The Institute cook book

Put the molasses, sugar and vinegar in a pan and boil until the mixture hardens when dropped into cold water. Pour into buttered pans; mark into squares and set aside to harden; or cool slightly; butter the hands and pull the candy until it is light. CINNAMON CANDY 1 pound granulated sugar 1 teaspoon vinegar 1 cup water 12 drops oil of cinnamon Boil the mixture until a little of it hardens when dropped in cold water; pour into shallow buttered tins and stand them in cold water, turning the edge of the candy until it cools. Add the oil of cinnamon; pull until white and put in a cool place to harden. When cold pack in an airtight vessel and leave over night. BUTTER SCOTCH 1 cup sugar V2 cup butter 1 cup molasses 2 tablespoons vinegar 1 teaspoon soda Boil all the ingredients together until the syrup will snap when tested in cold water. Pour into buttered tins and when nearly cold cut into small squares and wrap each in paraffin paper. PmOCHE 3 cups light brown sugar Vz 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 baU 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 r" A "IVrT^V Planned ror a L-AiN U I Family of Four 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 14 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 I cups granulated sugar Butter size of egg V2 cup 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 1/2 cup milk 6 tablespoons syrup molasses Butter size of walnut 2 ounces chocolate 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 1/2 cup shredded cocoanut 3 ounces butter '/2 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 Planned for a PA TVr'nV Family of Four \yAnU I. 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