Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1899-11-30

mold into small fiat cakes
These sugarcd nuts Will keep MIC
for two or three days if kept in Il
warm. dry place.
Nuts covered with a white coating OF
soft sugar are called creamed nuts and
are made in this way:
| Dreamed Walnuts.-Take one Cupful
Of walnut kernels; be sure there is not
| a particle of shell among them. Put on
the fire one scant cupful of sugar and
one-third OF a cupful of water. When
| it has been boiling for "A minute drop
and does not spread out. it is done; if
not. boil a little longer. When done.
take from the fire and let it stand I'M
| til a skin" forms over the top. then
| commence beating with a spoon. when
il commences to look milky, add the
nuts and stir quickly until each kerr
mel is coated with the creamy sugar.
If the nuts stick together. pull them
apart; but they will not do this if the
sugar is cooked right
There is another way Of making
creamed nuts. which will well repay
the learning. as the cream or fondant
used is the foundation Of many kinds
a pint of graduated sugar add a
scant half-pint of water and set on the
back of the stove until melted: do not
stir. but the pan may be gently shaken.
When the sugar is dissolved. draw to
the front of the stove and boil briskly
for ten minutes, then test When it
comes from the spoon in long threads
it is done. Remove from the fire and
in Of Al
When about blood warm add half
teaspoonful of cream of tartar and
commence to work it with "A strong
spoon. 1t will turn white and seem
somewhat grainy. then knead with
the hands. exactly as in making bread.
using pulverized sugar as -four is
used. Work until soft and creamy.
You have now the foundation for an
almost unlimited variety Of bonbons.
which will keep for sometime if put
in a covered jar
Dreamed Walnuts-No. . - Take
small pieces of the cream and form
into balls. press the half Of a walnut
in each. and roll in coarse sugar.
Smaller pieces Of the cream can be
used with the halves Of hickory nuts.
Both are very nice.
a cupful of hickory-nut kernels by
chopping them. Boil together one
cupful of "A" sugar. one-thrd of a
cupful of water, and piece of butter
the size of a walnut. until it makes a
soft lump when tested in water. Re-
move from the fire and stir in the
nuts. When it begins to look cloudy.
pour by the spoonful on buttered tin
1t will spread into flat cakes
Nut Candy with Maple Sugar-But-
ter shallow tin and cover the bottom
with butternut meats. Place on the
cooler part of the stove one quart of
maple sugar and one cupful of water
Cook slowly and test in water. When
done. pour over the nut meats. Before
1t hardens, mark into squares.
Nut Cookies.-Nery delicious. One
cupful of butter creamed. two cupfuls
of sugar thoroughly worked into the
butter. three eggs beaten into the but
ter and sugar, one-half cupful of milk
in which has been dissolved small
teaspoon Of soda, mix this in. Add
-four enough to make a dough that can
be rolled out Cut into hearts and
rounds and bake in a quick oven.
Boil two cupfuls Of granulated sugar
and one of water until it will harden
in water; have ready in a bowl the
whites of two eggs beaten to a stiff
froth. gradually beat the boiling syrup !
in, and continue the beating until
smooth and thick. adding one cupful
of nut meats of any kind prepared. not |
too finely chopped. Coat each cooky |
thickly with this mixture