Most for your money cookbook

Put I cup granulated sugar, i cup brown sugar, 2 cups molasses, I tablespoon vinegar and ^2 cup water in sauce pan and stir until sugar dissolves. Boil until a little dropped in cold water makes a hard ball when rubbed between fingers (265° F,). Add 3 tablespoons butter, let it melt, then remove from fire and stir in }i teaspoon soda. Pour into oiled shallow pans and when cool enough to pull, add a teaspoon vanilla or lemon extract, or 4 drops bitter almond, or J4 teaspoon of peppermint or wintergreen essence. Pull until light colored and porous, stretch to a rope about half an inch thick and cut with shears into 1-inch lengths. Wrap pieces in waxed paper. DIVINITY FUDGE Boil 2 cups light brown sugar and J/2 cup cold water until mixture forms a firm ball when tried in cold water. Beat i egg-white until stiff, add syrup slowly, beating until creamy. Add J/2 cup chopped nut meats and i teaspoon of any desired flavor. Drop on waxed paper in lumps. Candied fruit or coconut may be substituted for nut meats. PEANUT BRITTLE Put 2 cups granulated sugar into heavy pan and melt, stirring constantly to prevent burning. Scatter a cup of shelled and skinned peanuts on a greased pan and pour syrup over them. When hard break into pieces. ^93 PEANUT CRISP For I quart peanuts shelled and skins removed, take i pound sugar. Roll peanuts fine. Put a skillet over heat and when very hot sprinkle in a little sugar, stirring rapidly. As soon as it melts, sprinkle in more until all the sugar is in, being careful not to let it burn. Then add a teaspoon of vanilla, stir in the rolled peanuts and pour immediately into shallow tins, buttered, spreading very thin. POP CORN BALLS 11/2 CUPS POP CORN I TABLESPOON VINEGAR 1 CUPS MOLASSES 2 TABLESPOONS BUTTER I CUP BROWN SUGAR }4 TEASPOON SALT Pop corn, discard unpopped kernels, put in large pan and sprinkle with salt. Melt butter in saucepan, add molasses, sugar and vinegar. Boil until a little of mixture tried in cold water becomes brittle. Pour gradually over corn while mixing thoroughly. Shape into balls and wrap in waxed paper. For a kids' party insert a tiny surprise package in the center of each while shaping. LOLLIPOPS I>^ CUPS GRANULATED SUGAR }4 CUP CORN SYRUP }i CUP WATER FLAVOR Put sugar, water and syrup in saucepan, and boil to the brittle stage. Flavor as desired and turn into buttered pans. Form into small balls as soon as candy can be handled and insert wooden skewers. Flavor with a few drops of oil of cinnamon or wintergreen or peppermint for a change. PLAIN FUDGE 1 SQUARES CHOCOLATE 1 CUPS SUGAR }4 CUP MILK 1 TABLESPOONS BUTTER I TEASPOON VANILLA Cut chocolate in small pieces, put in saucepan with milk and sugar over low heat and stir until chocolate melts. Continue cooking until a teaspoon of syrup will form a soft ball when dropped in cold water. Remove pan from heat, add butter without stirring and set in a pan of cold water. When lukewarm, take pan from cold water, add vanilla and beat contents until it thickens. Turn into buttered pan before it sets, and let cool. % cup of chopped nutmeats or raisins may be added while beating, if desired, or a cup of marshmallows, cut in pieces, may be beaten in. CREAM CANDY