The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-04-01

one cup of New Orleans moIasses, a cup
of water and half a teaspoonful of cream
of tartar in smooth. clean saucepan
and boil until it Will form a hard ball
tested in cold water. Add two cups of
roasted, shelled peanuts and boil until
it is brittle enough to crack when tested.
Stir in half a cup of butter and let boil
a few minutes longer, then take from
the fire and stir in the two teaspoon
fuls of soda dissolved in a tablespoon
tul of hot water. When the hot syrup
begins to boil up to top of kettle re-
move from the fire and pour a very thin
layer into shallow buttered tins. Let
get cold and then break into pieces
when ready to use.
COCOANUT CAKES.
These are made as follows: MoiSten
two cups of sugar with the milk of the
cocoanut or water and boil to a soft
ball degree, when tested in cold water.
Then stir in as much freshly grated CO.
eoanut as the syrup will mOisten, stir
ring only enough to mOisten or it will
granulate. The cakes should be fiat and
about two inches in diameter.
A simpler method is to mix a pound
of freshly grated cocoanut with half a
pound of cOnfectioner's sugar and the
stiff beaten white of an egg. Work
thoroughly together and then form into
little cakes and bake in buttered tins.
COCOANUT CONES.
These are made of powdered sugar,
grated cocoanut and whites of egga.
rive eggs whipped TO IGOIl ana a
pound of the sugar gradually worked
in; then the cocoanut beaten in. This
is nodded with the hands into little
cones; these are placed on buttered
papers and baked in a moderate oven.
Only the tips of the cones are colOred
brown.
If you wish them brown make the fol-
loving foundation: Boil one and one
half pounds of sugar with one and one
half cuSs OF milk and quarter of =
teasoOOnful Of cream of tartar Do not
boil hard. Stir until it reaches the soft
crack, then stir in the fresh grated
cocoanut and drop in large. thin cakes
on oiled paper and before they harden
roll them over a stick or handle of q
wooden spoon. They may be made of
plain mOlasses syrup also.
MOLASSES PEANUT SNAPS
This is similar to the peanut brittle
Take pint of granulated sugar. half
a cup Of molasses. half a teaspOonful o.
cream of tartar and level tablespoon
full of butter. Cook all ingredients eX-
cept the butter together to the crack"
degree. It must be very hard. so cook
thoroughly. When done put in the but
! ter; remove from the fire. and drop
from spoon onto buttered paper OF
Dlatters. in small. round cakes; while
still hot press some whole peanut mea Is
into the cakes. or the nut meats may
/ be stirred in Just before dropping.
PENOCHI
Put into clean smooth saucepan
two cups of light brown sugar &C
Coffee. one cup Of rich cream. one cup
of maple syrup. Stir constantly until il
comes to a boil to prevent curdling
! Stir frequently while cooking, as il
burns easily Let cook until it will
make a soft ball. when tried in cold
water Do not let it cook too Iona.
| When removed from the fire beat with
a wooden paddle until it begins to
cream. then add two pounds of walnut
meats and stir until thick then pou
into brttared tins and when cool mark
out in squares.
To make chocolate penochi leave out
the maple syrup and add two squares of
unsweetened chocolate grated, and
flavor with vanilla.