Take 1 cupful of sugar, ½ a cupful of molasses and ½ a cupful of milk. Boil fifteen minutes. Have ready 1 even dessert spoonful of flour and an equal quantity of butter stirred together and beaten to a cream. Add this to boiling mixture and boil five minutes more. Then put in ¼ cake of chocolate grated fine and boil the whole until thick. Pour on buttered tins.
Cooking Club.
Cream Taffy.
3 cupsful of granulated sugar, ½ cupful of water, ½ cupful of vinegar, butter size of a walnut. Boil until hard when dropped in cold water, but do not stir. Remove from fire, add 1 teaspoonful of vanilla and pour into buttered tins. When cool pull until white and cut with scissors. ¾ cupful of pounded hickory nuts placed in the pan before pouring on the taffy, gives it a delightful flavor.
Miss Ritzinger.
Nut Candy.
2 cupsful of granulated sugar, 1 cupful of peanuts or mixed hickory and walnut meats. Pour the sugar into a hot iron skillet and stir constantly until the sugar is dissolved. Then add the nuts and pour into hot buttered plates.
Mrs. D. W. Peasley.
Fudges.
¼ cake of baker’s chocolate, grated, 3 cupsful of sugar, 1 cupful of water, 1 cupful of milk, butter the size of an egg. Mix all ingredients and boil until stiff, but not brittle when tried in water. Pour into pans, stirring a little as it cools. Smooth and cut into squares.