The farm cook & rule book

Boil the sugar and milk together until they form a soft ball when dropped in cold water. Add the butter and cocoanut. Boil 3 minutes and pour into an oiled pan. Mark in squares. Soak the cocoanut in a little milk before using. Maple Squares 2% cupfuls maple sugar 1 teaspoonful vanilla % cupful water % cupful nut meats % pound marshmallows % cupful preserved fruit Boil the sugar and water to the soft ball stage. Remove from the stove and add the marshmallows, nuts, preserved or candied fruit and the vanilla. Beat until the mixture begins to harden. Pour into oiled pans and mark in squares. Caramel Squares 2 cupfuls sugar 1 cupful corn syrup 3 cupfuls thin cream Put the sugar and syrup in a saucepan and add 1 cupful of the cream. Bring to the boiling point and cook to the soft ball CANDIES AND CONFECTIONS 57 stage. Stir constantly to prevent burning, but do not beat. When the soft ball stage is reached, add a second cupful of cream and cook again until a soft ball is formed when a few drops are tried in cold water. Then add the third cupful of cream. Cook until a firm ball is made when a little of the syrup is dropped in cold water. Pour the hot syrup in oiled pans and mark off in squares. One cupful of nut meats or shredded cocoanut may be added to the caramel syrup just before it is poured into the pans. If this candy is packed, wrap every piece in oiled paper. Peanut Brittle 2 cupfuls sugar 1 cupful shelled peanuts Melt the sugar in a frying pan, stirring constantly until the mixture is a golden brown syrup. Remove from the stove immediately, stir in the chopped peanuts and pour on a well oiled platter. When cold, break in pieces with the handle of a knife. Layer Candy 2 cupfuls sugar 1 teaspoonful vanilla 1 cupful milk % cupful nut meats 2 tablespoonfuls butter fruit preserves 2 squares chocolate speck of salt Boil the sugar and milk together until a rather firm ball is formed w^hen a small portion of the syrup is dropped in cold water. Add the chocolate which has been melted over hot water, the nut meats, salt and vanilla. Eemove from the fire and beat until creamy. Then pour in an oiled pan. Spread generously with raspberry, strawberry and other fruit preserves. Part Two 1 cupful sugar 1 egg white 1 cupful water % teaspoonful cream of tartar Boil the sugar, water and cream of tartar together until the hard ball stage is reached. Then pour the hot syrup slowly on the stiffly beaten egg white, beating constantly. Beat until the mixture is light and foamy and then pour it on the candy covered with the fruit preserves. When cold, cut in squares. Chocolate Squares 2 cupfuls sugar 1 cupful milk 1 square chocolate 2 tablespoonfuls butter Boil the sugar and milk to the soft ball stage. Do not stir during the cooking, that is, not after the sugar is dissolved. Just before taking the mixture from the stove, add the chocolate and butter which have been melted over hot water. Cool; then beat until thick. Pour into a buttered pan and mark in squares. If one wishes, % cupful of nut meats may be added. Taffy 2 cupfuls corn syrup 2 tablespoonfuls butter 1 cupful sugar 1 tablespoonful vinegar