1 pint of fine bread crumbs, 1 quart of milk, 1 cup of raisins, 1 cup of sugar, yolks of 4 eggs beaten well, grated rind of 1 lemon, piece of butter size of an egg. Bake until done, but not watery. Whip whites of the eggs stiff, beatingin a teacupful of sugar in which has been stirred the juice of the lemon. Spread on the pudding a layer of jelly or fruit, spread the whites on top of this, and brown nicely in the oven.
Mrs. C. M. Levey.
Take 1 pint canned cherries, dissolve 1 teaspoonful of powdered gelatine, add to cherries. Pour in mold, set on ice. Serve cold with whipped cream.
Mrs. H. W. Perkins.
1½ pints of sweet cream, 4 heaping tablespoonsful of powdered sugar, whites of 4 eggs, 1 teaspoonful of vanilla. Scald the cream and pour over the whites of egg and sugar. Mix thoroughly and strain into cups. Bake until firm, in a slow oven, in a pan of water. Cover with heavy paper as soon as put in oven. Do not beat whites of eggs. This will fill about 6 teacups.
Mrs. A. N. Duffy.
ICES.
To 1 pint of lemon juice, add 1 quart of sugar and 1 quart of water, in which the rind of the lemon has been allowed to stand until highly flavored, when partly frozen add the whites of 4 eggs beaten to a stiff froth.
Mrs. H. W. Perkins.
Make a rich sweet lemonade, strain into the freezer. Then add the beaten whites of 2 eggs to each quart of the lemonade after it is partly frozen. Very good and quickly made.
Mrs. R. R. Crapo.
Required: 1 quart of best cream, 1½ pint of strong Mocha coffee, 14 ounces white pulverized sugar, yelks of 8 eggs. Mix these ingredients in a porcelain-lined kettle and place on fire to thicken. Rub through hair sieve, put into freezer and freeze.
Abbie Mac Flinn.
1 pint can of grated pineapple, ¾ pound of sugar, 1 quart of water. When half frozen add the beaten whites of 2 eggs.
M. P. S.
1 quart of cream, whipped, 2 cupsful of granulated sugar, ½ cupful of wine. Place in a mold and freeze five hours.
M. P. S.
1 quart of strawberries, 1 quart of water, 1 pound of sugar, juice of 2 lemons, add sugar and lemon juice to the strawberries, mash them and stand aside one hour, then strain through a fine sieve, add the water and turn into the freezer to freeze.
Mrs. W. J. Pollock.
1 quart of milk, 1 pint of sugar, juice of 4 lemons. Let the milk and sugar be partially frozen, then strain into the milk the juice of the lemons.
Frances H. Potter.
1 quart of cream, 1 teaspoonful of vanilla, yolks of 6 eggs, ¼ teaspoonful of salt, ½ pound of sugar, 1 quill of maraschino. Put half of the cream on to boil. Beat sugar and yolks of eggs together until very, very light, then stir them into boiling cream, and stir over fire until it begins to thicken. Take from fire and put aside to cool, when cold add vanilla and maraschino and freeze in usual manner, whip the remaining pint of cream to a stiff froth, and stir into the frozen mixture.
Frances H. Potter.
Take 2 cupsful of fruit juice, (grated pineapple, orange, raspberry or strawberry), 2 cupsful of sugar, 2 cupsful of water, and 2 cupsful of milk, adding milk last. Freeze till hard.
Mrs. Seymour H. Jones.
CAKE AND COOKIES.
1 bowl of raisins, 1 cup of sugar, 1 lemon, 1 egg, 1 Boston cracker (rolled), 1 tablespoonful of water, grate rind of lemon, use juice, chop pulp with raisins.
Frances H. Potter.
1¼ cups light brown sugar, ⅔ a cup of butter, 2 eggs, 3 tablespoonsful of milk, 1 teaspoonful each of soda, cinnamon and nutmeg, soda in the milk, 1 cup of raisins seeded and chopped. Flour enough to make them soft as you can roll them out.
