1 cup scalded vinegar, ^ cup melted butter, i cup milk or cream, 4 eggs thoroughly beaten, i even tablespoonful mustard, salt and sugar, pinch of cayenne pepper. Mix mustard, sugar and salt to- gether, add butter, then mix milk and eggs together, then mix all thoroughly. Scald the mixture over boiling water until thick. Mrs. Hattie Gardner. LOBSTER SALAD. 2 hard boiled eggs, 2 small onions, 2 cucumber pickles, 2 lob- sters, chop each separately, then mix all together with J^ cup of vinegar, y^ teaspoonful pepper, J^ teaspoonful salt, i teaspoonful mustard✪ Lobster Salad. A little red pepper if you wish. Mrs. E. S. Robinson. Y EAST. BOllKO K>lATO YEAST. Jl lAi^t vUvi jHnjilv^N j\.ut\i» washevl anvi boiled till broken in suuut ;nv\c:!k I cuj* IvV><' hv^p$ bo/.ovl in i quart oi water. Drain .ukI uuiNh jvlAtvHTN Avid the hv^p »'Ji:er auvi enough hot water to SiiAxi^ I'.iVbtr^ a" :^e jv:a;o through. anJ j:ut i: on to boil. Whcu N"' u.^ idvl ^^ cur .Vur aUvi >^ cul' sugar winch bjts been >fcvt tv^ A ^iiKx^th i^»fci.:<' >fcuh cv\d wa:er. %% *** •*■.■• J v\ i* >^^*-x '^ '^ v;.* 'u \* V '- :- > >^i>: v " r-.c ic"::r tven M. 's I ..:c , ii: < / ^x & rock. ^ .. ^^ -ta ^ ^. A. ....^^ . » « » * >. ...» CANDY. CREAM CANDY. 2 cupfuls white sugar, J^ cupful boiling water. As it begins to boil add i teaspoonful cream of tartar✪ Cream Candy. Boil until brittle. When cool enough work over a hook, and add flavoring while working. Marie Kelly. VINEGAR CANDY. Cup of vinegar, 2 of white sugar. Boil till it will break brittle when dropped in cold water. Pour into a buttered dish and cut before it gets hard. Nice with nuts for a change. Any kind will do. MOLASSES CANDY. 1 cup sugar, add 4 tablespoonfuls water. Let it boil until sugar is thoroughly dissolved. Then add i cup molasses, butter size of an egg, a pinch of cream tartar. Work when cool. Mrs. H. H. Smith. SWEET WILLIAM CANDY. 2 cups sugar, 1 cup water, yi cup molasses. Butter size of an egg, I full teaspoonful of cream tartar. 84 MACHIAS COOK BBOIC. PEANUT CANDY, No. i. 2 cups sugar, i cup butter, J4 cup vinegar, J^ cup molasses, I quart peanut?^ i teaspoonful soda. PEANUT CANDY, No. 2. 3 cups molasses, 2 cups peanuts, i cup sugar. A small piece of butter, 2 teaspoonfuls of soda. CONNECTICUT NUT CANDY. 2 cups sugar, 2 tea«poonfu1s cold water. Stir until it dissolves and turns brown, like molasses. Stir in i pound of nuts. Mrs. Charles F. Clarke. FUDGE. Take ^ cup of milk, 2 tablespoonfuls of Walter Baker's Cocoa, % pound of powdered sugar, dissolve thoroughly and boil until it hardens in cold water, then add butter size of an egg, and a dash of vanilla. Nellie P. Spaulding. BROWN SUGAR FUDGE. 4 cups brown sugar, i cup cream, 2 cups chopped walnuts. Flavor Mrith vanilla. Beat hard after removing. Mrs. Jared Crane, St. Albans, Vt. CHOCOLATE FUDGE. 3 cups powdered sugar, 3 squares chocolate, i cup cream, butter size of an egg. Flavor with vanilla. Beat hard after removing. Mrs. Jared Crane, St. Albans, Vt. CHOCOLATE CARAMELS. 1 cup molasses, i cup sugar, 2 squares of chocolate, }4 cup of milk^ j{ cup of butter, i pound or less of chopped walnuts. CANDY. 85 TO CREAM DATES AND WALNUTS. The white of i egg well beaten, add J4 the quantity of <:old water, add enough confectioner's hugar to mould easily. Use this mixture for dates, nuts or any cream candies ; flavor. Dates are also very nice filled with walnuts, peanuts, or cheese. Mrs. W. H. Allen. CHECKERBERRY DROPS. I pint sugar, 5 tablespoonfuls water boiled 4 minutes, 2 table- spoonfuls glucose, y^ teaspoonful cream of tartar, 15 drops oil of chetkerberry, stirred into mixture after boiling. Drop on tin or paper. PEPPERMINTS. 1 cup sugar, y^ cup water, boil, stirring often twenty minutes. Take from the stove and add ^ teaspoonful cream tartar and peppermint to taste. KISSSES.

