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No. 10—POPCORN CANDY.
- 1 cup of sugar
- 1 tbsp. of butter
- 1 pinch of salt
- 3 tbsps. of water
- 4 qts. of popped corn
Preparation: Pour enough popped corn into a pan to cover the bottom of the pan, put it on the stove to get very hot, being careful not to burn it. Mix the sugar, butter, water and salt and boil until it hardens when tried in cold water. Now mix it with the hot corn, add the rest of the popped corn and stir until it rolls from the spoon, then spread it out in buttered tins.
Remarks: It is best to use old popcorn.
No. 11—COCOANUT DROPS.
- 1 cocoanut
- About 2 cups of sugar
- 1 white of egg
Preparation: Grate the cocoanut and weigh it, add to it ½ of its weight in sugar, mix this with the beaten white of egg, drop on buttered paper and bake in oven 15 minutes.
No. 12—CHOCOLATE CARAMELS No. 2.
- 1 cup of sugar
- ½ cup of butter
- 1 cup of molasses
- 1 cup of milk
- ¼ cup of grated, sweet chocolate
Preparation: Cream the sugar and butter, add chocolate, molasses and milk and boil until it hardens when tried in cold water. Pour it about 1 inch thick into buttered pans and when cold, cut into squares with a buttered knife.
No. 13—PEANUT CANDY.
- 2 cups sugar
- 1 cup chopped peanuts
Preparation: Put two cups white sugar into a porcelain kettle; stir constantly until dissolved. Add one cup chopped peanuts. Turn at once into a buttered dish and cut in squares.
No. 14—PULLED TAFFY.
- 3 cups granulated sugar
- ½ cup mild vinegar
- ½ cup water
- Butter, size of a walnut
Preparation: If vinegar is strong, use two-thirds water and one-third vinegar. Boil the sugar, water and vinegar together until half done ; then add the butter and stir until mixed well. When it snaps when tested in cold water, it is done. Pour on buttered tins, let cool, flavor and pull.
