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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



 Take 2 cups of light brown sugar, 1 cup of sweet cream, and as much cream of tartar as will lie on a nickel. Boil all together, stirring constantly, until it hardens when a few drops are tried in cold water. Flavor, remove the kettle from the fire and continue stirring until somewhat cool. Pour it out on a buttered plate or pan and when it begins to harden, with a buttered knife cut into squares or other figures. For chocolate candy add 2 tablespoonfuls of grated chocolate to the above. To make cocoanut candy add cocoanut to the above after removing from the fire, or add 1 cup of finely-chopped nut meats and you will have nut candy.

Sister Rachel Dyck, Moundridge, Kans.

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