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Classic Cookbooks
& Recipes
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The Turbaned Mistress of a Kentucky Kitchen
Making Kentucky Corn Dodgers .....................10
"Broad, Portly, Kind of Heart" ...................36
Aunt Frances, Cook at Auvergne, Paris, Ky.........64
Curing Hams at Auvergne, Paris, Ky................98
Aunt Maria, Cook at Mount Airy, Paris, Ky........120
A Typical Blue Grass Cook .......................148
Marcellus .......................................172
Churning at Mount Airy, Paris, Ky................198
Beaten Biscuit Machine, Cutting out the Biscuit..216
Corn Dodgers ....................................246
Beaten Biscuit ..................................246
Kneading Beaten Biscuit .........................324
BREADS
BISCUITS
Beaten Biscuits ...................................1
Mt..Airy Beaten Biscuits ..........................1
Beaten Biscuit Suggestions ........................2
Brown Biscuits ....................................2
Cream Biscuits ....................................3
Dixie Biscuits ....................................3
French Biscuits ...................................4
Soda Biscuits .....................................4
BREAD-CRUMB BATTER CAKES FOR BREAKFAST ............5
BREAD FRITTERS ....................................5
BROWN BREAD .......................................6
BUCKWHEAT CAKES ...................................6
CORN BREAD
Batter Bread ......................................7
Kentucky Batter Bread .............................7
Soft Batter Bread .................................8
Marcellus's Corn Muffins, Nos..1-2 .............8, 9
Marcellus's Corn-meal Batter Cakes ................9
Egg Bread ........................................10
Johnnie Cake .....................................10
Kentucky Corn Dodgers ............................11
Corn Dodgers .....................................11
Spoon Corn Bread .................................12
HANOVER ROLLS ....................................12
HOW TO MAKE BREAD ................................13
LAPLANDS .........................................13
LIGHT ROLLS ......................................14
MUFFINS ..........................................14
CREAM MUFFINS ....................................15
MARCELLUS'S WHEAT MUFFINS ........................15
POPOVERS .........................................15
RICE CAKES .......................................16
RUSK OR SWEET BREAD ..............................16
SALLY LUNN, NOS..1-3 .........................17, 18
SALT-RISING BREAD, NOS..1-2 ..................18, 19
STEAM PONE .......................................19
WAFFLES, NOS..1-2 ............................20, 21
YEAST ............................................21
EGGS
BAKED EGGS .......................................23
BOILED EGGS ......................................23
BREAKFAST EGGS ...................................23
EGGS A LA CRASME .................................24
EGGS WITH TOMATO SAUCE ...........................24
OMELET ...........................................25
MARCELLUS'S OMELET ...............................25
OMELET, SPANISH STYLE ............................26
VERY FINE OMELET .................................26
POACHED EGGS, NOS..1-2 ...........................27
SCALLOPED EGGS ...................................27
SCRAMBLED EGGS ...................................28
SHIRRED EGGS .....................................28
STUFFED EGGS .....................................28
SOUPS
ASPARAGUS SOUP ...................................29
BLACK BEAN SOUP ..................................29
CALF'S HEAD SOUP .................................30
CHESTNUT SOUP ....................................31
CLAM SOUP ........................................32
CLEAR SOUP OR BOUILLON ...........................32
CORN SOUP, NOS..1-2 ..............................33
CREAM OF CELERY SOUP .............................34
GUMBO SOUP .......................................34
CHICKEN GUMBO ....................................35
OYSTER GUMBO .....................................36
JULIENNE SOUP ....................................37
KENTUCKY BURGOUT .................................37
OKRA SOUP ........................................38
OYSTER SOUP, NOS..1-2 ........................38, 39
OX-TAIL SOUP .....................................39
PEA SOUP, NOS..1-2 ...............................40
MARCELLUS'S POTATO SOUP, NOS..1-2 ................41
PUREE OF CHICKEN .................................42
SALSIFY SOUP .....................................43
SIMPLE CHICKEN SOUP ..............................43
SOUP STOCK OF BEEF ...............................44
TOMATO SOUP ......................................45
TURTLE SOUP ......................................45
MOCK-TURTLE SOUP, NOS..1-2 .......................46
VEGETABLE SOUP, NOS..1-2 .........................47
FISH
BAKED FISH, NOS..1-2 .............................49
