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dally nice. Pour into a buttered pan and when hardened,cut into squares.
Peanut Brittle
2 cups granulated sugar
1 pint chopped peanuts
1 teaspoon salt
In a heavy cast iron skillet, heat the sugar slowly until it is melted and turns a light brown, stirring constantly. Have the chopped peanuts in readiness, sprinkled with salt. (If salted peanuts are used, the extra salt can be omitted.) Spread the peanuts around a buttered pan, warm slightly and then pour the melted sugar over top. When the brittle cools, crack it into pieces and store in an airtight tin.
Mrs. Compton also has in her cookbook a few recipes for conserves and marmalades that can be simmered on top of the stove while the cookies are baking in the oven. The following all use fruit available now in local grocery stores at reasonable prices.
Amber Marmalade
1 grapefruit
1 orange
1 lemon
3V4 quarts water
5 pounds sugar
Wash and wipe the fruit. Cut in paper thin slices, using a very sharp knife. Add the water and let stand overnight. Cook until the fruit peel is tender and let stand again over night. Add the sugar and simmer until the syrup thickens slightly on a cold dish. Pour into clean, hot jars and seal.
Cranberry Conserve
2 quarts cranberries, washed and picked over
1 cup raisins
2 oranges
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