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

Iced Almonds

2 c whole blanched almonds
1 c sugar
4 TBS butter or margarine
1 tsp vanilla

In heavy skillet, heat almonds, sugar & butter over med. heat

Stir constantly till almonds are toasted & sugar is brown, about 15 min.

Stir in vanilla. Drop in clusters on baking sheet or foil, sprinkle with a little salt. Cool.

About 1 pound.

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

Swedish Nuts

325° oven for 30 minutes (stirring every 10 minutes)

1/2 c. margarine, melted in bottom of jelly roll or oblong pan

Beat til foamy:

2 egg whites and 1 tsp. salt

Add 1 c. granulated sugar and beat til stiff.

Add nuts after toasted–

2 c. walnut half } 325° til toasted
2 c. almond half}

This vintage recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Molasses Taffy

1 can sweetened condensed milk
1-2 cup molasses
Few grains salt

Cook the milk, molasses and salt together in a heavy pan. Stir over low heat until a hard ball forms when tested in cold water. Cool on buttered pan. Pull until firm. Stretch into a long rope and cut in pieces.

This recipe was written on a lined index card and notes the source as the Farmers’ Almanac (72). Recipe is typed below along with a scanned copy.

Homemade Chocolates

Centers

1 c. sweetened condensed milk
1/4 lb. softened margarine
2 1/2 pkgs. powdered sugar
Desired flavoring to taste
Food coloring if desired

Blend above ingredients, shape into tiny balls and chill or freeze. When thoroughly chilled, impale each on toothpick and dip quickly into chocolate. Cool on waxed paper.

Dipping Chocolate

12 oz. semi-sweet choc. bits
4 oz. sweet or unsweetened choc.
1/2 block paraffin wax

Melt in double boiler over boiling water, blending thoroughly. Dip chocolates quickly, push from toothpick and dribble a bit more chocolate over hole.

From Farmers’ Almanac 72

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.

CARAMEL PECAN ROLL
2 1/2 pounds

2 c. sugar
2 c. crystal white corn sirup
1/2 c. table fat
2 c. evaporated milk
1 t. vanilla
1/8 t. salt
1 1/2 c. nut halves

1. Mix sugar and sirup in saucepan. Boil slowly, stirring, until firm ball forms in icy-cold water.
2. Add fat and milk to carmel sirup. Stir in vanilla and salt.
3. Pour caramel sirup into shallow pan without scraping saucepan. Cool.
4. Arrange nut halves, flat side up, on waxed paper. Lift caramel out of pan and place on top of nuts.
5. Roll candy as for jelly roll.
6. Chill until firm; slice 1/4-inch-thick pieces and wrap each.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

PEANUT BUTTER KISSES

1 cup honey
1 cup peanut butter
2 cups nonfat dry milk
Crushed cornflakes

This recipe is an old one. But it is worth repeating, because it can be adapted so nicely into Easter basket treats.

Mix the honey and peanut butter together. Stir in dry milk gradually. Shape into a roll, three-fourths inch in diameter. Cut into one-inch pieces. Roll each piece in crushed cornflakes. Chill.

Remove from refrigerator and wrap individual pieces in colored foil. Makes 72 pieces.

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.