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Buy a smoke alarm fitted with a "hush button" so if it goes off accidentally you can silence it instantly. That way you won't be tempted to remove the battery (except to change it for a new one). If your alarm keeps going off unnecessarily you may need to move it further away from the kitchen.
Test the temperature of deep fat fryer oil with a small piece of bread or potato. If it crisps quickly, the oil is hot enough.

Homemade Cracker Jacks

	Category	Snack Recipes
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Ingredients And Procedures

4 c Popped corn

1 c Peanuts

1/2 c Molasses

1/4 c Sugar

: A candy thermometer is handy to have for this rcipe to test the temperature of the syrup that binds the popcorn and nuts together. Mix popcorn and peanuts together in a large bowl or pan. Cook molasses and sugar together until the mixture reaches a tempurature of 235 degrees on a candy thermometer. If you don't have a thermometer, test

the syrup by letting some drop from a spoon into acup of cold water. The syrup is done when it forms a thead as it drops into the water. Pour hot syrup mixture over the popcorn nut mixture and stir to coat evenly. Cool and break into chunks with a wooden spoon. Stored in an airtight container, mixture will keep well for 4 tho 6 weeks. Yield: 40 oz. Source: Cheaper and Better Alternatives to Storebought Goods by: Nancy Birnes Found by Fran McGee

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<h1>Homemade Cracker Jacks</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 c Popped corn <P>1 c Peanuts <P>1/2 c Molasses <P>1/4 c Sugar <P>: A candy thermometer is handy to have for this rcipe to test the temperature of the syrup that binds the popcorn and nuts together. Mix popcorn and peanuts together in a large bowl or pan. Cook molasses and sugar together until the mixture reaches a tempurature of 235 degrees on a candy thermometer. If you don't have a thermometer, test <P>the syrup by letting some drop from a spoon into acup of cold water. The syrup is done when it forms a thead as it drops into the water. Pour hot syrup mixture over the popcorn nut mixture and stir to coat evenly. Cool and break into chunks with a wooden spoon. Stored in an airtight container, mixture will keep well for 4 tho 6 weeks. Yield: 40 oz. Source: Cheaper and Better Alternatives to Storebought Goods by: Nancy Birnes Found by Fran McGee <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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