The Henderson cook book

One-half pound can of Karo syrup, 2 cups of granulated sugar, V4 cup of vinegar, tablespoon of butter, same of vanilla extract. Boil all but the vanilla until brittle when tried in cold water. Add the vanilla and pour into a buttered pan; cut in squares when cooled, then cut in short lengths. PEPPERMINT CANDY. Three cups sugar, 1 cup water, 1 teaspoon butter, 1 teaspoon vinegar, a few drops of oil of peppermint or essence of peppermint. — Mrs. Will Keith. COCOANUT CANDY. Four cups sugar, 1 cup milk. Boil sugar and milk together for 10 minutes, stirring constantly. Add 1 grated cocoanut and beat 20 minutes or until it becomes creamy. — Mrs. E. F. Fenner. CHOCOLATE FUDGE. One and one-half pounds granulated or pulverized sugar, tablespoon butter, enough milk to dissolve the sugar. Boil this very slowly about 10 minutes, stirring all the time. Take oif and add % pound Walter Baker's chocolate. Beat until creamy. — Mrs. E. F. Fenner. CHOCOLATE CANDY. Two large cups brown sugar, 1 can (5 cents size) evaporated cream, chocolate enough to flavor ; mix sugar and cream ; heat ; then add chocolate. Stir all the time, until done ; then stir until it begins to harden. — Mrs. Henry Perry. CANDY. Two cups brown sugar, 1 can evaporated cream, y% cup maple syrup. Stir all the time it is cooking. When done, add nuts, beat well, pour in a dish and cut in squares. — Mrs. Henry Perry. CREAM TAFFY. Two and one-fourth pounds of granulated sugar, Yo CUP of vinegar, 1/2 cup of water, y2 cup of molasses, 14 teaspoon of cream of tartar, 2 ounces of butter, soda. Mix the sugar, vinegar, water and molasses together, bring to boiling point and add the cream of tartar. Stir constantly while boiling. When it forms a ball in cold water, add the butter and a pinch of soda. Pour on buttered plates, and when cool pull until white. BUTTER-SCOTCH. One cup of brown sugar, i/o cup of water, butter size of walnut, 1 teaspoon of vinegar. Boil all the ingredients together until a little will harden in cold water (about twenty minutes). Then pour into buttered tins and mark in squares. POPCORN BALLS. One pint of molasses, 6 quarts of popped corn, 1 cup of nuts. Pop as much corn as desired, carefully removing all hard grains. To each 6 quarts of popped corn, allow 1 pint of molasses and 1 cup of shelled nuts. Boil the molasses until it forms a soft ball when dropped in cold water. Have the popcorn and nuts in a large bowl. Pour boiling syrup over them, tossing with a spoon to mix them thoroughly. When cool enough to handle, shape in firm balls. The nuts may be omitted if desired, as popped corn alone treated in this way makes delicious balls. FRUIT PASTE. One cup of raisins, 1 cup of dates, 1 cup of figs, 2 cups of mixed nuts, confectioners' sugar. Put the raisins, dates, figs and nuts through a food chopper twice. Mix with enough confectioners' sugar to make a dough sufficiently firm to roll on a board sprinkled with more confectioners' sugar. Knead as you would bread. Then roll out % inch thick and cut into squares. Cover with the sugar and lay away in tin boxes lined with waxed paper. PANOCHE.