“Kitchen Krafts,” Friend, Feb. 1984, 32
You will need: saucepan, 2 cups water, 4 cups sugar, clean glass jar, clean heavy cord, pencil, and scissors.
Pour water into saucepan and stir in 2 cups sugar.
Cook mixture over medium heat, stirring continuously until sugar dissolves.
Gradually stir in additional 2 cups sugar. Continue cooking and stirring until sugar is dissolved and mixture is clear. Let cool.
When liquid is barely warm, pour into glass jar.
Tie one end of cord around middle of pencil. Cut cord length to height of jar. Place pencil over top of jar and let cord fall into liquid.
Crystals will begin to form after several hours. Each day remove cord, and reheat liquid in saucepan. Remember to let liquid cool until just warm before pouring back into jar and reinserting cord.
When crystals are the desired size, eat or give candy away.
paper baking cups
1 cup milk
1/4 cup salad oil
2 cups flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons thick jam
Line muffin pan with paper baking cups. To form heart shape, place marble between side of pan and baking cup.
With fork beat egg, milk, and oil in medium-size bowl.
In small bowl blend four, sugar, baking powder, and salt. Add to egg mixture, stirring only until flour is moistened. Batter will be lumpy.
Fill each muffin cup 1/3 full. Drop 1/2 teaspoon jam onto center of each muffin, and then top with enough batter to fill 2/3 full.
Bake at 400° F (205° C) 20–25 minutes or until golden brown. To prevent sogginess, remove muffins from muffin pan immediately after baking and tip on their sides to cool.