RECIPES TRIED AND TRUE
COCOANUT FUDGE
- 4 cups sugar,
- 1 tablespoon butter,
- ½ cake bitter chocolate,
- ½ cup grated cocoanut,
- 1 tablespoon vanilla.
Boil together first three ingredients. Remove from fire, add vanilla, beat until creamy and pour into buttered tins. When cool, cut into squares.
CHOCOLATE KISSES
- 2 cups confectioner's sugar,
- Whites of 2 eggs,
- 3 oz. chocolate.
Beat whites; with sugar and chocolate. Drop on buttered pan in large baking tin. Use spoon dipped in cold water. Bake fifteen minutes.
CHOCOLATE CREAM DROPS
Roll some French cream into cone-shaped forms and lay them on waxed paper or a greased platter until hard, which will take from three to four hours. Then melt some grated chocolate in a kettle set in boiling water. When melted, roll creams in it, one at a time, by means of a long hat-pin. Slip on wax paper to dry.
CREOLE NUT CANDY
- 3 cups syrup,
- ½ cup white sugar,
- 1 tablespoon vinegar,
- 1 teaspoon butter,
- 2 cups shelled almonds.
Boil first four ingredients until stringy. Test in ice-water. Butter square pan, put in almonds, pour over syrup. Cool before taking out.
FRENCH CREAM
Take the white of one or more eggs, one-half egg shell of water to each white, and mix; then add as much confectioners' sugar as it will require to make it stiff enough to roll into any shape desired. Flavor to taste.
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