FISH A LA CREME ..................................50
FISH IN SHELLS ...................................51
LOBSTER A LA DABNEY ..............................51
SALMON ...........................................52
BAKED SHAD .......................................52
FRIED SHAD .......................................53
ROASTED SHAD .....................................53
TURBOT ...........................................53
OYSTERS
BROILED OYSTERS ..................................55
CREAMED OYSTERS, NOS..1-2 ....................55, 56
FRENCH STEWED OYSTERS ............................56
FRIED OYSTERS, NOS..1-2 ..........................57
OYSTER COCKTAILS .................................58
OYSTER FRITTERS ..................................58
OYSTER LOAF ......................................59
OYSTER PATTIES ...................................59
PICKLED OYSTERS ..................................60
SCALLOPED OYSTERS ................................60
VEAL AND OYSTERS .................................61
ENTREES
ASPIC JELLY ......................................63
BOUDINS A LA RICHELIEU ...........................64
CHICKEN ASPIC WITH WALNUTS .......................64
CHICKEN CUTLETS ..................................65
COQUILLES OF CHICKEN .............................67
CRASME DE VOLAILLE, NOS..1-2 .................67, 69
JELLIED CHICKEN ..................................70
PRESSED CHICKEN ..................................71
QUENELLES ........................................71
RISSOLES .........................................72
CREAMED SWEETBREADS ..............................73
FRIED SWEETBREADS WITH PEAS ......................73
HOW TO BLANCH SWEETBREADS ........................73
STEWED SWEETBREADS ...............................74
SWEETBREADS WITH CHAMPIGNONS .....................74
SWEETBREADS WITH PEAS ............................75
TIMBALE ..........................................75
TIMBALE SHELLS ...................................76
XALAPA BOUDINS ...................................76
CROQUETTES
BRAIN CROQUETTES .................................79
CHICKEN CROQUETTES ...............................79
VERY FINE CROQUETTES .............................80
EGG CROQUETTES ...................................81
FISH CROQUETTES ..................................81
OYSTER CROQUETTES ................................82
RICE CROQUETTES ..................................82
SALMON CROQUETTES ................................83
FOWL
BAKED CHICKEN ....................................85
BROILED CHICKEN ..................................85
CHICKEN PIE ......................................86
CHICKEN PUDDING ..................................86
CHICKEN FOR SUPPER ...............................86
CURRIED CHICKEN ..................................87
FRICASSEE OF CHICKEN .............................87
FRIED CHICKEN ....................................88
ROASTED CHICKEN ..................................89
STEWED CHICKEN ...................................89
CHICKEN TERRAPIN .................................90
BOILED FOWL WITH OYSTERS..........................90
BROILED DUCK .....................................91
ROAST DUCK .......................................91
ROAST GOOSE ......................................91
BROILED TURKEY ...................................92
ROASTED TURKEY ...................................92
GAME
BLUE GRASS RECIPE FOR ROAST QUAIL ................93
BROILED PARTRIDGES ...............................93
BROILED PHEASANTS ................................94
BROILED SQUIRREL .................................94
QUAIL WITH TRUFFLES ..............................94
ROASTED PHEASANT .................................95
RABBIT, ROASTED ..................................95
ROASTED VENISON ..................................95
MEATS
BLUE GRASS HAMS
Baked Ham ........................................97
Col..Wm..Rhodes Estill's Recipe for Curing Hams.. 98
Ham Cooked in Wine ...............................99
Kentucky Baked Ham ...............................99
Sugar-cured Hams ................................100
BAKED HASH ......................................101
BEEF A LA MODE, NOS..1-2 ...................101, 102
BROILED STEAK ...................................102
BROILED VENISON .................................103
FRIED FROGS' LEGS ...............................104
HAMBURG STEAK ...................................104
HENRY CLAY'S FAVORITE DISH ......................104
LAMB CHOPS ......................................105
LOBSTER OR SALMON CHOPS .........................106
MEAT CAKES FOR BREAKFAST ........................106
SADDLE OF MUTTON ................................107
ROAST MUTTON ....................................108
ROAST BEEF, NOS..1-2 ............................108
ROAST PIG .......................................109
SAUSAGE MEAT ....................................110
SCRAPPLE ........................................110
SPICED BEEF ROUND ...............................111
