tract
1/4 teaspoonful salt

Blanch, split, and bake almonds to golden brown. Crisco a tin, and
sprinkle almonds on it split side down. Dissolve sugar and water
together in saucepan, add Crisco, salt, and cream of tartar, and boil
until when tested in cold water it will be brittle, or 300 deg. F. Add
almond extract and pour over nuts. When firm, cut in squares.

Sufficient for one large pan.

Cocoanut Caramels

1 cupful dessicated cocoanut
2 tablespoonfuls glucose
1 lb. brown sugar
3/4 cupful Crisco
1 cupful water
1 cupful milk
1 cupful cream
1 teaspoonful rose extract
1 teaspoonful almond extract
1/4 teaspoonful salt

Soak cocoanut in milk for twenty minutes, then put it into a saucepan
with sugar, glucose, salt, and one-third of the Crisco, add second
third of Crisco when it forms heavy thread, or registers 230 deg. F., add
third piece of Crisco, cream and extracts, when it again reaches 230 deg.
F. When it reaches the hard ball stage or 250 deg. F., turn at once into a
Criscoed tin. Cut when half cold. When all are cut, wrap each caramel
in waxed paper.

Crisco Drops

1/2 cupful golden syrup
4 tablespoonfuls Crisco
1/4 cupful water
1/4 teaspoonful salt
1/2 teaspoonful vanilla extract

Put Crisco, golden syrup, water, and salt into saucepan and boil until
it is almost brittle when tested in cold water, or 290 deg. F., then add
vanilla. Allow to cool down, and then drop on to Criscoed tin.

Sufficient for twenty drops.

Cream Candy

1/2 cupful water
2 cupfuls brown sugar
3 tablespoonfuls Crisco, melted
1 teaspoonful orange extract
1/4 teaspoonful salt

Dissolve sugar in water in saucepan over fire, and boil until it spins
a heavy thread, add Crisco and salt and boil until it forms a soft
ball when tested in cold water, or 240 deg. F. Remove pan from fire, add
orange extract, allow to stand five minutes, then stir until the syrup
begins to "grain." Pour quickly into wet tin. When half cold, mark
into squares; leave till following day in a cool place; then break up.
Keep in airtight tins.

Sufficient for twenty small squares.

Crisco Fruit Fudge

2 cupfuls sugar
1 cupful milk
2 tablespoonfuls cocoa
2 tablespoonfuls Crisco
1 teaspoonful vanilla extract
1 teaspoonful lemon extract
1/2 cupful chopped English walnut meats
1/2 cupful sultana raisins
2 tablespoonfuls cream
Pinch of salt

Put Crisco, sugar, cocoa