2 qt. ground beef or pork
3 lbs. raisins
2 gallon apples
1 qt. pears and peaches
1 qt. cherries
3 lbs. brown sugar
1 tsp. each of cloves, allspice, nutmeg, cinnamon and mace
1 pt. sweet pickle juice
Mix together in large pot.
Let come to a boil.
Pack in hot, sterilized jars.

Butterscotch Brownies
1/4 cup butter or oleo
1 cup brown sugar
1 egg
1 tsp. vanilla
1/2 cup Hudson Cream
1 tsp. baking powder
1/2 tsp. salt
1/2 cup finely chopped
Melt butter in 2 quart sauce pan.
Stir in brown sugar.
Remove from heat.
Beat in egg.
Add vanilla.
Sift together flour, baking powder and salt.
Stir into sugar mixture.
Add nuts.
Pour into greased 8 x 8 pan.
Bake 30 minutes at 350º.

2 cups sugar
2 cups white corn syrup
1 tsp. salt
1 Tbsp. vinegar
1/2 cup milk
1 tsp. vanilla
Combine all ingredients.
Stir over low heat until dissolved.
Cover to steam crystals from sides of pan.
Cook until hard ball forms in cold water.
Pour into buttered platter.
When cool enough, pull until the taffy is snow white.

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