owl), place 1 cup of Old Fashioned Oats. Pour the milk into
Simmer raisins for 20 minutes.
Remove raisins from juice and let cool.
You will need 1/2 cup of juice from raisins.
Cream together margarine, eggs, sugar and vanilla, then add raisin juice.
Sift flour, baking powder, salt, soda and spices together. Slowly mix dry ingredients into creamed mixture. When thoroughly mixed add old fashioned oats, nuts and raisins last.
Bake at 400\u00b0 on top rack for 10 minutes.
br>Cool and decorate with Old Fashioned Frosting.
Frosting: Cream softened
Cream oil, sugar and cocoa.
Add eggs.
Add flour mixture alternately with buttermilk.
Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
Remove from heat and add powdered sugar and vanilla.
Mix until smooth and of spreading consistency.
This is my favorite chocolate cake.
Combine butter, water, vinegar and sugar in large saucepan. Cook until a hard ball forms when dropped into cool water. Do not stir while cooking or it will go to sugar. Remove from heat and add flavoring. Pour into greased pan to cool, but don't allow to harden. Grease hands and put small amount of flour on them and pull the candy as long as you can. When candy becomes too hard to pull, cut into small pieces with scissors.
Mix sugar and vinegar in a 3-quart saucepan.
Cook over medium heat until it will spin a thread or to soft crack stage (265\u00b0) when dropped in cool water.
Pour into well buttered plates.
Add peanuts, if desired.
When candy is cool enough to handle, with well buttered hands (with another person), pull until it begins to get firm and turns white.
Make a rope and cut or break into 3 to 4-inch pieces. Wrap each in wax paper.
tir in vanilla.
Pour candy onto a well buttered 15
o medium.
cook until candy thermometer reads 245* stirring occasionally
pots will be evident.
Pull mixture together with your hands
killet.
(If using a candy thermometer, boil at 260\u00b0
ish. B)-Measure 5 cups (Old Fashioned) Oatmeal. Put small amounts of
hole wheat flour, then add old fashioned oats.
Add nuts, dates
Combine sugar, Karo, water and cream of tartar.
Place over heat.
Stir until sugar dissolves.
Cook, without stirring, to 265\u00b0 on candy thermometer.
Remove from heat; add coloring and flavoring, if desired.
Pour on greased platter or pie pan.
Cool until easily handled.
Pull into ropes until chalky and porous. Break or cut into bite-size pieces with scissors.
Combine sugar, corn syrup, water and cream of tartar.
Place over heat.
Stir until sugar dissolves; cook without stirring to 265\u00b0 on a candy thermometer.
Remove from heat.
Add coloring and flavoring if desired.
Pour on greased platter or pie pan.
Cool until easily handled.
Pull into ropes until chalky and porous. Break or cut into bite size pieces.
Combine all ingredients in saucepan.
Cook over low heat, stirring until sugar is dissolved, then increase heat to medium and boil
to 266\u00b0.
Pour into well-greased platter.
When cool enough to handle, butter hands and pull candy until light in color and can't pull any further.
Stretch and twist into long rope. Cut or break into 1-inch pieces.
Wrap in waxed paper.
eaches 230* F on a candy thermometer. (If you don't
combine all ingredients in a heavy pan over medium heat.till mixture reaches the soft crack stage -- 270*-289* on a candy thermometer.
pour into buttered jelly roll pan --
set aside to cool.
cut into squares to serve.
wrap in colorful waxed paper squares.
Boil all ingredients until the hard ball stage.
Pour into greased pan or greased marble slab to cool.
When cool enough to handle, pull
until white.
This was used for the old fashioned taffy pull.
Especially fun for young people.
The longer it is pulled (to get air out of it), the better.
Melt butter in heavy pan; add sugar and vinegar.
Stir until sugar dissolves; wash down sides of pan with pastry brush dipped in cold water.
Boil mixture to brittle stage (256\u00b0); pull and cut into small pieces with scissors or knife.
Arrange on buttered plate to cool.
Melt butter or margarine in small saucepan over very low heat. Add peanuts and salt; allow to warm.
Place sugar in large thick skillet over medium heat.
Stir continuously until sugar caramelizes into golden brown syrup.
Stir peanuts into syrup quickly.
Pour onto large buttered surface at once.
With big spoon, stretch and pull candy into thin sheet.
Cool; break into pieces.
Yield:
1 1/2 pounds.