The Carbon County cook book

Apricot Preserve. 1 large can pineapple, 14 dozen oranges, 1 peck apricots not over ripe. Scald and remove skins, cut into halves removing stones until the peck is prepared, then ‘crack stones, blanch nuts and mix with fruit. Put 34 pound sugar to 1 pound fruit. Let stand over night with sugar, then boil 1 hour, after which add the pineapple and oranges. Boil slowly 14 to 34 of an hour longer, bottle and seal. . ne MRS. ALMA BRYNER, Helper. CANDY Butter Scotch. 2 cups sugar, 2 tablespoons water, 2 tablespoons butter. Boil without stirring until brittle when tested in cold water. Pour out on buttered plates to cool. MRS. JULIA WENDEH. Candied Popcorn. 114 cups sugar or maple syrup, 1 tablespoon butter, 3 tablespoons water, 3 quarts popcorn. Boil sugar or syrup with butter and water until it spins a thread. Pour this -on popcorn and if desired, shape into balls. MRS. JULIA WENDEL. - Patience. 1 cup sugar, 214 cups milk. Let boil until sugar is all dissolved. Strain into another kettle and add 3 cups sugar, Stir until dissolved, then let boil rapidly until it forms a soft ball in water (like fudge), then remove from fire and let it cool, and beat. MRS. A. L. HEPPLER. << Orange Sticks. Take oranges with thick skins, cut the skins into strips, put for 10 minutes in salt water (1 tsipoon Sa 2 - cups water), drain and cover with fresh boiling water and cook until tender. Make a syrup of 1 cup sugar to 1 cup water and cook until it threads, then add the orange sticks and cook until they are crystalized. MRS. F. M. SANFORD. Boston Creams. 3 cups sugar, 2 cups cream or condensed milk, 1 teaspoon vanilla. First caramelize 1 cup sugar, then add 1 cup cream. When nearly to boiling point, add other 2 cups sugar. Stir until caramelized sugar is all dissolved, then add second cup cream. Boil until nearly hard ball stage. Remove from stove, cool and beat. When cool enough add nuts. Pour into buttered platter and - cut into squares. MRS. GEORGE B. MOWRY. Maple Creams. 1 cup maple syrup, one-third cup brown sugar, one-third cup thick (sweet) cream. Boil until it reaches soft ball stage. Cool, beat until thick and pour on buttered platter or dish. When cool, cut in cubes. Nuts may be added. MRS. GEORGE B. MOWRY. Taffy. 8 cups sugar, 14 cup vinegar, 14 cup water. Cook until it forms a thread when dropped from spoon. Flavor. Pour on buttered platter. Stretch lightly with the finger tips when cool - enough to handle. Peanut Butter Fudge. 114 cups sugar, 14 cup milk, 2 tablespoons peanut butter. Mix well together and cook about 10 minutes or until it forms a soft ball. Beat and pour into a buttered dish before it becomes too hard to pour readily. - MRS. C. BE. PONS, Sunnyside. Divinity Candy. 2 cups white sugar, 14 cup corn syrup, 4 cup cold water, 14 cup chopped walnuts (if desired). Boil until it becomes brittle in cold water or forms a thread. Have ready whites of 2 eggs beaten stiff. Pour boiling syrup into eggs and beat well. Flavor with vanilla. Add nuts. Beat again very stiff. Cool on buttered platter. Pinouche. 1 cup sweet milk, 2 cups light brown sugar, lump of butter size of walnut. Boil these, stir often; test by dropping a teaspoonbul in 14 teacup of cold water and when it forms a soft ball remove from fire. Add 1 teacup of chopped walnuts. Beat until it grains and is quite stiff. Spread on buttered platter. Mark into squares and set away to cool. | MRS. W. F. MYERS. Fudge. 2¼ heaping teaspoons cocoa, 2 cups sugar, 1 cup of sweet milk, 1 teaspoon butter. Boil until teaspoon of the mixture when a teaspoon of the mixture takes a soft ball when dropped in 14 cup cold water. Remove the fire, add 1 teaspoon vanilla, beat until stiff and pour in butter pan. When beginning to cool, mark in squares. > MRS. W. F. MYERS. ' @ QUALITY —=