Page:The Pilgrim Cookbook.djvu/148

144 Two cups sugar, 1 cup milk, 2 tablespoons cocoa. Boil until it reaches the "soft ball" stage, then take from fire and add vanilla and a heaping tablespoon of butter. Set pan into a pan of cold water and beat until it begins to snap. Pour into buttered tins and cut into squares.—Mrs. H. A. Zorn.

Two cups sugar, ¼ cup water, 2 egg whites, 1 teaspoon vanilla, ½ pound dates cut fine. Boil sugar and water until it begins to spin a thread. Pour slowly over the beaten whites of eggs, whipping until the mixture begins to harden. Add vanilla and dates. Spread on buttered tins and cut into squares when cold.—Mrs. H. A. Zorn.

One cup cream, 2 cups sugar, 2 squares bitter chocolate, pinch of salt. Boil until a little dropped in cold water forms a soft ball. Then set aside for 3 minutes on back of stove. Butter a platter and cut about a dozen marshmallows in small pieces to cover the bottom of the platter. Take fudge from stove, beat for several minutes and pour over marshmallows. When cool, cut into squares.—Johanna Kretchmer.

Soak ¼ pound granulated gum arabic in ½ pint water until dissolved; this is best done by standing the covered bowl in a pan of hot water on the coolest part of the stove and stirring occasionally. Strain and put in a saucepan with ½ pound powdered sugar, set over hot water and stir over the fire until the mixture becomes thick and white; test by dropping a little into cold water; when it forms a firm ball take from fire and stir it into the whites of 3 stiffly beaten eggs. Beat for three minutes; flavor with vanilla or orange flower water and pour it into a pan which has been thickly dusted with corntarch and of such size that the paste will be in a layer one inch thicck. Stand in a cool, dry place over night, then turn