The Cookery Blue Book

champagne (added when served). The above is for 100 persons. Smaller quantities in same proportion. =State of Schuylkill Punch.= (_A Punch of Colonial Days._) 1 quart of lemon or lime juice, 1 quart of brandy, 2 quarts of Jamaica rum, 9 quarts of water and ice, 1/4 pint of peach brandy, 3-1/2 pounds of sugar. Dissolve the sugar in a little water, add the lemon juice, then the liquor and also 2 quarts of water and a large piece of ice. Let this brew two hours or more. This will make about 13 to 15 quarts. Smaller quantities in same proportion. [Illustration] CANDIES AND NUTS. =Almond Creams, Walnut Creams, Chocolate Creams.= To the white of 1 egg add an equal quantity of cold water, stir in 1 pound confectioner's sugar, flavor with vanilla, and stir with the hand until fine, then mold into small balls, and drop into melted chocolate. For walnut creams, make cream as above, and mold into larger balls, placing 1/2 an English walnut on either side. Also, for almond creams, the same cream as above, and cover the blanched almonds with it, forming them into balls and rolling them in granulated sugar. =Chocolate Creams.= 1 cup water to 3 of white sugar, boil till it thickens when dropped in cold water, put Baker's unsweetened chocolate in a bowl without water, and place it in a pan of water upon the stove. When the sugar is ready for removal, turn it upon a marble slab, stir till it becomes thick, then knead till stiff enough to form into balls. Place on a plate till cold. Drop the balls in the chocolate, and remove with a fork to a sheet of buttered paper. =Chocolate Caramels.= 1 cup molasses, 2 of sugar, 1 of milk, 1/4 pound chocolate. Boil twenty minutes. =Huyler's Caramels.= 1/2 package of Baker's unsweetened chocolate, 2 pounds brown sugar, 1 cup milk, 1 tablespoon butter, 1 of molasses. Boil till brittle. Pour in pans and cut in squares. =Molasses Candy.= 2-1/2 cups molasses, 1 of sugar, 1 tablespoon vinegar, a piece of butter the size