152 A TREATISE ON NUT CULTURE. 



Peanut Candy. 



One cup granulated sugar, one cup rolled Peanuts. The Peanuts are 

 prepared by chopping or by rolling with a wooden pin. Heat the sugar in a 

 hot oven; when it has melted remove to back of range and add the Peanuts, 

 mixing them thoroughly with the sugar. Spread on a tin and press into shape 

 with knives. The tin does not need greasing. Cut into bars. It hardens 



immediately. 



O. K. S. 



PECANS. 



Mrs. McKee's Cake. 

 SHE VOUCHES FOR THE EXCEI,I,ENCY OF THIS PECAN DEWCACY. 



From Philadelphia Press. 



Mrs. McKee, daughter of ex-President Harrison, vouches for the perfec- 

 tion of a recipe for making Pecan cake. Beat together a cup of butter and two 

 of sugar, adding a little beaten white of egg; then put in a cup of flour, a half 

 cup of sweet milk, then another cup of flour. The last flour must contain two 

 teaspoonfuls of baking powder. Add the whites of eight eggs (allowing for 

 that which has been taken from them to mix with the butter and sugar). The 

 filling and icing is made as follows: Two cups of nuts should soak awhile-in a 

 grated pineapple, after chopping them fine. Now mix them (first lightly flour 

 the chopped Pecans) into the whites (beaten stiff) of six eggs and powdered 

 sugar. Put whole Pecan kernels over the top of the cake while the icing is 

 still soft. 



WALNUTS. 



English Walnut Filling For Cake. 



Two scant cups of sugar, two-thirds of a cup of milk, butter size of an egg. 

 Put all over the fire, and when at the boiling point add one-half pound of 

 English Walnuts, chopped fine; let all boil five or ten minutes, stirring con- 

 stantly; add two teaspoonfuls of vanilla. Beat until cool and thick enough to 

 spread. 



A. R. REEVES. 



Walnut Cakes. 

 From Philadelphia Press. 



Chop very fine or put through a meat cutter sufficient nuts to make one 

 and one-half cupfuls when prepared. Separate the whites and yolks of five 

 eggs and beat the yolks with three-quarters of a cupful of powdered sugar. 



