Peanut Butter Candy

2 tablespoons peanut butter 2 cups (1 lb.) sugar or brown sugar

1 cup (1/2 pt.) milk

1 cup (1/4 lb.) chopped nut meats

1 pinch salt

1 teaspoon vanilla extract

Cook peanut butter, sugar, and milk until it forms soft ball when tried in cold water, or reaches 240° F. on candy thermometer, stir in nut meats, salt, and extract, remove from fire and beat until creamy. Pour into greased pan and when cool mark into squares.

Another Method. Cook one and one half cups brown sugar, four tablespoons butter, two tablespoons peanut butter, pinch of salt, one cup milk, one tablespoon grated chocolate or cocoa until it forms soft ball in cold water. Pour into greased tin and when cool mark into squares.

Peanut Taffy

4 cups (1 qt.) molasses

2 tablespoons (1 oz.) butter

1/2 teaspoon baking soda

1 cup (1/4 lb.) peanuts, roasted

Pour molasses into a saucepan, add butter, and cook mixture until it becomes brittle when dropped into cold water, or reaches 300° F. by candy thermometer. Then add soda, stir in chopped peanuts, and pour into greased pans. Mark in squares.

Peppermint Milk Drops

2 cups (1 lb.) sugar 1/2 cup (1 gill) milk

2 tablespoons (1 oz.) butter Few drops peppermint extract

Dissolve sugar in milk in a saucepan and bring to the boil; simmer until it forms a hard ball when tested in cold water, or reaches 250° F. on candy thermometer. Remove from fire, add butter and peppermint, and stir until mixture grains. Pour mixture on to a greased tin and mark into small squares. When cold cut up and pack in boxes.

Raisin Candy

2 cups (1 lb.) sugar 6 tablespoons sirup, golden or corn sirup

1/2 cup (1 gill) water 1 egg white, beaten 1 cup (1/4 lb.) raisins

1 teaspoon vanilla extract

Put sugar and water in a saucepan and when it reaches boiling point add sirup. Allow to boil again and pour four tablespoons of it over egg white. Allow remaining sirup to boil until it forms soft ball when tried in cold water, or reaches 240° by candy-thermometer, then pour over egg mixture and beat until thick, add raisins and extract. Turn into greased pan and when cool mark into neat pieces.

Stuffed Dates

4 pounds dates

1 cup (1/4 lb.) figs

1/2 cup (2 ozs.) cherries

1/2 cup (2 ozs.) nut meats

1/4 cup (2 ozs.) seeded raisins

1/2 lemon

3 tablespoons sugar or honey

3 tablespoons apple or quince jelly 1/2 teaspoon powdered nutmeg

Put figs, cherries, nut meats, and raisins through food chopper, add grated lemon rind, strained juice of lemon, sugar, or honey, apple or quince jelly and nutmeg, and beat well together. Remove stones from dates and fill each with a little of the mixture. Press sides together and roll in sugar. Stuffed dates keep well.

Another Method. Stone a quantity of dates and fill with following mixture. Mold some cooked rice or barley with an equal amount of flavored fondant, dip in white of egg, and use. Fill into dates and roll in sugar and place on waxed paper to harden.

Prunes may be used instead of dates.