Page:Cakes, cookies and confections.djvu/61



Put sugar, butter, milk and glucose into sauce-pan. Boil slowly to soft ball or 236°F. Remove from fire and add extracts. When cool beat until creamy. Add chopped dates. Pour into greased tins.

Boil slowly to "soft ball" or 236°F. Add butter and vanilla. Cool slightly and beat until creamy. Add nuts. Pour at once into a buttered pan and mark in one inch squares.

Cook sugar, karo and water slowly until "cracks" in cold water or 290°F. Add slowly to stiffly beaten egg whites, beating constantly until stiff enough to hold imprint of beater. Add vanilla and nuts and pour one inch deep in buttered pans. Cut in squares.