5 T ' . 4,3
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(should be thin). When cool, brush with melted chocolate. Turn
and brush other side. Sprinkle almonds on both sides. Use a
knife handle to break it all up when it has hardened.

CHERRY TOPPING Maggie Foster
1 lb. pitted cherries | 1/8 tsp. salt

1/3 c. sugar 1 Tbsp. lemon juice

1 Tbsp. cornstarch 1/4 tsp. almond extract

? Put cherries through food chopper or chop small. 2) Heat to
boiling. Stir constantly. 3) Combine sugar, starch and salt.

4) Stir into cherries. 5) Add lemon juice. Bring to a boil and
stir, boiling constantly for 1 minute. 6) Remove from heat. Stir
in almond extract. Serve cold with ice cream.

FRENCH CHOCOLATES Lorna Underhill
1-12 oz. pkg. semi-sweet 1 tsp. vanilla extract
chocolate pieces 1/8 pe salt
1c. walnuts, chopped 1 c. chocolate sprinkles
3/4 Se sweetened condensed
mi

In double boiler top, over hot, not boiling water, melt semi-
sweet chocolate pieces. Stir in chopped walnuts, sweetened
condensed milk, vanilla extract and salt. Cool mixture about
5 minutes or until easy to shape. With buttered hands, shape
mixture into 1 inch balls; roll each immediately in chocolate
sprinkles. Makes about 1 3/4 pounds.

PEANUT BRITTLE Sandra Dayman
1 c. sugar (white) 11/2 c. unshelled nuts
1/2 tsp. baking soda or 3/4 c. shelled nuts

Mix nuts and soda. Melt sugar in frying pan; stir constantly.
It will go lumpy first and then turn to syrup. Take off heat, stir
in nuts. Pour on greased cookie sheet, spreading fairly thinly.
Work quickly as it hardens fast. Cool and break into pieces
when hardened.

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-35- Cranbrook, B.C.