Peanut Fudge
2 cupfuls brown sugar 2 tablespoonfuls Crisco 1 cupful milk 1/4 teaspoonful salt 1 cupful chopped peanuts 1 teaspoonful vanilla extract Boil milk, sugar, Crisco, and salt until it forms a soft ball when tested in cold water, or 240° F. Remove from fire, add nuts and vanilla, beat until creamy. Pour into Criscoed tins, and when cool cut into cubes. "Now, good digestion wait on appetite and health on both."
A Calendar of Dinners January 1 *Black Bean Soup Roast Leg of Mutton, Currant Jelly