Put first four ingredients in kettle and boil until when tried in cold water the mixture will become brittle. Then add butter and lastly the soda. Pour on buttered plates, and when cold enough to handle pull until porus and a light color. Pull out in a long rope and cut in small pieces with knife or scissors. This will fill two plates. Mrs. R. D. W. Connor, Chapel Hill, N. C. 83 TAFFY 2 cups granulated sugar I/2 cup water 1 cup molasses I/2 teaspoon Virginia Dare ex- 1 teaspoonful vinegar tract vanilla Butter size of an egg✪ Taffy Put all in a pan and stir until sugar is dissolved. Do not stir after the syrup begins to boil. Cook until it will form firm ball when dropped in cold water. Then put in the vanilla and pour the candy in a greased platter to cool. When almost cold, take out and pull until white. Cut in small pieces. Mrs. Jas. A. Briggs, Jr. 84 BEVERAGES FRUIT PUNCH 3 Clips sugar 11/2 pints Virginia Dare ginger 3 cups hot tea - ale 2% cups orange juice II/2 pints Appollinaris or White 1 cup lemon juice✪ Fruit Punch Bock water. Dissolve sugar in hot tea and when cool add fruit juices. Just before serving have ready a block of fruit ice and over this pour the above liquid, the AYliite Rock water being poured together with the ginger ale just before arrival of guests. Maraschino cherries are dropped into each cup as served. The best fruit ice for the block is a frozen water ice or sherbet, part orange and part lemon. Any milk or cream ice is a fatal mistake. Eight times this receipt will serve 250 guests. Mrs. Charles E. Johnson, Se. FRUIT PUNCH Juice of 12 oranges 1 quart water Juice of 8 lemons 2 baked apples 1 lb sugar 2 pints Virginia Dare ginger 4 pints Appollinaris ale , ' "'. 1 can pineapple ' I'' Boil sugar and water together and when cold add fruit juices. Do not add Appollinaris and ginger ale until you are ready to serve. Mrs. S. F. Telfair. Mrs. T. M. Ashe. BLACKBERRY ACID Three quarts of berries washed and mashed. One quart of good vine- gar, pour over the berries and let stand all night. Then to one pint of juice add one pound of sugar✪ Blackberry Acid and boil half an hour. Mrs. Henry R. Bryan, New Bern, N. C. RUSSIAN TEA : , 4 oranges 1 lemon ,; '; .. [ Boil one and one-half cups sugar with five cups water and rind of one orange, (strain). Mix and add at last minute to eight cups of good tea. Put cloves in each cup. Makes twenty cups. Mrs. Richard S. Busbee. MRSr Murray Allen. 85 I i j Make your Kitchen Work Easy i u. se a Ho osier Kitchen Cabinet FOR SALE ON EASY TERMS BY Roy all & Borden 86 PRE SERVES, MARMALADE, PICKLES, ETC. Mrs. Jane S. McKimmon To make preserves, take whole berries, small fruit or uniform pieces of larger fruit and cook them in syrup until they are saturated. The proportions are usually 1 pound of fruit to % pound of sugar. When fruit is cooked in syrup diffusion between the fruit juices and the syrup takes place. If the syrup is thin when the fruit is put into it, the mixing or diffusion of the fruit juices and the syrup, through the cells of the fruit, takes place very evenly and the fruit remains plump ; but if the syrup is very heavy, the fruit juices are drawn out rapidly and the heavy syrup cannot enter the fruit rapidly enough to prevent shrinkage or shriveling. ✪ Marmalade

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Put first four ingredients in kettle and boil until when tried in cold water the mixture will become brittle. Then add butter and lastly the soda. Pour on buttered plates, and when cold enough to handle pull until porus and a light color. Pull out in a long rope and cut in small pieces with knife or scissors. This will fill two plates. Mrs. R. D. W. Connor, Chapel Hill, N. C. 83 TAFFY 2 cups granulated sugar I/2 cup water 1 cup molasses I/2 teaspoon Virginia Dare ex- 1 teaspoonful vinegar tract vanilla Butter size of an egg Put all in a pan and stir until sugar is dissolved. Do not stir after the syrup begins to boil. Cook until it will form firm ball when dropped in cold water. Then put in the vanilla and pour the candy in a greased platter to cool. When almost cold, take out and pull until white. Cut in small pieces. Mrs. Jas. A. Briggs, Jr. 84 BEVERAGES FRUIT PUNCH 3 Clips sugar 11/2 pints Virginia Dare ginger 3 cups hot tea - ale 2% cups orange juice II/2 pints Appollinaris or White 1 cup lemon juice Bock water. Dissolve sugar in hot tea and when cool add fruit juices. Just before serving have ready a block of fruit ice and over this pour the above liquid, the AYliite Rock water being poured together with the ginger ale just before arrival of guests. Maraschino cherries are dropped into each cup as served. The best fruit ice for the block is a frozen water ice or sherbet, part orange and part lemon. Any milk or cream ice is a fatal mistake. Eight times this receipt will serve 250 guests. Mrs. Charles E. Johnson, Se. FRUIT PUNCH Juice of 12 oranges 1 quart water Juice of 8 lemons 2 baked apples 1 lb sugar 2 pints Virginia Dare ginger 4 pints Appollinaris ale , ' "'. 1 can pineapple ' I'' Boil sugar and water together and when cold add fruit juices. Do not add Appollinaris and ginger ale until you are ready to serve. Mrs. S. F. Telfair. Mrs. T. M. Ashe. BLACKBERRY ACID Three quarts of berries washed and mashed. One quart of good vine- gar, pour over the berries and let stand all night. Then to one pint of juice add one pound of sugar and boil half an hour. Mrs. Henry R. Bryan, New Bern, N. C. RUSSIAN TEA : , 4 oranges 1 lemon ,; '; .. [ Boil one and one-half cups sugar with five cups water and rind of one orange, (strain). Mix and add at last minute to eight cups of good tea. Put cloves in each cup. Makes twenty cups. Mrs. Richard S. Busbee. MRSr Murray Allen. 85 I i j Make your Kitchen Work Easy i u. se a Ho osier Kitchen Cabinet FOR SALE ON EASY TERMS BY Roy all & Borden 86 PRE SERVES, MARMALADE, PICKLES, ETC. Mrs. Jane S. McKimmon To make preserves, take whole berries, small fruit or uniform pieces of larger fruit and cook them in syrup until they are saturated. The proportions are usually 1 pound of fruit to % pound of sugar. When fruit is cooked in syrup diffusion between the fruit juices and the syrup takes place. If the syrup is thin when the fruit is put into it, the mixing or diffusion of the fruit juices and the syrup, through the cells of the fruit, takes place very evenly and the fruit remains plump ; but if the syrup is very heavy, the fruit juices are drawn out rapidly and the heavy syrup cannot enter the fruit rapidly enough to prevent shrinkage or shriveling.

Raleigh recipe book