CONFECTIONS
"Sweet meats, messengers of strong prevailment in an unhardened
youth."
—SHAKESPEARE.
TO BLANCH ALMONDS.
Put them into cold water, and allow it to come to a boiling point; then remove the skins, and throw them into cold water a few moments to preserve the color.
For salted almonds, prepare as above; put into a dripping pan with some lumps of butter; set into a moderate oven until nicely browned. Sprinkle over them some salt, and toss until thoroughly mixed.
Peanuts may be prepared in same manner.
CHOCOLATE CREAMS. MRS. EDWARD E. POWERS.
Two pounds XXXX confectioners' sugar, one-fourth pound grated cocoanut, one tablespoonful vanilla, a pinch of salt, whites of three eggs (beaten very stiff); mix all together, and roll into small balls; let stand one-half hour; then dip into the chocolate, prepared thus: One-half cake Bakers chocolate (grated fine), two tablespoonfuls butter. Warm the butter; mix in the chocolate. When cool, dip the creams in, and set on a buttered plate to harden.
VANILLA TAFFY. MRS. EDWARD E. POWERS.
Three cups of granulated sugar, one cup of cold water, three tablespoonfuls of vinegar. Cook without stirring until it threads; add one tablespoonful of vanilla; let cool; pull until white; cut into small squares.