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Sugar: a Great Source of Heat and Energy: Spanish

ALMOND NOUGATINES Prepare the recipe for "Divinity Fudge" or "Spanish Nougat"; when cold cut in oblong pieces about three-eighths of an inch wide and in inch and a half long, and dip in chocolate, making a design on the upper side. CANDIES COOKED TO A HIGH DEGREE In cooking candies to a high degree the stirring must be constant during the last part of the cooking.

PEANUT BRITTLE For this candy put over the fire one cup and a half of sugar, half a cup of glucose and two-thirds a cup of water; stir till the sugar is dissolved and wash down the sides of the saucepan as in making fondant; cover and let cook three or four minutes, then uncover and let cook without stirring to 275 deg F. (or until when a little is cooled and chewed it clings but does not stick to the teeth); add two level tableshpoonfuls of butter and half a pound of small, raw, shelled peanuts, from which the skins have been taken, and stir constantly until the peanuts are well browned; add a teaspoonful of vanilla extract and a level teaspoonful of soda, dissolved in a tablespoonful of cold water, and stir vigorously. When the mixture is done foaming turn it onto a warm, oiled marble or platter and, as soon as it can be handled, pull it out as thin as possible. With a spatula loosen it from the marble in the center and turn the sheet upside down and pull again as thin as possible. Break into pieces. To remove the skin from the peanuts, cover the shelled nuts with boiling water, let boil once, drain, cover with cold water, and push off the skins. The small unroasted Spanish peanuts give the best results. POP CORN BALLS 1 1/2 cups of sugar 2 tablespoonfuls of butter 1/3 cup of glucose 1/2 teaspoonful of salt 2/3 cup of water About 5 quarts of hot popped 1/2 cup of dark molasses corn Put the sugar, glucose and water over the fire and stir till the sugar melts; wash down the sides of the pan, cover and let steam five minutes, then uncover and cook without stirring to 280 deg F. Or test in the same way as peanut brittle. Add the other ingredients and cook until very brittle when tried in cold water. Stir occasionally at first, then constantly. Have the corn in a hot dish; stir while pouring the candy over it. Mix thoroughly, then roll into balls. Do not press the corn together too compactly. Remove all hard kernels of corn before adding the candy.