The Fredericksburg home kitchen cook book

fire and beat until it begins to thicken, add nuts, beat again, roll into a wet cloth, and when cool, slice. MISS BEULAH TALLEY. Sweet Divinity. In a saucepan put 2/3 cup water, 3 cups granulated sugar, and one cup Karo Corn Syrup. Let cook until the mixture will make a soft ball when tested in cold water. Twelve minutes after first saucepan lias been started, into a second one put y2 cup water and 1 cup granulated sugar, and set to cook. When this mixture threads, when dropped from a spoon, it is done. This will be very nearly the same time as the first is in proper condition. When the first is ready, the mixture should be poured slowly over the whites of 3 eggs whisked to a stiff froth, beating briskly the whites. When it has reached a satisfactory stage, turn in slowly the contents of the second saucepan, still beating constantly, and stir in a cup of nutmeats. Turn the mass out in a buttered tin and score in squares when sufficiently cool. MISS E. LOUDON. MRS. ALFRED SCHMIDT. Divinity Candy. 2 2/3 cups sugar ; 2/3 cup corn syrup ; 2/3 cup water ; whites of 2 eggs. Cook sugar, syrup and water until if forms hard balls, when dropped into cold water. Have the whites of 2 eggs, beaten stiff, in a vessel large enough to hold all the candy. Pour candy over eggs slowly, beating hard all the time, and continue beating till almost — 148 — hard. Then turn into a buttered dish to harden. Cut into squares when cold. You may add any kind of nuts or raisins, before turning candy into buttered dish. Fig Fudge. Two pounds light brown sugar; cover with rich sweet milk, one large tablespoonful butter. Cook until it will gum in cold water. Add a package of figs, chopped; flavor with vanilla; beat until stiff and pour on buttered plates. Genesee Squares. 2 cups sugar: 1 cup molasses; y2 CUP butter; 1 cup milk; 2 cakes good sweet chocolate; 2 teaspoonfuls vanilla. Grate chocolate and let the mixture come slowly to a boil. Let it boil until it will form a ball in cold water. Remove from fire, add vanilla and stir until it is thick and shows signs of sugaring. Spread in tins and cut into cubes. MISS ELSBETH HANISCH. Molasses Fudge. 3 cups of granulated sugar ; 1 cup of milk or cream: 1 tablespoonful of butter: 2 tablespoonfuls of molasses; y2 teaspoonful of soda, dissolved in a little milk. Boil 10 minutes. Beat until creamy: add 1 teaspoonful of vanilla and 1 cup of nut meats while beating. When cold cut into squares. — 149 — Candy Patience. 2 cups sugar; % cup sweet milk; 1 teaspoon vanilla. Put iy2 cups sugar in sauce pan and melt. Cook the remainder with the milk until it hardens when put in water. Add the melted sugar and stir five minutes. Put in buttered dish and cut in squares. MISS MAYME GREATHOUSE. Marshmallows. Boil 2 cups of sugar; y2 cup of water; till it forms a syrup. Dissolve one envelope of Knox Gelatine in y2 cup of water and let it stand 5 minutes. Pour boiling syrup over dissolved gelatine and beat till stiff. Then, pour half of portion into a buttered pan, to the other half add pink coloring which conies in gelatine. Use any flavor desired, making each half different. Let it stand until it is hard enough to be cut into blocks. RUBY STEIN. Nut Candy. 2 cups sugar; y2 cup water; 1 cup nutmeats.