Two cups sugar, one cup milk, piece of butter size of wal- nut, one-eighth cake Baker's chocolate. Boil until it nearly hardens in cold water, about fifteen to twenty minutes. Then remove it from the stove and beat until it thickens. Pour into a shallow platter, and set to cool. Cut in squares. It is much improved by adding nuts. Miss Gertrude Edbrook. Chocolate Fudges. Two cups light brown sugar, one cup milk, one-fourth cake unsweetened chocolate, one teaspoon butter. Cook without stirring until it will roll up in soft ball in water; then take off and stir until it thickens, pour in buttered tin and when nearly cold mark in squares. Fudges. Four cups light brown sugar, three-fourths cup butter, three-fourths cup sweet milk, one-half cake Baker's chocolate, boil ten minutes, add two teaspoonfuls vanilla. After taking from the fire beat five minutes; turn into buttered pan, and, when cool enough, cut in squares. Mrs. B. F. Sheets, Oregon, 111. 280 New Century Cook Book. Chocolate Fudges. Two cups granulated sugar, one cup sweet milk, butter half the size of an egg. Boil twenty minutes. Remove from fire and stir in one-fourth cake unsweetened chocolate, grated fine, and one teaspoon vanilla, one-half cup chopped nuts; turn in buttered pan and set to cool; cut in squares before too hard. Mrs. W. T. Tate. Fudges. Two cups white sugar, half a cup of milk, piece of butter. Cook until begin to stiffen, then beat until cool, and while beat- ing stir in chocolate and vanilla. Chocolate Fudges. Three cups granulated sugar, one cup of sweet milk, two squares best chocolate, grated, Let these boil for eleven min- utes. Just before time is up add a piece of butter the size of a walnut. Fudges must be stirred constantly, and when removed from the fire should be beaten briskly until they harden; then spread on a buttered platter, cut in small squares and cool; if nuts are added they should be chopped and put in the syrup when it is taken off the stove. Gertrude Webster. Orange Bon Bons. Sprinkle enough orange juice into a cupful of confectioners' (or powdered) sugar to mold into balls and shape them. Roll in granulated sugar and place on buttered paper. Testachio Balls. Blanch half a pound of Brazil nuts, cut or chop in fine pieces. Boil two cups of sugar with three-fourths of a cup of water until it threads or can be drawn out in fine bits, after the syrup is cold, stir in the nuts and a little vanilla and beat until it creams. Then knead this on a marble slab or large dish as you would bread, mold into balls and sprinkle pulverized sugar over them. Maple sugar is good for a change. Mrs. B. F. Head. Marshmallows. Dissolve half a pound white gum arabic in one pint of water; strain and add half pound fine sugar; place over the fire, stirring New Century Cook Book. 281 constantly until the sugar is dissolved, and all is the consistency of honey; add gradually J:he whites of four eggs well beaten; stir the mixture until it becomes somewhat thick and does not adhere to the finger; pour into a tin, slightly powdered with starch, and when cool divide off into squares. Prauleens. One cup sugar, one cup nut meats. Put sugar over the fire with water enough to moisten, let it come to a boil, and as soon as it begins to sugar, put in the nuts and stir thoroughly. Then turn into buttered dish. Panochie Candy.

AI-modernized reading of the original text

Two cups sugar, one cup milk, piece of butter size of walnut, one-eighth cake Baker's chocolate. Boil until it nearly hardens in cold water, about fifteen to twenty minutes. Then remove it from the stove and beat until it thickens. Pour into a shallow platter, and set to cool. Cut in squares. It is much improved by adding nuts. Miss Gertrude Edbrook. Chocolate Fudges. Two cups light brown sugar, one cup milk, one-fourth cake unsweetened chocolate, one teaspoon butter. Cook without stirring until it will roll up in soft ball in water; then take off and stir until it thickens, pour in buttered tin and when nearly cold mark in squares. Fudges. Four cups light brown sugar, three-fourths cup butter, three-fourths cup sweet milk, one-half cake Baker's chocolate, boil ten minutes, add two teaspoonfuls vanilla. After taking from the fire beat five minutes; turn into buttered pan, and, when cool enough, cut in squares. Mrs. B. F. Sheets, Oregon, 111. New Century Cook Book. Chocolate Fudges. Two cups granulated sugar, one cup sweet milk, butter half the size of an egg. Boil twenty minutes. Remove from fire and stir in one-fourth cake unsweetened chocolate, grated fine, and one teaspoon vanilla, one-half cup chopped nuts; turn in buttered pan and set to cool; cut in squares before too hard. Mrs. W. T. Tate. Fudges. Two cups white sugar, half a cup of milk, piece of butter. Cook until begin to stiffen, then beat until cool, and while beating stir in chocolate and vanilla. Chocolate Fudges. Three cups granulated sugar, one cup of sweet milk, two squares best chocolate, grated, Let these boil for eleven minutes. Just before time is up add a piece of butter the size of a walnut. Fudges must be stirred constantly, and when removed from the fire should be beaten briskly until they harden; then spread on a buttered platter, cut in small squares and cool; if nuts are added they should be chopped and put in the syrup when it is taken off the stove. Gertrude Webster. Orange Bon Bons. Sprinkle enough orange juice into a cupful of confectioners' (or powdered) sugar to mold into balls and shape them. Roll in granulated sugar and place on buttered paper. Testachio Balls. Blanch half a pound of Brazil nuts, cut or chop in fine pieces. Boil two cups of sugar with three-fourths of a cup of water until it threads or can be drawn out in fine bits, after the syrup is cold, stir in the nuts and a little vanilla and beat until it creams. Then knead this on a marble slab or large dish as you would bread, mold into balls and sprinkle pulverized sugar over them. Maple sugar is good for a change. Mrs. B. F. Head. Marshmallows. Dissolve half a pound of white gum arabic in one pint of water; strain and add half pound fine sugar; place over the fire, stirring New Century Cook Book. constantly until the sugar is dissolved, and all is the consistency of honey; add gradually J:he whites of four eggs well beaten; stir the mixture until it becomes somewhat thick and does not adhere to the finger; pour into a tin, slightly powdered with starch, and when cool divide off into squares. Prauleens. One cup sugar, one cup nut meats. Put sugar over the fire with water enough to moisten, let it come to a boil, and as soon as it begins to sugar, put in the nuts and stir thoroughly. Then turn into buttered dish. Panochie Candy.

The New century cook book