• 1½ pounds sugar.
• ¾ pound glucose.
• 1 pint water.
• Whites of 3 small eggs.
• 1½ pounds nuts and fruit.

Put the sugar, glucose and water into a kettle and set on the fire. Stir until it begins to boil, wash down the sides of the kettle with a damp cloth, put in the thermometer and cook to 254. Have someone beat the egg whites stiff and put them into another kettle and have them ready. As soon as the thermometer registers 254, take off the fire quickly and begin at once to rub the syrup against the sides of the kettle, to grain it a little, occasionally splashing the batch up against the sides to wash down that which is creaming. When the batch begins to look cloudy and shows white streaks, stop graining, put the paddle into the pan with the eggs, and commence pouring slowly about one-half of the syrup into the eggs, stirring the eggs while pouring, then immediately pour the eggs back into the syrup, stirring the syrup very fast. Scrape out all the eggs and syrup that sticks to the pan that originally held the eggs, and keep beating the batch. Scrape down the syrup that splashes on the sides of the kettle occasionally, and beat until it begins to stiffen a little, then add a teaspoonful of vanilla and a teaspoonful of orange flower water. Beat through well, then add about a pound and a half of almonds, walnuts, candied cherries and pineapple, cut fine. Mix in well and scrape out of kettle into a pan which has been previously dusted with XXXX sugar and let set a few hours. When set or hard cut up in pieces weighing about thirteen ounces, shape round and long with flat ends about two inches thick, dusting with XXXX sugar. Then dip in milk chocolate and when the chocolate hardens, cut up as desired. Do not grain the batch too much before pouring into the eggs or it will harden before you can get it mixed. You can also use your own judgment about the kind of nuts or fruit you like, but we simply tell you to use candied fruit and nuts together as that seems to be the most popular.

STUFFED DATES

Remove the seeds from the dates. Color and flavor some fondant. Form it by rolling it in small pieces and lay it in the date; press it together firmly. Dust with XXXX sugar. Pistachio flavor with a delicate color of green is especially nice.

NUTTED DATES

Remove the seeds from the dates and fill them with nuts; press together firmly and roll in granulated sugar.

CANDIED ORANGE PEEL

Keep the peel of the fruit as you use it, in a weak brine until enough has collected to preserve. Wash it thoroughly in several waters. Let it boil in plenty of water until tender, changing the water several times. If the peels are fresh, they need be boiled in one water only. When they can be pierced with a straw, drain off the hot water. Let them cool and scrape out the white pulp with a spoon. Make enough syrup to cover the yellow peels, using the proportion of a pound of sugar to a pint of water. When the syrup is boiling, drop in the peels and let them cook slowly until they are clear. Then boil rapidly until the syrup is reduced to dryness, using care that it does not burn. Spread the peels on a flat dish and place them in a warm place to dry for 12 hours or more. When perfectly dry pack them into preserve jars. They are cut into shreds and used in cakes, puddings, and wherever raisins and citron are used. The boiled peel may be cut into shreds before being cooked in the syrup.

SPINNING SUGAR

Although spinning sugar has been called the climax of the art of sugar work, you need not be deterred from trying it. It cannot be made on a damp day or in a moist atmosphere.

Spun sugar makes a beautiful decoration for ice creams, glace fruits and other cold desserts.

• 1 pound sugar.
• ½ cup water.
• ½ saltspoonful cream of tartar.

Put the sugar, water and cream of tartar into a kettle and stir until it commences to boil. Wipe down the sides of the kettle and steam. Put in the thermometer and cook to 310. Care must be used so that it does not burn. Remove it from the fire. Place the pan in a pan of cold water to stop the boiling, because the heat of the pan and sugar might cause it to boil higher.

Place two of the steel bars (which you use for the slab) on a table so that the ends project a little way; spread some papers on the floor under them. For spinning, two forks may be used, but some wires drawn through a cork are better because they give more points. After the syrup has cooled a little; take the pan in the left hand, the wire or forks in the right; dip them into the syrup and spin it over the rods, and on the return motion, under the rods; fine threads of sugar will fly off the points and remain on the rods. If the syrup gets too cold, it may be reheated. Take the spun sugar carefully off the rods from time to time and fold it around a pan turned over, or roll it into nests or any form desired. Place the spun sugar under a glass globe as soon as made. Under an air tight globe with a piece of lime, it may be kept crisp for a day or two, but it readily gathers moisture, and it is better to make it the day it is to be used. Do not attempt to make it on a damp or rainy day, and do not have a boiling kettle in the room.

SALTED ALMONDS

Put one tablespoonful butter in your kettle, for each pint of nuts you have, and set the kettle on the stove until the butter melts and is very hot, then put the nuts in the kettle with the butter, and stir constantly until nearly done, or brown enough, as they cook somewhat after taking off the stove, then sprinkle well with salt, and pour them out in a sieve which has been set over a pan, so as to allow any remaining butter to run off. If you wish, you may first blanch your almonds by pouring boiling water over them, and then rubbing off the skins, as you all know how.

You will find these nuts far nicer, when roasted and salted in this manner, than by doing it in the oven, as they are more brittle and nicer in every way.

SALTED PEANUTS

Use the raw Spanish peanuts, without blanching them, and roast and salt in the same manner as directed for almonds.