Mints

Ingredients

• 2 cups sugar
• Butter size egg
• 1 eup water
• 1 or 2 drops of oil of peppermint

Method

1. 1

   Let water come to boil, stir sugar and butter in.

2. 2

   Cook until it forms a ball and cracks on edge of cup.

3. 3

   Pour on marble slab and let cool.

4. 4

   Pull and add flavoring.

As published

This recipe was extracted from One hundred choice recipes and business directory of Kannapolis, N.C. (1928) by Woman's Club of Kannapolis (N.C.), page 5. The excerpt below is the record exactly as published.

Mints 2 cups sugar Butter size egg i eup water 1 or 2 drops of oil of peppermint. Let water come to boil, stir sugar and butter in. Cook until it forms a ball and eracks on edge of cup. Pour on marble slab and let cool. Pull and add flavoring. Mrs. Frank Flowe. DESSERTS Baked Apples Peel and core apples, place in baking dish, fill each cavity with raisins, and butter size of walnut, pour over all 1 cupful of sugar and 14% cups of water. Bake until tender, then place a marsh- mallow on top of each apple and brown slightly. Mrs. John H. Rutledge. Apple Roll Use + medium size apples 2 cups water. itj eups sugar Peel, core and chop apples fine. Cook sugar and water in bak- ing pan over slow fire. While cooking, make rich biscuit dough. Roll out about 14 inch thick, spread apples evenly over surface and roll into a long roll; cut into pieces about 2 inches long; place with eut side down in hot syrup, put small piece of butter on top and sprinkle with cinnamon and sugar. Bake in hot oven until apples are done and crust is a golden brown. Turn out on platter, add syrup and serve with plain or whipped cream. Mrs. Fred Kuthan. 16 Orange Caramel Pare 6 oranges, removing membrance with peel and cut cross- wise in slices. Put %4 eup of sugar and % cup of water in small sauce pan and boil until syrup is a golden brown. Arrange layer of orange slices in a dish, sprinkle with sugar, pour thin coating of syrup, and repeat until orange is used, Use whipped cream and garnish with walnuts. Mrs. C. Kennedy Turner. Ambrosia 1 eup of grated cocoanut 3 apples diced, \ lL cup of grated pineapple 3 oranges is 3 bananas diced 1 cup of white grapes. Sugar to taste and add a dash of lemon juice. Mrs. R. MeKnight. eee ee Lemon Ice 2 eups of sugar 34 eup of lemon juice 4 cups of water Boil sugar and water 15 minutes, let cool, add lemon juice, strain and freeze. Mrs. Frank Flowe. Caramel Ice Cream 4 eges beaten into 1 cup of 1 quart of milk flour 34 cup of sugar. Put milk on the stove and let get warm. Put 1 pound of sugar, into a hot skillet and melt, then stir into warm milk and eggs. When cool add 1 quart of milk and 1 quart of eream, then freeze. Mrs. C. M. Powell. Grated Sweet Potato Pudding 2 good sized sweet pototoes, grated to minute particles. 1% pound butter, 4 pound sugar, 4 well beaten eggs, flavor with vanilla, Bake in a pudding pan, rather slowly. Mrs. Jas. O. Nolan. Frozen Fruit Salad 1 can of pears 1 cup of chopped almonds 1 can of pineapple 3 cups of whipped cream 1 ean of white cherries 2 eups of mayonnaise. 4 oranges 4, package Knox gelatine, dissolved in warm water. Mix eream and mayonnaise, color with coloring if desired. Let stand in freezer at least 4 hours. Just put in freezer without dasher and pack with ice and salt. Mrs. W. L. Yost. Persimmon Pudding 4 cups persimmon juice 1 cup of butter and lard 4 eges mixed 1 cup of sweet milk 2 teaspoons of baking pow- 3 eups of sugar, flour to der, pinch of salt, any make a batter like layer flavoring desired. cake Mrs... M. Widenhouse. Spanish Whip 4 Hges, 3, eup sugar, 1 pke. Knox Gelatine 2 tablespoons flour. 1 quart hot milk Mix flour and sugar together add 2 egg yolks, whip well, add to hot milk, then gelatine. When custard is thick add whites of eggs beaten stiff. . Home Economics Department. Raisin Pie 1 cup raisins chopped fine 1 cup water

Cook this with the app: pantry check, scaling, and the assistant.