Gran'ma Wood's Fondant early recipe

3 cups sugar

1 cup boiling water or milk (for creamy fondant, use milk)

1/3 teaspoon cream of tartar

Cook to soft ball stage (235° or 236°).  Pour out to cool –on marble slab or Formica table top.  When cool to touch, stir and “work” with a wooden spoon and spatula. When it losses its gloss, pile it up on the slab and let it harden.  Let it sit for a few hours.  Then take chunks and knead it until smooth.  Place in a covered bowl in the refrigerator to ripen.

Gran'ma Wood's Divinity

3 cups sugar

½ cup dark Karo

½ cup boiling water

1 cup chopped nuts

¼ teaspoon maple flavoring

3 egg whites stiffly beaten

Cook sugar, syrup and water to hard ball stage.  Pour over egg whites beating constantly and until candy thickens.  Add nuts and flavoring just before spooning candy onto waxed paper.  Makes 4 dozen.

Gran'ma Wood's Apple Relish

Peel and chop coarsely 30 medium, ripe tomatoes.  Put in cooking pot (not aluminum) with 10 peeled, cord apples sliced thinly. (Pie apples work best as they hold their shapes.)

Add 3 cups white vinegar.  Cook about 1 hour over medium heat stirring occasionally.

Cut into pieces 12 onions, 1 large stalk celery, and 4 bell peppers.  Add to cooking pot along with 1 cup white sugar, ¼ cup salt, 1 teaspoon cinnamon, 1 teaspoon allspice, and 1 teaspoon cloves.  Bring to a boil and simmer 1 hour.

Seal in jars.  Pressure canner for 10 minutes for quarts.

Gran'ma Wood's Broccoli Salad

4 cups broccoli flowerettes

1 cup sunflower seeds

1 cup golden raisins

½ cup read onions, diced

½ cup bacon bits

Dressing 1 cup mayonnaise

¼ cup sugar

2 Tablespoons rice vinegar

salt & pepper to taste

Mix all together no sooner than 1 hour before serving

Gran'ma Wood's Caramel Spice Nut Cake

Cake:

1 cup shortening

1 cup sugar

3 eggs, separated

1 teaspoon vanilla

2 cups flour

1 teaspoon soda

¼ teaspoon salt

½ teaspoon cloves

1 teaspoon cinnamon

1 teaspoon nutmeg

1 cup sour milk

¾ cup walnuts

Cream shortening and sugar.  Beat egg yolks and add to creamed mixture.  Beat thoroughly till well mixed. Stir in vanilla.  Sift flour, measure and sift together with other dry ingredients.  Add alternately with milk to creamed mixture.  Beating till smooth after each addition.  Whip egg whites till stiff but not dry.  Add to batter along with nuts.  Turn into two 8-inch pans that are well greased.  Make in moderately hot oven (375° high altitude or 350° sea level) 25 minutes.  Let cool, then spread with caramel frosting.

Caramel Frosting

2 cups sugar

6 Tablespoons caramelized sugar

2 egg whites

2/3 cup water

¼ teaspoon cream of tartar

1 teaspoon vanilla

Place sugar, water and cream of tartar in saucepan. Bring to boil; add caramelized sugar.  Cook to 242° or soft ball.  Beat egg whites until stiff but not dry.  Add vanilla.  Pour syrup slowly over beaten egg whites while beating till frosting will stand in stiff peaks and is of consistency to spread.  Spread on cake fast.

Gran'ma Wood's Cheese Fondue

1 cup scalded milk

1 cup soft stale bread crumbs (soaked in the milk)

¼ pound mild cheese cut in small peaces

½ teaspoon salt

yolks of 3 eggs

whites of 3 eggs, stiffly beaten

First 5 ingredients were mixed together then folded into the stiffly beaten egg whites and cooked in a moderate oven (350°) for 45 minutes

Gran'ma Wood's Chocolate Prune Cake

2 cups cooked prunes

2/3 cup shortening

1 ½ cup sugar

3 eggs, well beaten

1 teaspoon vanilla

4 teaspoon baking powder

½ teaspoon soda

½ teaspoon salt

2 squares (2 oz.) bitter chocolate

2 ¾ cup cake flour

1 cup milk

Pit prunes and cut into small pieces.  Cream shortening and sugar thoroughly.  Melt chocolate over hot water and add to creamed mixture;  mix.  Add well-beaten eggs and mix again. 

Sift flour with baking powder, soda and salt, and add alternately with the milk, a small amount at a time.  Add prunes and vanilla band beat thoroughly.  Pour into 3 greased layer cake tins and bake 25 to 30 minutes in a moderate oven 350° or 375°.  Put layers together and spread top and sides with chocolate butter frosting.