Page:Lavine - Recipes Tried and True.djvu/124




 * 4 cups sugar,

1 tablespoon butter,

½ cake bitter chocolate,

½ cup grated cocoanut,

1 tablespoon vanilla.

Boil together first three ingredients. Remove from fire, add vanilla, beat until creamy and pour into buttered tins. When cool, cut into squares.


 * 2 cups confectioner's sugar,

Whites of 2 eggs,

3 oz. chocolate.

Beat whites; with sugar and chocolate. Drop on buttered pan in large baking tin. Use spoon dipped in cold water. Bake fifteen minutes.

Roll some French cream into cone-shaped forms and lay them on waxed paper or a greased platter until hard, which will take from three to four hours. Then melt some grated chocolate in a kettle set in boiling water. When melted, roll creams in it, one at a time, by means of a long hat-pin. Slip on wax paper to dry.


 * 3 cups syrup,

½ cup white sugar,

1 tablespoon vinegar,

1 teaspoon butter,

2 cups shelled almonds.

Boil first four ingredients until stringy. Test in ice-water. Butter square pan, put in almonds, pour over syrup. Cool before taking out.

Take the white of one or more eggs, one-half egg shell of water to each white, and mix; then add as much confectioners' sugar as it will require to make it stiff enough to roll into any shape desired. Flavor to taste.