Grange cook book and household guide

Method: Put sugar, cream and syrup into a granite kettle holding a gallon, stir until thoroughly mixed, then put on stove and boil ten (10) minutes, stirring constantly; have some one try syrup in cold water. When it forms a soft ball when dropped in cold water, then take from fire, stir constantly until nearly cool, then add nuts. fruits, and vanilla. Have fruit and nuts cut in small pieces. Stir until cold; pour in a deep buttered pan and let stand overnight; pour out of pan and slice. This will keep for weeks. The success is in constantly stirring but do not beat. Mrs. John Ray Jimeson, Pleasant Garden Grange. COLLEGE FUDGE 2 cups sugar 3 tablespoons cocoa 2/3 cup milk 2 tablespoons butter 2 squares chocolate or 2 tablespoons corn syrup 1 teaspoon vanilla Break chocolate into small pieces, add sugar, milk, and cane syrup, cook [illustration: 934° F.] slowly, stirring occasionally to prevent sticking until temperature of or soft ball stage is reached. Remove from fire and add the butter and cool until just lukewarm; add vanilla and beat until creamy; pour into buttere pan and cut into squares. Nuts and cocoanut add to the flavor of the candy. just before it is poured out. : Mrs. C. V. Cobb, McLeansville Grange. CHOCOLATE-COCOANUT FUDGE 2% cups brown sugar 2 tablespoons corn syrup 1 cup cream 2 tablespoons cocoa 2 tablespoons butter % cup cocoanut Cream butter, sugar, syrup, cocoa and cream, and boil to soft-ball stage. Remove from fire and cool to room temperature. Beat in the cocoanut and pour into greased pan. When cold cut into squares. This recipe makes about 25 pieces. ‘ Mrs. Winfred Hughes, Pigeon Valley Grange. PANOCHA 2 cups light brown sugar 2 tablespoons butter % cup milk % lb. nuts Ye teaspoon cream of tartar Ye teaspoon salt Mix the sugar with the milk. Add the cream of tartar and boil gently to a “soft-ball stage” (until syrup forms a soft ball when dropped in a cup of cold water). Just before removing from fire, add the butter and salt. Cool and beat until the mixture thickens. Add chopped nuts; pour into a buttered pan; cut into squares. When cool, the panocha is ready for serving. Sour milk or cream may be used instead of sweet milk and cream of tartar. When sour cream is used omit butter. Mrs. B. L. Angell, Lewisville Grange. CHOCOLATE FUDGE 2 squares unsweetened chocolate 2 tablespoons white corn syrup 2 cups sugar 1 cup cream % teaspoon salt 1 teaspoon vanilla % cup nuts Melt chocolate over hot water in pan in which candy is to be cooked. Add cream and blend well. Cook rapidly until sugar is dissolved, strring constantly. Reduce flame and cook slowly (to 236° F.) or until mixture forms a soft ball when dropped into cold water. Cool without stirring until the hand can be held comfortably on the bottom of the pan. Add vanilla. Beat vigorously until thick and creamy. Add nuts if desired and put into greased pan. Cut into squares when thoroughly cool. Drudie Porter, Clemmons Grange. CHOCOLATE FUDGE 1 cup brown sugar 2 squares (2 02.) unsweetened 1 cup white sugar chocolate % cup milk 3 tablespoons butter 1 teaspoon vanilla Place sugars and milk in saucepan. Chop or shave chocolate; add. Cook Slowly, stirring constantly until mixture boils. Continue cooking, stirring occasionally, to soft-ball stage (236° F.). Remove from heat, add butter, cool to lukewarm. Add vanilla, beat. Pour into greased pan, cool, cut into squares. Mrs. S. A. McLain, Pigeon Valley Grange. SEAFOAM CANDY 2 cups brown sugar ¥ teaspoon salt le cup water 1 egg white 1 tablespoon vanilla A6 Boil sugar and water together to the hard-ball stage. Pour in a thin Stream into the well-beaten egg white and add flavoring. Continue the beating until the mixture holds shape on greased surface. Drop by spoonfuls on buttered dish. Mrs. Conway Foster, Mills River Grange.