CRYSTALLIZED FRUITS AND NUTS

MARSHMALLOWS

Dissolve three ounces of gum arabic in three-quarters of a cupful of hot water, and strain through a cheese cloth; then add eight ounces of powdered sugar, set over a fire, and stir the mix­ture until it is nearly stiff. Don't allow it to boil. Next take it off the fire and beat it for several minutes, adding a half-teaspoonful of vanilla. If sticky to the touch, beat it a few minutes more. Sift a little corn starch into a pan and then pour in the mixture, and leave stand until cold, when it can be cut into squares. In order to keep marshmallows in good condition, they must be stored in tin boxes.

BUTTER SCOTCH

To a cupful of brown sugar add as much water and a tablespoonful of vinegar; set to boil and after coming to a boil add one and one-half ounces of butter; then continue boiling until brittle when dropped into cold water. Remove from fire and pour into buttered pans to cool.

Mix together a cupful of granulated FUDGE. sugar, an ounce of butter, one-half cupful of milk, and place over a fire to boil. Stir continuously. When the mixture com­mences to boil add an ounce of finely-chopped chocolate, and continue boiling about ten minutes. Test frequently in cold water, and when it reaches the "soft crack" degree add a half tea-spoonful of vanilla, stir until quite stiff, and pour into buttered pans to cool. When partly cold cut into small squares.

NUT FUDGE

Proceed precisely as for Fudge, adding at the same time as the vanilla finely-chopped nuts of any kind.

LICORICE JUJUBES

Dissolve a half pound of gum arablc in a cupful of warm water, and strain through a cheese cloth; then dissolve an ounce of Spanish licorice in a half-cupful of hot water. Put the gum water over the fire, add a half-pound of granulated sugar, and boil to the "small thread" degree; then add the licorice water and continue boiling until the "crack" degree is reached. Pour in well-greased pans, and stand in a warm place to dry. When the candy is dry enough to be resil­ient to the touch, stand it in a cold place to harden; then cut into small squares.

RATAFIAS

Take a large handful of sweet almonds, and a small handful of bitter almonds, shell, skin, blanch and dry them; pound them to a pulp, mixing in the white of an egg; stir and gradually add two cupfuls of granulated sugar; then add the whites of three eggs; knead thoroughly, cut the dough into pieces the size of a quarter of a dollar, place them on the backs of clean tins and bake in an oven for ten minutes.

NUT BARS

Soak until dissolved two ounces of white powdered gum arabic in seven table-spoonfuls of hot water, and strain through a cheese cloth. To this add a half-pound of powdered sugar, set over a fire, and stir until stiff. Take it from the fire, add a teaspoonful of extract of vanilla, and beat rapidly for about three minutes; then beat the white of an egg and mix it in. Next, chop up two bitter almonds, a dozen lanched almonds, seven or eight hazel nuts, nine pistachio nuts, mix well, and stir them into the mixture. Pour into a lightly buttered, deep pan, and stand aside till cold; then cut the candy into bars, and wrap each bar in waxed paper and keep in air-tight boxes.

COCOANUT BARS

Take about three ounces of butter, put it in a pan of cold water, use the hands and work the but­ter under the water until it becomes soft; then drain off the water, and melt the butter. When melted add two cupfuls of brown sugar and one-half tablespoonful of glycerine. Boil to the "crack" degree; then stir in a heaping teacupful of finely-shaved cocoanut, and pour into greased pans. When cold use a knife and cut the candy into bars.

BURNT ALMOND

Shell, skin and blanch a half-pound of sweet almonds; then slightly brown the almonds in an oven.. Make a syrup by using a pound of granulated sugar and a half-cupful of water, add a pinch of cream of tartar and boil. Stir until the sugar is dissolved; then boil, without stirring, until it reaches the "cara­mel" degree, and add four drops of bitter almond flavoring and five drops of cochineal. Put the almonds into this syrup, and pour into a buttered pan to cool. When partly cold, cut the candy into small squares; then leave stand until per­fectly cold, when the squares can be easily sepa­rated.

CRYSTALLIZED CHERRIES

With a cupful of best granulated sugar mix a table-spoonful of butter and four tablespoonfuls of water; then boil to the "hard ball" degree. Have some choice cherries, stoned and ready in a pan, and pour the syrup over them. Gently move them around, so that they will be well coated, and set aside to cool. When nearly cold, dry them in a warm place.

CRYSTALLIZED PLUMS

Select ripe plums of the best quality. Slit them on one side and remove stones; then proceed precisely as for Crystallized Cherries. Other fruits may be coated in a similar man­ner.
 
CRYSTALLIZED NUTS

Beat the white of an egg and in it put the nut kernels. Stir them around and drain the egg off. Beat it again, repeat the op­eration, then roll the nut kernels, one by one, in powdered sugar. Place them on a plate and put the plate in a cool oven. When the icing be­ comes dry and firm, take them out and keep in a dry place.

FROSTED CHERRIES

Take the white of an egg and beat it well, adding a teaspoonful of cold water, and into this dip the cherries, one at a time, holding them by their stems; then roll the cherries in pulverized sugar and lay them on waxed paper to dry. Keep in a cool place until ready for use.

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