Three cups brown sugar, one cup water, one cup cream, one cup nuts cut fine, one teaspoonful vanilla. Boil sugar and water until it forms a soft ball, add cream and boil until it forms a soft ball, stirring constantly after adding cream. When cooked enough, beat in the nuts and drop on a greased pan.
Two cups brown sugar, one-half cup water. Boil until it forms a soft ball; add one-half cup nuts cut fine and a little vanilla. Beat until it creams up; drop on greased pan or paper.
Two cups granulated sugar, one cup water, one tablespoonful water, one tablespoonful vinegar, butter size of a walnut, and a pinch of salt. Boil without stirring till it forms a ball when dropped into cold water. Flavor with vanilla when almost pulled.
Two cups sugar, one cup water, one tablespoonful vinegar, one teaspoonful butter. Cook until it hardens in water, pour out, and when cool pull until white.
Three eggs, one cup bread crumbs, one pint milk (or little over), one-half cup grated cheese, lump of butter size of walnut, pepper and salt to taste. Soak the bread crumbs in the milk fifteen or twenty minutes. Then stir with that the beaten eggs, butter, etc. Put into a buttered baking dish and bake about thirty minutes.
One pound cream of tartar, one-half pound bicarbonate of soda, one-half pound flour. Sift the soda and flour together several times, then mix in cream of tartar and sift again. Put in glass jar and keep dry.
Prepare batter as for plain fritters. Into this dip the quartered bananas and fry as you would doughnuts. Serve warm with the following sauce: Boil three-fourths pint sweet milk, beat the yolk of one egg and a level teaspoonful flour with sugar enough to make the sauce very sweet. When the milk boils, stir this into it and let it cool. Flavor to taste.
One-half pound of cheese grated, two tablespoonfuls flour and the yolk of two eggs. Season with salt and pepper. Mix thoroughly and roll in a thin sheet. Cut into tiny rings and strips. Bake, being careful not to burn, as they bake quickly. When ready to serve place three sticks in two rings.
Cover one quart chestnuts with stock. Add two tablespoonfuls sugar and a pinch of salt, cook until tender. Don't stir. Chestnuts should be quartered.