The Blue grass cook book

Pick stems from currants and put in stone jar in kettle of boiling water and cook till skins break. Do not put water over them. Strain through a flannel bag and add 1 pint sugar to each pint juice. Boil the juice while the sugar melts and pour together and boil till it begins to jelly. Strain again and pour in glasses, which must be in hot water. GRAPE JELLY Pick stems from grapes. Put in jar without water and set in kettle of hot water and cook till fruit bursts. Strain in flannel bag and to 1 pint juice add 1 pint sugar. Boil till it begins to jelly and pour in glasses. Cover with paper which has been dipped in brandy, which prevents mould, and set aside in dark place. WILD PLUM JELLY Mrs. J. W. Fox To 1 gallon of plums add 1 quart water. Let boil till tender, then strain and add to each pint of juice 1 pint sugar. Let juice boil while the sugar melts in a kettle or pan. Pour together and boil till it begins to jelly. Test it by taking a teaspoonful and let it cool. Pour into jelly glasses and set aside to cool. Care must be taken that it does not boil too long. This makes a beautiful jelly. Confections BROWN TAFFY 3 pounds sugar, ^ pound butter, 1 teaspoon cream of tartar. Put in pan and dissolve with water. Boil till it cracks. Flavor with vanilla. Pour on marble slab and when cool enough to pull, pull till light, and arrange in long strips and cut any length desired. CARAMEL CANDY ^ pound chocolate, 1 pound brown sugar, 1 cup of sweet cream, 1 tablespoon of butter. Boil till thick and flavor with vanilla. Beat till creamy. Pour on slab and cut in squares. CHOCOLATE CANDY 3 cups white sugar, 2 tablespoons butter, 1 tablespoon vinegar and ^ teaspoon soda, ^ cake of chocolate, 1 cup of boiling water. Put all in a pan and stir till dissolved, boil till it cracks, flavor with vanilla, and beat till creamy. Pour on slab and cut in squares. CHOCOLATE CARAMELS To 1 pint of rich milk, add 3 pounds of light-brown sugar, ^ pound of butter. Let the mixture come to a boil, when add ^ pound of scraped chocolate. Let it boil till it becomes quite thick, stirring it all the time. It is best to mix the chocolate with a cup of the boiling milk before adding it to the whole. When done, flavor with vanilla; pour into buttered pans, and cut in squares before it becomes quite cold. CHOCOLATE DROPS Miss Kate Alexander 1 pound of powdered sugar. Whites of 2 eggs, ^ cup of sugar, 1 tablespoonful of vanilla, 1 pound of grated pecans. Beat the whites of 2 eggs. Sift the sugar ; then pour gradually into the eggs, stirring rapidly. Put in the vanilla; then the grated nuts; then pour in the cream. Add the rest of the sugar until it can be worked as dough; then roll out in any shape, and put on a dish to cool. Take f cake of chocolate (melted) ; then drop them in, taking out with a toothpick on either side. Place them on buttered paper ; then put a pecan on top. Set out to cool; then put them on a dish. COCOANUT CANDY 1 cocoanut, grated, 3 cups brown sugar. Cover the sugar with water and cook till brittle. Then pour over the cocoanut, which has been sprinkled on either slab or dish. When cold, break in small pieces.