RECIPES 



1801 



the molasses, sugar, butter, milk or 

 cream. Stir them over the fire till they 

 boil for four minutes. Test it in cold 

 water and remove from the fire when it 

 forms a soft ball or registers 240 degrees 

 Fahrenheit on the thermometer. 



Add the extract and nuts and beat 

 until smooth. Pour into a buttered pan 

 and cut into squares when cold. 



Queen of IVut Candies 



One teaspoonful mace extract, one tea- 

 spoonful almond extract, one and a half 

 cupfuls molasses, three-fourths cupful 

 granulated sugar, three-fourths cupful 

 butter, one-half pound figs, one cupful 

 pecan nut meats, one cupful hickory nut 

 meats, one and three-fourths cupfuls Eng- 

 lish walnut meats, one and one-fourth 

 cupfuls almonds, pinch of baking soda. 



Put the molasses and sugar into a 

 saucepan and boil until it forms a hard 

 ball when tried in cold water, then add 

 the butter and continue boiling until it 

 is brittle when tested in cold water. Now 

 add the soda, the figs put through a meat 

 chopper, the extracts and the nuts. The 

 almonds should be blanched and the 

 other nuts should be carefully picked. 



Pour into a well-buttered pan or mold 

 and leave in a cool place for 12 hours. 

 Turn out and cut in slices. 



Pecan Nut Boast 



Two-thirds cup pecan meats; one-third 

 cup blanched almonds, chopped fine; one 

 cup fine dry bread crumbs seasoned with 

 chopped onion, pinch of sage and thyme; 

 pepper and salt to taste. Mix with one 

 cup cream or milk, bind with two well- 

 beaten eggs, bake three-quarters of an 

 hour in oiled dish. 



Pecan Panoclie 



Make a custard of one quart milk, four 

 well-beaten eggs, one cup sugar. In each 

 custard cup put two tablespoonfuls very 

 finely ground pecan meats. Fill with 

 liquid, stir well, bake in pan of water in 

 moderate oven until set. Add to each 

 cup just before serving one heaping tea- 

 spoonful whipped cream flavored lightly 

 with bitter almond. Serve very cold. 



Pecan Surprise Salad 



Make good-size balls of hearts of head 

 lettuce, fill inside with one cup coarsely 

 ground pecan meats, one cup chopped 

 tender celery, half cup diced tomato, well 

 mixed. Keep in refrigerator and serve 

 very cold with mayonnaise dressing. 



Squirrel Pecan Dainty 



Chop or grind three pounds stoned 

 washed dates, add two cups finely ground 

 pecan meats, mix and knead to stijffi 

 dough. Form rolls three inches in di- 

 ameter, cut with sharp knife into slices 

 one-fourth inch thick, roll in powdered 

 sugar, put in tin boxes and keep in cool 

 place as healthful sweet for children. 

 Will keep indefinitely if cool. 



French Almond CaJke 



One-half teaspoonful almond extract, 

 one-half teaspoonful orange extract, one- 

 half teaspoonful vanilla extract, one- 

 fourth lb. almonds, three bitter almonds, 

 one-half cupful sugar, one-half cupful but- 

 ter, three eggs, pinch salt, one lb. puff 

 pastry. 



Blanch the almonds and dry them 

 thoroughly. Pound them, adding one of 

 the whites of eggs lightly beaten; then 

 add the sugar and butter beaten to a 

 cream, salt, almond extract, orange ex- 

 tract, vanilla extract, one egg well beaten, 

 and, when well mixed in, add a second 

 egg^ 



Divide the pastry into two parts, roll 

 out one to half an inch in thickness, put 

 it on a baking tin, spread the almond 

 paste on it, so that it does not come quite 

 to the edge, but leave an inch width all 

 round, and brush the edge lightly with 

 water. Roll out the other half of the 

 pastry and lay it on the top; press the 

 edges firmly together, trim the cake 

 round neatly, and ornament the top with 

 the point of a knife. Beat up the re- 

 maining yolk of egg with a little water, 

 and brush the top of the cake over with 

 it. 



Bake in a hot oven for forty-five min- 

 utes. Let the cake cool a little and 

 sprinkle sifted sugar over the top. 



