San Rafael cook book, 1906

1 cup cream or milk, 1 cup maple syrup, 2 cups granulated sugar, butter the size of two walnuts. Boil to the "soft ball" stage, add 1 teaspoon vanilla and 1 cup chopped walnuts. Take off the stove immediately and stir vigorously until it begins to resist the spoon. Pour at once on a greased plattei, flatten into shape and when slightly coolea, cut into squares. Almonds may be used with lemon flavoring. PEANUT CANDY— Mrs. W. F. Jones. Prepare 1 pint of shelled peanuts in a square pan, rubbing off all the skins. Put 2 cups of granulated sugar over the tire dry, and stir •constantly until melted; then pour it over the oandy. Great care must be . used to prevent the sugar from burning. PANOCHE CANDY— Mrs. Oliver. 4 cups brown sugar, 1 cup milk, the meats of 2 pounds of walnuts broken, 1 large tablespoon vanilla; boil all together over a slow fire till it sugars around the edge of the kettle; stir constantly; pour into a buttered dish, and cut into squares while warm. PANOCHE CANDY— Miss Saunders. 4 cups brown sugar, 1 cup milk (% cup cream and % cup of milk), butter size of walnut, 1 cup of walnuts (chopped), 1 teaspoon vanilla. Boil sugar, milk and butter over a slow fire, stir constantly. When near done stir in nuts and vanilla; pour into buttered pan and cut into squares while warm. PANOCHE— Mrs. W. F. Jones. To the above recipe add 1 cup chopped figs, as well as the nuts. TOFFEE CANDY— Miss Agnes \. Menzies. • 2 cups of sugar, 2 tablespoons brown sugar, 1 tablespoon water, 1 tablespoon any flavoring preferred. It is done when it has boiled 20 minutes. CHOCOLATE CARAMELS— Miss Mary Dollar. 1 cup of molasses, i^ cup of white sugar, % pound of chocolate, 1 lieaplng tablespoon of butter; boil until hard, then pour into buttered plates, and when hard, cut into squares. Stir while boiling. VANILLA CHOCOLATE CARAMELS— Mrs. Bernhard Johnson, S. F. % cup of chocolate, 2 cups of molasses, % cup of milk, 2 cups of granulated sugar, piece of butter the size of an egg^ tablespoon vanilla added when cooked. Chopped nuts may be added when ready to pour Into pan. Try in cold water and it is done when it forms a hard lump. Mark in squares when nearly cold. CHOCOLATE CARAMELS— Mrs. A. F. Fechteler, Washington, D. C. Brown sugar 3 lbs, cream of tartar 1 teaspoon, butter % lb, paraffine size hickory nut, milk 1 pint, vanilla 2 teaspoons, chocolate Baker's % lb. Melt chocolate over tea kettle. Put butter, sugar and milk in a sauce pan and let it come to a boil. Add the melted chocolate. Stir enough to prevent burning. Add cream of tartar dissolved in a little hot water. Put paraffine in before it comes to a boil. Add flavor. COFFEE CARAMELS— Mrs. E. Q. Smith. In a saucepan put 2 cups dark brown sugar, 1 cup clear strong cof- "tee, % cup cream, 1 tablespoon butter. Boil slowly until it snaps when tested in cold water. Pour into greased pans, and when slightly cool mark in squares. Before pouring into pan add 1 teaspoon coffee •extract and a few ^rops of vanilla. DIVINITY CANDY— Mrs. Francis C. White, Everett, Wash. 2 cups granulated sugar, 1 cup walnuts, sliced fine with a knife, % ■cup of thick cream and % cup of golden drip syrup, 1 teaspoon vanilla. Boil sugar, cream and syrup together until you can make a soft soft ball. (Try in cold water) . Add last when cooked, walnuts and vanilla. Beat hard for several minutes and pour on buttered pan and when nearly ■cold cut in small blocks. FUDGE — Mrs. O. J. Short. 1 cup brown sugar, 1 cup granulated sugar, 1 cup rich milk. Let mixture come to a boil, add lump of butter size of an egg and one square of chocolate grated. Boil. Try as for fondant. Stir until a thick cream that will pour, flavor with vanilla and turn into buttered tin. Cut into squares. MOLASSES TAFFY— Hoover's.