Page:Lavine - Recipes Tried and True.djvu/123



Blanch and chop or grate almonds and mix them thoroughly through French cream, mold into any shape; or shape French cream oblong and press an almond into its side. Then roll in granulated sugar or melted chocolate.


 * 2 cups light brown sugar,

1 cup butter,

1 tablespoon vinegar,

1 tablespoon water,

⅛ teaspoon baking soda.

Mix all together and boil twenty minutes; add soda; as soon as it will crisp in cold water, remove from fire. Pour out on flat buttered tins and mark off in squares.


 * 2 cups light brown sugar,

4 tablespoons molasses,

2 tablespoons vinegar,

2 tablespoons water,

¼ cup butter.

Boil all together till brittle in water. Pour into pans and cool.


 * 1 cup molasses,

1 cup white sugar

½ cup sweet milk

2 teaspoons sifted flour,

Butter, size of egg,

1 heaping cup grated chocolate,

1 teaspoon vanilla.

Boil together first four ingredients; when thick, add butter, boil and test in water. When done add chocolate and let boil a few minutes. Flavor and pour into greased pans. When cool cut into squares and wrap in wax paper.