Pecan Candies
2 C. sugar % t. cream of tartar Glacé Pecans 1 ©. boiling water Cold water : Put sugar, boiling water, and cream of tartar in a saucepan, stir, place on fire, and bring to the boiling point. Boil without stirring until syrup begins to discolor. Wash off sugar adhering to side of pan. To do this, have a pan of cold water near at hand. Dip hand in cold water, then quickly wash off a small part of the sugar with tips of fingers. Repeat until all sugar on the side of the saucepan is removed. Remove saucepan from fire and place in a pan of cold water to stop the boiling instantly. Remove from cold water and place in a saucepan containing boiling water, where it should remain during dipping. Take nuts separately on a long pin, dip im syrup and place on waxed paper. If the syrup becomes too thick, place on fire, bring to the boiling point, and remove at once.
2 egg whites 1 C. sugar Kisses 1% ©. chopped pecans Beat egg whites until stiff, and add sugar and pecans. Mold into small round balls and place on waxed paper. Dry out for 15 minutes in medium oven.
4% Th. dates 14 Ib. dried peaches Parisian 1 lb. raisins 2 C. grated pecans Sweets 14 Ib. dried apricots Powdered sugar
Put fruit through food chopper, add pecans, form into balls, and roll in powdered sugar.
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