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Ice Cream in a Can


Ingredients
1 egg
1/2 cup white sugar
1 tablespoon instant vanilla pudding mix
1 cup milk
1 cup half-and-half cream
1 teaspoon vanilla extract
1 cup rock salt
1 pound crushed ice

Directions
In a medium bowl, whisk together the egg, sugar, instant pudding, milk, half-and-half, and vanilla.  Pour the mixture into a 12 ounce size coffee can.  Cover the top with plastic and then the plastic lid.  Place the filled coffee can into an empty 34.5 ounce coffee can.  Fill the empty space with crushed ice, sprinkle generously with rock salt, and cover with the plastic lid.

Roll the cans around on the floor for about 20 minutes.  If the center of the ice cream is soft, place the containers in the freezer to harden.

Plain Pulled Taffy


Ingredients
1 pint Karo, Blue Label
1 cup brown or granulated sugar
1 tablespoon vinegar
1/2 tablespoon Mazola

Directions
Combine the ingredients in the order given and boil until a piece, when tried in cold water, forms a fairly firm ball, 252 degrees F.  Pour onto a platter lightly oiled with Mazola and when cool enough to handle, pull until lightly colored.  A few drops of flavoring may be worked in while it is being pulled.  To flavor add peppermint, vanilla, or lemon flavoring.  Snip into inch lengths with the scissors and wrap in paraffin paper.

Sweet Potato Pie


Ingredients
1 1/2 baked creamed sweet potatoes
1 cup of sugar
2/3 cup cream
4 whole beaten eggs
1/4 cup butter softened
2 tablespoons of flour
1/2 teaspoon salt
1 tsp vanilla

Directions
Preheat oven to 450 degrees F.  Mix butter with flour, salt and vanilla.  Mix remainder of items together.  Pour mix into raw pie shell.  Bake 10 minutes and reduce heat to 325 degrees.  Bake 30 more minutes.

Frosted Fruit


Ingredients
Cherries
Plums
Grapes
Apricots
Any small fruit with stems
Three egg whites
Sugar
Holly leaves

Directions
Beat three egg whites and place in a shallow bowl.  Place some fine sugar on a plate.  Dip the fruit in the egg white, and then in the sugar.  Set in a warm, dry place to harden. 

Directions to Frost Holly Leaves for Garnishing and Decorating Dessert Dishes
Pick over the holly and wash the leaves with a damp cloth.  Allow to dry.  Rub the leaves with oil and strew with sugar.  Dry for about 10 minutes at 100 degrees F and keep dry.

Spanish Cinnamon Almonds


Ingredients
Almonds
Butter
Cinnamon
Sugar

Directions
Saute blanched almonds in a small amount of butter.  Cover with a cinnamon sugar mixture.  Use 2 parts sugar to 1 part ground cinnamon.  Place on tin sheets and dry in a 150 degree F oven for 15 minutes.