Pinoche

3 cups light brown sugar 1/2 cup butter

1 cup milk 1 cup nut meats

1 teaspoon vanilla

Mix the sugar and milk over the fire; when hot add the butter; boil and stir until the mixture forms a soft ball when dropped in cold water. Add nuts and flavoring and beat until the sugar begins to granulate. Pour into buttered tins; mark in squares and set aside to cool.

Peanut Brittle

1 quart roasted peanuts 1 pound granulated sugar

Shell the peanuts; remove the skins and roll them or run them through the meat chopper. Melt the sugar over the fire; add the peanuts; mix and turn out on a greased marble slab or large greased tin. Roll quickly with an ordinary rolling pin that has been well greased; cut into squares and break apart.

Pralines

2 cups powdered sugar ½ cup cream

1 cup maple syrup 2 cups nut meats

Boil the sugar, maple syrup and cream together until a little dropped in cold water will form a soft ball. Remove from fire; beat till creamy; add the nuts and drop by spoonfuls on buttered paper or tins.

Chocolate Fudge

1 cups granulated sugar Butter size of egg

½cup milk 2 ounces unsweetened chocolate

1 teaspoon vanilla

Boil the mixture until it will make a soft ball when dropped in water. Remove from the fire; beat until thick, adding the vanilla while beating. Pour into buttered pans; mark in squares and set aside to cool.

Cocoa Fudge

Make the same as chocolate fudge, substituting three tablespoons of cocoa for the two ounces of chocolate.

Chocolate Caramels

1 pound sugar

6 tablespoons syrup molasses

2 ounces chocolate

½ cup milk

Butter size of walnut

1 teaspoon vanilla

Boil together the sugar, molasses, chocolate and milk until the mixture hardens when dropped in cold water. When nearly done add the butter; flavor after the candy is taken from the fire.

Cocoanut Butter Scotch

½ cup shredded cocoanut 3 ounces butter

½ pound brown sugar 3 teaspoons water

1 teaspoon vanilla

Put the sugar, butter and water into a saucepan; boil for ten minutes, stirring only occasionally. Stir in the cocoanut; test by dropping a spoonful in cold water. If the mixture hardens remove from fire; add flavoring; pour into buttered tins; mark off in squares and stand away to harden.

Cream Peppermints

2 cups sugar 9 tablespoons water

Pinch of cream of tartar 10 drops oil of peppermint

Put the sugar, cream of tartar and water in a granite saucepan and stir until the sugar is dissolved. Boil ten minutes; remove from fire; add peppermint and beat until the mixture thickens; then drop from a spoon on buttered paper.

Mexican Caramels

2 cups granulated sugar 1 cup brown sugar

1½ cups milk or cream

Melt one cup of granulated sugar but do not let it brown; when a syrup add the milk or cream, then the remainder of the sugar, stirring constantly. Cook until it forms a solid ball when dropped in cold water. Pour out into a shallow pan, the bottom of which has been well greased with butter; mark off in squares and set aside to cool.