Frances H. Potter.
⅔ a teacupful of butter, 1 coffee-cupful of sugar, 2 beaten eggs, 2 tablespoonsful of milk, 2 teaspoonsful of baking powder, 2 teaspoonsful of vanilla. Mix with flour as soft as can be well rolled out.
Mrs. W. G. Mercer.
2½ cupfuls of sugar, 1 cupful of butter, ½ cupful of hot water, 1 heaping cupful of grated chocolate, 2 eggs, 3 teaspoonsful of baking powder, flour to make stiff enough to drop from a spoon. Drop in a greased pan and bake in a quick oven.
Mrs. L. L. Arnold.
1 cupful of butter, 2 cupsful of sugar, 3 cupsful of flour, 4 eggs, 1 teaspoonful baking powder. Cream the sugar and butter, add the flour with baking powder sifted in and then add eggs well beaten. Season highly with nutmeg. Take a teaspoonful of the dough, form into a ball by rolling in the hands and press as thin as possible. Bake in a quick oven.
M. W. McF.
4 cupsful of sugar, 3 cupsful of butter, 8 cupsful (scant) of flour, 1 large cupful sour cream, 5 eggs, 1 teaspoonful of soda. Drop them in very small spoonsful on pan instead of rolling.
4½ cupsful of flour, 1½ cupsful of sugar, ½ cupful of butter, 2 eggs, teaspoonful of soda and sour milk enough to make a soft dough.
1 scant cupful of butter, 2 cupsful of sugar ¼ cupful of cold water, ¼ cupful whisky, 2 eggs, 1½ teaspoonsful baking powder, 1 teaspoonful vanilla, flour to make a stiff dough. Roll as thin as a wafer and cut out with a small biscuit cutter. Bake in a quick oven on an inverted pan. This keeps the bottom from getting too brown.
Mrs. Wm. D. Eaton.
1 cupful of Orleans molasses, 1 cupful of sugar, 1 cupful of butter and lard mixed, 1 dessert spoonful of ginger, 1 dessert spoonful of soda. Mix soda with flour and then mix all together. Roll thin, cut into forms and bake in a quick oven.
Mrs. W. G. Mercer.
1 cupful of molasses, 1 cupful of butter, 1 cupful of sugar, 1 tablespoonful of ginger, 2 eggs. Put molasses and butter on the stove and when it comes to a boil take from the fire and add the sugar and ginger. When well mixed add the eggs, which have been well beaten, and then add flour enough to roll out. Have tin sheets. Put a small piece of the dough on the tin sheet, roll as thin as a knife blade, cut into round cakes and bake in a quick oven.
Mrs. E. S. Phelps.
3 eggs, 2 cupsful of sugar, 1 cupful of chopped raisins, 1 cupful of butter, 3 tablespoonsful of sour milk, 1 teaspoonful of cinnamon, 1 teaspoonful of cheese, ½ teaspoonful of nutmeg, ½ teaspoonful of soda. Add flour, making the dough quite soft.
Bertha B.
Whites of 7 eggs beaten to a stiff froth, 1 pint of pulverized sugar, 8 tablespoonsful of flour and 1 quart of nut kernels. Drop a teaspoonful at a time on a greased pan and bake in oven.
L. R. B.
1 pint of nuts, any kind, 1 pint of flour, 1 pint of sugar, 4 eggs, 1 teaspoonful of baking powder, 1 tablespoonful of cinnamon. Drop in spoonsful a little apart in greased pan and bake in quick oven.
Mrs. L. L. Arnold.
3 well-beaten eggs, 1 tablespoonful of sugar, salt and flour enough for a very stiff dough. Roll and cut into very thin small round cakes and fry them in lard. When they rise to surface and are turned over they are done. Drain on a sieve and put two together with jam or jelly between.
Miss Rhein.
½ pound of sugar, whites of 3 eggs. Beat sugar and eggs together to a stiff froth and add 1 pint nuts and 4 tablespoonsful of flour. Drop on buttered tins and bake.
