Lowney's cook book

Oranges may be chilled and served in the natural state; or prepared the same as grape fruit, and one half served to each person ; or peeled and the sections almost, but not quite, separated ; or the orange may be cut in the shape of a basket, the pulp removed, the membrane cut off, and the basket refilled with the pulp, which may be sweetened or not. Pineapples may be served in various ways; perhaps the most popular way is to cut off a slice from the top of the pineapple, then scoop out the center with a fork, and return pulp to pineapple, put on cover, chill, and serve. Pineapples may be cut in slices, the outer skin be removed, and the tough pith taken out, then serve one or two slices to each person. If the pineapples are not fully ripe, it is better to remove the skin, pull the pulp in pieces with a fork, then cover with sugar, and chill over night. Pears should be carefully wiped and chilled before serving. Melons should be thoroughly chilled. Cantaloupes should be cut in halves, have the seeds removed, and serve one half to a person. Watermelons should be cut in halves, then each half cut in pie-shaped pieces; serve one piece to a person. Nuts are ordinarily served only at dinner. Hard-shelled FRUITS AND NUTS AND CANDY 301 nuts should be cracked, served in the shell, or without the shell. Almonds are cracked, and a portion of the shell discarded, or they may be blanched and salted, and served with the bonbons. Pecans, filberts, peanuts and walnuts are treated in the same way as almonds. Castanias or Brazilian nuts are cracked and served in the shell. CANDY Butter Scotch No. i 3 cups brown sugar J teaspoon soda 1 cup water 1 teaspoon flavoring 2 tablespoons butter few grains salt Boil all ingredients until a thread is formed when dropped from a spoon. Pour into hot buttered pans, crease, and let stand until hard. Butter Scotch No. 2 1 cup brown sugar ^ teaspoon soda 1 cup molasses 1 tablespoon vinegar ^ cup butter few grains salt Cook in the same way as Butter Scotch No. 1. Butter Taify 1 cup molasses | cup milk 1 cup sugar 1 tablespoon vanilla 1 cup butter few grains salt Cook all ingredients until brittle when tried in cold water. Pour into hot buttered pans, crease, and cool. Cream Candy 2 cups sugar 1 teaspoon cream of tartar 1 cup water 1 teaspoon vanilla Cook sugar, water and cream of tartar until brittle when tried in cold water ; add vanilla ; pour on to greased platter or marble. Pull as soon as it can be handled. Cocoanut Candy 2 cups sugar 2 tablespoons butter J cup cream 1 cup cocoanut Cook sugar and cream twelve minutes ; add butter and cocoanut. Pour into greased pans, crease, and cool. Buttercups 2 cups molasses 1 cup brown sugar 2 tablespoons butter ^ cup boiling water Cook all ingredients until brittle when tried in cold water. Pour on to hot buttered platter ; pull when cool enough to handle ; shape in a sheet two inches wide, cover with a layer of fondant, then with a layer of molasses candy, press together and cut in inch pieces. Molasses Candy 2 cups molasses 1 cup water 2 cups brown sugar 2 tablespoons butter i cup vinegar salt Boil ingredients until brittle when tried in cold water. Pour into hot buttered pan; pull when cool enough to handle. Maple Sugar Candy 1 cup maple sugar 1 tablespoon butter