Peanut Brittle

1-1/2 t soda
1 t water
1 t vanilla
1-1/2 cups sugar
1 cup water
1 cup light corn syrup
3 Tb. butter
1 lb shelled unroasted peanuts

Butter 2 cooking sheets, keep warm. Combine soda, 1 t water and the vanilla, set aside.

Combine sugar, 1 cup water and the corn syrup. Cook over medium heat, stirring occasionally, to 240 deg. on candy thermometer (or until a small amount of syrup dropped into very cold water forms a soft ball which flattens when removed from water).

Stir in butter and peanuts. Cook, stirring constantly, to 300 deg. (or until small amount of mixture dropped into very cold water separates into threads which are hard and brittle). Watch carefully so mixture does not burn.

Immediately remove from heat; stir in soda mixture thoroughly. Pour half the candy mixture onto each warm baking sheet and quickly spread evenly about 1/4 inch thick. Cool; break candy into pieces.

Apple Betty Pudding

6 cups pared cored apples
1/3 cup granulated suger
3/4 cup hot water
4 T vegetable shortening
2 T butter
1/2 cup brown sugar
1 cup flour
1/2 t cinnamon
1 t baking powder
1/4 t salt

Combine apples, sugar and water in a pan. Cover and simmer for 10 minutes. Turn into a greased square cake pan. Work shortening and butter with the back of a spoon until soft. Grandually add brown sugar, continuing to work with spoon until creamy. Sift together cinnamon, flour, baking powder and salt. Add to shortening mixture, working in with a pastry blender until thoroughly mixed. Sprinkle over apples. Bake at 350 deg. for 40 minutes.