Volume V, No. 2, Winter 1977




COUNTRY MENUS

by Melinda Stewart


When I was a small child, visiting my grandmother, Mabel Wilson, was a big event for my cousins and me, especially during the holiday season. She always had many different dishes but the ones we enjoyed most were the different kinds of candy.

There were times when many people couldn't afford the necessities of life much less such treats as candy or gum, so they made do with what they had. When a little extra of such delicacies as sugar and flour could be found the children would sit around hungrily watching their mother carefully mixing and cooking. Such times some people cherish .and remember for the rest of their lives and pass them down from generation to generation until they become traditions. My grandmother got many recipes from her grandmother who came from Germany. I hope to teach my children the old ways as well as the new.

Here are some of the recipes she has taught me.



HOREHOUND CANDY

3 qts. horehound leaves
2 cups sugar

First pick the horehound leaves. They need to be picked before the first frost but they can be dried. The plant grows in the wild in bunches about two by three feet. It is about fifteen inches tall with its leaves three-fourths of an inch by one inch.

Horehound is used to make many things including tea, candy and cough drops. To make candy, you should have about 3 quarts of leaves lying loosely in the pan.

Put horehound leaves in a 4 quart pan. Fill up with water and boil until there is only 1 cup of liquid left in the pan. The more you boil it, the stronger it gets. Strain the leaves out. Boil liquid and sugar to hard ball stage. Pour in a greased pan. When slightly cool cut in the desired shape. The candy will get hard.



PEANUT BUTTER FUDGE

2 cups white sugar
2/3 cup milk
1 tsp. vanilla
1 cup peanut butter
1 cup marshmellow creme

Mix sugar and milk. Boil to soft ball stage. Remove from fire and add vanilla, peanut butter and marshmellow creme. Stir until mixed. Pour into buttered pan. Cool. Cut.



POTATO CANDY

1 large or 2 medium sized potatoes
1 tsp. vanilla
2 to 2-1/2 lbs. powdered sugar

Boil the potato. Make sure it is thoroughly done and drain. Mash to a thick paste. Add vanilla. Mix well. Add powdered sugar a little at a time kneading it in until it won't absorb any more without breaking up. Make sure you knead in enough sugar or the candy won't get hard enough. Mash out in greased pan and let set. Then cut. This is a soft candy.



PINEAPPLE FUDGE

1 cup brown sugar
1 cup white sugar
1 cup crushed pineapple
1-1/2 cups sweet cream
3 Tbs. butter
1 tsp. vanilla
1 cup chopped nuts

In a heavy saucepan boil the brown sugar, white sugar, crushed pineapple and sweet cream. Cook to soft ball stage stirring constantly. Remove from heat and add butter, vanilla and nuts. Beat until it is creamy. Pour into a well buttered pan. Cut before it is cold.

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Copyright 1981 BITTERSWEET, INC.


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