The Central cook book

Boil until it forms a hard, brittle lump that will ring against the side of a cup, or shatter off when struck against the table. If using a thermometer, boil candy to 260 degrees. Pour on platter that has been dipped in cold water. Almost before it has had time to cool, it must be pulled. Flavoring and coloring must be worked in immediately. Use pink for wintergreen, and green for peppermint, or leave the candy white and flavor with peppermint. Cut with scissors. After they are cold, the mints should be packed in an air-tight box until they are creamy. Miss Mary D. George. Sea Foam 2 cups brown sugar. 1 egg white. 4 cup water. 14 teaspoon vanilla. 1 tablespoon vinegar. 4 cup walnuts or pecans. Dissolve sugar thoroughly in water, add vinegar, and cook slowly until syrup will form a rather hard ball when dropped in cold water. Have egg white stiffly beaten, and add syrup slowly, beating mixture constantly; then add flavoring and nuts, and beat steadily until candy is stiff enough to drop well. Drop from spoon on oiled paper, or pour into buttered dish and cut when cool. If strong vinegar is used, use only one-half tablespoon. Miss EsteLtte Crowner. Nut Loaf 2 cups granulated sugar. 1 tablespoon Karo syrup. 6 tablespoons water. Boil until it forms soft ball in water, let cool, then beat until creamy and add one cup of nuts (pecans or walnuts), well worked in. If the candy hardens or crumbles work small amount with the hands and add more to it until all is creamy. Then form in long ropes about one inch thick and cut in onehalf inch slices. Miss Mary D. George. Fruit Roll Take two cups sugar, one cup milk and butter the size of an egg, cook until it will set in cold water, then take off and beat until it begins to thicken, then pour in one cup nuts, one cup dates and ten cents worth of cherries. Stir them in thoroughly and pour upon a damp napkin and roll. Pat it down so it will be firm and hard. Slice with a sharp knife. Miss Mary D. George. Where recipes call for Gelatine, use KNOX SPARKLING Peanut Brittle 2 cups sugar. 1 teaspoon soda. 1 cup chopped roasted peanuts. Heat sugar until dissolved in liquid form. Add soda and while foaming add peanuts. Pour on buttered board. Roll very thin, quickly. Break into pieces. Mrs. OC. E. Guenn. 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. W. H. Harris. Divinity Fudge 4 cups granulated sugar. 1 cup water. 4 tablespoonsful Karo syrup 4 eggs (whites). ‘ (red label). 11% cups walnut meats. Put sugar, syrup and water in saucepan, stir until sugar melts, then cook until, when dropped in cup cold water, it forms soft ball, then pour one-third of this into the stiffly beaten whites of the four eggs, then place pan back on stove and cook sugar again until when dropped in water it forms a hard ball. Now pour one-half of this into the egg whites, beating all the time, then place the pan again on fire and cook the third time, this time until when dropped in water it forms a very hard ball, then pour the balance of sugar into the eggs and beat hard until creamy. Drop on a tray or dish in large lumps and cut into small pieces. Real good. Mrs. W. R. Dorserr. Peppermints 2 cups sugar. 1 cup water. 2 tablespoons butter. Boil without stirring until a soft ball is formed in cold water. Pour out on greased platter. When cool add two or three drops of mint and coloring water. Work with hands until creamed. Miss Ruth Weatherly. Cocoanut Candy Mix four cups powdered sugar, one egg white and four tablespoons water, then add one cup grated cocoanut, one teaspoon Bee Brand vanilla extract and one-half teaspoon lemon extract. Beat until stiff, then mold into balls. Set away to harden. Miss Mary D. Georce.