COOK BOOK 11

Double Fudge
l cup each white and brown sugar, 4 c. syrup, % c.
sweet milk, 4% c. butter, vanilla. Boil until harden lump in
water will turn. Beat, pour out half mixture on greased
platter, add cocoa to other half and beat well. Pour over first
mixture. When set cut in squares. Nuts may be added if
desired. —Mrs. Grant.

Marachino Cherry Chocolates

1 egg white, stiffly beaten, add pinch of salt, 1 tsp. cold
water, almond flavoring. Beat in icing sugar. Take a small
piece, roll in palm of hand, flatten and add one cherry. Put
On wax paper for an hour or two. Melt over hot water 2
sqs. unsweetened choc. and half sq. parowax, dip each candy

separately in choc. mixture. Cool on wax paper.
—M. Coleman.

Panocha Candy
2 cups brown sugar, 2% cup milk or cream, 1 tablespoon
(heaping) butter, 1 teaspoon vanilla, nuts. Put sugar, milk
and butter in pan-—cook to 240 degrees or to soft ball stage.
Remove from heat—cool without stirring to 110 degrees. Add
vanilla, beat until thick and creamy, then add nuts and pour
into buttered pan. Mark into squares. —Mrs. Fitzgerald.

Divinity

2 cups sugar, % cup corn syrup (white), % cup water, 2
egg whites, nuts, vanilla. Cook sugar, syrup and water with-
out stirring to 250 degrees or toa firm ball stage (when a
little is dropped in cold water). Then remove from fire and
pour this over the egg whites which have been beaten stiff.
Pour the syrup gradually and beat egg mixture constantly
while pouring syrup over them. Beat until stiff and will hold
its shape when dropped from a spoon. Add vanilla and nuts or

cocoanut if desired and pour into buttered pan.
—Mrs. Fitzgerald.

Butter Brickle

Y% pound butter, 1 cup brown sugar (firmly packed), 1
cup blanched almonds, 2 bars milk chocolate. Butter a pan
and sprinkle with % cup chopped almonds. Boil the butter
and sugar for about 10 min., or to 310 degrees. Pour this
over the chopped nuts and allow it to cool for a minute, then
break the choc. bars over the top and when they melt over
the top of the candy spread the melted bar evenly over the
top with a knife and sprinkle the top with the remaining half
of the chopped nuts. —Mrs. Fitzgerald.