Mary Jane's cook book

Mix sugar, butter and cream of tartar and add water. Boil till a little will harden when poured into cold water. Do not stir. Pour onto buttered plates and when cool enough pull until very white. Cut into small chunks and wrap in oiled paper. Sweet Sixteen, Newton. PEANUT BRITTLE. Sugar, 2 pounds. Roasted peanuts. Melt the sugar very gradually over a slow fire in a large shallow frying pan, stirring constantly till it caramels. Butter a marble slab or large platter and spread over it the shelled and skinned nuts. Pour over them the hot syrup, or mix nuts with syrup before pouring out on slab. When hard break into small pieces with the handle of a knife. PEANUT BUTTER CANDY. Sugar, 2 cups. Milk, y2 cup. Peanut butter, y2 cup. Boil sugar and milk for 5 minutes, remove from fire and set pan into a larger pan of cold water. Stir until cool, add peanut butter, and turn out into pan. When almost cold cut in squares. MINT PASTE. Granulated gelatine, 3 table- Lemon juice, 2 tablespoons. spoons. Cold water, 1 cup. Creme de menthe, 4 tablespoons. Sugar, 2 cups. Salt, a few grains. Soak the gelatine in y2 cup of the cold water for y2 an hour. Add the remaining y2 cup of cold water to the sugar and bring to the boiling point. Add the gelatine and let boil 20 minutes. Remove from fire and add the strained lemon juice, creme de menthe and salt. Pour into a flat pan and let stand till stiff and cold. Remove from pan, cut in cubes and roll each cube in confectioner's sugar. FRUIT BALLS. Dates, 1/2 pound. Figs, y2 pound. Peanut butter, % cup. Confectioner's sugar. Pick out and remove stems from figs and stones from dates. Mix well with peanut butter and force all through meat chopper. Work with hands on board covered with sugar until well blended. Pat into 14 inch sheet and cut out in 3/4 inch squares. Roll each in confectioner's sugar and form into round ball. Ch.ll thoroughly. Will keep indefinitely. CRYSTALLIZED MINT LEAVES. Mint leaves. Boiling water, Vi CUP- Granulated sugar, 1 cup. Lemon juice, 1 tablespoon. Dissolve sugar and water and boil without stirring till a little dropped in cold water becomes brittle. Remove from fire and set in a pan of boiling water, add lemon juice and drop in the mint leaves one at a time. Coat thoroughly with the syrup and preserving the shape of the leaf lay on paraffin paper that has been sprinkled thickly with granulated sugar. Shake more sugar over them and leave to dry, when they are ready for use. GLACED FRUITS AND NUTS. Sugar, 1 pound. Water, y2 pint. Fruits or nuts. Have fruits, nuts or jelly prepared before starting to make syrup. A candy thermometer must be used to get good results. Boil sugar and water till thermometer registers 290 degrees. Remove at once from the fire and quickly dip prepared fruits into the syrup. Lay on a marble slab or large platter, brushed with olive oil, to dry. Work as fast as possible as syrup quickly turns color and hardens. Priscilla Sears. STUFFED FIGS. Use whole figs. Pour hot water over them and let stand 5 minutes. Open at one end and insert a marshmallow. Roll in powdered sugar. STUFFED DATES. Stone perfect dates and stuff with a marshmallow, a piece of white or tinted fondant, a large almond, peanuts or English walnuts, or chopped mixed fruits. Press together and roll in powdered sugar.