Candy
U. D. C. COCOANUT CANDY
Two cups of white sugar,
One-half cup of milk,
One cup of grated cocoanut,
One teaspoonful of vanilla,
Butter the size of an egg.
Put sugar, milk and butter on to cook. Let it cook until it will form a soft ball when tried in cold water. Add vanilla, remove from stove, and beat in the cocoanut until it becomes creamy. Pour into buttered plates and cut into squares when cold.
MEXICAN KISSES
Three cups of white sugar,
One cup of milk,
Butter the size of an egg,
One cup of nuts,
One teasponful of vanilla.
Put sugar and butter and milk on to cook. Cook until it will form a soft ball when tried in cold water. Add vanilla, remove from stove and beat until creamy. Then put in nuts and drop from spoon on buttered papers.
MAMMY’S PEANUT CANDY
Two cups of brown sugar,
One cup of chopped peanuts,
One cup of water,
Butter the size of an egg.
Cook about twenty minutes, beat until creamy, and pour into buttered plates. When cold cut into squares.
