Evening Republican, Volume 18, Number 23, Rensselaer, Jasper County, 27 January 1914 — Glace Nuts and Fruits. [ARTICLE]

Glace Nuts and Fruits.

* Two cupfuls of granulated sugar, one cupful of boiling water, one teaspoonful of cream of tartar, three tablespoonfuls of granulated sugar, blanched nuts of any kind. Caramelize three tablespoonfuls of sugar. Add the boiling water, and, when dissolved, the remaining sugar and cream of tartar. Boil without stirring until the sirup is absolutely brittle, when dropped- in cold water. Remove soucepan from the fire and place In a vessel of coJd water to stop the boiling instantly. Then place over boiling water while dripping. Halved 1 of walnuts or pecans or whole Brazil nuts may be used, or peanuts or filberts may be dropped by the teaspoonful on to a marble slab or paraffin paper. Candied fruits, bitq of figs, dates stuffed with fondant, nialaga grapes, strawberries and sections of Beedless Oranges may be dipped. In case juicy fruito are used, they must not be pricked while dipping, as the juice will spoil the glace.—Delineator.*