|Illustrated Guide to Food Preparation|
|by Margaret McWilliams|
This popular laboratory manual helps readers prepare and evaluate a wide range of foods that are healthful, nutritious, and wonderful to eat.
1 - 10 of 24 for brittle paraffin
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Microwave sugar, syrup ... minutes. Stir in Paraffin until it melts. ... greased aluminum foil. Note: best to use glass bowl in microwave. /Shirley Crockett
Melt butter, paraffin, add syrup, ... heat and make sure you stir the soda in real good. Pour in buttered, non-stick pan. After cools, break up in pieces.
Mix sugar, water ... a boil. Add paraffin and salt. Then ... soda and stir well. Pour onto buttered porcelain or marble. Let cool and break into pieces.
In a heavy ... chocolate chips with paraffin. Dip about 3/4 of each piece of brittle into chocolate. Place ... chocolate is set. Yield: 1 1/2 pound of candy.
Mix sugar, water, ... raw peanuts and paraffin. Boil until ... it is very brittle in water. Take ... pour on buttered slab. When cold, break into pieces.
Put above ingredients in cast iron skillet. Cook over medium-low heat until peanuts or pecans are done. Remove from heat and immediately stir in 1 ...
Mix sugar, Karo ... peanuts start popping well, remove from heat and add baking soda and 1/4 square of paraffin or about 2 tablespoons of shaved paraffin.
Cook for 10 minutes. Remove from heat and add 1 teaspoon soda. Beat and pour in a buttered dish. Break when cool.
Mix first five ingredients together in a four-quart saucepan. Cook on medium heat until peanuts begin to pop and syrup turns brown. Set pot off heat ...
Mix all ingredients except baking soda until peanuts are done. (You'll think it's going to burn.) Remove from heat. Add baking soda. Mix well. Pour ...
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