The Blue grass cook book

COCOANUT FUDGE Miss Kate Alexander 3 cups of light-brown sugar, Enough cream to mix well, 1 pinch of salt, 1 pinch of soda, 1 teaspoonful of vanilla, Butter size of a hen's egg, 1 box of cocoanut. < Mix the sugar well with cream ; then cook till it boils. Add the soda and salt. Later, put in the butter and cocoanut; add the vanilla just before taking off. Take off before quite done, beat until stiff, and pour into a dish. CREAM CANDY S pounds sugar, 1 pint cream, 1 cup water, 2 tablespoons vinegar and ^ teaspoon soda, 1 tablespoon butter. Boil till it cracks against the side of a glass, and pour on a slab. Flavor to taste, and pull with the fingers till light. EGG KISSES Whites of 3 eggs, 1 pint sugar. Put the sugar in a bowl and pour the whites over and beat 20 minutes. With a dessertspoon drop the mixture on paper an inch or more apart. Do not let them touch. Put on a board or an inverted bread-pan, and put enough layers of paper to keep the bottom from burning. Bake in a moderate oven till brown. Let the mixture rise and then bake, or they will not be light. Remove with a knife and put on a dish. CHOCOLATE EGG KISSES Follow preceding recipe, and add before cooking 1 ounce grated chocolate, which has been melted. Add gently and quickly, or the mixture will be too thin. Bake according to above directions. FONDANT Miss Mary Bashford 1 pound of sugar, 1 saltspoon of cream of tartar, 1 teacup of cold water. Stir all together, and boil till it forms a jellylike consistency when tried in cold water. When done, take from stove and let stand 10 minutes. Then beat well till a creamy mass. This fondant is the foundation for a variety of candies. FUDGE Miss Kate Alexander S cups of brown sugar. Just enough cream to wet the sugar, 1 pinch of salt, 1 pinch of soda, 1 teaspoonful of vanilla. Butter size of a hen's egg, ^ cake of chocolate. Stir the cream well into the sugar; then place it on the stove. Watch carefully, so it cannot burn ; then, when it begins to boil, add salt and soda. Later, put in the chocolate and butter. Take it off before it is quite done; then add the vanilla. Beat it until it creams; then pour in a dish. Put out to cool and cut in squares. NAN'S CANDY 2 pints of light-brown sugar wet with cream. Don't cook too much. When it begins to boil, put in a good-sized lump of butter. After taking it off, put in vanilla, stir hard, and add nuts. PEANUT BRITTLE 1 pint brown sugar, 1 pint shelled peanuts. Melt the sugar in a pan till it boils and turns color; then pour over the nuts, wliich have been scattered on a well-buttered slab. Cut in squares or break in pieces. PEPPERMINT CANDY 2 teacups white sugar, 1 tablespoon butter, 1 tablespoon vinegar and ^ teaspoon soda, ^ cup of boiling water. Set on stove and stir till thoroughly dissolved. Cook till brittle. Remove from the stove, flavor with 3 or 4 drops of oil of peppermint, and beat till creamy. Pour on slab and cut in squares. PRALINES Mrs. Tom R. Wyles {A Creole Recipe) Equal quantity of nuts and sugar. Use brown sugar, not too light or too dark, but medium.