With a sharp knife, cut on a board blanched almonds, pecan, and pistachio nut meats into small, pointed pieces.
This is the method of using the nuts: Have the nuts spread thinly upon a plate. Melt coating chocolate, and let it stand until cool. The principles laid down in [Chapter VI], "Chocolate Coating," should be followed. Into the chocolate dip the dried balls and roll them over the nuts. Make sure that the nuts adhere to all parts. Dry upon racks.
The brown, green and cream of the almonds, pecans and pistachios against the dark chocolate background make a very attractive color scheme. The nuts may be used alone, however, or different combinations may be substituted. Other nuts may be drafted into effective service. If peanuts are used, be it noted, they must not be combined with any other nuts; the peanut flavor is overwhelming.
See the dish at the right of the illustration facing page [118], and No. 21 of the [frontispiece].
XVII
CORNLETTES
Green corn has great possibilities for the maker of vegetable candy. If fresh corn can be obtained, boil the ears in salted water until the kernels are tender. While they are still hot, with a thin, sharp knife cut down the center of each row. Press with the back of the knife down the cob thus freeing the pulp but leaving the skin upon the cob. To make certain that the pulp is free from skins, and of a uniform consistency, force it through a coarse sieve. Note that the corn is not to be made into a paste as was the potato. If canned corn is used, force it through a sieve.
Boil together, until the mixture is very thick, one-half cupful of corn, so prepared, one-half cupful of granulated sugar and one-half cupful of coffee A sugar. The thermometer reading will be about two hundred and thirty degrees. Add one-half cupful of bon-bon cream. Pour the mixture into a rubber mold, or, if preferred, drop like cream wafers upon waxed paper. If the mass is too thick to pour easily, add a few drops of hot water. The quantities here given will fill a mold of four-dozen size—the sort illustrated on page [10]. After the drops have dried for five or six hours, dip them singly into a syrup cooked to two hundred and twenty-five degrees. On the next day they will be ready for packing.