The Williamston cook book

2 cups sugar 2 cups raw peanuts 2 cups white syrup 1 tbsp. soda 14 cup cold water Mix sugar, syrup, and water in sauce pan; bring to boil; add peanuts and cook until peanuts begin to pop. Add soda, stir well, and pour at once, while still foaming, on oiled dishes. PEANUT BRITTLE Melt 4 cups granulated sugar in cast iron or aluminum pan. Slowly mix into this 4-5 cups coarsely chopped, slightly parched and husked peanuts. Pour immediately into large shallow pan, press thin, mark, cut and break into oblong pieces and store in airtight contamer. Will keep in- definitely and may be shipped overseas in tin. Helen S. Roberson. PULLED MINTS 2 cups sugar 3 drops peppermint ~% cup hot water Vegetable coloring if desired % stick butter Put sugar and water in sauce pan and bring to boil. Add butter and let boil until mixture forms a hard ‘ball when dropped in cold water. Keep crystals wiped away from sides of pan by using a cloth wrapped around a fork. Pour on a greased marble slab. When cool add peppermint and coloring and pull until hard. Cut with scissors. Place in a tin air tight box over night or until creamy. SUGARED PECANS 2 cups pecan meats 5 tablespoons sweet milk 1 cup light brown sugar Cook sugar and milk until a drip in water forms a soft ball, add nuts, take from fire and beat until all pecans are well covered with sugar and stiff. Then pour out on waxed paper. Break apart with hands when cool enough, which is real soon. SUGARED NUTS 3 cups shelled nuts 1 cup sugar 1% cup water 1 teaspoon vanilla or 1 tablespoon Karo syrup 1% tablespoon peppermint a teaspoon salt 1 teaspoon lemon 6 marshmallows cut up Cook to slow boil. Remove from heat just before mixture begins to make a soft ball in water. Add marshmallows, stir until melted, add nuts. Pour on wax paper, cool and separate. -Mrs. R. H. Goodmon. SALTED NUTS Pour boiling water over shelled peanuts. Let stand a few minutes to loosen skins. Take skins off. Fill a sauce pan about half full of Wesson Oil and heat to boiling point. Put blanched peanuts in and cook, stirring constantly, until they are almost as brown as you wish them. Take them cut and drain on absorbent paper. Sprinkle plenty of salt on them while hot. Arline M. Harrison. SPICED CANDIED NUTS Mix together in saucepan 1 cup sugar, % teaspoon cinnamon, 4 cup of Pet Milk, diluted with 2 teaspoons water to 4% cup. Boil to 236 degrees ¥, stirring constantly, or until it forms a soft ball in cold water. Remove from heat and add 1% cups of nuts and % teaspoon vanilla. Stir until mixture can no longer be stirred. Turn on waxed paper and separate nuts in small pieces. This must be done quickly. Mrs. A. R. Dunning, CANDY .. . WHITE TAFFY 1 cup sugar 1 tbsp. vinegar 1/3 cup water 1% tsp. soda 4 tbsp. light corn syrup Combine sugar, water, and corn syrup; stir over low heat until sugar dissolves. Cook without stirring to light crack stage (270). Remove from heat; add vinegar and soda and mix thoroughly. Pour in greased platter to cool. Pull until taffy is snow white and porous. If necessary, fat may be used on hands to prevent sticking. When candy is too hard to pull, twist in rope of desired thickness. Cool and break in pieces about 1% inches long. Makes 2 dozen pieces. | Compliments of NORTH STATE PROVISION CO. Experience, Promptness, Reliability Quality and Satisfaction Belk-Tyler’s The Home of Compliments of Greater Values Williamston’s Shopping WOOLARD Center HARDWARE Mae COMPANY Belk-Tyler’s Your Headquarters While in Williamston SUNNY SIDE MARKET AND OYSTER BAR Steamed Oysters in Season Meats and Groceries Dial 9886 Williamston, N. C. COOKIES