Durham cook book ...

MAPLE SUGAR CANDY. One cupful maple sugar, small bit of butter, onehalf cup water. Boil about ten minutes. When done add one teaspoonful vanilla and pour into buttered pans. Do not stir. — Mrs. M. P. Carlton. TAPPY CANDY. Four cups granulated sugar, one cup molasses, threefourths cup vinegar, a good pinch of salt, a good pinch of soda. Small lump of butter. Cook all together until crisp in cold Avater, cool on piece of marble, pull quickly. Cut into small strips. A tried and true recipe. — Mrs. J. P. Harvey. BROWN SUGAR TAPPY.- Two pounds or four large cups of brown sugar, two large tablespoonfuls vinegar, one cup cold water, one heaping teaspoonful butter. Cook until dark and cracks in cold water; pull and cut into strips or break in small pieces. — Mrs. Ben Thomas. COCOANUT CANDY. Two fresh grated cocoanuts, tAvo and one-half pounds granulated sugar. Take the milk of the cocoanuts and the sugar, put into aluminum or granite saucepan, cook until it spins a thread; now stir into this the grated cocoanut, cook fifteen minutes longer, stirring all the time while cooking. Take from the fire, add vanilla to flavor and beat until creamy. Pour into buttered dish and when cooled, mark into squares. This recipe was originally used and given by a professional candy maker and is always a success. — Miss Annie Horton. SEA-POAM CANDY. One pound brown sugar, one-half cup water, white of one egg, dissolve sugar in Avater, put on fire and let cook until it forms soft ball by testing in Avater, beat white of egg until stiff and Avhen syrup is done pour slowly into Avhite of egg, beating constantly. After beating until it cooks and stiffens drop in balls onto greased paper.— Miss Thelma Dawson. CRYSTALLIZED PINEAPPLE. Place in agate or earthen saucepan a layer of fruit and a layer of sugar, then set in a warm place for sugar to melt. When a syrup is formed put to stew briskly until fruit is clear. Dip out with a silver fork and drain on a tipped platter. When dry roll in sugar and set in the sun, or warming oven with door open. If still wet after a few hours of drying, dip out again and roll in fresh sugar. When perfectly dry pack in boxes with dry sugar between the layers. — ^Mrs. C. L. Hornaday. MINTS. Four cups of sugar, one-fourth pound of butter, two cups boiling water. Into the boiling water stir four cups sugar and one-fourth pound butter. Let boil until it hardens when dropped in cold water. Pour on marble slab that has been buttered. When cold enough to handle, lift from slab and pull until it gets cold. Add extract of peppermint to taste. Pull as long as necessary and cut in small pieces with scissors. When thoroughly chilled, put in air-tight cans and leave to cream. — Mrs. A. J. Bullington. PEANUT BRITTLE. Shell and chop roasted peanuts to measure one pint. Put two pounds granulated sugar in clean frying pan. Stir over slow fire. It will lump then gradually melt. When pale coffee color and clear, add nuts and pour quickly on buttered tin sheet. Roll thin as possible. When cold break up.