STEWED TONGUE ...................................112
TERRAPIN ........................................112
HOW TO OPEN TERRAPIN ............................112
HOW TO DRESS TERRAPIN ...........................113
HOW TO CORN BEEF ................................113
HOW TO BOIL CORNED BEEF .........................114
VEAL LOAF .......................................114
VENISON .........................................115
SAUCES (FOR ENTREES, FISH, FOWL, AND MEATS)
AGRA DOLCE ......................................117
A GOOD SAUCE FOR COLD MEATS AND FISH ............118
APPLE SAUCE FOR DUCK ............................118
CAPER SAUCE .....................................118
CELERY SAUCE ....................................119
CHAMPIGNON SAUCE FOR BOUDINS ....................119
CHAMPIGNON SAUCE FOR QUENELLES ..................120
CHESTNUT STUFFING FOR TURKEY ....................120
CRANBERRY SAUCE FOR TURKEY ......................121
CUCUMBER SAUCE ..................................121
DRAWN BUTTER FOR FOWL ...........................122
FISH SAUCE, NOS..1-2 .......................122, 123
HOLLANDAISE SAUCE ...............................123
HORSERADISH SAUCE ...............................124
MINT SAUCE ......................................124
MUSTARD SAUCE FOR COLD MEATS ....................124
OYSTER SAUCE FOR TURKEY .........................125
SAUCE FOR CROQUETTES ............................125
SAUCE FOR MEATS .................................126
SAUCE FOR QUENELLES .............................126
SAUCE REMOLADE ..................................127
SAUCE FOR XALAPA BOUDINS ........................127
TARTARE SAUCE FOR FISH ..........................128
TIMBALE SAUCE ...................................128
TOMATO SAUCE FOR STEAKS AND CHOPS ...............129
TOMATO SAUCE FOR RICE CROQUETTES ................129
TRUFFLE SAUCE ...................................130
VENISON SAUCE ...................................130
WHITE SAUCE FOR CRASE DE VOLAILLE ...............131
WINE SAUCE FOR MUTTON ...........................131
VEGETABLES
ASPARAGUS .......................................133
BAKED BEANS .....................................133
LIMA BEANS ......................................134
STRING BEANS ....................................134
BAKED CABBAGE ...................................134
BAKED CAULIFLOWER ...............................135
BOILED CAULIFLOWER ..............................135
BLUE GRASS CORN PUDDING .........................136
MRS..TALBOT'S CORN PUDDING ......................136
CORN FRITTERS, NOS..1-2 .........................137
BAKED EGG-PLANT .................................137
FRIED EGG-PLANT .................................138
EGG-PLANT PUDDING ...............................138
GREEN CORN CUSTARD WITH BROILED TOMATOES ........139
HOMINY PUFFS ....................................140
MACARONI ........................................140
HOW TO COOK MACARONI ............................141
SPAGHETTI .......................................141
BROILED MUSHROOMS ...............................141
STEWED MUSHROOMS ................................142
BOILED OKRA .....................................142
OKRA AND CORN ...................................142
OKRA AND TOMATOES ...............................143
ONIONS FOR BREAKFAST ............................143
STEWED ONIONS ...................................143
POTATO CHIPS ....................................144
POTATOES BAKED IN THEIR JACKETS .................144
STEWED POTATOES .................................145
STUFFED POTATOES ................................145
POTATOES EN SURPRISE ............................146
PEPPERS STUFFED WITH CORN .......................146
DELICIOUS WAY TO COOK RICE ......................147
SALSIFY .........................................147
SALSIFY FRITTERS ................................147
SPINACH .........................................148
CREAMED SPINACH .................................148
SUCCOTASH .......................................148
BAKED TOMATOES ..................................148
FRIED GREEN TOMATOES ............................149
FRIED TOMATOES ..................................149
SCALLOPED TOMATOES ..............................149
SALADS
CAULIFLOWER SALAD ...............................151
CELERY SALAD ....................................151
CHICKEN SALAD, NOS..1-2 ....................151, 152
COLD SLAW, NOS..1-2 .............................153
EGG SALAD .......................................153
FRUIT SALAD, NOS..1-3 ...........................154
GRAPE-FRUIT AND ENGLISH WALNUT SALAD ............155
LOBSTER SALAD ...................................155
NUT SALAD .......................................155
ORANGE SALAD ....................................156
POTATO SALAD, NOS..1-2 .....................156, 157
SALMON SALAD ....................................157
SHRIMP SALAD ....................................157
TOMATO SALAD, NOS..1-2 ..........................158
VEGETABLE SALAD .................................159
