The New century cook book

Two pounds coffee sugar, one cup milk, one tablespoon butter, one pound English walnuts, a little vanilla, one large pinch salt. Cook until thickens in water, then put in nuts after being chopped, then beat until thick. Fudge. — Made same as panochie, only one-fourth pound of chocolate used instead of walnuts. Miss Helen E. Stout. Horehound. (Excellent for Colds. ) Steep one teaspoon of horehound (get little package at drug store) in one-half cup cold water, to three cups coffee sugar, add the tea (strained) and one tablespoonful of vinegar. Boil until it hardens in cold water. Don't stir but skim, throw in a long tin to cool and cut in little squares, before entirely hard. Mrs. U. H. Struble. Boston Caramels. One and one-half pounds sugar, mixed with one-half pint milk; place in a porcelain kettle over the fire; one-half pound butter, one-quarter pound Bakers chocolate, melted and added to the sugar and milk; as it comes to a boil, note the time and for twenty-five minutes boil steadily, stir in one tablespoon of vanilla, pour into buttered tins and when partially cold, block off in squares. Mrs. M. O. Rice. Caramels. One cake Baker's chocolate, four cups of brown sugar, one quarter, pound of butter, large cup of milk; boil until it will New Century Cook Book. harden slightly in cold water; beat and add one tablespoonful of vanilla and beaten white of one egg; pour into pans and cut in squares when cold. Chocolate Caramels. Three pounds of brown sugar, one-half pound of butter, one cake Baker's chocolate, three gills of milk, one tablespoonful of vanilla. Miss Carrie Patterson. Chocolate Caramels. One cup grated chocolate, one cup molasses, two cups white sugar, two-thirds cup milk, butter half the size of an egg. Stir constantly. Mrs. M. P. Hatfield. Molasses Candy. One cup molasses, one cup sugar, butter the size of an egg, one tablespoon vinegar. Boil until it hardens when dropped in cold water, and when done stir in a teaspoonful of soda. Gertrude Webster. Molasses Candy. Two cups New Orleans molasses, one cup white sugar, butter one-half size of an egg, two teaspoonfuls vinegar; boil until candy hardens in cold water. Molasses Taffy. One cup sugar, one cup molasses, one large tablespoonful butter, three tablespoonfuls vinegar. Miss Mollie Smith. Butter Scotch. Six tablespoons of sugar, four tablespoons of molasses, two tablespoons of butter, two tablespoons of water, pinch of soda when done. Peanuts may be scattered over the dish before pouring out. Boil till candy hardens in water. Mrs. F. H. Sheets. Butter Scotch. Three tablespoons molasses, two tablespoons sugar, two tablespoons water, one tablespoon butter. Add a pinch of soda before taking up. Mrs. Prentiss Warner Drew. New Century Cook Book. MEMORANDA BEVERAGES | " Whose spirits rose with eating as some men's do with drink." — .Washington Irving. "And the cups That cheer, but not inebriate, wait on each, So let us welcome peaceful evening in." — Cowper. Grape Juice. Pick grapes from stems, put in kettle and cover with water, boil a few minutes, strain through a cloth (do not squeeze them). Add one cup of sugar to a quart of juice, let it come to a boil. Bottle and cork tight. Mrs. Winne, Belvidere, 111. Grape Juice.