The royal baker and pastry cook : $b A manual of practical cookery

till liquid _begins_ to turn color. Strain, add pinch salt. To reheat, set cup in pan of hot water. =Restorative Jelly.=—Put in glass jar ½ box granulated gelatine, 1 tablespoon granulated gum arabic, 2 cloves, 3 tablespoons sugar, 2 tablespoons lemon juice, 1 cup port wine. Stand in kettle cold water, heat till all is dissolved. Strain into shallow dish. Chill. Cut in ½-inch squares. [Illustration: (Decorative Design)] Candies =Granulated= sugar is preferable. Candy should not be stirred while boiling. Cream tartar should not be added until syrup begins to boil. Butter should be put in when candy is almost done. Flavors are more delicate when not boiled in candy but added afterward. =Butter Scotch.=—2 cups sugar, 2 tablespoons water, piece butter size of an egg. Boil without stirring until it hardens on a spoon. Pour out on buttered plates to cool. =Cream Candy.=—1 pound white sugar, 3 tablespoons vinegar, 1 teaspoon extract lemon, 1 teaspoon cream tartar. Add little water to moisten sugar, boil until brittle. Put in extract, then turn quickly out on buttered plates. When cool, pull until white, and cut in squares. =Cream Walnuts.=—2 cups sugar, ⅔ cup water. Boil _without stirring_ until it will spin a thread; flavor with extract vanilla. Set off into dish with cold water in; when at blood heat stir briskly until white and creamy, then knead and work with the hands for several minutes. Have walnuts shelled: make cream into small round cakes with your fingers; press half a walnut on either side, and drop into sifted granulated sugar. For cream dates, take fresh dates, remove stones, and fill center of dates with this same cream. Drop into sugar. =Creamed Nuts.=—Mix 1 pound confectioners’ sugar, white 1 unbeaten egg, 1 teaspoon vanilla, and 2 teaspoons cold water to a stiff paste. Shape in little balls, press between halved walnut or other nut meats. Stoned dates and large raisins may be filled with this cream, or it may be mixed with chopped nuts, shaped in bars, and cut in squares. =Butter Taffy.=—Boil 3 cups brown sugar, ½ cup molasses, ¼ cup