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2-4-6 Candy

----- Original Message ----- 
From: Sally 
Sent: Wednesday, January 07, 2009 9:13 PM

My mother died two years ago and I never did get the recipe for 2-4-6.  It was a 
butterscotch candy using butter, corn syrup, and sugar.  Mom poured it on a cookie 
sheet and hit it with a knife when it was cool.  So-o-o-o good.  My mouth is watering. 
Please help me find this recipe.  Thank you-Sally 

Hello Sally,

I cannot find a candy called "2-4-6". However, I did find the below recipe.


Butterscotch  Hard  Candy

2 c. sugar
1 c. dark corn syrup
1/2 c. (each) cream, butter
1/8 tsp. salt

Combine and cook to hard ball stage and add 1/4 teaspoon butterscotch flavoring. 
Pour into 2 buttered pie tins or 1 buttered cookie sheet.  When cold, break with 
hammer into pieces.

Virginia sent the below recipe.


I know this address was designed for people to request a search for a recipe, 
but I found no way to contact you with a found recipe.
I mentioned a candy I made as a child on a BB on another site, and no one had 
heard of it. I made a quick search of the internet to find a link for it to post. 
There was none to be found... I did find that someone asked you to find the recipe. 
You couldn't locate it, but offered a recipe for something you thought was similar.
This comes from an old community recipe book circa 1970 from the Green Bay, WI area.
The recipe is on your post from 1/23/09 called 2-4-6 Candy. 

2-4-6 Candy (so called as it is the recipe measurements)

2 measures Butter (or Margarine)
4 measures Sugar
6 measures Corn Syrup

Place all ingredients in a heavy pan and cook over medium heat until a small amount 
dropped into cold water forms a firm ball.
Pour candy onto a well buttered plate, platter, or baking pan to cool.

my own note:

This candy can be made to be soft like caramels or taffy, or hard like lollipops. 
The difference being the time and temperature to which you cook the candy.


Slaw & Dressing

  ----- Original Message ----- 
  From: karen 
  Sent: Friday, January 09, 2009 9:52 AM
  Subject: request for six weeks slaw recipe

  My name is Karen . I had in the long past a great recipe for an old fashioned slaw recipe 
called six weeks slaw. It had shredded cabbage, thin sliced onion and thin ringed bell pepper 
that had a cooked dressing of TUMERIC, sugar, vinegar, salt and pepper, celery seed and (not 
sure if there was anything else ex. oil, dry mustard). This is a wonderful recipe in that you 
can literally keep it for six weeks refrigerated. I don't even know where the recipe came from, 
but the vegetables were cut, the ingredients for the dressing were cooked then cooled and poured 
over the cabbage mixture and refrigerated overnight before serving. I have searched the net and 
found only one nearly same recipe, but it was not for a cooked/cooled dressing. Thanks and I hope 
you can find this.
  Karen B.

Hi Karen,

I cannot find any recipe called "six week slaw" that has a cooked dressing with turmeric. The only recipe that I can find with that name is the first one below. There are also recipes for "Four Week Slaw" and "Eight Week Slaw", but none of those has cooked dressing with turmeric.

However, look at the bottom two slaw recipes below. They have cooked dressing with the ingredients you give, including turmeric.


  Six  Weeks  Slaw

  1 lg. cabbage (about 3 lb.)
  1 lg. onion
  2 bell peppers (1 green and 1 red, if possible)
  7/8 c. white vinegar
  7/8 c. vegetable oil
  1 1/2 c. sugar
  1 tsp. salt
  Pepper to taste
  Celery salt to taste
  Celery seed to taste

Chop cabbage, onion and peppers coarsely.  Combine vinegar, oil, sugar, salt, pepper, 
celery in medium pot.  Bring to a boil and mix well.  Place cabbage mix in storage 
container.  Dribble vinegar mix over cabbage mix.  DO NOT STIR for at least 1 hour, 
preferably overnight.  Mix well.  Refrigerate. This is a large quantity of slaw and 
will keep refrigerated for 6 weeks. 
  Cole  Slaw

   3 qt. cabbage, finely shredded
  4 sm. onions
  1 sm. jar pimiento
  2 med. green peppers
  1 sm. carrot
  1 piece celery
  1 pt. vinegar
  1-1/2 tsp. salt
  1-1/2 tsp. dry mustard
  3-1/4 c. sugar
  1-1/2 tsp. powdered turmeric
  1-1/2 tsp. celery seed

Bring to a boil the vinegar, salt, mustard, sugar, turmeric and celery seed; pour over 
vegetables.  Keep in refrigerator 12 hours before using.  This will keep for six weeks 
in refrigerator.  Improves with age. 
  Marinated  Cabbage  Slaw

 3 qt. cabbage, shredded
 1 lg. green pepper, chopped
 1 sm. can pimiento
 1 lg. onion, chopped

 Combine the following and bring to a boil: 1 pt. vinegar
 2 1/2 c. sugar
 1 1/2 tsp. celery seed
 1 tsp. mustard seed
 1/2 tsp. turmeric
 1 tsp. salt

 Pour over vegetables.  Refrigerate and let stand at least 12 hours before serving. 
Will keep indefinitely.  

Hunky Beans

  ----- Original Message ----- 
  From: Gwen 
  Sent: Wednesday, January 07, 2009 2:14 AM
  Subject: Re: Your help in finding "Hunky Beans" recipe

I ran across your site while searching for a recipe that belonged to my Great-Aunt.  The recipe 
as she called it was, "Hunky Beans".  She would use our left over soup beans to make this dish.

