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61
PUMPKIN SQUARES (Continued).
FILLING:
1 lge can pumpkin | 3/4 ce white sugar
1 pt. whipping cream, whipped 1 tsp. cinnamon
3 eggs 1/2 tspe ginger
1/2 tspe salt 1/4 tspe cloves

Mix and pour over bottom layer. Bake for 45 minutes at
250" 6 Fe

CANDY

CARAMEL POPCORN AND PEANUTS

1 ce white sugar 3 qte popped corn
3/4 ce hot water 2 Ce salted peanuts
1/2 ce light brown sugar

Heat white sugar in heavy saucepan, stirring constantly
until the sugar is melted and golden brown. Gradually add hot
water and stir until the sugar is dissolved. Keep heat low.
Add brown sugar and cook to soft ball stage, 238°. Pour over
combined popcorn and peanuts and stir until they are well
coated. This mix may be shaped into balls while still warm.

COCONUT CARAMELS Mrse M. Ge. Visser
1 ce shredded coconut i“Ce milk

Pinch cream of tartar 1 ce butter

2 Ce sugar lc. cream

Vanilla extract

Soak the coconut in milk for 20 minutes. Put mixture in a
saucepan, adding the cream of tartar, butter and sugar. Cook,
stirring constantly, to 240° or the soft ball stage. Add the
cream, extract and coloring. Continue cooking and stirring to
256° or the hard ball stage. Pour at once into buttered pan.

How seldom we weigh our neighbor in the same balance
with ourselves.