Anson County cook book

1/2 lb. butter % cake chocolate (large) 3 cups nut meats 2 teaspoons Sauer's vanilla Cook sugar, milk, butter and chocolate together until a soft ball forms in cold water. Remove from fire, add nuts and vanilla and beat until creamy. Drop in balls. DIVINITY FUDGE 4 cups of sugar % cup of Karo V2 cup of water (hot) 2 egg whites Cook sugar, karo and water in -a shallow pot until the syrup forms a firm ball in cold water. Pour over well-beaten whites, stirring constantly. Beac until it drops from the spoon in balls. Nuts may be used if desired. CHOCOLATE FUDGE 2 cups brown sugar 1 small can Carnation milk 1 cup white sugar Butter size of an egg Cook sugar and milk together until it forms a soft ball when dropped into cold water, then add butter. Let cool about 5 minutes, then beat well until cool enough to pour into dish. Flavor with Sauer's vanilla while hot. if liked, shelled pecans may be added. — Mrs. W. H. Carter. y TWO MINUTE FUDGE 4 cups of white sugar 3 tablespoons of cocoa 1 cup of milk. Mix and let come to an all-over boil and boil for 2 minutes. Pour in platter in which has been chopped 1/4 pound butter. Let cool, beat and drop on buttered surface. — Mrs. C. N. Ingram, Darlington, N. C. CANDIED GRAPE FRUIT PEEL Soak the rinds of 2 grape fruits, which have been cut into strips, over night in cold water. Drain and cook in boiling water 30 minutes. Drain again and cook for 15 minutes longer in boiling water. Finally, drain off all water and add 2 cups sugar to the grapefruit, which will form a syrup. Stir this frequently and boil until the syrup has almost cooked away. Remove from stove and roll in granulated sugar. — Miss Elizabeth D. Horne. TAFFY CANDY 2 cups sugar % cup water J4 cup vinegar Boil all together until it forms a hard ball when dropped in cold water. Pour in buttered dish until cool enough to pull. — Mrs. J. W. Morris. KISSES 6 whites of eggs 3 teaspoons vinegar 2 cups sugar 1 tablespoon Sauer's vanilla Beat eggs stiff, add sugar gradually, then vinegar and vanilla. Bake 1 hour in muffin tins over water. Cut off tops, fill center with ice creair), whipped cream or custard. Replace tops. CARAMEL CANDY 4V2 cups brown sugar V2 cup Karo 1 cup milk 1 cup nut meats 1 heaping tablespoon butter Mix and cook until it forms a good soft ball in cold water. Set in pan of cold water until almost cool, without stirring. Then beat until creamy and thick. Add nuts and pour into greased platter; cut in squares when cold. — Elizabeth Allen. PULLED CREAM MINTS 3 cups sugar Water to dissolve sugar 3 tablespoons butter Boil rapidly until done enough to spin a thread. Turn out on marble slab, flavor with a few drops oil of mint. Pull until stiff, pull out on table and cut in pieces with shears. When hard, put in closely covered jar to cream. —Mrs. T. J. Fetzer. COCOANUT CANDY 6 cups sugar 2 cups water Three eggs Pinch salt