1 pound of brown sugar, ½ pound of butter, 2 eggs, 1 pound of flour, ½ tablespoonful of cinnamon. To be rolled quite thin.
1 pint of sugar, 1 pint of flour, 1 pint of walnuts, 4 eggs, 2 teaspoonsful of baking powder, cinnamon, cloves and nutmeg to taste. Drop very small in large pan and bake.
Miss Rhein.
¼ cake of chocolate, grated, ½ cup of milk, yolks of 2 eggs. Boil until thick and then let it cool. 1 tablespoonful of melted butter, ½ cupful of milk, 1 cupful of sugar, 1 teaspoonful of vanilla, 1½ cupsful of flour and 1 teaspoonful of soda. Put soda in flour. Put stewed apricots between layers and frosting on top.
Mrs. W. G. Mercer.
3 eggs, 2 cupsful of sugar, 1 cupful of butter, 1 cupful of milk, 4 cupsful of flour, 2 teaspoonsful of baking powder, 1 large cup of hickory-nut kernels, 1 large cup of raisins.
Miss Rhein.
1 cupful of butter, 2 cupsful of sugar, 3 small cupsful of flour, whites of 8 eggs, 1 cupful of milk, 2 teaspoonsful of baking powder. Flavor with vanilla. Bake in layers.
Filling for Same.—2 cupsful of dark brown sugar, 1 cupful of cream. Boil together until the mixture becomes sticky, but not candy. Spread between layers.
K. E. R.
1 cupful of butter, 2 cupsful of sugar, 2½ cupsful of flour, 4 eggs, ½ cupful of sweet milk, 1 small nutmeg, 1 teaspoonful of baking powder. Mix as you would for any cake. Butter and sugar creamed very light and the eggs beaten together instead of separately. Bake in small tins or one large one, as you fancy.
K. E. R.
2 cupsful of brown sugar, ½ cupful of butter, ½ cupful of cream. Cook all together and add a little vanilla before putting on the cake.
Mrs. C. P. Squires.
Whites of 6 eggs, 1½ cupsful of sugar, ½ cupful of flour, ½ cupful of corn starch, ½ cupful of butter, ½ cupful of milk, 1 heaping teaspoonful of baking powder, or 1 teaspoonful of cream tartar, ½ teaspoonful of soda.
Frosting.—Whites of 3 eggs, 1½ cupsful of pulverized sugar, 1 teaspoonful of vanilla, 9 tablespoonsful of grated chocolate. Stir eggs and chocolate together in a bowl over a boiling teakettle until perfectly smooth, then add sugar and vanilla.
2½ cupsful of powdered sugar, 1½ cupsful of fresh butter, 1 cupful of milk, 3 eggs, 5 cupsful of flour, 1 wineglassful of wine, 1½ nutmegs, ½ teaspoonful of soda (scant), ½ pound stewed raisins, 2 ounces of citron. Stir sugar and butter to a cream, then add part of the flour with the milk, a little warm, and the beaten yolks of the eggs. Then add with the rest of the flour the whites of eggs, well beaten, the spice, wine and soda. Mix all thoroughly and add the fruit as you put it in the oven, stirring in the raisins, dredged with a little of the flour, and putting the citron, cut into small strips, into the loaves after they are put into the pans.
S. S. G.
1 pound of butter, 1 pound of sugar, 1 pound of flour, 3 pounds of raisins, 2½ pounds of currants, 1½ pounds of citron, 1 glass of preserves, ½ teacupful of molasses, 1 wineglassful of brandy or wine, tablespoonful each of cinnamon, allspice and cloves, and 3 teaspoonsful of baking powder.
¼ cupful of butter, ½ cupful brown sugar, ½ cupful of molasses, ½ cupful of boiling water poured onto 1 even teaspoonful of soda, 1 egg, 1 heaping teaspoonful of ginger, flour for a thin batter. Bake in a slow oven.
Mrs. H. C. Schramm.
