. American cookery . boiling water.Drop the grapes, one at a time, into thesyrup and remove with a candy dipperto a tin or aluminum surface. No betterconfection is made, but they will keeponly one or, at most, two days. Halves ofEnglish walnut meats, preserved chest-nuts or cherries (carefully dried) may beprepared in the same manner. Feanut [Brittle Boil one cup and a half of granulatedsugar, half a cup of Karo, and two-thirdsa cup of water to about 270° F., or untilbrittle in cold water; add two tablespoon-fuls of butter and half a pound of smallraw (Spanish) peanuts (blanched or not,as desi
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. American cookery . boiling water.Drop the grapes, one at a time, into thesyrup and remove with a candy dipperto a tin or aluminum surface. No betterconfection is made, but they will keeponly one or, at most, two days. Halves ofEnglish walnut meats, preserved chest-nuts or cherries (carefully dried) may beprepared in the same manner. Feanut [Brittle Boil one cup and a half of granulatedsugar, half a cup of Karo, and two-thirdsa cup of water to about 270° F., or untilbrittle in cold water; add two tablespoon-fuls of butter and half a pound of smallraw (Spanish) peanuts (blanched or not, as desired). Stir and cook the peanutsin the syrup until they are thoroughlycooked; add a teaspoonful of soda dis-solved in a tablespoonful of cold water, and stir vigorously. When the mixtureis through foaming, turn it on an oiledmarble or platter, let cool somewhat, thenturn with a spatula and pull into as thina sheet as possible. Cherry Fudge Dissolve one cup and a half of granu-lated sugar in half a cup of milk; add one. CORN BALLS SEASONABLE-AND-TESTED RECIPES 361 tablespoonful of red-label Karo and letboi! until a little of the syrup will forma soft ball when tested in cold water, or to 238° F. on the thermometer; addtwo teaspoonfuls of butter and set on acake rack to cool; when cold, beat untilthe mixture begins to thicken, then turnon an oiled platter or marble. Break offsmall pieces, and knead until smooth, adding slices of cherries, meanwhile; pressone after another into a small pan. Whencold and firm, unmold and cut in cubes. Creole Pralines Stir three cups of granulated sugar andone cup of thin cream, or a cup of richmilk and two tablespoonfuls of butter, over the fire until the sugar is melted.Then boil, without stirring, to the soft-ball stage. At the same time stir onecup of sugar over the fire until it becomescaramel. Pour the first mixture into thecaramel, and let boil up once. Take fromthe fire, and beat until thick, addingquickly at the last moment three or fourcups o