The Chapel Hill cook book

Small lump butter (size 1 cup shredded dates of an egg) (pulled apart by 1 cup white sugar fingers) 1 cup brown sugar xk cup nuts or more 1 cup milk Boil sugar and milk, add dates and when it starts boiling, STIR. To test stir a spoonful in saucer occasionally until it creams. Take off fire when it creams in saucer and beat until it begins to be very thick. Roll in wet towel. Mrs. Watt Cooper. BEST OF ALL FUDGE V± cup butter V2 cup thin cream 1 cup white sugar 1½ teaspoons vanilla 1 cup brown sugar 3 squares (3 oz.) % cup white syrup chocolate 1 cup nut meats Melt butter over slow heat. In another vessel mix sugar, syrup and cream. Add this to butter and bring to boiling point, stirring constantly. When mixture is boiling add melted chocolate. Stir steadily and cook to soft-ball stage. Remove from fire, add nuts and vanilla and stir until it thickens. Pour in greased pan, and when cool cut in squares. Mrs. Harold Meyer. DIVINITY FUDGE 2 cups sugar Yz cup water Y2 cup white Karo syrup Boil until brittle in cold water, then pour slowly over the beaten whites of two eggs, and beat until almost cold. Add cup of walnuts, little vanilla, and pour into buttered pan. "FOOL-PROOF FUDGE" 1 lb. Confectioner's sugar 1 small jar Hip-O-Lite 1 small can Pet milk 1 cup nuts 1 small cake Baker's Butter (size of egg) Chocolate 1 teaspoon vanilla flavoring Cook sugar, milk and chocolate to soft-ball stage. Set to cool, after adding Hip-O-Lite, butter and flavoring. Beat until ready to spread, adding nuts just before pouring on the platter. Mrs. Phil S. Randolph. MEXICAN CANDY 2 cups brown sugar 2 cups of pecans 1 tablespoon butter 1 tablespoon vanilla V2 cup cream (or A pinch of salt evaporated milk) Cook the first four ingredients to the soft-ball stage. Cool, then beat until the candy thickens. Add vanilla and nuts. Drop on waxed paper. This candy must not be cooked too long, nor beaten after it has begun to set. MOLASSES CREAM COCOANUT PATTIES 2 cups brown sugar 1 cup dry cocoanut 1 cup thick dark molasses A pinch of cream of tartar Y2 cup milk Cook, stirring constantly, to the firm-ball stage. Allow to cool in a The Chapel Hill Cook Book platter, then beat and knead like fondant. If cocoanut is omitted, there is less danger of burning while cooking and the balls of fondant may be rolled in cocoanut. This makes a smooth creamy candy. It may be formed into balls with nuts pressed into them, or it may be coated with chocolate. Mrs. Paul Green. CANDIED NUTS 1 cup sugar Lump of butter V2 cup milk Cook these until they make a soft ball in cold water. Add vanilla and while hot, pour and stir in nuts until they separate. Mrs. J. F. Kenfield. PEANUT BUTTER CANDY Blend together 2 cupfuls of brown sugar, V2 cup of milk and 2 tablespoonsful of peanut butter. Boil 5 minutes, remove from the fire, and beat steadily until cool. Pour in buttered plate and cut in squares. Very simple, but very good. Mrs. Fred Patterson. GINGERED PECANS 1 lb. pecans or other nuts % cup boiling water 1 cup sugar 1 teaspoon ground ginger