Fruit Loaf

1 pound raisins

1/4pound figs

1/2 pound almonds

1 pound confectioner's sugar

Piece of butter size of an egg

1 teaspoon vanilla

1/2 cup cream

2 dozen English walnuts

Method :

Blanch and skin almonds, chop dates and figs, cut raisins in two. Boil sugar, cream and butter until a soft ball forms when dropped in cold water. Pour over fruit and mix thoroughly. Divide in three or four parts and roll in wet towel to mould. Remove towel and roll in powdered sugar. When cold and set, slice as you would sausage and serve as candy.

Ruth Lancaster, Omicron.

Chocolate Fudge

2 ounces chocolate 1/2 cup cold milk 2 cups granulated sugar 1/3 cup karo, white

2 tablespoons butter 1 teaspoon vanilla 1 cup nuts

Method :

Shave the chocolate and slowly melt, add the karo, and butter then sugar and milk. Cook four minutes after actually boiling. Remove from the fire and beat, add vanilla and nuts and continue beating until it begins to granulate. Pour at once into buttered pans. Mark deeply in cakes when nearly cold. This makes about one and one-half pounds of candy.

Epsey and Sallie Morgan, Xi.

Chocolate Nut Taffy

1 cup sugar

1 cup molasses

1/2 cup milk

1 pound walnuts broken not chopped butter size of an egg 3 squares of chocolate vanilla

Method:

Boil all ingredients except nuts fifteen minutes. Try in cold water, when brittle put in nuts and vanilla. Pour in buttered pans to cool.

Lelia Harwood Smith, Xi.

Sea Foam Candy

whites of 2 eggs 3 cups sugar

3/4 cup water nuts or shredded cocoanut

Method :

Boil sugar and water until it will break when dropped in cold water. Beat the whites of eggs stiff, mix with the syrup, beating constantly until the mixture begins to harden. Add nuts or cocoanut and drop on buttered pans.

Harriet Wilson Davy, Xi.

Peanut Brittle

1 cup white karo (red label)

3 cups granulated sugar

1 cup cold water

1 pound uncooked Jumbo peanuts

1 tablespoons butter

1 teaspoon soda vanilla

Method :

Cook first three to 2400 (soft ball in water). Add one tablespoon butter, stir well until it dissolves. Add raw peanuts and cook until a golden brown. Add soda and vanilla just before taking up.

Julia Pitkin Davenport, XL

Peanut Brittle

11/2 cups granulated sugar

2 cups water

1/2 cup dark corn syrup

1/2 pound raw Spanish peanuts

2 teaspoons butter 1 teaspoon vanilla 1 level teaspoon soda

Method :

Put sugar, corn syrup and water in a two quart saucepan over the fire, stir until the sugar is dissolved. Wash down the sides of the saucepan with a damp, clean cloth. Cover, boil hard for five minutes, uncover and cook till when a little is tested in cold water it does not stick to the glass. Add nuts and butter. Cook stirring constantly until the nuts are brown. Remove from the fire, add the soda dissolved in a teaspoon of boiling water, then the vanilla. Stir and pour the candy while foaming on a well-buttered marble slab or platters. It should be only a quarter of an inch thick. When it is nearly cold mark it roughly in squares.

Eleanor F. Lewis, Xi.