Whites of 9 eggs, 5 cupsful of flour, 1 cupful of butter, 3 cupsful of sugar, 1 cupful of milk, 2 teaspoonsful of baking powder, 1 teaspoonful of vanilla or 2 tablespoonsful of brandy, 1 pint of nuts.
E. G. R.
1½ cupsful of sugar, 1½ cupsful of flour, 3 eggs, ⅔ cupful of boiling water, 2 teaspoonsful of baking powder; flavor with lemon. The water is added the last thing.
Mrs. W. G. Mercer.
2 cupsful of sugar, 1 cupful of butter, ⅔ cupful of milk, 3 cupsful of flour, whites of 6 eggs, 2 teaspoonsful of baking powder, 1 cupful of fine chopped nut meats.
Mrs. W. G. Mercer.
2 cupsful of pulverized sugar and 1 cupful of butter well beaten together, 1 cupful of sweet milk, 3 cupsful of flour, 2 teaspoonsful of baking powder, whites of 8 eggs beaten stiff. Bake in layers.
FILLING—4 cupsful of sugar and a small cupful of boiling water, let them boil in a pan until clear and candied, then pour it onto the whites of 4 eggs, which have already been beaten to a froth. Beat until cold, flavor with vanilla. Spread between each layer and on top.
E. G. R.
Make any nice white cake or sponge cake. Bake an inch thick in jelly pans and let them get perfectly cold. Take 1 pint of thickest sweet cream, make very sweet with powdered sugar and flavor with vanilla. Blanche 1 pound of almonds and chop fine, stir into cream and put very thick between layers.
E. G. R.
For a three-layer cake, take 3 cupsful of maple sugar scraped fine and 1 cupful of cream. Boil till crisp in water. Beat until thick enough to spread. Add hickory nuts or butter nuts, as desired.
Mrs. Seymour H. Jones.
12 eggs beaten separately, 1 pound of granulated sugar, ½ pound of flour sifted two or three times, 1 teaspoonful of lemon extract or juice and grated rind of a lemon. Beat yolks light, add sugar, beat again; add beaten whites and extract, and lastly flour stirred in very gently until all covered by the batter. Bake in 2 well greased bread pans filled but half full, from 45 minutes to an hour.
Mrs. Wallace Campbell.
CAKE PART—1½ cupsful of brown sugar, ½ cupful (scant) of butter, 3 eggs, ½ cupful of milk, ½ cupful of flour, then stir in chocolate custard which is made as follows:
CHOCOLATE CUSTARD—8 tablespoonsful of grated chocolate, 5 tablespoonsful of granulated sugar, ½ cupful of milk. Boil until it thickens a little, beat until cool, then stir into the cake; add 1½ cupsful of flour and 2 teaspoonsful of baking powder.
ICING—2 cupsful of white sugar and 1 cupful of water, boil until quite stiff, or till it candies or strings. Have the whites of 2 eggs beaten stiff, then add syrup, beating constantly. Flavor with vanilla. Bake the cake in three layers in a moderately hot oven.
Ella G. Rhoads.
¾ cupful of butter, 2 cupsful of sugar, 1 cupful of milk, 1 cupful of corn starch, 2 cupsful of flour, 1½ teaspoonsful of baking powder. Mix corn starch, flour and baking powder together, add to the butter and sugar, alternately with the milk; lastly add the whites of 7 eggs.
FILLING—Whites of 3 eggs beaten to a stiff froth, 1 large cupful of granulated, or confectioners’ A sugar moistened with 4 tablespoonsful of hot water. Boil sugar and water briskly until it “ropes” or threads when dropped from the end of the spoon. Then pour the boiling syrup upon the beaten eggs in a small stream, beating hard all the time. Add cupful of hickory nut meats chopped fine.
4 eggs, 1½ cupsful of sugar, 2 cupsful of flour, 1 cupful of boiling water, 1 teaspoonful of soda, 2 cream tartars. Beat eggs, sugar and flour together and add hot water last.
