½ cup butter (no substitute) 1 egg 1 tablespoon milk 1 cup sugar 2 cups flour 2 teaspoons baking powder 1 teaspoon vanilla
Cream butter and sugar. Add milk, eggs and flour. Then baking powder and vanilla. Leave in ice box one hour. Roll thin, very thin. Cut in fancy shapes. Bake until light brown.
PULL MINTS
Pour 1 cup of boiling water over 3 cups of sugar and dissolve on range. Strain through thin cloth into another vessel, adding ½ cup butter, then return to fire and cook with cover only until it forms a hard ball. Pour into buttered platter and cool. When perfectly cool add a few drops of oil of peppermint and coloring. Pull until real stiff and set 24 hours until creamed. When poured out do not scrape the pan.
Blue mints packed with silver shot make an attractive Christmas box.
NOEL NUGGETS
3 cups sugar 1 cup milk ¼ teaspoon salt 1 teaspoon vanilla extract 1 cup chopped dates ½ cup chopped nuts 1 cup coconut
Blend sugar, salt and milk together. Bring to boil over medium heat and cook, stirring constantly, until mixture changes color slightly and thickens enough to form a firm ball in cool water. Then, working quickly, blend in vanilla extract, dates, nuts and coconut, drop in heaping teaspoonfuls on waxed paper. If part of mixture should harden in pan before you can transfer it to waxed paper, add only a few drops of water and reheat, stirring until it all comes together again (it will be very thick). Makes 5 dozen nuggets.
CHOCOLATE TAFFY
1 cup water 2 squares unsweetened grated chocolate 1 cup sugar 1 cup molasses 2 tablespoons butter ½ teaspoon vanilla