Press the petals of the violets softly in a cloth to
free them of all moisture, weigh, then take an equal
weight of sugar✪ Candied Violets and boil it together with a little water
until it is thick. Boil the petals in this syrup until
they look clear, drain on a sieve and dust with fine
crystallized sugar. Whenever the petals absorb the
sugar, sift more sugar over them on both sides. Be-
peat this process until the surface is dry and covered
with fine crystals of sugar.
MAPLE CREAM.
Mrs, Lee Condi ci.
Two cups brown sugar, half cup cream, two table-
spoons maple syrap, big piece butter, vanilla, chopped
tigs or nuts✪ Maple Cream. Boil ten minutes and beat until creamy,
then add nuts or figs.
PEANUT CANDY.
Mrs, Jacob Wortendyke.
One cup of sugar, one cup of chopped peanuts, one
teaspoonful of vanilla✪ Peanut Candy. When the sugar has melted
thoroughly add the nuts, then the vanilla, mix well
and pour on pans that have not been buttered. When
nearly cool cut in squares.
WALNUT CREAM.
Mrs, Jacob Wortendyke,
Three cups of brown sugar, one cup of cream, one
aad a half cups of chopped nuts, one dessertspoonful
of vanilla✪ Walnut Cream.
FRUIT GLACE.
Mrs, Lee Condict.
One full cup white sugar, scant half cup water, pinch
of cream of tartar, two teaspoonfuls of vinegar✪ Fruit Glace. Boil
until brittle, drop in English walnuts or quarters of
oranges and cool on glazed paper.
FRUIT GLACE.
Mrs, Jacob Wortendyke,
One cup of sugar, half cup of water, two teaspoon-
fuls of vinegar and a pinch of cream of tartar. Dip
fruit in this mixture.
CANDIES AND SALTED NUTS. 469
STUFFED DATES.
Mrs. Baird, Tankers, N. Y.
First slice the dates and fill with English walnut
meats✪ Stuffed Dates cut in halves. Dust with powdered sugar.
CANDIED ORANGE PEEL OB GRAPE FRUIT.
Mrs. T. K. Egbert, New York.
Cut orange or grape fruit, peel in long strips like
straws^ cover with boiling water and cook and drain.
Then cook one pound of sugar to one pound of peel✪ Candied Orange Peel or Grapefruit,
until rich. Spread out in platters and sprinkle dry
sugar over it.
COOOANUT CREAM CANDT.
Miss Potter, Portchester, N. Y.
Two cups of sugar, one-half pint cream, cocoanut
enough to thicken✪ Coconut Cream Candy; boil eighteen minutes on a chafing
dish; stir until granulated, add vanilla before stirring;
don't stir while boiling.
SALTED NUTS.
SALTED ALMONDS.
Mrs. T. K. Egbert, New York.
Blanch the almonds in boiling hot water. Melt a
tablespoonful of butter, and let the almonds stand in it
an hour. Put a tablespoonful of salt into a dish; stir
in the nuts until all are lightly covered with salt;
spread on a shallow tin and set in a warm oven to
brown delicately. More or less salt may be used, ac-
cording to taste. Peanuts are salted in the same way,
except that they do not need blanching, as the brown
hull comes off easily.
470 KIRMESS COOK BOOK.
SALTED ALMONDS.
Mrs. 0. K. Diclcinson.
Blanch one poand of almonds. Boil eight minutes in
water with one cupful of salt. Drain and saut^ quickly
in two tablespoonfuls of butter.
SALTED ALMONDS.
Mrs. Wilbur Smith, Batavia, N. T.
Blanch the almonds by pouring boiling water over
them, allowing them to stand until skin may be easily
removed; dry on a towel. Rub the bottom of a pie tin
with almond oil, placing a small quantity in center of
tin, place almonds on tin in a hot oven. Sprinkle salt
over them. Shake about in pan occasionally. When
brown remove from oven, place in cheese-cloth. Shake
well.
SALTED ALMONDS. ✪ Salted Almonds
Page 200 · 9 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Press the petals of the violets softly in a cloth to free them of all moisture, weigh, then take an equal weight of sugar and boil it together with a little water until it is thick. Boil the petals in this syrup until they look clear, drain on a sieve and dust with fine crystallized sugar. Whenever the petals absorb the sugar, sift more sugar over them on both sides. Repeat this process until the surface is dry and covered with fine crystals of sugar.
MAPLE CREAM.
Mrs. Lee Condict. Two cups brown sugar, half cup cream, two tablespoons maple syrap, big piece butter, vanilla, chopped tigs or nuts. Boil ten minutes and beat until creamy, then add nuts or figs.
PEANUT CANDY.
Mrs. Jacob Wortendyke. One cup of sugar, one cup of chopped peanuts, one teaspoonful of vanilla. When the sugar has melted thoroughly add the nuts, then the vanilla, mix well and pour on pans that have not been buttered. When nearly cool cut in squares.
WALNUT CREAM.
Mrs. Jacob Wortendyke. Three cups of brown sugar, one cup of cream, one aad a half cups of chopped nuts, one dessertspoonful of vanilla.
FRUIT GLACE.
Mrs. Lee Condict. One full cup white sugar, scant half cup water, pinch of cream of tartar, two teaspoonfuls of vinegar. Boil until brittle, drop in English walnuts or quarters of oranges and cool on glazed paper.
FRUIT GLACE.
Mrs. Jacob Wortendyke. One cup of sugar, half cup of water, two teaspoonfuls of vinegar and a pinch of cream of tartar. Dip fruit in this mixture.
CANDIES AND SALTED NUTS. 469
STUFFED DATES.
Mrs. Baird, Tankers, N. Y. First slice the dates and fill with English walnut meats cut in halves. Dust with powdered sugar.
CANDIED ORANGE PEEL OR GRAPE FRUIT.
Mrs. T. K. Egbert, New York. Cut orange or grape fruit, peel in long strips like straws, cover with boiling water and cook and drain. Then cook one pound of sugar to one pound of peel, until rich. Spread out in platters and sprinkle dry sugar over it.
COCOANUT CREAM CANDY.
Miss Potter, Portchester, N. Y. Two cups of sugar, one-half pint cream, cocoanut enough to thicken; boil eighteen minutes on a chafing dish; stir until granulated, add vanilla before stirring; don't stir while boiling.
SALTED NUTS.
Mrs. T. K. Egbert, New York. Blanch the almonds in boiling hot water. Melt a tablespoonful of butter, and let the almonds stand in it an hour. Put a tablespoonful of salt into a dish; stir in the nuts until all are lightly covered with salt; spread on a shallow tin and set in a warm oven to brown delicately. More or less salt may be used, according to taste. Peanuts are salted in the same way, except that they do not need blanching, as the brown hull comes off easily.
Mrs. O. K. Dickinson.
Blanch one pound of almonds. Boil eight minutes in water with one cupful of salt. Drain and sauté quickly in two tablespoonfuls of butter.
Mrs. Wilbur Smith, Batavia, N. Y.
Blanch the almonds by pouring boiling water over them, allowing them to stand until skin may be easily removed; dry on a towel. Rub the bottom of a pie tin with almond oil, placing a small quantity in center of tin, place almonds on tin in a hot oven. Sprinkle salt over them. Shake about in pan occasionally. When brown remove from oven, place in cheese-cloth. Shake well.
Records on this page
Candied VioletsMaple CreamPeanut CandyWalnut CreamFruit GlaceStuffed DatesCandied Orange Peel or GrapefruitCoconut Cream CandySalted Almonds