4 cups sugar, ¹⁄₂ cup of water, 1 cup peanuts, 1 cup Karo corn syrup, the whites of 3 eggs. Let boil together except egg and peanuts until it hardens in water. Then beat the eggs and pour into the syrup and add the peanuts and flavor with vanilla. Pour in platter and when cool cut in squares.
Pinoche.
2 cups of brown sugar, ³⁄₄ cup of milk, ¹⁄₂ cup of walnuts, 1¹⁄₂ tablespoons of butter. Boil sugar and milk until a firm ball is formed, remove from the fire and butter, set pan in cold water, leave until syrup thickens, remove, beat till creamy, add vanilla and chopped walnuts when nearly done.
To Blanch Almonds.
Shell the nuts and throw boiling water over them, let them stand a few minutes and then throw in cold water; rub between the hands.
Raisin Fudge.
2 cups of sugar, ³⁄₄ cup milk, butter size of an English walnut, 2 sq. of chocolate, 1 teaspoon of vanilla.
Fruit Cakes.
Take ³⁄₄ cup of raisins and ¹⁄₄ cup of walnut meats and a few grains of salt. Mix well and press through a meat grinder. Shape into small flat cakes and wrap in waxed paper.