From what I recall the ingredients were soup beans or northern beans, a can of stewed tomatoes, 
maybe some catsup as well as some other things?  I remember that it wasn't anything complicated, 
a really quick throw - together.  I have tried to replicate the recipe with no such luck. 
Internet searches have proven fruitless.  I did go through your site in its entirety and did not 
find it either so I thought I might ask you to assist.

As for your request in type of dish, I would assume American, its just a plain old country dish. 
We were raised in Kentucky down around Hazard. I would estimate that the recipe is probably 
several years old as my aunt was born in the twenties.  Therefore the recipe probably wouldn't 
say "can" of stewed tomatoes.

I thought it might be helpful to let you know that the recipe did not have cheese, noodles, or 
any meat other than the bits of ham from the soup beans.  It was the beans, tomatoes and some 

I'm unsure if you'll have any luck in finding the recipe or if you will even look, but thank you 
in advance for your time.  You have a wonderful website.


Hi Gwen,

Well, to me this sounds like a dish that your Great Aunt came up with to use the leftover soup beans. There may not be a recipe just like it on that account. I did search, but I didn't find one that used "leftover soup beans", nor did I find any recipe called "hunky beans". I did, however, find a recipe from Southern Living that is made with Great Northern Beans and tomatoes. It does have a bit of salt pork, but your Great Aunt's beans wouldn't have needed extra salt pork since it was made with leftover soup beans containing ham. This recipe, being from scratch, needs the salt pork for seasoning.

Give this recipe a try and see if it is close to what you remember.


Great Northern Beans With Tomatoes

Yield: Makes 6 to 8 servings

1  pound  dried Great Northern beans 
7  cups  water 
1/4  pound  salt pork 
1  teaspoon  salt 
1  (14 1/2-ounce) can diced tomatoes, drained 
1  tablespoon  molasses 


Rinse and sort beans. Bring beans, 7 cups water, and salt pork to a boil in a Dutch oven over 
medium heat. Cover, reduce heat to low, and simmer 2 hours or until beans are tender, adding 
more water as needed to keep beans moist. Remove salt pork, and stir in remaining ingredients. 
Simmer, covered, 10 more minutes.
From: "John" 
Subject: Hunky Beans
Date: Monday, November 04, 2013 11:59 AM

My Grandfathers recipe cheap and easy
Hungarian Beans
"Hunky Beans"

feeds 4
cook early in the morning or at night
the longer it sits the better it is
do not serve until at least 4 hours

1lb great northern beans
start with 6qts water
add 1/2 tsp salt
6 peeled garlic cloves
1 medium onion cut in half
bring to a boil then lower the heat until it barely bubbles
for 1 hour
remove onion and garlic add them to one small can diced tomatoes add 3
tablespoons olive oil smash (mince) garlic and onion all in a saucepan
bring to a boil saute for 5 minutes
add all this to the beans cook very slow boil again 1 hour or until done
do not boil faster/ it cooks the outside but not the inside
best served with a salad and french bread

Lumpy Dick

  ----- Original Message ----- 
  From: Helen 
  Sent: Saturday, January 10, 2009 12:16 AM
  Subject: Milk Pudding called Lumpy Dick Probley 1920s or there abouts

  My Grand mother used to make a Pudding or a Hot cereal by heating up milk an than mixing flour 
an eggs to make a very stiff batter than slowly rubbing it between your hands She would let it 
slowly dribble in to the hot milk an let it cook for a time an that's all i can remember an we 
would all love to have that recipe if you could find it she called it Lumpy Dick. 
My name is Helen thank you very much

Hello Helen,

Well, I can't find anything with the part about "rubbing it between your hands", but "lumpy dick" is a fairly common recipe. In America it's associated with the Old West and with members of the LDS faith, but it was originally a traditional dish of the poor in England. A "dick", by the way, is a "boiled pudding". British "spotted dick" is another one. See below for a couple of typical lumpy dick recipes.


 Lumpy Dick

  1 egg
  1/2 cup flour
  2 c. milk, scalded with 1 tbsp. margarine or butter
  1/8 tsp. salt
  Few grains of pepper

Beat 1 egg and combine with 1/2 cup flour and 1/8 teaspoon salt.  Break up into 1 teaspoon 
size and drop into hot milk like dumplings.  Cover and allow to cook on low heat for 7-10 
minutes.  Serve in soup dish with milk or cream poured over it.  Some people like it served 
with sugar and cinnamon.  In hard times, this was eaten as a main dish.
  Lumpy Dick

  1 egg
  2 1/2 c. milk
  3/4 cup  flour
  sugar, honey, or molasses

Have 1 1/2 cups of milk heating just to boil. Break egg into flour. Stir with a fork until 
lumpy. Add enough milk so that it can be poured, lumps and all. Salt to taste as desired. 
Pour the lumpy mixture into the milk heated just to boiling and   cook for 15 minutes. 
Serve in soup dishes with the rest of the milk poured over it and sugar, molasses, or 
honey to sweeten. 

Convent Eggs

Another trying times tight budget recipe. A cheap, good meal.

Convent Eggs (From "A Book of Recipes" compiled by the "Women's Guild of Christ Church Cathedral" 
- Lexington, Kentucky - 1926)

6		eggs
1/2 ounce 	butter
1 tablespoon 	flour
1 pint		milk
2 small		onions
pinch		salt
6 slices		buttered toast

Hard boil the eggs and slice into thin slices. Chop the onions. Put the butter in a saucepan, 
add flour, milk, onions, and salt. Stir and cook until thick. Divide eggs between 6 slices of 
toast. Pour sauce over eggs & toast, and serve.


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