454 CONFECTIONERY.
flat, well-greased tins and mark into sticks or small squares with a knife as soon as cool enough to retain its shape.
JUJUBE PASTE.
Two CUPFULS of sugar, one-quarter of a pound of gum arabic, one pint of water. Flavor with the essence of lemon and a grain of cochi- neal. Let the mixture stand, until the gum is dissolved, in a warm place on the back of the stove, then draw forward and cook until thick ; try in cold water ; it should be limber and bend when cold. Pour in buttered pans, an eighth of an inch thick ; when cool, roll up in a scroll.
CANDIED ORANGES.
CANDIED orange is a great delicacy, which is easily made : Peel and quarter the oranges ; make a syrup in the proportion of one pound of sugar to one pint of water ; let it boil until it will harden in water ; then take it from the fire and dip the quarters of orange in the syrup ; let them drain on a fine sieve placed over a platter so that the syrup will not be wasted ; let them drain thus until cool, when the sugar will crys- tallize. These are nice served with the last course of dinner. Any
fruit the same.
FIG CANDY.
ONE cup of sugar, one-third cup of water, one-fourth teaspoonful cream of tartar. Do not stir while boiling. Boil to amber color, stir in the cream of tartar just before taking from the fire. Wash the figs, open and lay in a tin pan and pour the candy over them. Or you may
dip them in the syrup the same as " Candied Oranges."
CANDY ROLEY POLEY.
TAKE half a pint of citron, half a pint of raisins, half a pound of figs, a quarter of a pound of shelled almonds, one pint of peanuts before they are hulled; cut up the citron, stone the raisins, blanch the al- monds, and hull the peanuts ; cut up the figs into small bits. Take two pounds of coffee-sugar and moisten with vinegar ; put in a piece of but- ter as large as a walnut ; stew till it hardens, but take off: before it gets to the brittle stage ; beat it with a spoon six or eight times, then stir in the mixed fruits and nuts. Pour into a wet cloth and roll it up like a pudding, twisting the ends of the cloth to mold it. Let it get cold and slice off pieces as it may be wanted for eating.
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