The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1917-12-14
Chocolate NOugatines.

Chocolate Nougatines.
Three-fourths cup of corn syrup, q
cup of strained honey, piece Of paraf-
fine size of a pea, pinch of salt.
Whites of two eggs beaten dry, one
cup almond or English walnut meats
cut fine, / teaspoon vanilla, u pound
of Dot chocolate.
Put corr syrup and honey and par
afne on to boil; beat egg whites with
salt until stiff. When the syrup has
cooked until it forms a hard ball when
tried in cold water, pour half Of it
on to the egg whites and beat we'll.
Return the rest of the syrup to the
stove and boil until brittle when test
ed. Add to the egg whites and put
all into the same pan and set over
until it is crisp when tested in cold
water. Add nuts and vanilla and pour
into CREASED pan. Let get cold and
cut in strips kx12xlk inches. Coat
with melted chocolate.
Maple Nut Creams.
Two cups of maple syrup. Boil until
it spins a thread. Add u cup milk
and l t~easpoonful of butter and boil
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Add l cup chopped nuts. Let cool and
Of spoon in small piles on waxed
paper.
Christmas Sweets.
One package of dates; one pkg. of
seeded ~raisins, " ID. figs, " ID. she'll
ed walnuts, 2 tablespoons strained
honey.
Put dates, ~raisins, figs and nuts
through food grinder and mix in the
honey. Work with the hands until
we'll blended, then make into balls and
dip in chocolate.
Butterscotch.
One cup corn syrup, l cup of honey,
l tablespoonful vinegar, 3 tablespoons
butter. Cook until brittle when tried
in cold water. Flavor with oil of Gin
namon and cool in CREASED pans
Chocolate Dates.
Dates may be stoned and stuffed
with nuts, then dipped in chocolate.
!, CocOanut Balls.
Six ounces corr syrup, " ID. dessi-
Gated %cocoanut, whites of 2 eggs. Put
. corn syrup on the stove and cook
minutes; add cocoanut and stir for
, minutes; then add egg whites and stir
over the fire 2 minutes. Take off ano
: drop by spoonfuls on creased tins anC
bake in moderate oven to a light
brown. Remove from tins while hot
Z and roll with fingers into balls. Coo
Z and coat with chocolate if desired.
\ Chocolate Almond Sticks.
i One cup corn syrup, l cup honey, \
ID. Dot chocolate. Cook honey ant
syrup until it forms a very hard bal
in cold water; add l teaSpOOnful va
e nilla and u cup nuts. Cool on platter
cut in strips and coats with chocolate
Nut MOlasses Candy.
q Half cup corn syrup, II cup mo
~lasses, l teaspoonful vinegar, 3 table
spoons oleomargerine or butter. Cool
. until brittle when tried in cold water
= stir in a t~easpoonful soda and pou
over chopped nuts in buttered pans
Cool and break in pieces. This mus
y be kept in cool place.
u Chocolate Peanut Cluster.
Shell peanuts and drop into melte
Dot chocolate or milk chocolate. Di
out with a fork and place in little pile
!. on waxed paper.
Chocolate Almonds.
Shell and blanch almonds and pu
= in oven to brown very slightly. Di
in melted chocolate and drop on wake
q paper.
: Chocolate Caramels.
s One cup strained honey, 1h cup
y Karo, 2 squares chocolates, k cup q
milk, l tablespoon butter or oleomal
& gerine. Cook until a hard ball
formed when tried in cold water. AID
4 l teaspoon vanilla and pour into
8 large bread pan. Mark in square
. when partly cool, A cup nuts adde
q if desired.
Honey Peanut Bar.
3 One Id. shelled peanuts, l tablespoo
n KarO, R cup strained honey; coo
g Karo and honey until brittle whe
= tried in cold water; stir in peanut
s and pack solid in a CREASED bread pal
I: Cool and cut in bars.
: Fig and COcOanut Squares
& One cup dessicate cocoanut, l Gu
. maple syrup. Put figs and nut
8 the %cocoanut and syrup. Work wit
4 the hands to a paste and pack in
Z small pan. When it has set cut
& squares and dip in chocolate.
= Honey Salad Dressing-By Mrs. ]
q D.. COnkling.
Z Two egg yolks, 2 tablespoons sala
8 oil or chicken grease, " teaspoon
! corn starch, a cupful honey, IL tie;
= spoons salt, " teaspoon mustard,
& little ,paprika, a cupful vinegar,
q cupful milk.
Heat the honey in double boiler
e when liquid, add the milk. Mix tt
q dry ingredients and add the vinegar
and then the beaten yolks. Stir a
= into the milk and honey and cook Ill
4 til thick-add the oil, mix we'll, strai
= and put in a glass jar.
z This is delicious for fruit salad
q cabbage salad, and will keep for Sc
eral weeks.
8 Bozeman, Mont, Dec. 5, 1917.