FUDGE

3 cups brown sugar 2/3 cup milk
2 squares Baker’s chocolate 2 tbsp. butter
2/3 tsp. vanilla

Let sugar and milk come to a boil, add chocolate and butter and
boil until it forms a firm ball in water. Beat until hard (when starting
to beat add vanilla). When firm, put on board and knead about 5
minutes. Knead like bread. Walnuts finely chopped may be added. Put
in buttered tin and cut in squares.

MRS. QUINTON McKAY.

SEA FOAM
114% cups sugar 1 egg white
1/3 cup water 14 tsp. flavoring

14 cup corn syrup

Boil sugar, water and syrup to hard ball stage 254° F. Let cool a
little and pour slowly into the stiffly beaten egg whites, beating con-
stantly. Add flavoring and beat until smooth and creamy. Cocoanut
or nuts may be added.

MISS NINA McLEAN, Virden, Man.

MARSHMALLOWS
2 envelopes Knox Gelatine 34 cup boiling water
14 cup cold water 14 tsp. salt
2 cups sugar 1 tsp. vanilla

Soak gelatine in cold water for five minutes.

Boil sugar and boiling water together until syrup tests thread stage
(thread forms when syrup drops from edge of silver spoon). Remove from
fire. Soak gelatine in cold water about five minutes and add to hot syrup
and stir until dissolved. Add salt and flavoring. Beat until mixture
becomes thick, fluffy and cold. Use a rotary egg beater until thick, then
a spoon. Pour into pans size 8”x4” thickly covered with icing sugar,
having the candy mixture one inch in depth. Let stand in cool place
(not a refrig.) until thoroughly chilled. With a wet sharp knife, loosen
around edges of the pan and turn out on board covered with icing sugar.
Cut in cubes and roll in icing sugar. Fruit juice in place of water or
nuts, chocolate or rolled in cocoanut. Dates may be stuffed with this.

MRS. C. McLEAN.

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