CREAM DATES.
Wash and dry dates, remove the stones, and fill with candy dough, then roll in confectioner’s sugar.
ORANGE CREAMS.
Take the white of one egg and an equal quantity of orange juice, and grated yellow rind of one orange, mix with confectioner’s sugar until a stiff dough. Mould in shapely lumps and roll in granulated sugar. This also serves for orange flavored filling for chocolate drops. Any fruit juice can be used in this same way. Any flavor desired that cannot be obtained readily from fresh fruit can be had by using extract with white of egg and cream base.
CHOCOLATE ANNAS.
To three cupfuls of white sugar, add one cupful of milk and one fourth teaspoonful of cream of tartar, boil about nine minutes, or until it will form a soft ball when dropped into cold water; then add two squares of melted chocolate and one tablespoonful of butter. Cook one minute longer. Remove from fire, add one teaspoonful vanilla extract, beat vigorously for one minute, then pour into buttered pans. When cool mark in squares.
MOLASSES CANDY.
Two cupfuls of molasses, one cupful of sugar, one teaspoonful of vinegar, one tablespoonful of butter. Boil until it is brittle when tried in cold water. Pour in a buttered tin; when cool pull until white.
BROWN BETTIES.
Two cupfuls of brown sugar, half a cupful of milk, boil about four minutes, stirring constantly; when almost done stir in three quarters of a cupful of chopped walnuts or chopped blanched almonds; remove from the fire and stir till it grains, and looks sugary, then pour into a well oiled tin to the depth of half an inch; when it cools mark off in squares with a knife.