Kirmess cook book

Three cups sugar (light brown) , one-half cup milk, piece of butter size of a small egg. Boil ten minutes, then beat until it begins to harden, and add one cup of chopped walnuts. Pour on buttered tins and cat in squares. RECIPE FOR PENOCHIE. Miss Gertrude Lyman. Two cups of brown sugar, one cup of milk, batter size of one-half egg. Boil (usually about twenty minutes) on medium hot fire until it hardens when dropped in cold water. Then remove from fire and stir some minutes. Beat in chopped hickory or other nuts, and pour into buttered tins. MEXICAN PENOCHIE. Mrs. W. B. Power, California. Six cups brown sugar, one cup thick cream, one and one-half cups pecan nuts, small pinch of salt, two tablespoons butter. Mix sugar, butter and cream well together before putting on stove, stir enough to keep from burning. Cook until brittle in water, then add pinch salt and nuts and stir over fire until mixture tarns to sugar on side of saucepan. Pour out on well battered pans and cool. CANDIES AND SALTED NUTS. 467 PENOCHIE. Mrs. George M. Culver. Four cups of brown sugar, one cup of milk, one teaspoonful butter, boil fifteen minutes. Take off, add one teaspoonful vanilla and one pound English walnuts broken in pieces. Beat thoroughly and pour in a buttered pan. CHOCOLATE CREAMS. Mrs. C. De Witt. Boil together for five minutes half a cup of cream and two cups of granulated sugar. Set the dish in another of cold water and stir till the cream is hard enough to make into balls, first flavoring with vanilla. Melt the chocolate, and dip in the balls. CHOCOLATE CREAMS. Mrs. Seeley's Cook Book. Beat the white of an egg light with a teaspoonful of sugar, add a teaspoonful of vanilla and enough confectioner's sugar to make a mixture stiff enough to be rolled into balls. Beat very smooth, then form into balls the size of a small marble, and spread in a pan to get stiff and firm. Cover with a chocolate coating. CHOCOLATE COATING FOB CREAMS. Melt sweetened chocolate in a double boiler. Run a thick skewer into each cream ball and dip in the melted chocolate until thoroughly coated. Spread on buttered tins to dry ; or, spread upon waxed paper. CHOCOLATE HARSHMALLOWS. Buy two ounces of finely powdered white gum arabic and let it standi covered with eight tablespoonfuls of cold water, for an hour. Put it then into a double boil- er, and let it heat slowly until the gum is dissolved. Strain through a cheese-cloth, wash out the double boiler and return the gum arabic to this with seven ounces of powdered sugar and two tablespoonfuls of grated chocolate. Stir over the fire for about three-quarters of an hour. At the end of this time the mixture should be stiff. Take from the fire, beat rapidly for two minutes, put in a teaspoonful of vanilla, and pour into a pan which has been well dusted with corn-starch. When cold cut into squares. TO CRTSTAUZE NUTS OR ORANGES. Mrs. F. D, Oray. Take one cup of sugar, one small cup 6f water, and tlie juice of a lemon; let this boil until the syrup when dropped from a spoon looks like fine white hairs and is brittle; then dip small pieces of oranges into this and lay them on buttered plates to dry. The whole meats of English walnuts can be crystalized in the same manner. CANDIED VIOLETS. Miss Louise Edge.