DRESSINGS FOR SALADS
DRESSING FOR MEATS OR SALADS ....................161
FRENCH DRESSING .................................161
MAYONNAISE ......................................162
ICE CREAM
ALMOND ICE CREAM ................................165
APRICOT ICE CREAM ...............................165
BANANA ICE CREAM ................................166
BISCUIT GLACAS, NOS..1-2 ...................166, 167
BURNT ALMOND CREAM ..............................167
CARAMEL ICE CREAM ...............................168
FROZEN CUSTARD WITH FRUIT .......................168
FROZEN PUDDING ..................................169
FRUIT ICE CREAM .................................169
LEMON ICE CREAM .................................170
MACAROON ICE CREAM ..............................170
MAPLE MOUSSE ....................................171
MARCELLUS'S CHOCOLATE ICE CREAM .................172
METROPOLITAN ICE CREAM ..........................172
MRS..BASHFORD'S TUTTI-FRUTTI ICE CREAM ..........173
TUTTI-FRUTTI ICE CREAM ..........................173
NESSELRODE PUDDING, NOS..1-2 ...............174, 175
NICE FOUNDATION FOR ICE CREAM ...................176
NUT ICE CREAM ...................................176
ORANGE ICE CREAM ................................177
ORANGE SOUFFLE .................................177
MARCELLUS'S PEACH ICE CREAM .....................178
PINEAPPLE ICE CREAM .............................178
PISTACHIO ICE CREAM .............................179
RASPBERRY ICE CREAM .............................179
STRAWBERRY ICE CREAM ............................180
SULTANA ROLL OR FROZEN WATERMELON ...............180
VANILLA ICE CREAM, NOS..1-2 .....................181
ICE CREAM .......................................182
ICES, PUNCHES, AND SHERBETS
CHAMPAGNE ICE ...................................183
CRANBERRY PUNCH .................................183
CREAME DE MENTHE PUNCH ..........................184
FROZEN EGG-NOG ..................................184
GRAPE ICE .......................................185
MADEIRA ICE .....................................185
ORANGE ICE ......................................186
ROMAN PUNCH .....................................186
SHERBET .........................................187
SHERRY PUNCH ....................................187
STRAWBERRY ICE ..................................187
CREAMS AND OTHER DESSERTS
BAVARIAN CREAM WITH ALMONDS .....................189
BAVARIAN CREAM WITH PINEAPPLE ...................190
BEAUTIFUL CREAM .................................190
BIVEAU CREAM ....................................190
CHARLOTTE POLONNAISE ............................191
CHARLOTTE RUSSE .................................192
CHOCOLATE BAVARIAN CREAM ........................193
CHOCOLATE BLANC-MANGE ...........................193
MRS..BRUTUS CLAY'S CHARLOTTE RUSSE ..............194
NICE WAY TO COOK APPLES .........................194
SPANISH CREAM ...................................195
TAPIOCA AND APPLES ..............................195
VELVET CREAM ....................................196
JELLIES
BEST WINE JELLY .................................197
FRUIT JELLY .....................................198
MRS..PRESTON'S WINE JELLY .......................198
NUT JELLY .......................................199
ORANGE JELLY ....................................199
WINE JELLY ......................................200
PASTRY
BAKED APPLE DUMPLINGS ...........................201
PUFF PASTE ......................................202
CHOCOLATE PIE, NOS..1-2 .........................203
COCOANUT PIE ....................................204
CRANBERRY PIE ...................................204
CREAM PIE, NOS..1-2 ........................205, 206
IRISH POTATO PIE ................................206
LEMON PIE, NOS..1-2 .............................207
MINCE MEAT FOR PIES, NOS..1-2 ..............208, 209
ORANGE PIE ......................................210
PUMPKIN PIE .....................................211
STRAWBERRY SHORTCAKE ............................211
SWEET POTATO PIE, NOS..1-2 ......................212
TRANSPARENT PIE, NOS..1-2 .......................213
WHIPPED CREAM PIE ...............................214
WOODBURN ORANGE SHORTCKE ........................214
PUDDINGS
ALMOND MANDALINES ...............................215
A RICH AND DELICIOUS NUT PUDDING ................216
APPLE PUDDING ...................................216
BLACK PUDDING ...................................217
BLUE GRASS PUDDINGS .............................217
CABINET PUDDING .................................218
CARAMEL PUDDING .................................219
CHOCOLATE CUSTARD ...............................219
CHOCOLATE ECLAIRS ...............................220
CHOCOLATE PUDDING ...............................220
STEAMED CHOCOLATE PUDDING .......................221
COCOANUT PUDDING ................................222
COTTAGE PUDDING .................................222
DELICIOUS CREAM PUDDING .........................223
