The Times cook book, no. 2

PEANUT CANDY. To every half pint of shelled and blanched peanuts, use one cupful each of molasses and sugar. Boil the molasses and sugar together until the mixture is brittle when dropped in cold water; then stir in the half pint of peanuts before taking from the fire. Pour into buttered pans and mark off into squares or lengths before it cools. Hickory nuts, English walnuts or almonds may be used in place of peanuts. CREAMED WALNUTS. Beat the white of an egg to a stiff froth, add gradually eight tablespoonfuls of sifted powdered sugar; beat well together and flavor with vanilla. Halve English walnuts and put the cream between them. Press them together, and set away to harden. This amount should cream 50 nuts. MRS. C. L. HILL. Monrovia, Cal. NO. 5— CANDIED PEANUTS AND WALNUT FUDGE. CANDIED PEANUTS. One cup of white sugar, 4 tablespoonfuls of water; let this boil until it will harden in a cup of cold water. Take off the stove and stir gently for a minute and have ready a cupful of shelled peanuts and pour this over them in buttered pans. Walnuts may be used in this same way. WALNUT FUDGE. Two cups of white sugar, butter size of an egg; 1 cup of milk, 1 square of chocolate; boil this until it thickens in cold water; then take it off the stove and stir until it becomes thickened, stir in a cupful of chopped walnuts and pour out on greased tins. Flavor with vanilla. MISS MADGE CUMMINGS. Santa Paula, Ventura County, Cal. NO. 6— CREAM NOUGAT AND PEANUT BRITTLE. CREAM NOUGAT. First cook 1 pound of sugar, a little water and 1 pound of glucose, to 250 deg. by the gauge test or by the finger test to a medium hard ball. While this stands in a cool place, prepare and beat as stiff as possible the whites of 6 eggs. Then pour the batch already cooked, in a very small stream, into the beaten eggs, stirring all the time. Now cook 2½ pounds of sugar, a little water, and 2 pounds of glucose, cook to 260 deg. by the gauge, or to a crack by finger test; then pour this into the other batch and stir or beat for about 10 minutes. This grains it. Now add 2 pounds of walnuts and blanched almonds, Also ½ ounce vanilla flavor. Let It stand about 10 minutes more and mix the nuts well through again before pouring into a box or deep pan, previously lined with waxed paper. Note — This can be flavored or colored to suit. PEANUT BRITTLE. Three pounds of sugar in a little water, ¾ pound of glucose, 1½ pounds of unroasted peanuts, 4 ounces of best butter, ½ cup of molasses, heaping teaspoonful of baking soda, dissolved in 2 teaspoonfuls of vanilla. First prepare the peanuts by rolling them on a table with a small board; this breaks them and loosens the skins or hulls; use unroasted Spanish shelled peanuts. Take them outdoors now and blow out the hulls, and they are ready for the batch. Cook the sugar, water and glucose to a soft ball, then add the peanuts; stir the batch gently all the time. After the nuts have cooked a few minutes add butter and molasses. When the nuts begin to snap and look brown the batch is done. Now take from the fire, stir in the soda and vanilla previously mixed, and stir it in well. This will make the batch foam. Now pour it on a greased marble slab or large pans, and with your spatula spread it out as thin as possible. MRS. L. A. DUDDEN. Pasadena.