2 tablespoonsful of butter, 2 tablespoonsful of sugar, 1 cupful of N. O. molasses, 1 cupful of butter milk, 1 teaspoonful soda in milk, 1 teaspoonful each of ginger and salt, 2 tablespoonsful of cinnamon, scant ½ teaspoonful of cloves, 3 cupsful of flour.
2½ cupsful of sugar, 1 of butter, 1 of sweet milk, teaspoonful of cream tartar, ½ teaspoonful of soda, 4 cupsful of flour, 4 eggs. Reserve a third of this mixture and bake the rest in 2 tins of the same size. Add to the third reserved, 1 cupful of seeded raisins, ¼ pound of citron, a cupful of currants, 2 tablespoonsful of molasses, teaspoonful each of all kinds of spice; bake in a tin the same size as other loaves; put the three loaves together with a little icing, placing the fruit layer in the middle. Frost the top and sides.
Mrs. R. Crapo.
1 scant cupful of butter, 1½ cupsful of sugar, 3 eggs beaten separately, 1 cupful of milk, 3 cupsful of flour, 1 teaspoonful of cream tartar, ½ teaspoonful of soda. Mace, cinnamon and cloves, 1 teaspoonful of vanilla.
Mrs. G. V. Phillips.
Beat the yolks of 12 eggs with 1 pound of pulverized sugar, grate the peel of 1 orange and 1 lemon, add the juice of both, then add the beaten whites of 8 eggs and ½ pound sifted flour.
ICING—To the beaten whites of 2 eggs add a little confectioners’ sugar, grate the peel of 1 large orange, adding the juice of same alternately with sugar until quite stiff. It takes nearly 1½ pounds of sugar.
Frances H. Potter.
1 cupful of butter, 1 cupful of milk, 1 cupful of corn starch, 1½ cupful of sugar, 2 cupsful of flour, 3 spoonsful of baking powder, whites of 4 eggs. This makes two loaf cakes.
Miss Rhein.
JELLIES AND JAMS.
12 fine oranges, 1 package of Coxe’s gelatine dissolved in 1 cupful of cold water, 3 cupsful of fine sugar, juice of oranges grated rind of 3, 2 cupsful of boiling water, ½ teaspoonful of cinnamon, soak gelatine 3 hours in water, cut from top of orange small round piece, clean out all pulp carefully, put empty orange skins in cold water, strain juice, stir until thick, add spice, pour boiling water upon gelatine, stir over fire until well dissolved, add juice and sugar, stir all together, strain into pitcher, when clear fill oranges.
Take equal weights of oranges and sugar, (white), grate the yellow rind from ¼ of the oranges, cut all the fruit in halves, take out the pulp—throwing away the rinds and seeds. Drain off all of the juice you can, and put it on to boil with the sugar. Let it come to a boil, skim it and let it simmer for 15 minutes, then put in the pulp and grated rind and boil 15 minutes longer. Put in jelly tumblers.
Mrs. E. L. Stone.
1 pint of raspberries, 1 pint of white currant juice, 1 pint of sugar, cook all together and boil down to the consistency of jam, it is better to make a little at a time.
Ella G. Roads.
Take 4 fresh well cleaned calves feet, put in 3 quarts of cold water. Bring to a gentle boil, skim well, draw pan to side of stove covered, let boil gently 5 hours, strain off stock through hair sieve, set in a cold place till next day when it should be a stiff jelly. Scrape off all fat, take a piece of muslin dipped in hot water scrape all remaining fat. Put stock in perfectly clean stew pan, with 1 pound of loaf sugar, juice of 5 large lemons, chopped peeling of same, piece of cinnamon two inches long, 8 cloves, 8 whites of eggs whipped stiff. Bring mixture gently to boil, simmer for 15 minutes, strain through jelly bag, add 2 wine-glassesful of brandy, let in mold till stiff. Turn out and use.
Mrs. J. A. Gregg.
BEVERAGES.
