Boil one cup of sugar and one-fourth cup of water
till it hairs. Put in cup of blanched and dried almonds✪ Grilled Almonds.,
let them "fry," stirring occasionally till they turn a
faint yellow brown. Remove at once from fire and
stir till syrup turns back to sugar and clings to the
nuts. These may be used instead of salted almonds.
SALTED ALMONDS.
Miss Margaret Dunbar.
Blanch the almonds by throwing in hot water, then
in cold, and stir through them enough butter to make
them seem oily✪ Salted Almonds ; warm them while stirring in the but-
ter, then spread over a baking pan and bake fifteen
minutes, or till crisp, stirring often ; when done sprin-
kle with salt while hot.
ORANGE STICKS.
Mrs. John O'Dowd.
Cut orange rind in narrow strips, simmer gently in
plenty of water, drain and cover again with fresh
boiling water ; repeat this at least twice or until the
greenish color is out and the bitter taste gone. Then
place on a cloth and press gently to remove moisture.
Make a syrup of two cups sugar, one-half cup water✪ Orange Sticks
and simmer the strips in this until tender. Drain
and roll in dry sugar. Make the day before using and
serve with desert.
CANDIED POPCORN.
Mrs. Hilda Svenson.
Put into an iron kettle one tablespoon butter, three
tablespoons water, one teacup pulverized sugar. Boil
CONFEC1 IONERY
277
until ready to candy, then throw in three quarts of
nicely popped corn✪ Candied Popcorn. Stir briskly till candy is evenly
distributed over corn. Take the kettle from the fire,
stir until it is cooled a little and you have each grain
separate and crystallized with sugar, taking care that
corn does not burn.
MOLASSES POPCORN BALLS.
Boil together one cup of molasses, one-third cup of
sugar and one teaspoon of vinegar✪ Molasses Popcorn Balls. When it will hard-
en in cold water, pour over slightly salted popcorn and
form into balls.
SALTED PEANUTS.
Peanuts may take the place of almonds. Procure
the raw peanuts✪ Salted Peanuts, shell and set them on the stove in
cold water and let them come to a boil and stand ten
minutes, drain off and put on cold water, blanch and
treat same as almonds. Pecans may be prepared the
same way.
PEANUT BAR.
W. T. Yoder.
Prepare sugar as for chocolate creams ; when
cooked to a soft ball add shelled peanuts✪ Peanut Bar to thicken.
Stir and cook until good and brown. Peanut crisps
are made by adding one-half teaspoon of soda after
above batch is cooked.
STUFFED PRUNES.
Select fine, large prunes✪ Stuffed Prunes. Wash and steam one hour.
Remove stones and fill as stuffed dates with nuts or
fondant. Roll in granulated sugar.
278
SANDWICHES
SANDWICHES
How many things, * * seasoned are
To their right praise and true perfection.
— Merchant of Venice.
Page 133 · 8 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
Boil one cup of sugar and one-fourth cup of water till it hairs. Put in cup of blanched and dried almonds, let them "fry," stirring occasionally till they turn a faint yellow brown. Remove at once from fire and stir till syrup turns back to sugar and clings to the nuts. These may be used instead of salted almonds.
SALTED ALMONDS. Miss Margaret Dunbar.
Blanch the almonds by throwing in hot water, then in cold, and stir through them enough butter to make them seem oily ; warm them while stirring in the butter, then spread over a baking pan and bake fifteen minutes, or till crisp, stirring often ; when done sprinkle with salt while hot.
ORANGE STICKS. Mrs. John O'Dowd.
Cut orange rind in narrow strips, simmer gently in plenty of water, drain and cover again with fresh boiling water ; repeat this at least twice or until the greenish color is out and the bitter taste gone. Then place on a cloth and press gently to remove moisture. Make a syrup of two cups sugar, one-half cup water and simmer the strips in this until tender. Drain and roll in dry sugar. Make the day before using and serve with desert.
CANDIED POPCORN. Mrs. Hilda Svenson.
Put into an iron kettle one tablespoon butter, three tablespoons water, one teacup pulverized sugar. Boil
until ready to candy, then throw in three quarts of nicely popped corn. Stir briskly till candy is evenly distributed over corn. Take the kettle from the fire, stir until it is cooled a little and you have each grain separate and crystallized with sugar, taking care that corn does not burn.
MOLASSES POPCORN BALLS.
Boil together one cup of molasses, one-third cup of sugar and one teaspoon of vinegar. When it will harden in cold water, pour over slightly salted popcorn and form into balls.
SALTED PEANUTS.
Peanuts may take the place of almonds. Procure the raw peanuts, shell and set them on the stove in cold water and let them come to a boil and stand ten minutes, drain off and put on cold water, blanch and treat same as almonds. Pecans may be prepared the same way.
PEANUT BAR. W. T. Yoder.
Prepare sugar as for chocolate creams ; when cooked to a soft ball add shelled peanuts to thicken. Stir and cook until good and brown. Peanut crisps are made by adding one-half teaspoon of soda after above batch is cooked.
STUFFED PRUNES.
Select fine, large prunes. Wash and steam one hour. Remove stones and fill as stuffed dates with nuts or fondant. Roll in granulated sugar.
How many things, * * seasoned are To their right praise and true perfection.
— Merchant of Venice.
Records on this page
Grilled AlmondsSalted AlmondsOrange SticksCandied PopcornMolasses Popcorn BallsSalted PeanutsPeanut BarStuffed Prunes