Kentucky receipt book

Blanch 1 cup of almonds; boil 1 cup of sugar; and l^ cup of water until it strings; then put in almonds. Cook until a light brown, before the sugar changes color, remove from stove and stir it until the syrup goes back to sugar and clings to the nuts. Maple Sugar Taffy. Take 3 coffee cups of maple molasses, and boil until it will stiffen when dropped into cold water. Then remove from fire, and place where it will cool rapidly. Do not stir, until it has become a thick wax. Then with a spoon beat until white and hard. Some hickory nut meats or pecans may be added before stirring it. The taffyshould not be grainy. If an inch in depth around the saucepan is buttered, it will prevent boiling over. Hard Nut Candy. One cup of granulated sugar, 1 cup nut kernels. Melt the sugar in a spider stirring all the while, until it is liquid. As soon as melted, add the nuts. Mix hastily and pour in a dish to harden. Spanish Candy. Roast 1 pound of shelled peanuts until brown, skin and grind fine. Put in saucepan with 1 pint of sugar syrup, boil until thick; when cold enough to handle roll in balls size of a large marble. Have ^ pound of peanuts roasted and ground fine, drop in these balls as fast as made, put on broad platter. Ice Cream Candy. *' Two cups of granulated sugar, scant % cup of water, butter size of a walnut and % teaspoon cream of tartar, 2 teaspoons vanilla. Boil candy until it cracks when dipped into ice water. Do not stir ; pour in buttered plates ; when cool, pull until white. Maple Creams. One cup maple sugar, % cup of cream, 1 dessertspoon butter, boil until brittle when dropped in cold water. Let stand until cool, then beat to a cream. Put in buttered tins and cut in squares. Almond Nougat. Blanch 1 coffee cup of almonds, chop them and put in oven to dry, but must not brown. Put in a saucepan 2^ cups of powdered sugar and 2 teaspoons of lemon juice, put on fire, stir until melted, then pour in the hot almonds. Mix them rapidly, pour on a greased marble slab. While warm mark into squares. Burnt Almonds. Put in a saucepan 1 coffee cup of brown sugar, wet with a little water, stir until dissolved. Boil 1 minute, then add % coffee cup of almonds, stir until a light brown. When nuts are coated pour on a marble slab. Creamed Almonds. Two and one-half cups of powdered sugar, % cup of boiling water and boil 4 minutes. Beat until cool enough to handle. Mold over blanched almonds. Roll in coarse sugar. Chocolate Loaf. Three cups of granulated sugar, 1 cup of boiling water, butter size of walnut, % cake of Baker's chocolate, 1 teaspoon vanilla. Put sugar and water in saucepan, dissolve before cooking ; when it commences to boil add butter and chocolate, cook until it will form a soft ball in water. Remove from fire, let cool a few minutes, then stir with wooden paddle until creamy. Add vanilla. Cover with a damp napkin. Stuffed Dates. One pound of dates, % cup blanched almonds, ^2 cup granulated sugar, ^ cup powdered sugar; blanch almonds and dry on a cloth. Open the dates lengthwise and remove the seed. Make a cara- mel of granulated sugar by melting the sugar slowly in a saucepan ; stir until a golden brown, then set the saucepan in pan of hot water and dip each almond in the caramel by piercing it with a long pin. Drop on a plate until all are done. Place the almond in the cavity of the date. Press lightly together and roll in powdered sugar. Peanut Sandwich. Cut thin slices of bread, remove the crust and spread with butter. Have 1 pint of toasted peanuts, roll fine and spread on the bread. Serve at once. Almonds or pecans may be substituted for • peanuts and similarly prepared. ' Peanut Balls.