. High living; recipes from southern climes . he spoon. Then beat it until itthickens and shape it into round flat cakes, about two inches across, on paraffine a small coffee-cupful of the mixture which color pink, and drop a small buttonof it in the middle of each praline. SANTA BARBARA PANOCHA— Boil two pounds of brown sugar with acupful of cream until it forms a thread between the fingers. Remove from the fire andadd one pound of shelled English walnuts or pecans slightly chopped. Beat hard untilit begins to thicken, then pour on buttered paper in round cakes. PEANUT BRITTLE —
. High living; recipes from southern climes . he spoon. Then beat it until itthickens and shape it into round flat cakes, about two inches across, on paraffine a small coffee-cupful of the mixture which color pink, and drop a small buttonof it in the middle of each praline. SANTA BARBARA PANOCHA— Boil two pounds of brown sugar with acupful of cream until it forms a thread between the fingers. Remove from the fire andadd one pound of shelled English walnuts or pecans slightly chopped. Beat hard untilit begins to thicken, then pour on buttered paper in round cakes. PEANUT BRITTLE — Chop fine one cupful of peanuts, from which the skinshave been removed, and stand on the back of the stove to heat. Heat a frying-panvery hot and put in it one pound of fine sugar, stirring constantly until it is dissolved,then move pan to the back of the stove quickly, stir in hot peanuts, and pour into hot,greased pans, spreading very thin. The secret is not to allow the sugar to come to aboil, but only to melt before adding the CHOCOLATE FUDGE WITH FRUIT—Mix together two cupfuls of sugar,one-half cupful of milk, one-half cupful of molasses, one-half cupful of butter, and boilseven minutes. Add one-half cupful of Bakers chocolate, and boil seven minutes two tablespoonfuls of chopped figs, two of chopped raisins, two of candiedcherries quartered, one-half cupful of English walnuts chopped, one-half cupful ofblanched and chopped almonds, and one teaspoonful of vanilla. Stir constantlyuntil it begins to boil, then cook slowly eight or ten minutes or until it makesa ball when dropped in water. Beat very hard and pour into buttered pans.
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectc, booksubjectcookery
