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Classic
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page 346
Cook till brittle. Remove from the stove, flavor with 3 or 4 drops of oil of
peppermint, and beat till creamy. Pour on slab and cut in squares.
PRALINES
Mrs. Tom R. Wyles
(A Creole Recipe)
Equal quantity of nuts and sugar.
Use brown sugar, not too light or too dark, but medium.
Moisten the sugar with cream and heat it; then add 1 tablespoon vinegar, and
boil a few minutes. Add the nuts and beat till it sugars.
SALTED ALMONDS
Take any quantity of almonds and blanch them, being careful to dry them
thoroughly. Put in a baking-pan, let them heat well, and add a little fresh
butter or olive oil. Sprinkle with salt and toast a delicate brown.
WHITE CREAM CANDY
4 pounds white sugar,
1 teaspoon cream of tartar.
Enough water to cover. Put the sugar in a
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