The herald and news. [volume] (Newberry S.C.) 1903-1937, 1907-12-20

water and mix with it the juice OF
all and pulp Of the six first oranges
four ounces Of sugar. Strain, ami
whea cold add one pint Of cream
Pour this into the scooped out orange
skins. Leave them on ice for a
few hours. Then with a sharp point
ed knife cut around the middle OF
each, and carefully remove the tor
half Of the skin which mas the hole
in it. The cream will have slightly
rough appearance like the inside OF
al orange. Garnish with some ittl;
strips Of the thin yellow peel.
Frozen Fruit Pudding.-Beat the
yolks of four eggs and half cupfu]
Of sugar until light; dissolve table
spoonful of corn starch in a little
cold milk, add to the beaten yolks
and gradually stir in four cupfuls of
hot milk. Cook over hot water for
fifteen minutes, stirring constantly
until it thickens, and then only oc-
casionally. Chop fine one cupful Of
English walnuts and plump out a
cupful Of raisins by covering them
with boiling water, and, after stand
ing fifteen minutes, drain them and
roll in granulated sugar. When the
cooked mixture is cold add a little
vanilla, a cupful Of strawberry pre-
serve, the nuts AID raisins, and freeze
as ice cream. When half frozen add
the whites Of four eggs beaten to a
stiff froth with one quarter Of a cup
full Of sugar. When serving, ga1nisa
with the halves Of nuts and httE,
whipped cream.
Nut Bars.-Chop fine the meats Of
two or three kinds of nuts and mix
thoroughly with the cream made as
in creamed nuts; Shape into bars
and cool.
Chocolate Almond nds.-Blanch half
a pound of almonds, dry and toast
light brown in the oven. Melt half
pound Of sweet vanilla Favored
chocolate and dip each almond into
the chocolate separately and 'ay
them on oiled paper until cold. Melt
ed plain chocolate added to melted
fondant may be used for dipping,
vanilla flavoring added to suit the
taste.
Soft Caramels.-To one quart OF
moist brown sugar add one cup OF
rich milk, third Of a cup of butter
/ and half a cake Of chocolate, grated.
Boil nine minutes, then take from the
fire and stir steadily for about five
minutes, but not so long that you
cannot readily pour it from the sauce
pan into buttered tins. When partly
cold mark into squares and let stand
until cold.
Maple Sugar Squares.-Break one
pound of maple sugar into peices
and melt in saucepan, adding half
cup of sweet milk and half cup
of thick sweet cream. Boil until it
forms a soft ball dropped in cold
water. Remove from the fire and stir
until it begins to cream. Then pour
into buttered tins, as thin as posi-
bic, and mark out in squares and let
get hard.
Hickory-Nut Candy.-Boil two
cupfuls Of sugar and one-half a cup
full of water together until it Will
thread, and when done flavor with a
teaspoonful Of lemon aid vanilla to-
gether, turn quickly into the beaten
white Of an egg (naving the bowl set
in cold water), stir in one cupful of
hickory-nut meats, turn into flat
! suffered dish. and when cold, break
into squares.
Chocolate Cream Nuts.-These
| candies are not cooked. Mix one
poyund Of confectioner' sugar, two
teaspoonfuls Of cold water. one tea
spoonful Of vanilla and the white OF
one u1beaten egg to stiff paste.
Shape in little balls, dry, dip in melt
ed chocolate and press the halves OF
walnuts or other nut meats on eth
er side. Stoned dates or large rails
ins can be filled with this same
cream.
Caramels au Cafe.-Have ready
half cup of strong coffee. Add to
the coffee one pound Of sugar and
! boil until syrup is formed, then
add cup Of sweat cream and con-
tinue to boil until the mixture will
+! harden when dropped in Ice water.
! Stir in a teaspoonfu1 Of butter, and