Chop half a cupful each of almonds, pecans and walnuts and add enough fondant to make the mixture of the right consistency to mold into bonbons. Boil into little balls and dip in maple or chocolate fondant.
Chocolate Caramels
| 1 pint brown sugar 1 gill milk ½ pint molasses ½ cake sweetened chocolate 1 generous teaspoon butter 1 tablespoon vanilla |
Boil all of the ingredients (except the vanilla) over a slow fire until dissolved, and stir occasionally as it burns easily. Test by dropping little in water. If it hardens quickly, remove at once from the fire. Add vanilla and pour into buttered pans.
When cool, cut in squares with a buttered knife.
Sea Foam
For sea foam candy cook three cupfuls of light brown sugar, a cupful of water and a tablespoon of vinegar until the syrup forms a hard ball when dropped into cold water. Pour it slowly over the stiffly beaten whites of two eggs, beating continually until the candy is stiff enough to hold its shape. Then work in half a cupful of chopped nuts and half a teaspoon of vanilla. Drop in small pieces on waxed paper.
How to Make Good Coffee
When the National Coffee Roasters' Association tells how to make good coffee the housewife is naturally interested, no matter how fervently the family may praise her own brew. Coffee is the business of these gentlemen. They know it from the scientific standpoint as well as practically. Their opinion as to the best method of preparing it for the table is, therefore, worth consideration.
They tell us, first of all, that the virtues of the infusion depend primarily upon the fineness with which the roasted bean is ground. Careful experiments have shown, indeed, that when pulverized it gives a larger yield of full strength beverage than in any other shape, so that such grinding is urged in the interest of economy, as well as from a gastronomic standpoint.