The Henderson cook book

One cup each brown sugar and molasses, 2 tablespoons but- ter, 1 tablespoon vinegar. Stir together before putting on fire, but not after. Boil until a little dropped in cold water will become brittle. Add a cup of peanuts, parched and skin removed. Take from the fire, .s||^in 1 teaspoon soda which has been dissolved in a little cold water. Beat well, pour into a buttered dish and cut into squares. SMITH COLLEGE>:FUDGE. **** $t - 1*1-- -| Melt y± cup butter. Mix together in a separate dish 1 cup of white sugar and 1 cup of brown sugar, 14 CUP molasses and i/o cup cream. Add this to the butter, and after it has been brought to a boil continue boiling for 2% minutes, stirring rapidly. Then add 2 squares of Baker's chocolate. Boil 5 minutes, stirring. Add vanilla, beat until thick, and pour in buttered dish. CHOCOLATE FUDGE. Four cups of brown sugar, 3 tablespoonfuls of powdered chocolate, 1 tablespoon butter, 1 cup of milk. Boil until thick ; then beat and pour on buttered platter and when cool cut in squares. — Mildred Wester. DIVINITY FUDGE. Boil 2 2-3 cups granulated sugar, 2-3 cup Karo corn syrup, 2-3 cup warm water until it hardens when dropped in cold water. Add this to the whites of 3 eggs stiffly beaten, and beat until thick enough to stand when dropped from a spoon. — Miss Hattie T. Cooper. MARSHMALLOW FUDGE. Three cups brown sugar, % cup milk. Boil together until gummy (about 10 minutes), stirring all the time. Then add piece of butter size of a walnut, i/o pound best marsh- M 168 CANDIES mallows and 1 cup of broken English walnut meats. Beat (on the stove) until ready to pour ; that is, when the marsh- mallows are dissolved. Warm the marshmallows in (the oven first until they are very soft. Hope somebody will try this. CHOCOLATE CARAMELS. One cup molasses, % cup sugar, y± pound chocolate, V2 cup milk, 1 heaping tablespoonful butter. Boil all together, stirring all the time. When it hardens in cold water, pour it into shallow pans and cut in squares. FUDGE. Two pounds brown sugar, % pound chocolate, 2 cups good rich milk, butter size of an egg. Mix all and boil very slowly, stirring almost continuously, until it forms a soft ball when dropped in water. Remove from the stove and put in 1 tablespoon of vanilla. Set aside until cool enough to bear your hand against kettle, then beat until ready to put into deep tins. Mark at once and begin to eat. — Mrs. T. B. Bullock. CHOCOLATE ALMONDS. Blanche the almonds by pouring boiling water over them and let stand 2 or 3 minutes. Roast them in oven. Dip them in the following recipe for chocolate coating, and drop on paraffine paper: l/o pound cake Walter Baker's vanilla sweet chocolate, 2 level tablespoonfuls butter, 2 tablespoonfuls boiling water. Put chocolate in small saucepan over boiling water, and when melted stir in butter and water. Mix well. If found to be too thick, add more water; if too thin, more chocolate. C0C0ANUT CANDY. Two and one-half pounds of brown sugar, 1 grated cocoa- nut. Put on the sugar with the milk of the cocoanut, let it boil until crisp when dropped into water. Stir to prevent CANDIES 169 burning, then add the nut and stir it until it leaves the side3 of the pan. Pour in a dish that has been rubbed over with butter. When nearly cool cut into squares. — Mrs. Henry Perry. KARO TAFFY.