Kirmess cook book

Mrs. E. H. Cowan, Newark. Boil together half cup of strong coffee and two cups of sugar, until the syrup strings when it drops from the spoon. Remove from the fire and beat hard until it is creamy. Stir in a cupful of chopped nuts and pour into a shallow buttered tin to cool. Cut into squares after it is quite cold. MOLASSES TAFFY. Mrs. Rowland, Brooklyn. One cup molasses, one cup sugar, one tablespoonful butter. Melt butter in kettle, then add sugar and molasses, and boil until the taffy peels from spoon when dipped into cold water; add a pinch of soda just before taking from the fire ; pour into buttered pan. As soon as taffy is cool enough to handle, pull it until cool, then break into small pieces. PEANUT BBITTLB. Mrs. C. P. Hughes, Detroit, Mich. One and one-half cups granulated sugar^ one and onehalf cups chopped peanuts. Put sugar in a saucepan and set over fire. When dissolved^ stir in the chopped nuts. Pour on the bottom of a buttered pan and roll quite thin. BUTTER SCOTCH. Mrs. J. M. Scott, New Brighton. One cup of molasses^ one cup of granulated sugar, one-half cup of butter. Flavor with vanilla; pour very thin into pans. MOLASSES WALNUT CANDY. Mrs. C. Hdlsey, Newark. Boil a quart of molasses for half an hour^ then add a saltspoonful of baking soda and boil until a little dropped into cold water becomes brittle. Stir in shelled and halved walnuts^ and' pour into greased pan. CHOCOLATE CARAMELS. Mrs. Woodhull Condict. Put half a cake of chocolate in porcelain kettle, add two cupfuls of sugar, half cupful of New Orleans molasses, one cupful of good sweet milk, a quarter of a pound of butter; put kettle on range to boil; test on cool plates if it is stiff. Stir into two tablespoonfuls of vanilla, pour in greased tins. When cold mark in squares with a knife. CANDIES AND SALTED NUTS. 465 MAPLE CARAMELS. Mrs. 0. L. Caffery. Break two pounds of maple sugar into a quart of milk, half cream if you have it, and boil steadily until a little dropped into cold water, hardens. Pour into greased pans, and as it cools, mark into squares. PUDGE. Mrs. T. B. Chambers. Grate three squares of Baker's chocolate, add two cups granulated sugar, one-half cup rich milk or cream, butter one-half size of an egg. Boil hard for six minutes, add one teaspoonful vanilla. Beat until it gets creamy, about five minutes. PUDGE. Mrs. George M. Culver. Two cups of brown sugar, one-half cup of milk, one tablespoonful of butter. Boil five minutes, flavor with vanilla and beat three minutes, pour in buttered pan. CHOCOLATE FUDGE. Miss Gladys Linn. Two pounds confectioner's sugar, one large tablespoon butter, one-quarter cake Baker's chocolate, one-half cup cream. Boil for five minutes, then take from stove and stir until thickens, then pour into buttered pans. WALNUT PUDGE. From Our Cook Book. Two cups of sugar, one cup of milk, one-half cup of cocoa, butter one-half size of an egg. Boil until it strings without stirring. Then add one teaspoonful Burnett's vanilla. Beat until it is almost hard ; have ready a greased tin ; coyer the bottom thick with walnut meatSy and pour mixture over this. Mark off in squares. WALNUT CANDY. Miss Munsell. Rye, N. Y.