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Classic
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page 62
ding. Another way is to add it drop by drop to a cream or custard. Or, if you
like better, pour it over your pudding or cake.
FRUIT IN ITS OWN JUICE
Prepare your fruit for eating by removing the stones and paring if necessary;
put it in a closed vessel and expose it to a scalding heat, either in a dry oven
or one filled with water, taking care not to let it burn. Fill up jars and seal
them carefully. Keep them in a cool place. Stone jars are the best. The fruit
spoils if exposed to the air.
PRALINE COCOANUT
Take a fresh cocoanut, break it open and grate it carefully. Take a cupful to
two cupfuls and a half of the best white sugar. Put the sugar in a nice clean
saucepan to cook until it candies. Add the cocoanut. Let it cook a moment,
turning it all the time. Put it in pats on a large china dish or a piece of
marble. Do the same with brown sugar.
PRALINE PECANS
Take a cupful of well and carefully peeled pecan nuts. Take two cupfuls of brown
sugar and half a cupful of water. Let simmer on the fire until it candies. Put
in the nuts. Stir them all the time until the sugar adheres to the nuts. Be
careful it does not burn. Put in a plate to cool and serve. Do the same thing,
but do not turn it. Put them a spoonful at a time in small paper boxes or in
pats on a dish. The same thing can be done with peanuts. Peanuts powdered and
added to ice cream is delicious.
(Sold on the street corners in New Orleans.)
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