1/2 cup cocoa
1 cup sugar
2 cups water
1/4 teaspoon salt
1/4 teaspoon vanilla
Combine cocoa, sugar and salt. Add water and stir until well blended. Cook for 5 minutes. Cool and bottle. Makes 3 cups syrup. Add 2 tablespoons of syrup to each cup of acalded milk.

Combine:
2 1/2 quarts milk
5 cups sugar
1/2 teaspoon salt

Bring to a boll. Soak 3 packages of gelatine in 1 cup cold water. Mix S heaping tablespoons flour with milk enough to make a smooth sauce. Stir flour into the hot milk stirring constantly until the mixture comes to a boil. Add gelatine and remove from beat. Chill and stir occassionaly until it thickens. Add 1 pint of milk, 1 quart heavy cream, 4 tablespoons vanilla and 2 cans evaporated milk.

3 cups old fashioned oats
2 cups raw wheat germ
1 1/2 cups brown sugar
3 cups nuts
3 cups sesame seeds
1 1/2 cups coconut
1 cup honey
1 1/2 cup oil
two-thirds cups water
1 teaspoon vanilla
1/2 teaspoon salt.
Mix ingredients and spread thin, bake and stir. Bake at 350 degrees for 1/2 hour.

Around the farm fireside, if anywhere, the pleasure derived from popping corn and making candies may be enjoyed during the long, cold evenings so close at hand, and the following recipes are not only a good, but so simple that even the children can follow them.

To make nice pop corn balls, boll one cupful of white smear with half a cupful of water, and a tablespoonful of butter, until it threads. Stir into this syrup two quarts of nicely popped corn and mix well. When every kernel Is sticky, make it into balls.

To crystallze corn, prepare the syrup in the same way but add three quarts of corn instead of two, stir until evenly mixed and then take from the stove, but keep on stirring until every kernel is separate and evenly coated with the syrup.

Meats from any kind of nuts are simply delicious when prepared in this way.

For nut-caramels put one pound of finely chopped nuts, two pounds of white sugar and a cupful of sweet cream into a granite basin and cook slowly until thick. Add a tnblespoonful of butter and stir it through the mixture. Take from the fire and let it get cool, then make into smnll cakes, working them into shape with the hands. Sometimes I stir the mixture after taking it from the fire until it seems light and creamy.

For baked nut-drops, heat the whites of two eggs to a stiff froth; add, gradually, a cupful of white sugar, a cupful of nuts (chopped fine) and a tanlespoonful of flour. Drop on a buttered tin and bake in a quick oven for five minutes.

Imported nuts may be used if one happens to have them, and grated cocoanut may take the place, of nuts In any of these recipes, but they seem more like store-candy than when the domestic nuts are used.

Right here let me remind you that pretty boxes filled with genuine home-made candies are gifts within the reach of almost every farm family and tbey will be received with pleasure by some of your town friends, who can buy all sorts of factory-made candles, but who rarely find such as you never think of being a real treat to them. This hint holds good when you are wondering what to give them at Christmas time or on a birthday.

Everyone likes “cracker-jack,” and the following recipe is a good and easy one: Boil two cups of sugar with one cup of molasses and a tablespoonful of butter, until it will crack between the teeth after being dropped in cold water. Add n teaspoonful of soda and stir until light. While it is foaming stir in about six quarts of popped corn.

Turn into a pan and work into a loaf, then roll out until about two inches thick and cut into squares. The work must lie done rapidly or the jack gets too hard to cut nicely. Pick the corn over carefully and discard all kernels that have not been popped white and crisp and have ready something more than the measure given for once in a while the corn does not seem to thicken the syrup as much as at others, and when this is the case more should be added.

In making nut-candles it make but little difference what kind are used, and those who gather a good supply of walnuts, butternuts, hickorynuts, or any of the sorts which can be had for the gathering may make candy to to their heart content.

For “Nut-brittle,” put one cup of granulated sugar in a spider (without water) and stir constantly until melted. As soon as all is dissolved turn in a cup of nut meats of any kind, stirring rapidly as they are put in. Spread on a buttered plate, and when cool cut into bars.

