Nut Creams

3 cups granulated sugar

1 cup rich cream

1 cup broken nut meats

1/2 teaspoon vanilla

Boil sugar and cream over slow fire, stirring frequently. Re-move from fire and place pan in cold water. When cool add nut meats and beat until creamy. Turn into an oiled pan and cut in squares.

Peanut Butter Fudge

2 cups sugar

1 tablespoon cocoa

3 tablespoons white syrup

3 tablespoons peanut butter

1 rounded teaspoon butter

2/3 cup milk

Mix sugar and cocoa; add syrup and milk. Boil till it forms a soft ball in water. Remove from fire and let cool for about three minutes. Add butter and peanut butter and beat till thick. Pour in greased pans to cool and cut in squares.

Bologna Candy

2 cups sugar

1 cup milk

1 package dates

1/2 cup cocoanut

1/2 cup nuts

Boil sugar and milk until it forms a soft ball in cold water. Now add dates (which have been stoned and halved). Con-tinue cooking until it leaves pan behind spoon while being stirred. Stir in nuts and cocoanut. Let cool. Pour out on cloth that has been wrung out of cold water, and roll up in the form of a bologna sausage. This is where it gets the name.

Peanut Bread

1/2 cup sugar

1 egg (beaten)

1 cup sweet milk

2 heaping teaspoons baking powder

1 cup nuts or

2/3 cup peanut butter

2 1/2 cups flour

Cream sugar, egg and peanuts or peanut butter, then add milk and flour alternatively. Bake about 40 minutes. This is ex-cellent bread for the children's luncheon.

Nut Candy

Use walnuts, peanuts, pecans or a mixture of nuts. After removal from shells, place on bottom of pans, previously greased, to the depth of about half an inch. Boil two pounds of brown sugar, a half pint of water, and one gill of good molasses until a portion of the mass hardens when cooled. Pour the hot syrup on the meats and allow to remain until hard


1 cup brown sugar

1 cup white sugar

1/2 cup milk

1 tablespoon butter

1 tablespoon vanilla

1 cup walnut meats Speck of salt

Boil all the ingredients, except the nuts, in a saucepan until a drop forms a soft ball in cold water. Remove from the flame, add the nuts and heat the mixture until thick and creamy. Pour into greased pan and allow to harden. Break into pieces.

Peanut Butter Candy

2 cups sugar

1/2 cup milk

Cook seven minutes from time it begins to boil. Remove from fire. Add two heaping tablespoons peanut butter. Beat until it begins to thicken. Pour on buttered platter, cool, and cut in squares.

Sea Foam

2 cups granulated sugar

1/2 cup cold water

1/3 cup white corn syrup

2 egg whites, beaten stiff

1 cup walnuts, broken up

1 teaspoon vanilla Pinch salt

Boil sugar, water and corn syrup until it forms ball in cold water. Have beaten egg whites and salt ready in large mixing bowl; slowly pour on boiling mixture, beating rapidly. Continue beating until mixture begins to granulate around sides of bowl. Add vanilla, then nuts. Turn out on buttered dinner plate and spread in circular motions with back of spoon, leaving it rough and foamy. Place in ice box for 20 to 30 minutes before serving,