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1 cup scalded vinegar, ^ cup melted butter, i cup milk or cream, 4 eggs thoroughly beaten, i even tablespoonful mustard, salt and sugar, pinch of cayenne pepper. Mix mustard, sugar and salt to- gether, add butter, then mix milk and eggs together, then mix all thoroughly. Scald the mixture over boiling water until thick. Mrs. Hattie Gardner. LOBSTER SALAD. 2 hard boiled eggs, 2 small onions, 2 cucumber pickles, 2 lob- sters, chop each separately, then mix all together with J^ cup of vinegar, y^ teaspoonful pepper, J^ teaspoonful salt, i teaspoonful mustard. A little red pepper if you wish. Mrs. E. S. Robinson. Y EAST. BOllKO K>lATO YEAST. Jl lAi^t vUvi jHnjilv^N j\.ut\i» washevl anvi boiled till broken in suuut ;nv\c:!k I cuj* IvV><' hv^p$ bo/.ovl in i quart oi water. Drain .ukI uuiNh jvlAtvHTN Avid the hv^p »'Ji:er auvi enough hot water to SiiAxi^ I'.iVbtr^ a" :^e jv:a;o through. anJ j:ut i: on to boil. Whcu N"' u.^ idvl ^^ cur .Vur aUvi >^ cul' sugar winch bjts been >fcvt tv^ A ^iiKx^th i^»fci.:<' >fcuh cv\d wa:er. %% *** •*■.■• J v\ i* >^^*-x '^ '^ v;.* 'u \* V '- :- > >^i>: v " r-.c ic"::r tven M. 's I ..:c , ii: < / ^x & rock. ^ .. ^^ -ta ^ ^. A. ....^^ . » « » * >. ...» CANDY. CREAM CANDY. 2 cupfuls white sugar, J^ cupful boiling water. As it begins to boil add i teaspoonful cream of tartar. Boil until brittle. When cool enough work over a hook, and add flavoring while working. Marie Kelly. VINEGAR CANDY. Cup of vinegar, 2 of white sugar. Boil till it will break brittle when dropped in cold water. Pour into a buttered dish and cut before it gets hard. Nice with nuts for a change. Any kind will do. MOLASSES CANDY. 1 cup sugar, add 4 tablespoonfuls water. Let it boil until sugar is thoroughly dissolved. Then add i cup molasses, butter size of an egg, a pinch of cream tartar. Work when cool. Mrs. H. H. Smith. SWEET WILLIAM CANDY. 2 cups sugar, 1 cup water, yi cup molasses. Butter size of an egg, I full teaspoonful of cream tartar. 84 MACHIAS COOK BBOIC. PEANUT CANDY, No. i. 2 cups sugar, i cup butter, J4 cup vinegar, J^ cup molasses, I quart peanut?^ i teaspoonful soda. PEANUT CANDY, No. 2. 3 cups molasses, 2 cups peanuts, i cup sugar. A small piece of butter, 2 teaspoonfuls of soda. CONNECTICUT NUT CANDY. 2 cups sugar, 2 tea«poonfu1s cold water. Stir until it dissolves and turns brown, like molasses. Stir in i pound of nuts. Mrs. Charles F. Clarke. FUDGE. Take ^ cup of milk, 2 tablespoonfuls of Walter Baker's Cocoa, % pound of powdered sugar, dissolve thoroughly and boil until it hardens in cold water, then add butter size of an egg, and a dash of vanilla. Nellie P. Spaulding. BROWN SUGAR FUDGE. 4 cups brown sugar, i cup cream, 2 cups chopped walnuts. Flavor Mrith vanilla. Beat hard after removing. Mrs. Jared Crane, St. Albans, Vt. CHOCOLATE FUDGE. 3 cups powdered sugar, 3 squares chocolate, i cup cream, butter size of an egg. Flavor with vanilla. Beat hard after removing. Mrs. Jared Crane, St. Albans, Vt. CHOCOLATE CARAMELS. 1 cup molasses, i cup sugar, 2 squares of chocolate, }4 cup of milk^ j{ cup of butter, i pound or less of chopped walnuts. CANDY. 85 TO CREAM DATES AND WALNUTS. The white of i egg well beaten, add J4 the quantity of <:old water, add enough confectioner's hugar to mould easily. Use this mixture for dates, nuts or any cream candies ; flavor. Dates are also very nice filled with walnuts, peanuts, or cheese. Mrs. W. H. Allen. CHECKERBERRY DROPS. I pint sugar, 5 tablespoonfuls water boiled 4 minutes, 2 table- spoonfuls glucose, y^ teaspoonful cream of tartar, 15 drops oil of chetkerberry, stirred into mixture after boiling. Drop on tin or paper. PEPPERMINTS. 1 cup sugar, y^ cup water, boil, stirring often twenty minutes. Take from the stove and add ^ teaspoonful cream tartar and peppermint to taste. KISSSES.

Machias Cook Book