Raisin Nut Delights

3 egg-whites

54 cup granulated sugar

1/2 cup broken pecans 1/2 cup seeded raisins

Beat the egg-whites until they are stiff enough to hold their shape, then beat in the sugar gradually. Fold in the nuts and raisins and drop from a spoon on to the baking-pan. Bake in a slow oven (250°-300° F.).

Lace Cakes

2 eggs

1/2 cup brown sugar 1 cup rolled oats 1/4 teaspoon salt

1 tablespoon butter or other shortening 1/2 teaspoon vanilla

Beat the eggs, add the sugar and, when these are well mixed, add the oats and salt. Melt the shortening and stir into the mixture. Add vanilla. Drop by spoonfuls on a greased baking-sheet and spread very thin with the back of the spoon. Bake in a moderate oven (350°-400° F.) ten to twelve minutes.

Butterscotch Sticks

1/4 cup butter

1 cup brown sugar

1 egg

1/4 cup broken pecan meats

1 cup sifted flour

1/4 teaspoon salt

1 teaspoon baking-powder

1 teaspoon vanilla

Melt butter in a saucepan, add sugar and when well blended remove from the fire and cool, in the saucepan, until lukewarm. Add unbeaten egg to mixture and beat well. Mix flour, salt and baking-powder, and add to the sugar mixture; then add the nut meats and vanilla. Spread the mixture in a shallow pan lined with plain paper which has been greased. Bake 30 minutes in a hot oven (400°-450° F.). While hot, cut into strips an inch wide and four inches long. This recipe makes about two dozen.

Bran Coconut Drops

1 cup cooking bran 1/2 cup coconut 1/4 cup sugar

2 egg-whites

1/2 teaspoon almond extract

Beat the egg-whites, and add the other ingredients. Drop from a teaspoon on a greased baking-sheet. Bake in a moderate oven (400° F.) until browned.

Candies

When sugar and a liquid are boiled together, a sirup is formed which grows thicker as the boiling continues. The thickness of the sirup determines the general type of candy that will result.

Chocolate Fudge

2 cups sugar 1 or 2 squares chocolate 1/8 teaspoon cream of tartar or 2 tablespoons corn sirup

2/3 cup milk

1 teaspoon vanilla

2 tablespoons butter

Mix the sugar, milk, grated chocolate, cream of tartar or corn sirup and boil rather slowly, stirring until the ingredients are well blended. Boil to the soft-ball stage (238° F.). Remove from the stove, add the butter, but do not stir it in. When lukewarm, add the vanilla and beat until it creams; that is, until the shiny appearance disappears and the fudge will hold its shape when dropped from the spoon. Spread it in a buttered pan and when it hardens mark it into squares.

Marshmallow Fudge

To the recipe for chocolate fudge add three tablespoons of marshmallow cream just after taking it from the fire. Beat well and pour into buttered pans.

Maple Fudge

2 1/2 cups maple sugar 1 cup cream or milk

1/2 cup boiling water 1 cup broken nut-meats

Break the maple sugar into small pieces and heat it in a saucepan with the water. When it is dissolved, add the milk. Boil to the soft-ball stage (238° F.). Remove from the fire and cool. When it is lukewarm, beat until it creams and add the nut-meats. Spread it in a buttered pan and when it hardens mark it into squares.