The Wilson cook book

2 cups sugar Vegetable coloring Ye lb. butter % cup water 5 drops Oil of Peppermint Put water, sugar and butter on to cook, bring to boiling point, reduce ‘heat slightly and boil until it forms a hard lump when dropped in ice water. Do not stir at all during entire process. Pour on marble slab; add oil of peppermint and vegetable coloring; butter fingers and begin to pull almost before the candy has had time to cool at all, using the tips of the thumbs and two fingers. Pull until a slight crust begins to form on the outside of the candy (practice will determine the length of time re- quired). Twist into a rope and cut with scissors into small pieces. Allow to cool thoroughly on the slab. Pack in air tight tin box for day or two until they cream. A marble slab is absolutely necessary. A candy ther- mometer is very desirable, cooking the candy to 264 degrees in this al- titude. OrA RAPER BULLOCK. French Dainties 4 level tablespoons Knox 4 cups granulated sugar Gelatine 1% cups boiling water 1 cup cold water Soak gelatine in the cold water ten minutes. Place sugar and boiling water on fire and when sugar is dissolved add the soaked gelatine and boil slowly fifteen minutes. Remove from fire and divide into two equal parts. To the one part add one-half teaspoonful of the lemon flavoring found in separate envelope and two teaspoonsful lemon extract. To the other part add one-quarter teaspoonful lemon flavoring and one teaspoon- ful extract of cinnamon, cloves or whatever flavor preferred. If pepper- mint is desired use one-half teaspoonful only. Any coloring desired may be added. Pour into bread tins, which have been dipped in cold water, to the depth of three-fourths inch, and let stand over night. Turn out, cut in squares and roll in powdered or fine granulated sugar. Cocoanut Candy % cup cream % cup walnuts 1 cup dry shredded: cocoanut 1 lump butter Cook sugar and cream with butter 9 minutes. Take off. While stirring add cocoanut and nuts. Beat until creamy then pour in buttered dish. Cut \in squares. THE WILSON Cook Book Ta | Chocolate Fudge 1 cup brown sugar 2 tablespoons light corn syrup 1 cup white sugar 2 squares or 2 oz. unsweetened % cup milk chocolate 1 teaspoon vanilla 8 tablespoons butter Place sugar, syrup and milk in sauce pan, chop chocolate and add. Cook slowly, stirring constantly, until mixture boils. Continue cooking, stirring occasionally, until mixture reaches soft ball stage. Remove from heat, add butter without stirring. Cool to lukewarm. Add vanilla, and 4% cup chopped dates and 1%, cup chopped walnuts if desired. Beat and pour into greased pan and let cool. ALICE BARNES HARRISS. Chocolate Fudge 2 cups white sugar 1 cup nuts 1 tablespoon Karo Lump butter 1% cup cream Pinch of soda 3 blocks chocolate Melt butter and chocolate and Karo, add cream and sugar, soda and nuts. Cook until it forms soft ball in water. Take off and add more butter. Let cool before beating. Caramel Candy 2 cups brown sugar 1 cup nuts % cup cream Pinch soda 1 tablespoon Karo 24 stick butter Melt butter with Karo, add sugar, cream, soda and nuts. Cook until forms soft ball in cold water. Take off, cool, add more butter, let cool before beating. Mrs. JULIAN LANE. Caramel Candy 2 cups sugar 2 cups light cream or canned 3% cup corn syrup milk ; 1% cup butter 1 teaspoon vanilla 1 cup nut meats chopped Place sugar, corn syrup, butter and % cream in saucepan, and stirring constantly bring to a boil. Add remaining cream gradually so that boiling does not stop, cooking over low heat, stirring frequently to 248° F. or until syrup separates into threads which are hard but not brittle when tested in cold water. Remove from heat, add nuts and vanilla and turn into well buttered pan 8 x 8 x 2 inches. When cold cut in small squares and wrap in waxed paper. Makes about 75 pieces. Mrs. JAMES CRUTE.