How We Cook in Tennessee

Ingredients

• two cups granulated sugar
• one-third teaspoonful cream tartar
• four cups of brown sugar
• a large piece of fondant in the hand
• a small piece of fondant
• half cup
• one cup

Directions

1. Take a large piece of fondant in the hand, work until soft, then form a small hollow in the top. Pour a few drops of va- nilla into this hollow, then fold over and work the flavoring through the fondant. Continue until the fondant has enough vanilla, which can be determined by tasting. Flavor a small piece of fondant with lemon extract, another with orange, and another with some different extract, say pineapple, coffee, etc. Eoll each into a long roll, lay on waxed paper, press with a knife into a rectangular shape as nearly as possible, half an inch wide and a quarter of an inch thick. Let stand to dry. When they can be raised off the paper without sticking cut each flavor a different shape — the lemon into three-cornered pieces, for in- stance, the orange into diamond-shaped pieces, and the pine- apple into squares. — Mrs. S. T. Rorer.

2. Boiled Fondant. — Two cups granulated sugar, half cup (good measure) boiling water, one-third teaspoonful cream tartar. Put on stove and stir until sugar is dissolved, usually as it be- gins to boil. Do not stir after it begins to boil, but cover and let it boil moderately for five minutes, being careful that the vessel is not moved ; after it has boiled five minutes remove the cover and test by dropping a little of the mixture in cold water. It should usually boil for perhaps two or three minutes after the cover is removed, but if when dropped into the cold water a soft gluey ball may be formed with the fingers, it is done ; remove from fire, cover with a towel which has been wet in ice water ; let stand fifteen minutes to cool. Then stir, being careful not to stir in the crystals which have formed during the boiling on the sides of the vessel. A thick creamy mass should be the result. When hard enough knead with the hands; flavor. — Mrs. M. L. Madison.

3. Praulines. — Four cups of brown sugar, moisten thoroughly with maple syrup. Cook this with a lump of butter, until it hardens slightly (but not as hard as pulled candy). Eemove from fire, beat hard until it begins to harden, then add one cup

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.