CAKES, COOKIES AND CONFECTIONS
Orientals
| 3 c. sugar | ½ tsp. almond extract (if desired) |
| 1 tbsp. butter | ¼ honey |
| 1 egg white | ½ c. walnuts |
| ½ c. candied pineapple | ½ c. shaved citron |
| 1 c. milk |
Boil the sugar, milk and butter. When almost boiled to the thread, add honey and boil until it forms a soft ball when tested in cold water or 240°F. Remove from fire and add slowly to very stiff egg white, beating constantly. Beat a few moments then add the chopped walnuts, cut pineapple and citron. Pour into buttered pan and when cool mark in squares or drop by teaspoonfuls on buttered plates.
Popcorn Balls
| 4 quarts, sifted, salted, corn or crisped puffed rice or corn | 2 c. molasses, light golden |
| 1 tbsp. vinegar | 1 c. brown sugar |
| 2 tbsp. butter | |
Boil rapidly, being very careful it does not burn. When brittle when tested in cold water or about 270°F. pour immediately over the corn and stir until evenly mixed. Press with hands into balls, keep in cold, air-tight place.
Sugared Popcorn I
| 2 qts. popped and sifted corn | ½ c. water |
| 2 c. brown sugar | 2 tbsp. butter |
| 1 tsp. vanilla | |
Boil sugar, water and butter until it forms a firm ball when tested in cold water or 250°F. Add
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