The Henderson cook book

One cup of sweet milk, 3 cups of brown sugar, 1 teaspoon of butter, 2 cups of chopped nuts, 1 teaspoon of vanilla. Put the milk and sugar over the fire in a saucepan and boil until a little dropped in cold water forms a ball. Add the butter, take from the fire and add the vanilla and nuts, beating the mixture very hard. Turn into buttered pans and mark off into squares. PULL-CANDY. Two cups sugar, enough boiling water to cover, 1 tablespoon vinegar. Cook slowly until it scorches slightly. Pour on buttered dish and pull immediately. — Mrs. A. O. Houston. GLACE NUTS. One pound sugar, ten grains cream of tartar, 1/2 cup water ; stir until dissolved. Boil until when dropped in cold water it will be clear and brittle. Stand saucepan in hot water and drop nuts in one at a time. Take out at once and put on oiled paper to harden. ENGLISH BUTTER-SCOTCH. Three pounds of granulated sugar, 1*4 pounds of butter, % teaspoon of cream of tartar, 1 teaspoon of extract of lemon. Dissolve the sugar in cold water, then add the butter and cream of tartar and boil without stirring until it cracks when dropped into cold water. Remove from the fire, add lemon extract and pour into well-buttered tins. When nearly cold, mark out in squares. CREAM CANDY. One and one-half cups granulated sugar, 1 cup boiling water, 1 level tablespoon butter, vanilla to taste. Cook until it will pull after being dropped into cold water. Pour on marble slab to cool; then pull a long, long time, then put on marble again and pull into a long string. Cut with scissors into small pieces. — Mrs. N. P. Strause. CHRISTMAS NUT LOAF. One cupful of peanuts, half a cupful of pecan nut meats, half a cupful of hickory nut meats, 1% cupful of English walnut meats, l1/^ cupful of blanched almonds, a pinch of baking soda, l/o a pound of figs, % cupful of butter, 11/2 cupful of molasses, 3 teaspoonfuls of vanilla extract and % cupful of sugar. Put the molasses and sugar into a. saucepan and boil until it forms a hard ball when tried in cold water. Then add the butter and continue boiling until it is brittle when tested in cold water. Now add the soda, the figs put through a meat chopper, the extract and the nuts slightly chopped. Pour into a well-buttered mold and leave in a cool place overnight. Turn out and cut in slices. ORANGE STRAWS. Cut the rind in narrow strips, scald, then soak for 3 days, changing water each day. Boil till tender, squeeze dry, and to 2 cups rind put 1 cup sugar. Cook till done, then roll each piece in dry sugar, and you will have a dainty dish of crystalized fruit. — Mrs. W. H. Wester. DRIED FIGS. Three cups of sugar, 1 cup of water. Dissolve in preserv- ing kettle and put into it as many prepared figs as it can cook at a time. Let figs cook till tender when pierced, but not too soft. To prepare figs gather with stems, peel off the thin dark skin, leaving the stems on. After cooking as directed lift from syrup and with a silver fork press the juice from each, and on a dish, in single layers, put in the sun to dry for 2 days. Press flat and roll in sugar, then dry in sun again, and so on till dry enough to pack in glass pars, pint size. The syrup can be saved and cook others in it, then used as syrup. — Mrs. W. E. Moss. PINEAPPLE GLACE.