Molasses Candy

2 cupfuls brown sugar 1/4 cupful molasses 5 tablespoonfuls Crisco 1/4 teaspoonful salt 1 gill water 1 teaspoonful vanilla extract

Dissolve sugar in water in saucepan over fire, then add Crisco, molasses, and salt and boil until when tested in cold water it forms a hard ball, or 254 deg.  F. Now add vanilla and pour into Criscoed tin.  When quite cold break into rough pieces.

Peanut Fudge

2 cupfuls brown sugar 2 tablespoonfuls Crisco 1 cupful milk 1/4 teaspoonful salt 1 cupful chopped peanuts 1 teaspoonful vanilla extract

Boil milk, sugar, Crisco, and salt until it forms a soft ball when tested in cold water, or 240 deg.  F. Remove from fire, add nuts and vanilla, beat until creamy.  Pour into Criscoed tins, and when cool cut into cubes.

[Illustration]

[Illustration:  “Now, good digestion wait on appetite and health on both.”]

Calendar of Dinners

January 1

Black Bean Soup Roast Leg of Mutton, Currant Jelly Stewed Tomatoes Baked Sweet Potatoes Macedoine Salad Cheese Straws Fruit Cake Coffee_

_*Black Bean Soup_—­2 cups black beans, 3 tablespoons Crisco, 1 onion, 1 lemon, 2 quarts stock or water, 2 stalks celery, 2 hard-cooked eggs, 1-1/2 tablespoons flour, 3 cloves, 1 tablespoon Worcestershire sauce, salt, pepper, red pepper, and mustard to taste.

Wash beans and soak over night; in morning drain, cover with boiling water and boil 30 minutes; drain, throwing away water.  Slice onion, dice celery, and cook 5 minutes in half of Crisco in soup pot; add beans, stock or water, and cloves.  Simmer until beans are soft, add more water as stock or water boils away.  Rub through sieve, add remaining Crisco and flour rubbed together, then heat to boiling point, add seasonings.  Cut lemon in thin slices, removing seeds, and cut eggs in thin slices.  Put them into a hot soup tureen, and strain soup over them.

January 2

Palestine Soup *Jugged Hare, Red Currant Jelly Brussels Sprouts Potato Puff Endive Salad Cheese Fingers Vanilla Souffle Coffee

Jugged Hare_—­1 hare, 1 cup Crisco, 1-1/2 pounds gravy beef, 1 onion, 1 lemon, 6 cloves, 1 cup port wine, few forcemeat balls, salt, red pepper and pepper to taste.

Skin, paunch and wash hare, cut it into pieces, dredge with flour, and fry in hot Crisco.  Have ready 1-1/2 pints gravy, made from beef, and thickened with flour.  Put this into jar; add pieces of fried hare, onion stuck with cloves, lemon peeled and sliced, and seasonings; cover jar tightly, put into saucepan of boiling water, and let it stew until hare is quite tender, taking care to keep the water boiling.  When nearly ready pour in wine, add forcemeat balls, and allow to cook 10 minutes.  Serve with red currant jelly.