Page:The Boston cooking-school cook book (1910).djvu/623

 is formed when tried in cold water. Remove from fire, beat until creamy, add nut meat, and pour into a buttered tin. Cool slightly, and mark in squares.

Sultana Caramels

2 cups sugar 1/2 cup milk 1/4 cup molasses 1/4 cup butter 2 squares chocolate 1 teaspoon vanilla 1/2 cup English walnut or hickory nut meat, cut in pieces 2 tablespoons Sultana raisins

Put butter into a saucepan; when melted, add sugar, milk, and molasses. Heat to boiling-point, and boil seven minutes. Add chocolate, and stir until chocolate is melted; then boil seven minutes longer. Remove from fire, beat until creamy, add nuts, raisins, and vanilla, and pour at once into a buttered tin. Cool slightly, and mark in squares. The nut meats and raisins may be omitted.

Pralines

1-7/8 cups powdered sugar 1 cup maple syrup 1/2 cup cream 2 cups hickory nut or pecan meat, cut in pieces

Boil first three ingredients until, when tried in cold water, a soft ball may be formed. Remove from fire, and beat until of a creamy consistency; add nuts, and drop from tip of spoon in small piles on buttered paper, or mixture may be poured into a buttered tin and cut in squares, using a sharp knife.

Creamed Walnuts

White 1 egg 1/2 tablespoon cold water 3/4 teaspoon vanilla 1 lb. confectioners' sugar English walnuts

Put egg, water, and vanilla in a bowl, and beat until well blended. Add sugar gradually until stiff enough to knead. Shape in balls, flatten, and place halves of walnuts opposite each other on each piece. Sometimes all the sugar will not be required.