The new Annie Dennis cook book

One cupful of molasses, one cupful of sugar. Boil until done, then stir in nearly half a cupful of butter. Flavor with vanilla. Molasses Candy One cupful of New Orleans molasses, one tablespoonful of vinegar, one cupful of sugar, one ounce of melted butter. Mix all together and boil, without stirring, until it hardens when dropped in cold water; then add a teaspoonful of baking soda and pour into buttered tins; or, when cool, pull and cut into sticks. While pulling, brush the hands with butter or moisten them with iced water. Hoarhound Candy Boil two ounces of dried hoarhound in a pint and a half of water for about half an hour. Strain and add three and a half pounds of brown sugar. Boil over a hot fire until sufficiently hard; then pour out into flat, well greased tins, and divide off into sticks or small squares with a knife as soon as cool enough to retain its shape. Wintergreen Candy Use recipe for Hoarhound Candy, substituting Wintergreen. Cough Drops Take two ounces of slippery elm bark and break it into small pieces, put it into a bowl, add two ounces of flaxseed, and pour over it a half pint of water; cover and put aside for one hour, stirring occasionally, then strain through a fine sieve. Put one and a half pounds of brown sugar into a granite saucepan; add this mucilaginous water, stir over the fire until the sugar is dissolved, then boil for five minutes ; add two tablespoonfuls of lemon juice and boil till brittle when dropped in cold water. Pour in square, greased tins, and when partly cold cut into square lozenges. Almond Paste Place a pound of blanched almonds in a bowl, cover with water, and let them stand three or four hours. Pour off all the water and pound the almonds in a mortar to a smooth paste, adding occasionally a few drops of rose water to prevent oiling. Now place in the kettle four cupfuls of granulated sugar and one of water, boil until the syrup will snap when tested. Remove from the fire, add the almond paste, and stir continually until cold. The paste may now be rolled into little balls and dipped in melted fondant, forming a delicious bon-bon, or it may be mixed with an equal quantity of plain fondant, tinted to suit the taste, and made up in a variety of ways. Divinity Candy Boil two teacupfuls of granulated sugar dissolved in half a cupful of water, with half a cupful of corn syrup, until it will harden when dropped in cold water. Have ready the beaten whites of two eggs, and stir the candy into the eggs as in making icing. When all is in, beat hard until nearly cold, or until it begins to harden. Then drop in plates in desired quantities. Nuts may be added while beating, if desired. BARBECUES and BRUNS- WICK STEWS To Barbecue Pork and Beef Dig a pit 14 inches deep. Put chunks of wood and make fire. When pit is hot take out blazing wood, leaving only embers. Lay 2x4 planks crosswise. Rod the meat and lay on planks meat side down. Do not let the meat get too hot at the start. Turn the meat every thirty minutes. At the third turning use salt to brown the meat. Ninety pounds of meat will require about six hours to cook. Keep fire supplied with embers from another pit or from sticks of wood burning some distance from the meat. This is enough baste for 100 pounds of meat.