DIXIE PUDDING ...................................223
FIG PUDDING .....................................224
FINE ENGLISH PLUM PUDDING .......................224
FLOAT ...........................................225
INDIAN PUDDING ..................................226
JEFF DAVIS PUDDING ..............................226
KENILWORTH PUDDING ..............................226
LADY LEE PUDDING ................................227
NUT PUDDING .....................................227
ORANGE PUDDING ..................................228
PLUM PUDDING ....................................228
PRUNE PUDDING, NOS..1-2 ....................229, 230
RICE PUDDING, NOS..1-2 .....................230, 231
SCOTCH PUDDING ..................................231
SNOW PUDDING ....................................232
STEAMED WHITE PUDDING ...........................232
SUNDERLAND PUDDING ..............................232
TAPIOCA PUDDING .................................233
TIPSY PARSON ....................................234
VIRGINIA PLUM PUDDING ...........................234
YORKSHIRE PUDDING ...............................235
SAUCES FOR PUDDINGS
DELICIOUS SAUCE FOR COTTAGE PUDDING .............237
FOAMING SAUCE ...................................237
HARD SAUCE ......................................238
HARD SAUCE FOR PLUM PUDDING .....................238
LEMON SAUCE .....................................238
SAUCE FOR BLUE GRASS PUDDING ....................239
SAUCE FOR CAKES AND PUDDINGS ....................240
SAUCE (LADY LEE PUDDING) ........................240
VERY FINE SAUCE FOR PLUM PUDDING ................241
CAKES
ALMOND WAFERS ...................................243
ANGEL'S FOOD CAKE ...............................243
BLACK CAKE, NOS..1-2 ........................244-246
BLACKBERRY CAKE .................................246
BLUE GRASS PLUM CAKE ............................247
BLUE GRASS WHITE CAKE ...........................248
CARAMEL LAYER CAKE ..............................248
CHOCOLATE LAYER CAKE ............................249
CRULLERS ........................................250
DEVIL'S FOOD CAKE ...............................251
DOUGHNUTS .......................................251
EXCELLENT DOUGHNUTS .............................252
RAISED DOUGHNUTS ................................253
EXCELLENT MARBLE CAKE ...........................253
FRUIT CAKE ......................................254
WHITE FRUIT CAKE ................................255
FRUIT COOKIES ...................................256
FRUIT AND DELICATE CAKE .........................256
SOFT GINGER BREAD, NOS..1-2 ................257, 258
JUMBLES .........................................258
DROP JUMBLES ....................................258
KENTUCKY CAKE ...................................259
MOUNTAIN CAKE ...................................260
MRS..HENRY CLAY'S DROP CAKES ....................261
OLD VIRGINIA CHRISTMAS CAKE .....................261
PECAN CAKE, NOS..1-2 ............................262
POMMES DE TERRE .................................263
POUND CAKE, NOS..1-2 ............................263
ROBERT LEE JELLY CAKE ...........................264
SIMPLE WHITE CUP CAKE ...........................265
SPICE CAKE ......................................265
ALLEGHANY TEA CAKES .............................266
GERMAN TEA CAKES ................................266
TEA CAKES, NOS..1-2 .............................267
TIP-TOP CAKE ....................................268
VELVET SPONGE CAKE ..............................268
VENETIAN CAKE ...................................269
WASHINGTON CAKE .................................269
WHITE CAKE ......................................270
WHITE SPONGE CAKE, NOS..1-2 .....................271
FILLINGS FOR CAKES
ALMOND FILLING, NOS..1-3 ...................273, 274
BOILED ICING ....................................274
CARAMEL ICING ...................................275
CHOCOLATE ICING .................................275
COCOANUT FILLING ................................276
FRUIT FILLING ...................................276
LEMON FILLING ...................................277
LEMON JELLY FOR CAKE ............................277
MARSHMALLOW FILLING .............................277
NUT FILLING .....................................278
PRALINE ICING ...................................278
WHITE CREAM CARAMEL FILLING .....................278
BEVERAGES
BLUE GRASS APPLE TODDY ..........................281
HOT APPLE TODDY .................................281
OLD-FASHIONED KENTUCKY TODDY ....................282
BOURBON WHISKY PUNCH ............................282
CHERRY SHRUB ....................................283
CHOCOLATE, NOS..1-3 ........................283, 284
CLARET CUP ......................................284
COFFEE, NOS..1-2 ................................285
EGG-NOG .........................................286
VERY FINE EGG-NOG ...............................286
KENTUCKY CATAWBA PUNCH ..........................287
