Mrs. Wilson's Cook Book Part 107

Either the plain or sweet chocolate may be used for dipping. To prevent streaking or turning gray, the chocolate must be melted at a low temperature, so fill the lower part of the double boiler with boiling water. Place the top compartment in position, then add the chocolate which has been cut fine. Add one tablespoon of salad oil to each half-pound. Stir frequently until the chocolate melts and then dip in the fondant centres, nuts or pieces of candied fruit. Place to dry on a board which has been covered with oil cloth.

GINGER CRYSTALS

Soak three level tablespoons of gelatine in one-half cup of cold water for one hour. Then place in a saucepan that is free from grease

Two cups of sugar, One cup of water.

Bring to a boil and cook for five minutes, then add the prepared gelatine. Stir to dissolve thoroughly, then bring to a boil again and cook for twelve minutes. Remove from the fire and add

One tablespoon of lemon juice, Two-thirds cup of crystallized ginger, cut in tiny bits.

Rinse an oblong pan with cold water and drain well. Turn in the cooked mixture and set in a cool place for twelve hours to become firm. Then loosen from the pan and remove. Turn on the table and cut into blocks.

Roll in granulated sugar and let stand to crystallize.

BON-BONS

The first thing to do is to prepare the fondant, which is easily done if you own a candy thermometer. Just place in a saucepan that is absolutely free from grease

Two cups of granulated sugar, One-fourth cup of white corn syrup, One-half cup of boiling water, One-half teaspoon of cream of tartar.

Adjust candy thermometer to side of saucepan.

Set in a warm place for a few minutes to melt the sugar and then stir well. Wipe the sides of the saucepan with a damp cloth to remove the sugar crystals. Place the saucepan on the stove and bring to a boil.

Cook until it reaches 240 degrees on the candy thermometer. Remove from the stove. Pour on well oiled meat platter and let cool. When cool, work to a creamy ma.s.s and then knead like bread dough. Place in a bowl and let stand for one day to ripen in a cool place. Cover bowl with a cloth that has been wrung very dry from hot water. This fondant may be used between halves of English walnuts, as centres for chocolates or to cover almonds or pieces of fruit. It can also be used for dipping and making bon-bons.

SUGARLESS CANDY

This fruit paste is the invention of an old Italian fruit merchant who specialized years ago in crystallized fruits. Put through the food chopper

One-quarter pound of cocoanut, One-half pound of seedless raisins, One-half pound dates, figs, One pound sh.e.l.led nuts, add two tablespoons syrup, form in b.a.l.l.s and oblongs.

TO USE FONDANT FOR DIPPING

Place one-half of the fondant in the top part of a double boiler and fill the lower part with boiling water. Add about one tablespoon of boiling water to the fondant and stir continually to reduce to a thick cream. Dip in the pieces of nut, candied fruit or b.a.l.l.s of plain-flavored fondant. Let dry on waxed paper or oil cloth covered board.

When the fondant becomes too dry for further dipping, sc.r.a.pe from the pan, using a wooden spoon and form into b.a.l.l.s. Dip them in melted chocolate.

One-half pound of sh.e.l.led peanuts, One-half pound of prunes, One-half pound of apricots, One-half pound of citron.

Mix and form into b.a.l.l.s or cylinders. Roll in finely chopped cocoanut or finely chopped nuts; or line a tin box, such as the sugar wafers come in, with wax paper, and then fill with the fruit mixture. Press hard to make it firm and let stand for four hours. Remove from the box and cut in half-inch slices.

A box packed with an a.s.sortment of these delicious homemade candies will make a very desirable present.

CHRISTMAS DINNER

A SELECTION OF MENUS FOR FAMILY OF TEN PERSONS

No. 1

Celery Radishes Oyster c.o.c.ktail Fillets of Codfish Tartare Sauce Potato b.a.l.l.s Parsley b.u.t.ter Pickled Cuc.u.mbers Chow-chow Roast Turkey, New England Filling Brown Gravy Cranberry Jelly Lettuce Canadian Dressing Plum Pudding Vanilla Sauce Coffee Nuts Raisins

No. 2

FOR FAMILY OF SIX

Home-made Piccalilli Water-cress Clear Tomato Soup Grilled Oysters Pan Broiled Chicken Bacon Garnish Brown Gravy Currant Jelly Sweet Potato Pone String Beans Lettuce Russian Dressing Mince Pie Coffee Nuts Raisins

No. 3

FOR FAMILY OF FOUR

Grape-fruit c.o.c.ktail Celery Fried Smelts Tartare Sauce Cole Slaw Baked Guinea Hen Brown Gravy Spiced Preserve Baked White Potatoes Creamed Onions Lettuce Sour Cream Dressing Pumpkin Pie Coffee Nuts Raisins

No. 4

FOR JUST US TWO

Grape-fruit Maraschino Panned Oysters Fillet of Halibut Creole Sauce Broiled Squab Bacon Garnish Currant Jelly Browned Sweet Potatoes Mashed Turnips Lettuce Mayonnaise Dressing Individual Mince Tarts Coffee Nuts Raisins

The marketing list will be as follows for Menu No. 1:

One bunch of celery containing six stalks. (It will be real economy to purchase the well-bleached celery, as this has less waste.) Two bunches of radishes, Fifty small oysters for the c.o.c.ktails, One and one-half pounds of sliced cod, One-quarter peck of white potatoes, One-quarter peck of onions, Fifteen pound turkey, One bunch of parsley, One pound of cranberries, One-half peck of sweet potatoes, Two large cauliflower, One large head of lettuce, Home-made pickled cuc.u.mber and chowchow, Home-made plum pudding, One-half pound of almonds, One and one-half pounds of layer raisins.

FILLET OF CODFISH, TARTARE SAUCE

Divide slices into neat fillets and season and roll in flour. Dip in beaten egg and then roll in fine crumbs. Fry until golden brown in hot fat.

TARTARE SAUCE

Use eggless mayonnaise as a base for this sauce. Place in a soup plate

Three tablespoons of evaporated milk, One teaspoon of mustard, One teaspoon of paprika, One-quarter teaspoon of white pepper.

Mix and then beat one cup of salad oil and then add

One-half cup of finely chopped parsley, Three onions, grated, One large sour pickle, chopped fine, One tablespoon of vinegar, One teaspoon of salt.