To 1 gallon of pressed juice of new fruit, put 2 ounces of cinnamon, 2 ounces of cloves, two ounces of mace. To each pint of juice put ½ pound of loaf sugar. Boil twenty minutes, strain, and add to each pint of juice 1 wine-glassful of brandy.
L. R. B.
¾ pound of granulated sugar to 1 pound of late cherries. Fill 5 gallon demijohn with alternate layers of cherries and sugar, cover with best whiskey and let it stand one year. Then take it off the fruit and bottle.
Mrs. D. W. Peasley.
A SUMMER BEVERAGE.
Put into a jar 2 quarts of raspberries, and pour over them a quart of good vinegar. Let stand 24 hours, strain it well; pour this liquid over 2 more quarts of berries, let stand again 24 hours; strain it through a jelly bag. Allow ¾ pound of good white granulated sugar to every pint of juice, stir well, put into a stone jar and cover closely. Put it in a kettle of boiling water for one hour, strain, and bottle, seal, and it is ready for use the same summer. One teaspoonful to a glass of cold water is the way to prepare it for a beverage.
Mrs. R. R. Crapo.
CONFECTIONERY.
Granulated sugar is preferable. Candy should not be stirred while boiling. Cream tartar should not be added until syrup begins to boil. Butter should be put in when candy is almost done. Flavors are more delicate when not boiled in candy, but added afterward.
Abbie Mac Flinn.
Break into a bowl the white of one egg, add to it an equal quantity of cold water and stir in XXX powdered sugar until it makes a cream stiff enough to mould. Flavor with vanilla and mould in any shape desired. This cream is the foundation of all French creams. Peppermint and wintergreen essence can be used instead of vanilla.
E. B. N.
1 cupful of granulated sugar, 4 cupsful of water. Boil together until crisp when tried in cold water. Boil slowly and never stir. Set the kettle in a pan of hot water while using to delay crystalizing. Take on the end of a long pin, or string or thread, sections of oranges, stoned cherries, or other fruits or halves of walnuts, Brazilian nuts, etc., dip into the syrup until thoroughly coated and let harden on oiled paper.
M. G. M.
Make a small round ball of French cream, cut a strip of citron the size of a cherry stem and put the ball of cream upon one end of it. Take a candied cherry, cut in two, and put one half on each side of the stem on the cream ball.
E. B. N.
Take French cream, mould into shape and lay on waxed paper or a marble slab for 24 hours. Melt chocolate in a double boiler, take a cream on a fork, drop in the chocolate and roll till well covered. Then slip from fork to waxed paper, and leave in a cool place to dry.
E. B. N.
Make French cream as directed above. Have ready some English walnuts. Make a ball of the cream about the size of a walnut and place a half nut meat on either side of the ball, pressing them well together. Lay away for a few hours to dry.
E. B. N.
Take seeded raisins, currants, figs and citron. Chop fine and pour into French cream before the sugar is all mixed in. Make into a flat cake about an inch thick; and cut in oblong pieces, or inch squares. Nuts can be used in the same way.
E. B. N.
Required—3 cupsful of yellow coffee sugar, 1 cupful of molasses, 1 cupful of water, ½ teaspoonful cream tartar, butter size of a walnut. Boil until brittle, then turn quickly out on buttered plates. When cool, pull until white and cut in squares.
Abbie Mac Flinn.
1 cupful of grated chocolate, 3 cupsful of sugar, 1 cupful of milk, butter the size of a walnut. Cook for twenty minutes, then add 2 teaspoonsful of vanilla. After taking from stove beat until smooth. Pour out in tins. When cold, cut in squares.
Miss Maud Mercer.
Take 1 cupful of sugar, ½ a cupful of molasses and ½ a cupful of milk. Boil fifteen minutes. Have ready 1 even dessert spoonful of flour and an equal quantity of butter stirred together and beaten to a cream. Add this to boiling mixture and boil five minutes more. Then put in ¼ cake of chocolate grated fine and boil the whole until thick. Pour on buttered tins.
Cooking Club.
