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.

This is a magazine pull-out recipe card from Family Circle that was published in 1966 and was found in a large collection. Recipe is typed below along with a scanned copy.

JOLLY JELLIES
OTHER FAVORITES – Candy

These sparkly gems take fussing, but just one batch makes three flavors

Makes about 5 dozen

3 cups granulated sugar
4 envelopes unflavored gelatin
1/8 teaspoon salt
2 1/2 cups water
Lemon extract and oils of peppermint and anise
Yellow, green, and red food colorings

1. Mix sugar, gelatin, and salt in a large saucepan; stir in water. Heat, stirring often, to boiling; simmer 15 minutes; remove from heat.
2. Pour 1 1/2 cups into a pan, 7x4x2; stir in 1/2 teaspoon lemon extract and a few drops yellow food coloring. Pour 1 cup of remaining mixture into each of two other pans. Stir 2 drops oil of peppermint and green food coloring into one pan and 2 drops oil of anise and red food coloring into remaining. Let all stand at room temperature overnight, or until firm. (To make fancy shapes, pour part of each mixture into 1-inch cooky molds.)
3. Loosen gelatin in each pan around edges; pull out onto cutting board sprinkled with sugar. Cut in small squares; roll in sugar.

DEC. 66–1
Family Circle

This is a magazine pull-out recipe card that was published by Family Circle in 1966 and found in a large collection. Recipe is typed below along with a scanned copy.

CHOCO-CARAMEL TOP HATS
OTHER FAVORITES–Candy

Almost like magic, packaged caramels turn into the richest sweet-tooth tempter

Makes about 5 dozen

1 package (14 ounces) caramels
1/4 cup cream for whipping
1 can (8 ounces) walnuts (2 cups)
6 squares semisweet chocolate

1. Unwrap caramels and combine with cream in the top of a medium-size double boiler. Heat over simmering water about an hour; stir until creamy-smooth. Break walnuts coarsely and stir in.
2. Drop by teaspoonfuls, 1 inch apart, on buttered cooky sheets. Let stand at least an hour, or until firm.
3. While caramel mixture cools, wash top of double boiler, then heat semisweet chocolate over hot water until partly melted; remove from heat; stir until completely melted.
4. Drop, 1/4 teaspoonful for each, onto top of caramels; spread slightly. Let stand until firm.

Family Circle