Trapper's   of   Starved   Rock
St. Charles, Missouri
Rock Candy
4 1/2 cups sugar
2 cups water
4 (12-oz.) glass jars
4 (7-inch) pieces clean string
4 wooden skewers or pencils

Arrange the jars in the bottom of a
large pan and fill with enough water
to cover the jars by 1 inch.  Bring to
a boil over medium to high heat for
2 minutes to sterilize .  Remove
jars, cool completely and dry.  Tie
the strings around centers of
weeden skewers or pencils.  Place
1 string in each jar, resting skewer
or pencil across the rim of the jar
and making sure the strings do not
touch the bottoms of the jars.  Bring
sugar and water to a boil in a large
sauce pan over a medium to high
heat, stirring occassionally.  Boil,
stirring occassionally for 5 minutes.  
Remove from heat and let stand for
5 minutes.  Pour about 1 cup of
syrup mixture carefully around
skewers into each jar.  Loosely
cover with aluminum foil, including
the skewer.  Pierce the foil several
time .  Let stand 10 to 14 days or
until crystals form on strings.  
Occassionally break up hard sugar
layer on surface using a wooden
skewer.  Remove strings from jars
and suspend strings between jars
until crystals are dry (about an
hour)  Remove strings from
skewers or pencils.  You can add
food coloring or flavored oils like
cinnamon before pouring the syrup
over the skewers.
Check back daily.   More recipes coming.
Main Dish
Side Dish
Goooey Sweet Flakes
In a pan, heat 1-12 ounce package
of semi-sweet chocolate chips or
12 ounces of milk chocolate until
melted.  Stir the mixture into a bowl
that has 4 cups of whole wheat
flake cereal in it until all the flakes
are coated.  With a table spoon,
drop small amounts of the mixture
onto wax paper and let cool.  
Refrigerate if possible or put on ice
and let cool for 2 hours and then
The Chatham Artillery is one of the
oldest millitary organizations in
Georgia.  Regimental functions
were always a very big hit when this
stout punch was served.  Now you
know where the definition of "Happy
Camper" came to be!

2 cups sweet red wine
2 cups strong tea
2/3 cup rum
1/2 cup packed brown sugar
1/2 cup rye whiskey
1/2 cup orange juice
1/3 cup gin
1/3 cup brandy
1/3 cup lemon juice
1 bottle dry champagne

Mix all ingredients except
champagne. Cover and Refrigerate
for several days. Stir in champagne
just before serving. Makes 20
servings and a lot of friends!
Chatham Artillery
Colonial Hot
Buttered Rum

Two Cups, (one-half pound) dark
Brown sugar
Two sticks real butter
A pinch of salt
Four sticks of cinnamon or two
heaping tbs. full of ground cinnamon
1-tsp. full of whole cloves
1-tsp. of ground nutmeg
2-Qts. of water
1-Fifth (0.75 Liters) of Rum
(Note: Actual recipe calls for 2 cups
of Rum, but on a cold night around
the campfire......You get the picture!
Captain Morgan's Spiced Rum is
the best but cheap Rum will do,
especially for that second batch!

Put everything but the Rum in a pot
over the fire and boil it for 20
minutes or so.
Remove from the fire to cool to
drinking temperature, then add the
Rum and enjoy.
Another approach, especially if it
cools down too much, is to heat an
iron poke red hot and plunge it into
your cup to heat it up...colorful!