. When done put in buttered pans, before it cools, mark into squares. Cocoanut Drops. One pound of grated cocoanut, 1^/^ pounds powdered sugar, whites of 6 eggs, beaten to a stiff froth. Drop on buttered tins and bake. Olace Nuts. Boil % pound of granulated sugar and % cup of water, until it cracks, remove from fire at once. Have ready some warm blanched almonds, or any nut preferred, drop into the syrup one at a time. When well covered, lift out on a fork, place on waxed paper. It must be done rapidly or the syrup will harden. Grilled Almonds.