GLACES

ORANGES GLACES

Over a hot fire put two cupfuls of granulated sugar, one cupful of water, and one-fourth teaspoonful of cream of tartar. Stir until the sugar is melted, and continue boiling without further stirring un­til the "crack" degree is reached; that is, of course, when the candy turns brittle when test­ing it in cold water. As a precaution against granulation, wipe off from the sides of the pan in which the mixture is boiling the steam and crystals, and take care not to subject the pan to a jar. As soon as the candy is brittle take it off the fire and set the pan into a dish of hot water. This will keep the mixture warm and soft while using it for dipping purposes. If it gets too cold or hard while being used it can be melted over the fire again. The following are the purposes for which glaces may be used.

Peel two oranges, separate them into carpels, and stand them in a warm place until the outside skin is dry. Be sure to remove all loose skin from the carpels. When dry dip them, one at a time, into the melted glaces, and place them on waxed paper to dry. Grease the tines of a fork and lay the carpels on it while dipping. If the skin of one of the carpels is punctured and the juice escapes the piece is worthless, as the sugar will not stick.

CHERRIES GLACES

Select a good quality of cherries with stems, as holding them by their stems makes dipping easy, then proceed as for Oranges Glaces.

GRAPES GLACES

Use Malaga grapes, cut them from the bunch, leaving as
long stems as possible, then proceed as for Oranges Glaces.

FIGS GLACES

Get the best quality of figs obtaintable, pull them apart, put them in a warm place to dry, and when dried dip them into the glaces, using a fork to hold them while dipping.

DATES GLACES

Cut the dates lengthwise on one side only, remove the stones, close the opening and dry in a warm place; then dip as directed in the foregoing recipes.

ALMOND GLACES

Shell, blanch and dry the almonds, then dip them, one at a time, into the syrup, and place them on greased tins, or waxed or oiled paper.

WALNUT GLACES

Use English walnuts, crack carefully, and separate the kernels into halves, then proceed precise­ly as for Almonds Glaces.

CHESTNUTS GLACES

With a sharp knife make a slit in the skin of each chestnut, place them in a shallow pan, over an ordinary fire, and roast. The chestnuts should not be roasted too much. Just before they turn brown is the time to take them off the fire. After roasting remove the shells, set aside till cold; then dip them into the syrup. Wooden toothpicks may be used as a handle for dipping by inserting one in each chestnut.

PEANUT GLACES

Shell the peanuts, carefully remove the skins from the kernels, and proceed precisely as for Almonds Glaces

HAZEL NUTS GLACES

Remove the shells and skins and dip as directed for Almonds Glaces

MARRON GLACES

Purchase a bottle of conserved French chestnuts, and take a half teacupful and spread them out on an inverted sieve to dry. Next, take a cupful of granulated sugar and a half cupful of water, put over a fire and stir until the sugar is dis­solved, and then without stirring let the syrup boil for one minute, and add the chestnuts. Leave the chestnuts in the syrup for about five minutes without boiling, then use a fork and take them out, and place back on the sieve and leave them stand for twelve hours; then make a syrup out of a half pound of granulated sugar and a cupful of water; put over a fire, and stir until the sugar is dissolved; then, without stirring, continue the boiling until the "thread" degree is reached, when add a teaspoonful of lemon juice, take from the fire, and stir and heat the mixture until it is of the consistency of soft dough.

Take this dough, place it in a saucepan, and stand the saucepan in a dish containing hot water. Put the dish over a fire and stir the mixture until it melts; flavor it with a half-teaspoonful of vanilla. If it is too thick add a few drops of hot water. It is then ready for coating purposes. Dip the chestnuts, one at a time, and lay them on waxed paper to dry.

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