Boil all together except that it is better to add the butter when almost done. When it will form a soft ball in cold water set aside to cool in the pan in which it has been cooked, after 5 minutes, stir vigorously and flavor, and add any desired quantity of chopped nuts. The longer the candy is beaten or stirred, the better. Put in pan inch thick and melted choc- olate poured over, it is very nice. A cup or more maple sugar, boiled to a thick syrup and used instead of the brown sugar is delicious. BUTTER SCOTCH. Mrs. Belle Gibson, Pontiac, Mich. 2 cups light brown sugar. 1 tablespoon vanilla. » 1 teaspoon butter✪ Butter Scotch. 164 THE EDWARDS VILLE COOK BOOK. Dissolve sugar well in cold water. Boil all until it snaps when dropped in cold water. Just before removing from fire add about lo drops lemon extract. Pour in a buttered tin and when cool, cut in squares. CALIFORNIA FUDGE. Miss Carolyn Manley, St. Louis Mo. 3 ounces chocolate. 2 .cups vinegar. 1 heaping teaspoon butter. % cup milk. Y2 teaspocn vanilla. Cook chocolate, niilk and sugar 5 minutes. Add the butter and boil about 15 minutes more till it hardens slightly when dropped into cold water; add vanilla and beat hard before put- ting in buttered pan; cut in squares l^efore it hardens. The less you cook it and the more you beat, the creamier it be- comes. FUDGE. Miss Clara Estelle Burroughs. 2 cups sugar. 2 squares Baker’s chocolate. 1 cup milk. 1 tablespoon butter. 1 teaspoon vanilla.✪ California Fudge Mix thoroughly the milk and sugar l:>efore i>lacing on the stove. When boiling, add your butter and, lastly, tlie choco- late. Flavor with the vanilla after taking from the stove. Beat until creamy and pour into buttered tins. PRALINES. Mrs. C. E. Smith, Lincoln, 111. 1% cups powdered sugar. 2 cups hickory nuts or pecans 1 cup maple syrup✪ Pralines. cut in pieces. Yz cup cream. Boil sugar, syrup and cream until, when tried in cold water,* a soft ball is formed. Remove from fire and beat until of a creamy consistency; add nuts, and drop from tip of spoon in small piles on buttered paper. CONFECTIONERY. 165 VANILLA CARAMELS. Mrs. Belle Gibson, Pontiac, Mich. 1 cup granulated sugar. y^. teaspoon butter. 1 cup light brown sugar. 1-3 teaspoon vanilla. Vz cup milk. Boil sugars and milk 'until it begins to thicken; then add l)utter and flavoring just before removiug from fire. Stir thoroughly and pour into buttered tin, cool and cut in squares PRALINES. Mrs. Mary A. Walker, Lincoln, 111. 2 cups brown sugar. 4 tablespoons butter. V'z cup milk. 1 cup nuts. 1 cup white sugar. Cook sugar, butter and milk until it hardens in water, stir- ring all the time. When done, stir until it begins to get cool ; then add nuts and i teaspoon each of lemon and vanilla. Pour into buttered pans and cut in squares. NUNCHENS. Mrs. E. J. Stilwell. % Ih. powdered sugar. Whites 4 eggs. % lb. almonds. A little cinnamon✪ Nunchens. Cut the nuts in strips lengthwise very thin; stir the sugar and eggs together 25 minutes ; add the almonds. Bake in a slow oven 15 or more minutes. Drop from a teaspoon on a greased pan. CHOCOLATE DROPS. Mrs. W. H. Hall. 214 cups pulverized or granu- 14 cup cold water, lated sugar. ✪ Chocolate Drops

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Boil all together except that it is better to add the butter when almost done. When it will form a soft ball in cold water set aside to cool in the pan in which it has been cooked, after 5 minutes, stir vigorously and flavor, and add any desired quantity of chopped nuts. The longer the candy is beaten or stirred, the better. Put in pan inch thick and melted choc- olate poured over, it is very nice. A cup or more maple sugar, boiled to a thick syrup and used instead of the brown sugar is delicious. BUTTER SCOTCH. Mrs. Belle Gibson, Pontiac, Mich. 2 cups light brown sugar. 1 tablespoon vanilla. » 1 teaspoon butter. 164 THE EDWARDS VILLE COOK BOOK. Dissolve sugar well in cold water. Boil all until it snaps when dropped in cold water. Just before removing from fire add about lo drops lemon extract. Pour in a buttered tin and when cool, cut in squares. CALIFORNIA FUDGE. Miss Carolyn Manley, St. Louis Mo. 3 ounces chocolate. 2 .cups vinegar. 1 heaping teaspoon butter. % cup milk. Y2 teaspocn vanilla. Cook chocolate, niilk and sugar 5 minutes. Add the butter and boil about 15 minutes more till it hardens slightly when dropped into cold water; add vanilla and beat hard before put- ting in buttered pan; cut in squares l^efore it hardens. The less you cook it and the more you beat, the creamier it be- comes. FUDGE. Miss Clara Estelle Burroughs. 2 cups sugar. 2 squares Baker’s chocolate. 1 cup milk. 1 tablespoon butter. 1 teaspoon vanilla. Mix thoroughly the milk and sugar l:>efore i>lacing on the stove. When boiling, add your butter and, lastly, tlie choco- late. Flavor with the vanilla after taking from the stove. Beat until creamy and pour into buttered tins. PRALINES. Mrs. C. E. Smith, Lincoln, 111. 1% cups powdered sugar. 2 cups hickory nuts or pecans 1 cup maple syrup. cut in pieces. Yz cup cream. Boil sugar, syrup and cream until, when tried in cold water,* a soft ball is formed. Remove from fire and beat until of a creamy consistency; add nuts, and drop from tip of spoon in small piles on buttered paper. CONFECTIONERY. 165 VANILLA CARAMELS. Mrs. Belle Gibson, Pontiac, Mich. 1 cup granulated sugar. y^. teaspoon butter. 1 cup light brown sugar. 1-3 teaspoon vanilla. Vz cup milk. Boil sugars and milk 'until it begins to thicken; then add l)utter and flavoring just before removiug from fire. Stir thoroughly and pour into buttered tin, cool and cut in squares PRALINES. Mrs. Mary A. Walker, Lincoln, 111. 2 cups brown sugar. 4 tablespoons butter. V'z cup milk. 1 cup nuts. 1 cup white sugar. Cook sugar, butter and milk until it hardens in water, stir- ring all the time. When done, stir until it begins to get cool ; then add nuts and i teaspoon each of lemon and vanilla. Pour into buttered pans and cut in squares. NUNCHENS. Mrs. E. J. Stilwell. % Ih. powdered sugar. Whites 4 eggs. % lb. almonds. A little cinnamon. Cut the nuts in strips lengthwise very thin; stir the sugar and eggs together 25 minutes ; add the almonds. Bake in a slow oven 15 or more minutes. Drop from a teaspoon on a greased pan. CHOCOLATE DROPS. Mrs. W. H. Hall. 214 cups pulverized or granu- 14 cup cold water, lated sugar.

The Edwardsville cook book