CAKES, COOKIES AND CONFECTIONS
its cooking and then place in pan of hot water while dipping. Skewer nuts separately on hat pin and dip in syrup, being careful each is well covered. Place each on well greased dish to harden.
Candied Figs
| 5 lbs. figs | 1 pt. water |
| 1 lb. (2 c.) sugar | |
Wash figs and add to the syrup made from the sugar and water. Cook slowly 1 hour. Repeat the cooking the second day. On the third day cook until figs are dry, shaking the pan rather than stirring. Lay the figs on plates and place in warm oven. Turn out fire. Leave over night. Repeat for several days until figs are quite dry. Better dried in the sunshine.
Hardbound
| 3 c. sugar | 1 ⅓ c. water |
| 1 tbsp. horehound | ½ tsp. cream of tartar |
| ⅔ c. boiling water | |
Pour boiling water over horehound and steep 5 minutes. Strain through fine cloth. Add sugar and remaining water and cream of tartar. Boil to 300° F. or hard crack. Pour at once into buttered pans. Do not scrape kettle. Mark in small squares.
Molasses Brittle
| 1 c. molasses | ½ tsp. lemon extract |
| 1 c. sugar—brown or white | 1 c. peanut meats |
| 1 tbsp. vinegar | ¾ tsp. soda |
| 1 tbsp. butter |
Boil molasses, sugar, butter and vinegar slowly until when tested in cold water it is brittle or
