HOW WE COOK IN TENNESSEE

of hickorynuts and drop on a marble slab until cool. — Mrs. J. L. Newsom.

Pralines. — Two cups coffee "C" sugar, half cup maple syrup, one cup milk, piece of butter size of an egg. Boil all together eight minutes; stir all the time while cooking. After removing from fire stir until almost cold ; then add one cup of pecans. Drop on greased paper. — Mrs. Martha Dodson.

Pecan Pralines. — To make pecan pralines take a large cup- ful of granulated sugar, put in dry pot and stir constantly un- til every bit of sugar is dissolved. Add a bit of butter and lemon peel, and when it becomes a syrup pour it over shelled pecans. Pour out on marble or buttered foolscap. Another recipe is this: Place four pounds of sugar in a saucepan with half a pint of boiling water and boil hard for twenty minutes. Add a pound of butter and boil five minutes; stir hard; add one quart of kernels and when it again comes to a boil pour into buttered tins or saucers and set away to harden.

Butter Scotch. — Ten tablespoons sugar, eight tablespoons nectar drip, three tablespoons water, butter size of egg. Boil all together for twenty minutes till it is a good brown, and then drop from spoon on a marble slab. — Mrs. J. L. Nelson.

Pecan Candy. — Put two cups of sugar in a kettle and stir con- stantly. Have ready one cup of pecans. When sugar is melted stir in pecans and pour on marble. Have a roller in cold water and roll very thin.

Taffy Candy. — Four cups sugar, one cup boiling Avater, one teaspoonful vinegar, one tablespoonful butter. Boil until it hardens in water. Pour on a slab and pull. — Mrs. J. L. Nelson.

Boston Cream Candy. — Three pounds granulated sugar, one pound white syrup, one and one-half pints sweet cream, three pounds of almonds before they are shelled. Boil sugar, syrup and cream together until it makes a soft ball when dropped in cold water. Remove from fire, flavor with vanilla and stir as long as it can be stirred. Before too stiff add almonds which have

HOW "WE COOK IN TENNESSEE.

previously been shelled and blanched; pour into a deep but- tered tin and when nearly cold cut in slices. — Mrs. J. E. Ryley.

Molasses Candy. — Dissolve one cup sugar in half cup vine- gar ; mix with one quart molasses, and boil till it hardens when dropped from the spoon into cold water; then stir in one table- spoon butter and one teaspoon soda dissolved in hot water. Give one hard stir and pour into buttered dishes. Pull hard until white, using only the tips of the fingers.

Molasses Candy. — Boil one quart molasses in a deep vessel. Boil steadily and stir from side to side. When a little bit put in cold water becomes brittle it is done. Pour into a buttered dish and pull as soon as cool enough to handle, or you may stir in, when it is nearly done, some walnuts. Boil a little longer; pour on buttered dish and cut in squares.

Sugar Candy. — Three cups sugar, half cup vinegar, half cup water. Boil without stirring till brittle. Pour on a buttered dish and pull till white and light.

Mexican Sugar Candy. — Shell sufficient pecans to make half a pint of meats. Put a cupful of granulated sugar into an iron saucepan, stir until it melts, but do not let it burn. Take from the fire, and when slightly cooled add a cupful of milk; add another cupful of sugar and stir the whole until, when dropped into cold water, the syrup forms a soft ball. Take from the fire, add the nuts, stir until it granulates, and turn into a shal- low, greased pan. Quickly flatten out, and when cold break into squares.

Caramel Candy. — Two cups sugar, one cup cream; place on fire ; one cup sugar, put in a pan and let scorch ; stir while scorch- ing— when it becomes a syrup pour into the other and stir until