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No. 15—ICE CREAM CANDY.
- 2 cups sugar
- ½ cup vinegar
- ½ cup water
- Butter, size of an egg
Preparation: Boil sugar, vinegar and water together about ten minutes; add butter and let it boil another five minutes. Try a few drops in a glass of cold water. If hard, pour the mass into a buttered tin and set in a cool place until cool enough to pull. Pull it until it becomes white. Cut in pieces as desired.
No. 16—CRACKER JACK.
- 3 qts. popped corn
- ½ tsp. soda
- ½ tsp. vinegar
- ½ cup sugar
- ¼ cup syrup
- ½ cup peanuts
Preparation: Boil syrup, sugar and vinegar until it will crack when tried in cold water. Add the soda, stir well and pour the foamy mixture over the corn.
No. 17—POP CORN BALLS.
- 2 cups granulated sugar
- 1 cup water
- 8 qts. popped corn
- Flavoring to taste
Preparation: Pop the corn and remove all the hard kernels. Boil the sugar and water until it hairs, add the flavor, pour over the corn and form into balls.
No. 18—CHOCOLATE FUDGE.
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup milk
- 2 squares chocolate
- 2 tbsps. butter
- 1 tsp. vanilla
Preparation: Put sugar, chocolate and milk on to boil and stir occasionally to prevent burning. Remove from fire as soon as a soft ball can be formed when mixture is tested in cold water. Add butter; stir vigorously Until creamy. Pour into buttered shallow pan and mark in squares.
No. 19—CARAMELS.
- 1 cup milk
- 1 cup syrup
- 1 cup sugar
- 1 cup brown sugar
- ¼ lb. sweet chocolate
- 1 tbsp. flour
- 1 tbsp. butter
- 1 tsp. vanilla
Preparation: Mix everything together. Boil until it hardens in cold water. The last quarter hour stir well. Put in buttered tins. When cold, cut in squares.
