Page:Lavine - Recipes Tried and True.djvu/125




 * 2 cups sugar,

⅔ cup milk,

1 tablespoon butter,

¼ cake bitter chocolate,

1 teaspoon vanilla.

Cook first four ingredients until mixture forms a soft ball in cold water. Remove from fire, add vanilla, stir until creamy and it sugars around edge. When cool, pour into buttered tins and cut into squares. Chopped walnuts or picanspecans [sic] may be added when taken from the fire.

Boil one cup sugar, few grains cream of tartar and ½ cup boiling water. Do not stir after boiling has begun. When syrup has a faint yellow tinge, remove from fire, dip half nuts separately, drop on to oiled paper. Stand syrup in hot water while dipping.

Wipe orange, remove peel in quarters, cut in narrow strips. Place peel in sauce pan with ¼ cup cold water, boil up once and drain. Repeat five times to extract bitter taste. Heat ½ cup sugar ¼ cup hot water and when dissolved, add orange peel. Cook slowly until syrup is nearly evaporated. Drain and roll strips in granulated sugar.

Boil two cups of sugar with one-half cup of water and dissolve one-half teaspoonful of cream of tartar in a little cold water and add. Boil until it becomes brittle when dropped into cold water. Then add a piece of butter the size of a hickory nut and boil a few minutes longer. Pour this over nuts which have been spread in a buttered tin and set away to cool.