South Bend news-times. (South Bend, Ind.) 1913-1938, 1919-03-10
Kitchen Economics
BY ISOBEL BRANDS.
II the Applecroft Experiment Station.
FIVE WAYS TO MAKE DELICIOUS
CANDY SUBSTITUTES.

q Il W IN fNA NeA'AA1 AAAe-+NN g. +A~+AA~
some tempting delicacies for the
children's lunch box which will dis
sipate the excess longing for bought
sweets. Candied fruits or nuts take
a short time TO make, can be kept in
covered jars, and they form a de-
lightful addition to a simple school
lunch.
sailed Almonds.
pound OF almonds. shelled and
blanched.
B teaspoonfuls Of olive oil.
Salt.
Put the oil in a pan and let it get
hot, then put in the nuts, generously
sprinkled with salt Toss them about
lightly until they are all a light
brown.
Remove them from the pan and
place on paper Sprinkle with salt
again, ana put them in a warm-not
hOt-oven for a few minutes to dry
off.
Take from the oven, wipe them
with dry cloth, and they are then
ready for use.
Almonds that are prepared in this
way. if kept in tin box, Will remain
fresh for some time, and can be re-
heated at any time to make them
crisp.
sailed Peanuts.
1 pound of peanuts.
Butter.
Salt
Use the unroasted peanuts and
shell, blanch by pouring boiling wa
ter over the shelled nuts, let them
stand for a few minutes, when the
brown inner hulls are easily re-
moved.
Spread the blanched nuts on a
platter to dry for several hours. hav-
ing first dried them on a cloth.
Heat a teaspoonful of butter in a
frying pan. on top OF the stove,
throw the nuts in it, and then place
the pan in the oven. stir often until
brown.
Take from the oven and sprinkle
plentifully with salt.
If preferred, sailed almonds may
DE prepared in the same manner.
Glazed Chestnuts.
/ quart of chestnuts.
1 pound of granulated sugar.
cups Of water.
Put a quart of fine large chest
nuts into a frying pan and roast.
Then skin them and stick a wooden
toOthpick into each one. The chest
nuts should not be allowed 10 brown.
Boil the sugar with two cups of
water, to the candying stage, and
dip each nut into it. Stick the ends
OF the little skewers in a dish of
brown sugar TO drain and harden.
Candied Orange Peel.
oranges.
1-2 pound sugar (granulated).
1 cupful OF water.
Brandy.
Slice the oranges in pieces about a
quarter of an inch thick. Remove all
the pulp and soak the rinds over
night in water sufficient to cover
them. The water should be cold, and
add TO it salt in proportion of a fiat
tablespoonful of salt to a quart of
water. In the morning put the rind
on TO boil. in fresh water. and cook
until tender but not broken; then
Prepare a syrup of the granulated
sugar and a cup of water, and boil
until il begins to thicken, but is not
at the cracking stage.
Dip the pieces Of peel into the
brandy. and then dip them into the
syrup. which must be kept hot until
the pieces have all been dipped and
dried two or three times.
The next day reheat the syrup and
dip the pieces again, several times.
and repeat this for three days, then
dry off the pieces and pack in tin
boxes with waxed paper between
each layer OF peel
Sour Balls.
Orange peel
Sugar.
Soak the aronge peel for three
DAYS in cold water, changing the wa
ter each day. Then put the peel in
hot water and boil until soft. Squeeze
as dry as possible. chop fine ad weig
weight IT.
Take the same weight OF sugar and
boil il with a little water until il
hairs. Then add the chopped peel.
boil a few minutes longer. take from
mould into small balls. Roll in
The fire cool, put on a baking board
sprinkle with graduated sugar and
sugar and spread on a plate 10 dry.
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