The Butterick Cook Book

The pattern company's cookbook, 1911 — thirty-two chapters from appetizers to the fireless cooker.

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Brown Sugar Candy

Two cups brown sugar; one cup of cream or rich milk; two cups of chopped walnut meats. Boil sugar and cream until it forms a thread. Remove from the fire and stir until it begins to cream. Add nuts and pour into buttered pans.

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