Sufficient for twenty small squares.

Crisco Fruit Fudge

2 cupfuls sugar 1 cupful milk 2 tablespoonfuls cocoa 2 tablespoonfuls Crisco 1 teaspoonful vanilla extract 1 teaspoonful lemon extract 1/2 cupful chopped English walnut meats 1/2 cupful sultana raisins 2 tablespoonfuls cream Pinch of salt

Put Crisco, sugar, cocoa, salt, and milk into saucepan, and stir till it boils to 240 deg., or until it forms a soft ball when tested in cold water.  Remove from fire, add raisins, cream, nut meats, and extracts, and beat mixture until thick and creamy.  Put back on stove, and heat, stirring constantly until melted, then pour into Criscoed tins.  When partly cool mark into neat squares.

Sufficient for thirty squares.

Everton Taffy

1 gill water 2 cupfuls brown sugar 4 tablespoonfuls Crisco 1 teaspoonful vanilla extract Pinch cream of tartar 1/4 teaspoonful salt

Put sugar and water into saucepan; stir occasionally until it boils; then add cream of tartar.  Put cover on pan and boil five minutes, add Crisco and salt and boil until, when tried in cold water it will snap, or 300 deg.  F. Add vanilla and pour into Criscoed tin.  Mark in squares when half cold, and break up when quite cold.  Wrap in waxed paper.

Fig Fudge

Pinch cream of tartar 1/4 lb. chopped figs 1 lb. brown sugar Pinch salt 1 tablespoonful Crisco 1 cupful water 1 teaspoonful lemon extract

Wash and dry figs, then chop them.  Put sugar and water into saucepan, and dissolve, add Crisco and cream of tartar, and when it boils, add figs, and boil to a soft ball when tried in cold water, or 240 deg.  F., stirring all the time.  Remove pan from fire, add lemon extract and salt, cool five minutes, then stir until it begins to grain, and quickly pour into Criscoed tin.  When half cold mark in squares.

Honey Squares

1 cupful strained honey 1 cupful brown sugar 2 tablespoonfuls Crisco 1/2 cupful cream 1/4 teaspoonful salt Pinch cream of tartar 1 teaspoonful lemon extract

Put Crisco, salt, honey, cream and sugar into saucepan; stir over slow fire until dissolved, then add cream of tartar.  Boil until it forms a hard ball when tested in cold water, or 252 deg.  F. Remove from fire, stir in lemon extract, and pour into Criscoed tin.  Mark into squares before cold.  Wrap in waxed paper.

Sufficient for twenty-five squares.

Maple Candy

1 cupful maple sugar 1/2 cupful brown sugar 1 tablespoonful Crisco 1/4 teaspoonful salt 1 teaspoonful vanilla extract 1 cupful water

Dissolve sugars in water in saucepan over fire, when boiling add Crisco and salt and boil until it hardens when dropped in cold water, or 258 deg.  F. Remove from fire and add vanilla.  Pour into Criscoed tins.  When half cold mark into squares.  Wrap in waxed paper.