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Laboratory Exercises (C granulated sugar C chopped)

1 C. granulated sugar 1/3 C. chopped peanuts 1. Heat the sugar in a granite pan until it is melted, stirring constantly. Be careful not to burn it. This is called caramelized sugar. 2. When sugar is melted add the chopped nuts and pour quickly onto a greased tin. 3. Mark into squares when slightly cool.

Note. One cup of peanuts in the shell will make one-third cup of shelled peanuts. English walnuts may be used instead of peanuts. One pound of walnuts in the shell will make 1 C. to 1½ C. walnut meats.

Butter Scotch. 2 C. brown sugar 1/4 C. Karo syrup 4 T. butter 3 T. vinegar 4 T. water 1. Mix ingredients in saucepan. 2. Stir until it boils, and then cook without stirring to the crack stage. 3. Pour into greased pan. 4. Cut into squares when cool.

Molasses Taffy. 2 C. brown sugar 2 T. vinegar 1 C. molasses 2 T. butter 1 t. soda 1. Melt butter in kettle; add remaining ingredients and boil without stirring to the crack stage. 2. Add soda, mix quickly and pour into buttered pans. 3. As it cools, fold the edges of the candy to the center of the plate. 4. When cool enough to handle, pull until almost white, then cut into sticks.

Popcorn Balls. 1 C. molasses 2 C. brown sugar 1 T. vinegar 1 t. soda popcorn 1. Follow directions for molasses taffy. 2. Just before removing from the fire, stir in enough popcorn to thicken it. 3. Dip up the mixture by the spoonful and roll into balls as soon as it is cool enough to handle. Then roll these balls over and over in kernels of popcorn until no more will adhere to the balls.

Note. Shelled peanuts mixed with the popcorn make a delicious "Cracker Jack."

Panocha. 2 C. brown sugar 1 C. cream or milk 2 T. butter 1 t. vanilla C. chopped nuts 1. Cook sugar and cream and butter to soft ball test. 2. Set sauce pan in a pan of cold water until cool enough so that you can hold your hand on the bottom of the sauce pan. 3. Stir until the candy begins to thicken, add nuts and stir until it begins to sugar.

CANDY 4. Pour quickly on a buttered pan. 5. Cut in squares and cool.

Stuffed Dates. 2 lbs. dates + C. English walnut meats 1. Separate and wash dates. 2. Dry on a clean towel. 2 oz. peanut butter fondant 3. Cut through one side of each date, lengthwise, and remove seeds. 4. Fill the cavity in one-third of the dates with peanut butter and one-third with chopped English walnuts. 5. Roll pieces of fondant the shape and size of the date seed, and place in the cavities of the remaining dates. 6. Put C. granulated sugar in a paper bag. Drop in a few of the stuffed dates at a time and shake until coated with sugar.

Uncooked Fondant.

C. cream 4 C. powdered sugar flavoring 1. Stir powdered sugar into the cream a spoonful at a time until thick enough to knead with the hands. 2. Work in the hands until smooth. Then separate into three or four pieces. 3. Work a few drops of a different flavoring extract into each piece. 4. Shape some of the cream into small balls and press half an English walnut kernel on each side. 5. Fill some seeded dates with cream. 6. Mix shredded cocoanut with some of the cream and form into balls.

Note. This makes a very good cream candy if used at once. It dries out and becomes hard on standing.