Hoav We Cook in Tennessee

Ingredients

• two-thirds cup sugar
• three-quarters cup milk
• two squares of baker's chocolate
• one-quarter pounds sugar
• one cup water in one vessel
• three-quarters pound sugar
• three-quarters pound sugar in the well-beaten whites of three eggs
• half pound almond nuts
• two ounces of powdered gum arabic
• eight tablespoonfuls of water
• seven ounces of confectioners' sugar
• a pound of fondant un- til creamy
• a teaspoonful of vanilla
• a piece of fondant the size of a marble
• one place pecans
• two halves of the walnuts
• three table- spoons glucose
• three eggs

Directions

1. Stuffed Dates. — Seed the dates and in each one place pecans or English walnuts. Roll in sugar.

2. English Walnut Creams. — Work half a pound of fondant un- til creamy, and add, a little at a time, a teaspoonful of vanilla. Have ready English walnuts shelled and divided in halves; take a piece of fondant the size of a marble, roll in the hand, place it between two halves of the walnuts, press together and stand them aside to harden.

3. Maple Creams. — Mold maple fondant into any shape desired, and dip either in chocolate or in maple fondant melted.

4. Chocolate Creams. — Cream thoroughly two-thirds cup sugar, three-quarters cup milk, put on and cook till forms a soft ball when dropped in water. Have prepared two squares of Baker's chocolate, half as much paraffine melted; when the cream is taken from fire flavor with vanilla. Set in cold water and beat awhile, then pour out on marble slab, and knead like dough. When firm make into little balls, then dip (with a hat pin) in chocolate mixture and drop on greased paper; put nuts on soon as you drop them. — Mrs. A. H. Ellington.

5. Nougat. — One and one-quarter pounds sugar, three table- spoons glucose, add to this one cup water in one vessel, and in another vessel put three-quarters pound sugar and three-quar- ters cup water. Let each cook until it ropes, then pour first the three-quarters pound sugar in the well-beaten whites of three eggs, and then pour in the other syrups, beating all the time. When quite stiff add half pound almond nuts. Put on dish and shape lake a loaf. Set aside until cold. Then slice. Add flavoring to taste — just before putting in nuts. — Mrs. Martha Dodson.

6. Marshmallows. — Eor marshmallows, take two ounces of powdered gum arabic and pour over it eight tablespoonfuls of water, and let it soak for an hour; then heat slowly over boiling water until the gum is dissolved. Strain through cheesecloth, add about seven ounces of confectioners' sugar, and stir over

Nutrition, whole recipe (rough)

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.