. Cook 20 minutes.

Tomato Catsup (very fine)

To 1/2 bushel skinned Tomatoes, add
1 quart good vinegar
1 pound salt
1 pound black pepper (whole)
1 ounce African Cayenne pepper
1/4 pound allspice (whole)
1 ounce cloves
3 small boxes mustard (use less if you do not wish it very hot)
4 cloves of garlic
6 onions (large)
1 pound brown sugar
1 pint peach leaves

Boil this mass for 3 hours, stirring constantly to keep from burning.
When cool, strain through a sieve and bottle for use. Vegetable coloring
may be used if you wish it to remain a bright red. (A family recipe
handed down for generations and very good, indeed).

CANDIES, ETC.

Five Oz. Childhood Fondant

1 oz. kindness
1 oz. sunshine
1 oz. pure food
1 oz. recreation
1 oz. rest

This should be on hand in every household where children gladden the
hearth. Wherever possible distribute it among the little children of the
poor.

Rose Leaves Candied

Take red roses, remove all the whites at the bottom. Take three times
their weight in sugar, put a pint of water to a pint of roses, skin
well, shred the roses a little before you put them into the water, and
cover them, and when the leaves are tender, put in the sugar.

Keep stirring lest they burn and the syrup be consumed.

Delicious Fudge

Delicious fudge is made with sour cream instead of fresh milk or cream.

Taffy

2 lbs. brown sugar
1 tablespoon butter
1 tablespoon golden syrup
3/4 cup water
1 teaspoon vanilla
1 tablespoon white vinegar

Mix well and allow it to boil slowly. Skim but do not stir. Boil until a
little hardens in water. Then add the vanilla and vinegar.

Now pour into buttered tins and when the edges harden, draw lightly to
the center. When cool pull until light. When doing so flour the hands
lightly.

Creole Balls

Chop half a cupful each of almonds, pecans and walnuts and add enough
fondant to make the mixture of the right consistency to mold into
bonbons. Boil into little balls and dip in maple or chocolate fondant.

Chocolate Caramels

1 pint brown sugar
1 gill milk
1/2 pint molasses
1/2 cake sweetened chocolate
1 generous teaspoon butter
1 tablespoon vani