Two Dessert Recipes
From the Boston Cooking-School Cook Book,
by Fannie Farmer, 1918




Pralines

Ingredients

1  7/8 cups powdered sugar
1 cup maple syrup
1/2 cup cream
2 cups hickory nut or pecanmeat, cut in pieces

Steps

Boil first three ingredients until, when tried in cold water, a soft ball may be formed. Remove from fire, and beat until of a creamy consistency; add nuts, and drop from tip of spoon in small piles on buttered paper, or mixture may be poured into a buttered tin and cut in squares, using a sharp knife.




Vinegar Candy

Ingredients

2 cups sugar
1/2 cup vinegar
2 tablespoons butter

Steps

Put butter into kettle; when melted, add sugar and vinegar. Stir until sugar is dissolved, afterwards occasionally. Boil until, when tried in cold water, mixture will become brittle. Turn on a buttered platter to cool. Pull, and cut same as Molasses Candy.