Nut Cornlettes.—Cornlettes are a little richer both in consistency and in flavor than the many creams to which candy eaters are accustomed. By the addition of a nut to each piece, however, cornlettes may be made still richer and still more distinctive candy.
There are three methods of adding nuts. The first method is to push the nut into each piece soon after it has been poured into the mold. The great advantage of this method is its ease and quickness. The confection is ready for the serving dish as soon as it is cool enough to leave the mold. A clearer and better finished appearance may be obtained by the use of the second method. By it, the cornlette, when molded, is dipped into a crystal syrup. A drop of the hot crystal is placed upon the back of the nut meat to serve as glue, and corn and nut are pressed together. When cool, the whole is dipped into the crystal. The third process is a compromise. The drop may be dipped into the crystal as soon as it comes from the mold, and the nut, either plain or dipped, may then be placed upon it. When the crystal sets, the union will be firm.
XVIII
ONION COLD TABLETS
By supplying a more wholesome sort of confectionery, vegetable candy—at least in the eyes of its friends!—has decreased the need of household remedies for indigestion and similar ailments. On the other hand, the newly discovered candy-making brings a definite contribution to the family medicine chest. From onion can be made tablets that have the virtues assigned to our foremothers' cough syrups and even are good to eat, according to those who like the flavor of the onion.
Onion cold tablets, then, are offered both as confectionery and as a household remedy. It should be borne in mind, however, that no household remedy, however good, or tried, takes the place of the physician. The family health is too precious a commodity to be entrusted to unprofessional hands.
To make the tablets, cut into thin slices two ounces of raw onion—about half of a good sized onion,—work the onion into two cupsful of sugar and let the mixture stand for two hours. Add two-thirds of a cupful of cold water, place the mass on the fire, and let it come just to a boil. Strain the syrup so made into a granite saucepan, and add one teaspoonful of vinegar and the amount of red pepper that the point of a knife will hold. Place the mixture on the fire, and when the mass begins to boil, put a wooden cover over the pan. Continue the boiling for several minutes; thoroughly "steam down" the side of the pan. By "steaming down" the side of the pan is meant confining the steam which rises from cooking so that it will free the sides of the pan from the accumulation of the mass that is cooking.