A calendar of dinners, with 615 recipes

Blanch, split, and bake almonds to golden brown. Crisco a tin, and sprinkle almonds on it split side down. Dissolve sugar and water together in saucepan, add Crisco, salt, and cream of tartar, and boil until when tested in cold water it will be brittle, or 300° F. Add almond extract and pour over nuts. When firm, cut in squares. Sufficient for one large pan. Cocoanut Caramels 1 cupful desiccated cocoanut 1 cupful milk 2 tablespoonfuls glucose 1 cupful cream 1 lb. brown sugar 1 teaspoonful rose extract ¥% cupful Crisco 1 teaspoonful almond extract \% teaspoonful salt Soak cocoanut in milk for twenty minutes, then put it into a saucepan with sugar, glucose, salt, and one-third of the Crisco, add second third of Crisco when it forms heavy thread, or registers 230° F., add third piece Candies of Crisco, cream and extracts, when it again reaches 230° F. When it reaches the hard ball stage or 250° F., turn at once into a Criscoed tin. Cut when half cold. When all are cut, wrap each caramel in waxed paper. Crisco Drops ¥% cupful golden syrup Y% cupful water 4 tablespoonfuls Crisco \% teaspoonful salt ¥% teaspoonful vanilla extract Put Crisco, golden syrup, water, and salt into saucepan and boil until it is almost brittle when tested in cold water, or 290° F., then add vanilla. Allow to cool down, and then drop on to Criscoed tin. Sufficient for twenty drops. Cream Gants ¥% cupful water 1 tablespoonful Crisco, melted 2 cupfuls brown sugar 1 teaspoonful orange extract 14 teaspoonful salt Dissolve sugar in water in saucepan over fire, and boil until it spins a heavy thread, add Crisco and salt and boil until it forms a soft ball when tested in cold water, or 240° F. Remove pan from fire, add orange extract, allow to stand five minutes, then stir until the syrup begins to “grain.’ Pour quickly into wet tin. When half cold, mark into squares; leave til! following day in a cool place; then break up. Keep in airtight tins. Sufficient for twenty small squares. Crisco Fruit Fudge 2 cupfuls sugar 1 teaspoonful lemon extract 1 cupful milk Y% cupful chopped English 2 tablespoonfuls cocoa walnut meats 2 tablespoonfuls Crisco ¥% cupful sultana raisins 1 teaspoonful vanilla extract 2 tablespoonfuls cream Pinch of salt Put Crisco, sugar, cocoa, salt, and milk into saucepan, and stir till it boils to 240°, or until it forms a soft ball when tested in cold water. Remove from fire, add raisins, cream, nut meats, and extracts, and beat mixture until thick and creamy. Put back on stove, and heat, stirring constantly until melted, then pour into Criscoed tins. When partly cool mark into neat squares. Sufficient for thirty squares. Everton Taffy 1 gill water 1 teaspoonful vanilla extract 2 cupfuls brown sugar Pinch cream of tartar 4 tablespoonfuls Crisco \ teaspoonful salt Put sugar and water into saucepan; stir occasionally until it boils; then add cream of tartar. Put cover on pan and boil five minutes, add Candies Crisco and salt and boil until, when tried in cold water it will snap, or 300° F. Add vanilla and pour into Criscoed tin. Mark in squares when half cold, and break up when quite cold. Wrap in waxed paper. Fig Fudge Pinch cream of tartar Pinch salt \% |b. chopped figs 1 tablespoonful Crisco 1 lb. brown sugar 1 cupful water 1 teaspoonful lemon extract Wash and dry figs, then chop them. Put sugar and water into saucepan, and dissolve, add Crisco and cream of tartar, and when it boils, add figs, and boil to a soft ball when tried in cold water, or 240° F., stirring all the time. Remove pan from fire, add lemon extract and salt, cool five minutes, then stir until it begins to grain, and quickly pour into Criscoed tin. When half cold mark in squares. Honey Squares