SPRING IS COMING UP, AND NOW IT'S A LOT OF WORK, AND THIS WEEKEND, THE BAKED FOLKS ARE MAKING COOKIES. GRANDMA SAYS I'M NOT BUYING CANDY COOKIES THIS YEAR, SO I'M COOKING AND ROASTING ONE SIDE BY THE OTHER, MAKING OXEN CANDY ONE MORNING, MAKING COOKIES ONE AFTERNOON. THIS TIME IT'S CRANBERRY RASPBERRY. IT DOESN'T TASTE TOO GOOD FOR CRANBERRY. IT'S A GOOD TIME TO MAKE SUGAR. IT'S TOO HOT AND TOO WET FOR DAYS. IT WAS EITHER A RAINY DAY OR A MIST, WHICH CAUSED CONSIDERABLE HEADACHES, AND IT WAS CLEAR YESTERDAY, SO WE TOOK THE OPPORTUNITY TO FINISH. IT'S A LITTLE SOFT, IT'S A LITTLE SOFT, AND IT'S A LITTLE HARD TO CHEW OUT, AND IT'S HARD TO BUY IT OUTSIDE, BECAUSE IT'S THE SUGAR YOU USE. YOU CAN TRY NOT TO PUT ON THE MALT SUGAR, AND IT'S ALL REPLACED WITH ICE SUGAR, AND THE SUGAR IS VERY HARD. BEFORE YOU START MAKING SUGAR, GET READY, OR YOU'LL GET YOUR HANDS FULL. THE TOOLS YOU NEED ARE READY, THE FOOD IS READY, AND THEN WORK STARTS. REMEMBER, BAKED: 150 DEGREES UP AND DOWN THE MIDDLE OF THE FIRE, BAKED FOR 20 MINUTES: CHAMPAGNE GOLD IS NOT 11 INCHES SQUARED 28CM. DISK
