Atlanta women's club cook book

2 cups granulated sugar. % cup cold water. 14 t-spoon cream of tartar. 1/8 t-spoon salt. 5 drops or more desired coloring. Stir above ingredients together in saucepan until sugar is dissolved. Place over fire, boil rapidly to soft ball degree. (Do not stir mixture after beginning to boil) Test by dropping little of syrup in cold water. Remove from fire, let stand until about lukewarm; then stir rapidly until mixture begins to gather into a solid mass. Knead with the hands until fondant is the right consistency. Cut off small pieces and stuff dates from which stones have been removed. Lay on oil paper in cool place for at least 12 hours. Fondant should not be made in damp weather. Mrs. W. E. Andrews. DATE LOAF. 6 cups sugar. 1 cup nut meats. 1 cup milk. 1 pkg. dates. Butter size of walnut. Boil sugar and milk together to soft ball degree. Do not stir after liquid begins to boil. Add butter and dates, which have been stoned, and cut in small pieces. Let boil up once or twice ; then remove from fire. Beat until stiff and creamy, add nuts and continue beating until mixture is stiff enough to stand. Place in clean cloth, which has been wrung in cold water. Roll into a loaf, and when cold cut in slices. Mrs. William A. Davis. BAKED BONBONS. 1 egg. Chopped hickory nuts. Orange extract. Pinch salt. 114 cups brown sugar. Beat egg to a stiff froth, adding gradually brown sugar and salt. When smooth and creamy flavor with orange extract. Stir in enough chopped nuts to form a stiff paste, spread in sheets on greased pans. Bake about 20 minutes in a moderate oven. Cut into squares when cold. Mrs. A. H. Hazzard. BETTY CARAMELS. 2 cups brown sugar. 1 t-spoon coffee extract. 1/2 cup milk. 1 cup pecan nut meats. 1 tbls. butter. Cook sugar, milk and butter until it forms a soft ball when dropped in cold water. Add nut meats and extract. Roll into large marbles and place on wax paper. Mrs. Annabelle Champion Banks, Greenwood, Fla. CARAMEL CANDY. 2 cups white sugar. 2 cups brown sugar. 1 cup milk. 1/2 cup butter. Few drops vanilla. Place sugar, milk and butter in boiler, and cook until a drop will harden in water. Add vanilla. Pour on buttered dish and let cool. Stir while cooking. Miss Florence Obear. MAPLE CARAMELS. 1 lb. maple sugar. 1 cup pecan meats. 1 pt. milk. 1/2 cup black walnut meats. Boil maple sugar, broken up, in milk, stirring occasionally to avoid burning, until a little of it hardens when dropped in cold water. Remove from fire and stir in nut meats. Then mold into balls. Mrs. Edward Porter Van Valkenburgh. TUTTI FRUTTI FUDGE. 3 cups sugar. 2 slices crystallized pineapple. 1 cup milk. 1 orange. 2 t-spoon butter. 1 cup English walnut meats. Cook sugar, milk and butter together, stirring constantly, until it forms a soft ball when tested in cold water. Add juice of orange. Remove from stove and add nuts and pineapple, which have been broken in small pieces. (Cherries may also be used). Beat until creamy. Pour into buttered dish. Mark into squares. Mrs. S. A. Ledbetter, ANGEL FUDGE. 3 cups white sugar. 2/3 cup (Red Label Karo.) 1/2 cup boiling water. 1 cup nut meats. 3 egg whites. 1 t-spoon vanilla or almond. Pinch of salt. 14 t-spoon Royal baking pow-