Aunt Caroline's Dixieland recipes

One pound of white sugar, Three-fourths pound of butter, One pound of flour (one quart) sifted. Two pounds of raisins. One pound of currants, One pound of dates, One-half pound of citron. Ten eggs. One pound of figs, One ounce each of cinnamon, nutmeg and cloves, Two teaspoonsful of baking powder mixed in with flour. One wine glass of brandy and one of wine, Cream butter and sugar and add to well beaten yolks. Then add alternately the flour and whites of the eggs beaten stiff; then the wine and brandy spices. Lastly add the fruit which has been chopped fine and dredged with flour, mix wiell together and bake about four hours in a slow oven. Candy U. D. C. COCOANUT CANDY Two cups of white sugar, One-half cup of milk, One cup of grated cocoanut, One teaspoonful of vanilla, Butter the size of an ^g^. Put sugar, milk and butter on to cook. Let it cook until it will form a soft ball when tried in cold water. Add vanilla, remove from stove, and beat in the cocoanut until it becomes creamy. Pour into buttered plates and cut into squares when cold. MEXICAN KISSES Three cups of white sugar, One cup of milk. Butter the size of an ^gg. One cup of nuts, One teasponful of vanilla. Put sugar and butter and milk on to cook. Cook until it will form a soft ball when tried in cold water. Add vanilla, remove from stove and beat until cneamy. Then put in nuts and drop from spoon on buttered papers. MAMMY'S PEANUT CANDY Two cups of brown sugar, One cup of chopped peanuts, One cup of water. Butter the size of an tgg. Cook about twenty minutes, beat until creamy, and pour into buttered plates. When cold cut into squares. DIVINITY CANDY Three cups of white sugar, Three-fourths cup of white Karo syrup. Whites of two eggs, Three-fourths cup of water. One teaspoonful of vanilla. Put sugar, syrup and water on to cook. Let it cook until it will form a hard ball when tried in cold water. Remove from stove and pour gradually over stiffly beaten whites. Add vanilla and one cup of nuts and beat until creamy. Pour into buttered plates and cut into squares when cold. ALMONDS, CREAMED Shell and blanch burnt almonds and lay them in the open oven to dry, but do not let them brown. Put one cup of granulated sugar over the fire with a tablespoon of water; stir until it is well dissolved and comes to a boil . Drop into this the blanched almonds a few at the time and take them out immediately with a perforated spoon or candy dipper, laying them on waxed paper until they harden, or upon buttered plates. CHOCOLATE CARAMELS Mix in a saucepan two cups of brown sugar, half a cup each of molasses (not sirup) and cream, half a cake of unsweetened chocolate, and four tablespoons of butter, bring to a boil slowly, taking care the sugar does not scorch before it is entirely melted, cook steadily until a little of the candy is brittle if dropped in cold water, add two teaspoons vanilla, turn into a greased pan, and cut into squares as soon as it is cool. OLD VIRGINIA MOLASSES TAFFY