The Swedish, French, American cook book

Put two cups sugar with one cup water and a small pinch of cream of tartar on the stove, cook until it commences to become golden. Oil the table, pour it out, sprinkle with coarsely chopped almonds, loosen it from the table, shape on top of a round fluted form. Loosen it while it is getting cold so that it will not stick. When cold, put warm water in the form (take care not to spill on the basket), let it drop on a folded napkin or towel so as not to break. Make a border of sugar around top of the basket and press unpeeled almonds, one after another, on a bias around, glaze them with the caramel. Make rings of the sugar, fasten them with little caramel on four sides of the basket. Can be used for serving meringues, ice creams, fruits, etc. Also used as decoration for the table. How to Cook Sugar for Fancy Sugar Work Four pounds Domino sugar, three and a half cups water. Stir the sugar until it is all melted, let it cook steadily to 320° by the thermometer (or, if no theremometer is at hand, until it ropes as for spun sugar). While it boils add three drops of lemon juice. Pour it on an oiled marble table. Add a little drop of peppermint extract. Color some of it pink, some green, and leave the rest white. Toss it all around until cold enough to handle, double it and pull it out again and again until it becomes nice and glossy and so cold that it cannot longer be pulled. Then roll it up in a hard ball, press it, turn it over and over, pressing it down until it is too hard. Then put it under a heater until it becomes soft. Make into a basket, flowers, leaves, curls, etc. Pulled Candy ( Candi tire) [See recipe: How to Cook Sugar for Fancy Sugar Work.] before putting the sugar under the heater take out part of it for pulled candy, pull it out about three-quarters of a yard long. Then double it in two, then in four, then pull it out again about two yards long. Then double it in two, then in four, and repeat this over and over again until the candy gets too hard to work it any more, then pull it out two yards long, cut the top off", make a hook at the end and hang it up until cold. When cold cut with a sharp knife in pieces about three inches long — every piece the same length. Can be made in bunches of candy to serve as souvenirs. Can be tied up with a ribbon made from candy and with a little white bow on the top. How to Make the Bow. Make little loops, pull the sugar like ribbon, cut two inches long, double it and make like a little loop. Take about five loops and put together in the form of a bow. How to Dissolve Coating Chocolate Cut up coating chocolate in a pan and let cook slowly on the side of the stove (do not let it get too warm as it then gets lighter). Put half of it on a marble table, toss around until cool and smooth, put back into the pan and stir it over a pan of hot water. When- ever you use it and it gets too cold, put in the pan of warm water and stir. Do not have the water too hot. Peppermints ( Bonbons a la Merit he poivree )