ORANGE SUGAR NUTS

1 1/2 cups sugar 2 cups nuts
1/2 cup orange juice few grains salt
1 tsp. grated orange rind

Cook the sugar and orange juice to 240° or until the syrup forms a soft ball
when tested in cold water, Remove from heat. Add orange rind and nuts,
Stir mixture until syrup begins to look cloudy. Before mixture hardens,
drop by tiny spoonfuls on wax paper. Separate into small clusters, To
vary the recipe, substitute 2 1/2 cups seedless raisins for the nuts,

Note: When the mixture turns cloudy, it hardens very quickly so you will
have to work fast,

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RUM DROPS

Place in a mixing bowl:

2 cups finely sifted, toasted spongecake, or graham cracker crumbs
Add: 2 tbsp. cocoa 1/8 tsp, salt
1 cup sifted powdered sugar 1 cup finely chopped nutmeats
Combine: 1 1/2 tbsp. honey or syrup
1/4 cup rum or brandy

Add the liquid ingredients slowly to the crumb mixture, Use your hands in
order to tell by the feel when the consistency is right. When the ingredients
will hold together nicely stop adding the liquid. If the mixture is too dry,
add a few more drops of the liquid, Roll the mixture into 1 inch balls and
roll in powdered sugar, Set aside in a tin box for 12 hours to ripen.

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NO-OVEN NIGGER TOES

Yield: 1 1/2 dozen

3 egg whites pinch of salt
1 cup sugar 2 sq. unsweetened or semi-sweet choc,
2 tbsp. corn starch 3/4 to 1 cup coconut

Beat egg whites until stiff, add the sugar, corn starch and salt and beat
until thoroughly blended. Cook over hot water 10-15 minutes. Add the
melted chocolate and enough coconut to make quite stiff. Drop by small
spoonfuls onto waxed paper. Do not bake.

From: Mrs, Fred Glover, Lloydminster,

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iF YOU ARE MELTING CHOCOLATE, GREASE THE
DISH OR SAUCEPAN FIRST - CHOCOLATE WILL

BE EASIER TO REMOVE,

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