Evening Republican, Volume 20, Number 306, Rensselaer, Jasper County, 26 December 1916 — Mother's Cook Book [ARTICLE+ILLUSTRATION]

Mother's Cook Book

Science is slowly but surely proving that the great preventive of human misery. moral and delinquency and crime i*> food education. Candy for the Children. Dates are most wholesome for a sweetmeat or for various combinations in candy. The. following is worth having on hand to supply the desire of the young for sweets. To two cupfuls of date pulp, which has been put through the finest knife of the chopper, use two large tablespoonfuls of nut butter, mix thoroughly, knead a short time, then roll out to about three-fourths of an inch in thickness and cut in cubes. Roll in oiled paper. This nut and fruit combination will keep some time. Fondant. Fondant is the foundation for all French candies and is very simple and easy to make. Use two cupfuls of granulated sugar to a quarter of a cupful of water and a tablespoonful of corn sirup or glucose to keep the sirup from graining. Boil until a soft ball is formed when dropped in water, then set away to cool until just warm, when the stirring begins. Stir until it is white and waxy, then remove to a well-buttered bowl, cover with a buttered paper and keep in a cool place for a day or two, when it is ready to make up into a thousand and one different candies.

By the addition of a bit of pink color and a few drops of oil of wintergreen and melting the mixture over hot water, the small winter-green patties may be made. Drop the mixture by spoonfuls on a buttered sheet and allow to stand until hard before removing. If peppermint is wanted, tint with green or ilavor without tinting and proceed as above. A most delicious nougat is made by adding chopped raisins, dates, nuts and figs, to the nougat, molding in a small wafer box. When it is firm cut in slices. Nut brittle of any kind of nuts is made by melting granulated sugar in a smooth steel frying pan until it is light brown, then stir in the nuts and pour into a buttered pan. Peanut Candy. Put two pounds of light brown sugar with six ounces or twelve tablespoonfuls of butter into a smooth frying pan, stir and melt and' the first bubble is the signal to look at the clock. Let it cook, stirring constantly, over a moderate heat for eight minutes, then pour into a buttered pan well covered with nftmuts which have been crushed with a rolling pin, until they are like coarse bread crumbs. A cupful ( of shelled peanuts is sufficient for this amount. Nuggets. Cook together a cupful each of white and brown sugar and a half cupful of water to the soft ball stage: add a quarter of a teaspoonful of soda, just as it is taken off, stir in a half cupful of nuts and pour over a well-beaten egg white, and beat until firm enough to drop by spoonfuls on a buttered sheet.