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Candies and Candy Making: Brown

Brown in a slow oven.

Or to 1 pound of sweet almonds, blanched and bruised with a little water, add 14 pounds of sugar, the whites of 6 eggs and 2 grated lemon peels. Brown in a slow oven.

Or, for pistachio macaroons, beat CANDIES AND CANDY MAKING 6 up with the whites of 2 eggs 4 ounces of pounded bitter almonds, 12 ounces of Confectioners' XXX sugar, 6 ounces of shelled pistachio kernels, 1 tablespoonful of orange or vanilla sugar. Brown in a slow oven.

FUDGE Plain Fudge.-Mix two cups granulated sugar, two squares chocolate and 1½ teaspoon cream of tartar with one cup of milk or water, and place over a hot fire. Stir the mixture steadily until it comes to a boil, and continue stirring at intervals while boiling to prevent chocolate from settling and sticking to the kettle. Boil to the soft ball degree, remove the saucepan to a cool place and let stand until it becomes lukewarm. Add one teaspoon vanilla and beat the mixture until it sets. While still warm pour it to cool into a well buttered tin and before it cools cut into squares to serve. The secret of making good fudge lies in not boiling it too long and in beating it very thoroughly to make it fine and soft instead of granular.