Pour into buttered
tins and cool.
For Chocolate Cocoanut Cream Candy add 1-1/2 ounces unsweetened
chocolate or 4 tablespoons cocoa before boiling.
HICKORY NUT CANDY
2 cups sugar
1/2 cup water
1 teaspoon lemon or vanilla extract
1 cup hickory nut meats
Boil sugar and water without stirring until thick enough to spin a
thread; place saucepan in cold water; add flavoring and stir quickly
until white; stir in nuts; turn into flat buttered tin; when cold cut
into squares.
SALTED ALMONDS
Blanch almonds by putting into boiling water for a few minutes. Remove
skins, dry well and brown in heated oil or butter on top of stove or
in oven. Take from fire when very light brown, as they continue to
color after removing from fire. Drain well on brown paper and sprinkle
with salt.
STUFFED PRUNES OR DATES
Wash, dry and stone fruit; fill with a half marshmallow or blanched
almond or chopped nuts and raisins and roll in sugar.
FIRELESS COOKERY
The Fireless Cooker has become an important factor in the home. The
principle employed is the preservation of heat by the use of
non-conducting materials. The device ordinarily used is a rectangular
box lined on all sides with some substance which will prevent escape
of heat, with spaces or wells for stone or metal discs or radiators,
and vessels containing food to be cooked.
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