Candy Pudding

3 cups of granulated sugar

1 cup corn syrup

1 cup water

1/4teaspoon cream of tartar

Method:

Cook until it forms a hard ball, like taffy candy when ready to pull. Then pour it over the whites of two well beaten eggs, then beat until it is too stiff to beat any longer, then add one grated cocoanut, ten cent's worth each of the different nuts, a small amount of citron and a few small pieces of candied orange peel, a few candied cherries, a few dates, raisins and figs also if desired.

Line a deep pan with powdered cinnamon, and after all the above has been well mixed, pour it into the pan and let stand until firm, then turn it out and it is ready to slice.

Helen Shurtleff, Xi.

Pinoche

3 cups light brown sugar 1 cup milk or thin cream 1 teaspoon butter

1 cup pecans or walnuts 1 teaspoon vanilla

Method :

Boil the sugar and milk gently in a granite saucepan without stirring until the syrup forms a soft ball when dropped in water. Add the butter, remove from fire, add vanilla and nuts, and turn on a buttered pan. Mark in squares while it is warm.

Eleanor F. Lewis, Xi.

Candied Orange Peel orange peel sugar

Method:

Take good orange peel and soak in salt water over night. In the morning take the peel out put in fresh water and boil until tender. Add sugar. Pound for pound and boil until peel is thick and clear. Seal in glass jars and when wanted cut into strips, roll in sugar and serve.

Harriet Wilson Davy, Xi.

Opera Cream

5 cups sugar

1 1/2 pints of cream

1/8 teaspoon of cream of tartar dissolved in a little water.

Method :

Put sugar and cream in pan, stir and when it begins to boil add the cream of tartar. Cook, stirring constantly, until it forms a soft ball when dropped into cold water. Pour into a dampened pan and let remain until cold, then cream as fondant, add nuts, candied cherries, and candied pineapple, when creamy cover with damp cloth and let remain one hour, then it is ready for use.

Frances Pennewell, Xi.

Victorias

1 cake German sweet chocolate

2 cups sugar 1 cup cream

1 inch square of parawax salt small piece of butter nuts

Method :

Stir sugar and cream until thoroughly mixed, then boil slowly without stirring until it forms a soft ball in cold water. Remove from stove, add salt and butter. Let cool, beat until creamy and stiff enough to hold shape. Drop on waxed paper. Melt together over hot water, chocolate and parafin until smooth, dip creams in mixture and add nuts if desired.

Marion Crater Davy, Xi.

Mrs. Snyder's Chocolate Creams

Small Quantity. 1 2/3 cup sugar 2/3 cup water pinch cream of tartar 1/3 pound of dipping chocolate teaspoon glycerine white of one egg

Method :

Boil sugar and water until 2360 (soft ball in water). Add cream of tartar and pour on marble slab on which has been poured the glycerine. Let cool and sprinkle a little cold water on it, then beat. As you beat add white of the egg. Dip in the chocolate and place on waxed paper to harden.

Julia Pitkin Davenport, Xi.

Molasses Taffy

2 cups sugar 1 cup molasses 1 cup cold water lump butter

1/2 teaspoon soda

Method :

Cook until it cracks a little. Pour on greased platter and pull.

Julia Pitkin Davenport, Xi.

Cream Candy

1 pound creamery butter powdered sugar chopped almonds or English walnuts

Method :

Cream butter. Stir in sugar until stiff. Knead well on a board. Roll into sticks an inch in diameter, roll in nuts and set in cool place twenty-four hours. Slice in one-half inch pieces.

May Miller Shapard, Xi.

Log Cabin Roll

1 cup light brown sugar

24 cup maple syrup

1/2 cup granulated sugar

1 cup cream

1 tablespoon butter salt

Method :

Mix brown sugar, syrup, granulated sugar, cream, butter and salt. Boil and cook to the soft ball stage. Remove from fire and cool for fifteen minutes. Beat and mold into logs one inch thick and three inches in length. Dip these logs into corn syrup and roll in pecan nut meat halves.

Janet Bowman, Xi.

Cream Candy

21/2 cups granulated sugar 1 tablespoon butter 1 tablespoon vinegar 1/2 cup sweet milk

1/2 cup water

1 cup nuts a pinch of cream of tartar

1 teaspoon vanilla

Method :

Boil the mixture until it will form a soft ball when dropped in cold water. Remove from the fire and beat until it is creamy, add nuts and pour into buttered pans. This makes about one and one-half pounds of candy. •

Epsey and Sallie Morgan, Xi.

Salted Almonds

Pour boiling water over almonds and let stand five minutes. Pour off and cover nuts with cold water. Skins will then slide off easily. Place in baking pan which is oiled with butter or Mazola and put in hot oven. Shake pan once in a while to change nuts around. When brown put on brown paper and salt well.

Lois Goltra Heren, Xi.