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The Candy Cook Book

corn, drop from teaspoon on buttered sheet, and shape in circular forms with a fork dipped in cold water. Place a piece of candied cherry in the center of each, sprinkle with finely chopped almonds, and bake in a slow oven until delicately browned.

Baked Peanut Candy
  • 1 quart peanuts
  • White 1 egg
  • 1 cup brown sugar
  • ¼ teaspoon salt
  • ½ teaspoon vanilla

Shell one quart peanuts or use one cup shelled peanuts; remove skins, and put through coarse meat grinder. Beat white of egg until light; add slowly while beating constantly brown sugar, salt, and vanilla.

Fold in the ground peanuts, drop from tip of spoon on buttered tin sheet, and bake in a slow oven.

Date and Almond Meringues
  • ¾ cup Jordan almonds
  • ½ cup dates
  • Whites 2 eggs
  • ⅔ cup powdered sugar
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • 1 teaspoon lemon juice

Blanch the almonds, wash dates, and remove stones, and put both almonds and dates through meat chopper together. Beat whites of eggs until stiff, then add gradually, while beating constantly,

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