This recipe was typed onto an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

FRUIT-JELLY CANDY
1/2 pound

1 c. fruit juice or puree
1/2 c. liquid pectin
3/4 c. sugar
3/4 c. corn sirup
1/2 c. sugar

1. Mix juice and pectin together in saucepan. Add sugar and sirup, stirring.
2. Heat juice mixture to boiling, stirring.
3. Cook until sirup drops in a sheet from spoon. Remove from heat.
4. Pour sirup to 3/4-inch depth in shallow pan. Set aside overnight.
5. Cut fruit jelly into squares; place on waxed paper and set aside 24 hours. Roll in sugar.

VARIATIONS: Use receipt for Fruit-Jelly Candy

1: 1/4 c. chopped nuts; Add nuts after removing from heat.

2: 1 c. chopped dried fruit; Add fruit after removing from heat.

3: Peppermint flavoring and green vegetable coloring; Add after removing from heat.

This recipe was typed onto an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

CANDIED ORANGE RINDS
1 1/2 pounds

3 orange rind (enough to make 2 c. orange-rind strips after cooking.)
4 c. water
1 T. salt
2 c. sugar
1/2 c. water
1/2 c. sugar

1. Place orange rinds in saucepan and cover with the 4 c. water. Add salt.
2. Place saucer on top to weight rinds under water. Set aside 10 to 12 hours.
3. Drain rinds and wash thoroughly. Using same pan, cover rinds with cold water. Heat to boiling point; drain. Repeat this process three times.
4. Cut rinds into petal-shaped strips. Place again in same saucepan. Add 2 c. sugar and 1/2 c. water.
5. Cook rinds slowly for 30 minutes. Drain. Roll in sugar. Dry on cake rack.

This recipe was written on an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Coconut Candy

Cream 1/2 cup butter, 1/2 c. brown sugar, add 1 c. flour.

Press into 8×8 pan (greased).

Bake at 350° for 20 min.

Beat 2 eggs until frothy – gradually stir in 1 c. brown sugar. Beat well.

Add 1 c. pecans & 1/2 c. coconut tossed with 2 Tbsp. flour, 1 tsp. vanilla and pinch of salt to egg mixture.

Spread over first mixture.

Bake again for 20 min. at 350°.

This recipe was typed onto an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

CHOCOLATE DROPS
1/4 pound

4 sq. sweet chocolate
1 c. ready-to-eat flaked cereal

1. Heat chocolate in top of double boiler over hot water until melted.
2. Add cereal to chocolate, tossing lightly with fork until cereal is coated.
3. Drop by teaspoon onto waxed paper. Cool until firm.

This recipe was typed onto an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

CHERRY DIVINITY

3 cups sugar
3/4 cup light corn sirup
3/4 cup water
1 package Cherry Jello
3 egg whites
1 cup broken pecans

Mix sugar, sirup, & water. Cook to 236 degrees. Beat egg whites until stiff. Beat gelatin into egg whites gradually, about 2 tablespoons at a time. Pour sirup in gradually, beating constantly. Beat until stiff & dull. Add nuts.

Drop from a teaspoon on waxed paper. Makes 140 pieces.

This recipe was written on a slip of lined paper and found in a large collection, date unknown. It mentions both lime Jello and Knox Gelatin as ingredients but the directions only mention Jello–I think both are needed but if you have this recipe or will be trying it, please clarify this in the comments section below. Recipe is typed below along with a scanned copy (front side only). There are notes on the back about how the author makes this.

Applet Candy

2 c applesauce
2 c sugar
2 pkg lime Jello
2 Knox Gelatin

Place applesauce, sugar and Jello in saucepan. Cook gently 15 min, add 1 c cocoanut or chopped nuts. Pour in well buttered 8″x4″x3″ pan. Let set until well thickened and cool.

Turn out on wax paper sprinkled with powdered sugar. Let set for several hours to dry on top.

Cut in 1″ squares and roll in powd. sugar.

Usually I pour it in a 7″x11″ shallow pan.

I use different flavors of Jello.

Some I put cocoanut in and some I put nuts in.

This recipe was written on a lined slip of paper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Fruit Fondant

1/2 c figs
1 c pitted dates
1 1/4 c raisins
1 3/4 c nut meats
1/2 c evaporated milk
1 t. gr. orange rind

Grind fruit and nuts together. Mix with milk and orange rind. Shape in 1 in balls and roll in cocoanut if desired.

(good for children as no sugar) keeps well.

This old recipe was written on a lined index card and is quite yellowed with age, date unknown. Recipe is typed below along with a scanned copy.

Hard Candy

2 cups sugar
1 cup cold water
3/4 cup white corn syrup
Food coloring
pinch salt

Mix and heat slowly until all sugar is completely dissolved, then increase heat and cook to hard crack stage (300°). Remove from heat and add 1/2 teaspoon oil flavoring. Pour on well buttered platter. Let cool slightly. Scoot off onto nest of powdered sugar.

Cut from edges to center with scissors, work fast.

Note: Only oil flavorings should be used.