3 cupsful of granulated sugar, ½ cupful of water, ½ cupful of vinegar, butter size of a walnut. Boil until hard when dropped in cold water, but do not stir. Remove from fire, add 1 teaspoonful of vanilla and pour into buttered tins. When cool pull until white and cut with scissors. ¾ cupful of pounded hickory nuts placed in the pan before pouring on the taffy, gives it a delightful flavor.
Miss Ritzinger.
2 cupsful of granulated sugar, 1 cupful of peanuts or mixed hickory and walnut meats. Pour the sugar into a hot iron skillet and stir constantly until the sugar is dissolved. Then add the nuts and pour into hot buttered plates.
Mrs. D. W. Peasley.
¼ cake of baker’s chocolate, grated, 3 cupsful of sugar, 1 cupful of water, 1 cupful of milk, butter the size of an egg. Mix all ingredients and boil until stiff, but not brittle when tried in water. Pour into pans, stirring a little as it cools. Smooth and cut into squares.
M. G. M.
1 pound of confectioner’s sugar, 6 tablespoonsful of water, 8 drops of oil of peppermint, scant ¼ teaspoonful of cream of tartar. Put 1 teaspoonful of sugar into a cup, drop onto that the oil of peppermint and stir up, adding the cream tartar. Boil the rest of the sugar with the water three minutes, or until it forms a thread at the end of a spoon. Do not stir the syrup. Remove from fire as soon as done and add the mixture from the cup. Stir briskly until it turns white and creamy. Drop from a teaspoon (making rounds any size you wish) onto previously prepared paper—either waxed paper or what has been rubbed with sweet oil, or fresh butter, or thick cream. If the candy hardens too much to drop, put on the fire and stir until it grows thinner, then drop as before.
M. B. Robertson.
Take out the kernels of assorted nuts in as good shape as possible. Make a syrup of 1 pint of granulated sugar and 1 pint of water. Dip in the nuts, a few at a time, take out quickly with a fork and lay on a buttered pan to harden.
Abbie Mac Flinn.
2 cupsful of sugar, white or brown, ¾ cupful of vinegar, ½ cupful of butter. Boil until brittle when tested in water. Pour into buttered pans.
E. B. N.
3 pints of sugar, ½ pint each of vinegar and water, 1 tablespoonful of butter added when almost done boiling. Boil about twenty minutes, or until it will crisp in cold water. Flavor at the last minute and pour into buttered dishes. Pull thoroughly as soon as it is cool enough to handle.
C. S. C.
2 cupsful of granulated sugar, 4 cupsful of milk, 4 cupsful of water, 1 teaspoonful of vanilla. Mix sugar, milk and water. Boil steadily four minutes. Pour into a platter, not buttered, and beat with a fork. While beating add vanilla. When cool enough to handle roll into small balls and place between pieces of walnuts.
M. G. M.
1 tablespoonful of butter, 3 cupsful of molasses, 1 teaspoonful of soda. Melt the butter in a spider, pour in the molasses, boil until crisp, stir in soda, pour into buttered plates, and when cool pull. If butter is melted first the candy seldom boils over. This recipe requires very little boiling.
S. S.
2 cupsful of maple sugar, 1 cupful of cream, 2 cupsful of chopped nuts. Boil sugar with cream until it strings, stirring constantly. Just before removing from fire stir in the nuts. Take from stove, stir until nearly stiff, pour into buttered plate. In place of cream, one cup of milk and a teaspoonful of butter may be used. Sometimes the milk curdles when beginning to boil; this is no objection, as it becomes smooth when cold.
S. S.
2 cupsful of molasses, 1 tablespoonful of butter, 1 teaspoonful of hoarhound, ½ cupful of water. Steep the hoarhound in the warm water, add the tea so made to the other ingredients, and boil until crisp when tried in water.
S. S.
Put 2 cupsful of sugar in a hot spider and stir until thoroughly dissolved. Then add 1½ cupsful of any kind of chopped nuts, walnuts preferred, and pour into buttered pans.
Mrs. C. E. S.