Lessons in cooking through preparation of meals

Melt plain or confectioner's chocolate over hot water. Lay each cream on a fork, dip into the chocolate and slide onto oiled paper, Bon Bens Mould Plain Fondant, flavored and colored as desired, into different shapes, placing halves of nuts or pieces of cherries, pineapple, dates, figs, etc., on top or inside. Remove the seeds from dates and fill the cavity thus made with a small roll of Fondant. Figs also can be used in the same way, filling the fig and slicing across. Chocolate Fudge Boil togethcx- 2 c sugar, 2 ounces chocolate, and 2/3 c milk to the soft ball stage (238° F.) ; remove from the fire and add i T butter. When cool add i t vanilla and stir until the mixture begins to stiffen. Pour quickly into a buttered pan and cut into squares. Nuts may be added if desired. Note : Sweet or sour cream may be used in place of the milk and butter. Penocha Boil together 2 c light brown sugar and 2/3 c milk to the soft ball stage (238° F.). Remove from the fire, add 1 T butter and when cool ^ c nuts, and proceed as in Chocolate Fudge. Hard Ball Candies Caramels Boil together 4 c sugar, 3 T glucose and i c water to the hard ball stage (254° F.). Add i c of cream and boil until it again reaches the hard ball stage. The cream thins the mixture so that this additional boiling is necessary. Just before removing from the fire add 2 t vanilla, pour into a greased pan and when cool cut into squares. If desired, 2 c of nut meats may be added just before pouring out. For Chocolate Caramels add 4 ounces chocolate and pro- ceed as above. Crack Candies White Taffy Boil together without stirring 3 c sugar, ^ c water, % t cream of tartar, and ^4 T vinegar, to the brittle stage (270^ F.). Pour into buttered plates and when cool enough to 120 LESSONS IN COOKING handle pull until white and glossy, adding any flavoring desired while pulling. Pull out into a long thin strip and cut immediately with the scissors into pieces about i inch long. Lay on buttered paper. Brown Taffy Boil together without stirring 2 c light brown sugar, 2 T butter, 2 T molasses, 4 T water and 2 T vinegar to the brittle stage (270° F.). Pour into buttered plates and pro- ceed as in White Taffy. Divinity Candy Boil together 3 c sugar, i c corn syrup and ^ c water to the crack stage (270° F.). Pour over the beaten whites of 3 eggs and beat rapidly. As it thickens add i t vanilla and I c chopped nuts. Pour onto a greased plate and cut into squares, or mould in a box lined with oiled paper. Popcorn Balls Make a syrup of 2 c sugar, i/< c water and ^ c molasses. Cook to the crack stage (270° F.), Pour over freshly popped corn and form into balls as soon as possible. Hard Crack Candies Peanut Candy Boil together 2 c sugar, ^ c water and i c unroasted peanuts to the hard crack stage (290° F.), or until a golden brown. Pour at once into a buttered pan. Peanut Brittle Make as above, adding % t soda just before pouring out. Sweetmeats Parisian Sweets