1/2 cup granulated sugar
3 ounce package of strawberry gelatin
3 ounce package of cream cheese
1 can crushed pineapples
13 ounce can of evaporated milk, chilled

Bring the sugar, gelatin, cheese, and pineapples to a boil. Cool to room temperature. Whip the evaporated milk and blend in the above mixture. Pour into a dish or mold. Serves ten to 12.

3 cups milk
1 cup port wine
1 tablespoon confectioner’s sugar

In a saucepan combine milk, wine and sugar and heat over low heat to serving temperature. Pour into mugs. Serve with a cinnamon stick stirrer or sprinkle with cinnamon.

One and a half cupfuls of sifted squash, two cups of scalded milk, in which a piece of butter the size of a walnut has been melted, four eggs bilghtly beaten, half teaspoon of salt, one cup of sugar, and half a teaspoon of almond extract. Bake with lower crust only. This will make two deep pies.

Boll two large carrots until tender, remove the skin, and scrape them to a fine pulp. Put them into a pan, and add half a pound of stoned raisins, half a pound of cleaned currants, half a pound of breadcrumbs, one-fourth pound of finely chopped beef suet, four ounces of candied peel, cut in shreds, a cup of moist sugar and some nutmeg. Stir it well together, and mix in enough flour to make it quite stiff. Put the mixture in a buttered mold, tie over it a floured cloth, and steam for four hours. Serve with a rich sweet sauce.

This la a very inexpensive yet showy and dainty dessert, and can be made some time before serving. Two cupfuls of silver prunes, one cupful of best evaporated apricots, one quart of fresh water, and one-half cupful of sugar. Wash the prunes and apricots well and drain, then place in a saucepan, cover with the water, and boll until the stones fall from the prunes.

Remove from the fire; when the fruit can he handled, stone the prunes, and cut in small cubes, return the fruit to the liquor they were boiled in, which should be quite thick, add the sugar, and cook to a heavy paste.

Take from the fire and chill. Yolks of two eggs, one pint of rich milk, two tablespoon-fuls of sugar, one pint box of small fruit. Make the custard in a double boiler, allowing the milk to scald, carefully add the well-beaten yolks, and sugar; when quite thick, take from the fire and chill.

At serving time, whip the whites of the eggs until they will stand on mounds, fill a pretty glass berry dish with a layer of the dark prune sauce, then of the deep yellow custard, and so on, until both have been uBed; try to have the last layer of custard. Drop the whites over the top and garnish with the bright berries. Whipped cream can be used in place of the whites of the eggs and gives a richer flavor. Small cakes may accompany this dessert, though it would be considered elegant served plain.

Well I would like to start by saying that cooking chicken is very fun.I have cooked chicken for a decade now.Now the first thing you wanna do is have the correct ingredients to make chicken.You need to buy some chicken,whatever pieces you like(chicken thighs,breast,legs,or wings).Next you want to have a bottle of oil.You also want to have some seasoning for your chicken,whatever you enjoy.Also you want to have some flour.You also need a fork.The first thing you wanna do is wash the chicken pieces.After that,you need to pour two cups of oil in a skillet,bring the heat to a low.Then next thing you want to do is season your chicken the way you like it.Next you want to take the chicken pieces and put them in the flour.Make sure that the chicken has flour on both sides.Next you want to turn the fire up to a medium,not on high though.After that ,put the chicken pieces in the oil.Watch the chicken.The chicken should start to cook.Be patient.Let the chicken cook for about 13minutes,then you wanna get your fork and flip the chicken on the opposite side and let that cook for 13minutes.Be sure to poke the chicken with your fork after you turn it
over,that helps to drain blood from the chicken.Okay after that,your chicken should be golden.Now after that poke the chicken with your fork,if the insides feel really soft or if you see pinkness or juices still running out,that means that your chicken is not cooked fully yet.So turn the chicken over again let cook about another 10minutes.Make sure that the fire is not on high,you want the heat to be at a medium.If the heat is too high the chicken tends to cook quicker on the outside instead of the inside.The goal is for you to cook your chicken fully.So after the 10minutes,poke the chicken ,if it looks white and feels firm,and there is no pinkness then that means your chicken is well done.So altogether,it’ll probably take about 35-40min to cook the chicken.Be sure to remember to keep the heat at medium and not high.After your chicken is done,Enjoy!