KENTUCKY CHAMPAGNE PUNCH ........................287
PENDENNIS CLUB MINT JULEP .......................288
PUNCH, NOS..1-2 .................................289
PUNCH A LA REGENT ...............................290
ROMAN PUNCH .....................................290
SHERRY COBBLER ..................................291
TOM AND JERRY ...................................291
XALAPA PUNCH ....................................292
BRANDIED PEACHES
BRANDIED PEACHES, NOS..1-2 ......................293
VERY FINE BRANDIED PEACHES ......................294
WINES
BLACKBERRY CORDIAL ..............................295
BLACKBERRY WINE .................................295
STRAWBERRY WINE .................................296
GRAPE WINE ......................................296
PICKLES
BLUE GRASS GREEN TOMATO PICKLE ..................297
BOURBON PICKLE ..................................298
CABBAGE PICKLE ..................................299
CAULIFLOWER PICKLE ..............................299
CHOPPED CUCUMBER PICKLE .........................300
CHOPPED PICKLE ..................................301
CHOW-CHOW .......................................302
DELICIOUS CUCUMBER PICKLE .......................302
EXCELLENT MIXED PICKLES .........................303
GREEN MANGO PICKLES .............................304
GREEN PICKLE ....................................305
GREEN SWEETMEATS ................................306
HAYDEN SALAD ....................................307
KENTUCKY CHOW-CHOW ..............................307
MRS..BRENT'S YELLOW PICKLE ......................308
YELLOW PICKLE ...................................310
OIL MANGOES .....................................310
ONION PICKLE ....................................311
PEPPER MANGOES ..................................311
PICKLED WALNUTS .................................312
PLAIN CUCUMBER PICKLE ...........................312
ROUGH-AND-READY PICKLE ..........................313
SLICED CUCUMBER PICKLE ..........................314
SPANISH PICKLE, NOS..1-2 ...................314, 315
SPICED VINEGAR ..................................316
STUFFING FOR MELONS .............................317
SWEET PEACH PICKLE ..............................318
SWEET PICKLE ....................................318
WATERMELON PICKLE ...............................319
CATSUPS
CABBAGE CATSUP ..................................321
CHILI SAUCE .....................................322
CUCUMBER CATSUP, NOS..1-2 .......................323
MUSHROOM CATSUP .................................324
RIPE TOMATO CATSUP ..............................324
TOMATO CATSUP ...................................325
WALNUT CATSUP ...................................326
PRESERVES
APPLE MARMALADE .................................327
BLACKBERRY JAM, NOS..1-2 ...................327, 328
DELICIOUS APPLE PRESERVES .......................328
FRANKFORD PRESERVED ORANGES .....................329
GINGER PEARS ....................................329
ORANGE MARMALADE ................................330
PEACH CONSERVES .................................330
PEACH PRESERVES .................................331
RIPE TOMATO PRESERVES, VERY FINE ................332
GREEN TOMATO PRESERVES ..........................332
SPICED PEACHES ..................................332
SPICED PLUMS ....................................333
STRAWBERRY PRESERVES ............................333
JELLIES
APPLE JELLY .....................................335
BLACKBERRY JELLY ................................335
CRABAPPLE JELLY .................................336
CURRANT JELLY ...................................336
GRAPE JELLY .....................................336
WILD PLUM JELLY .................................337
CONFECTIONS
BROWN TAFFY .....................................339
CARAMEL CANDY ...................................339
CHOCOLATE CANDY .................................340
CHOCOLATE CARAMELS...............................340
CHOCOLATE DROPS .................................341
COCOANUT CANDY ................................. 341
COCOANUT FUDGE ................................. 342
CREAM CANDY .....................................342
EGG KISSES ..................................... 343
CHOCOLATE EGG KISSES ........................... 343
FONDANT ........................................ 344
FUDGE ...........................................344
NAN'S CANDY .....................................345
PEANUT BRITTLE ..................................345
PEPPERMINT CANDY ................................345
PRALINES ........................................346
SALTED ALMONDS ..................................346
WHITE CREAM CANDY ...............................346
WHITE TAFFY CANDY ...............................347
CHEESE
CHEESE OMELET ...................................349
CHEESE SOUFFLE ..................................349
CHEESE STICKS ...................................350
CHEESE STRAWS ...................................350
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