70 KATE AITREE RS (OQRPRADCI AN COOK Boor

MAPLE CREAM

3 cups light brown sugar lg teaspoon salt
1 cup corn syrup lg cup nuts, chopped
Le cup milk lg teaspoon vanilla

2 tablespoons butter

Measure the sugar, corn syrup, milk, butter and salt into
saucepan; stir gently over low heat until dissolved. Boil, without
stirring, to the soft ball stage (238°F.). Remove from the heat; cool;
beat until creamy and thick. Add the nuts and vanilla. Pour into
an oiled pan 8” x 8"; mark in squares while warm. Yield: 144
pounds candy.

SCARECROWS
| cup corn syrup 2 tablespoons butter
1 cup white sugar 6 cups puffed rice

2 tablespuons cider vinegar

Measure the corn syrup, sugar and vinegar into a saucepan;
cook until very brittle when tested in cold water (300°F.). Remove
from the heat and add the butter; allow bubbling to die down; pour
over the puffed rice. Mix well with a spoon; when slightly cool,
form into balls. Have one ball for the body, another for the head:
use toothpicks or wooden skewers for arms and legs. Work quickly
because the mixture hardens rapidly. Yield: about 24 scarecrows.

REAL CHRISTMAS TOFFEE

1 cup white sugar 1/16 teaspoon salt
34 cup corn syrup 11% teaspoons butter
34 cup thin cream V4 teaspoon vanilla

Measure the sugar, corn syrup, cream and salt into a heavy
saucepan; cook and stir until the sugar is dissolved. Continue
cooking until a little of the syrup dropped into cold water forms a
rather firm ball (248°F.). Add the butter; continue cooking to the
hard ball stage. Add the vanilla; pour into an oiled pan 6” x 6”.
While still warm, crease into 1” squares. Yield: 1 pound candy.

SPICED NUTS

Temperature: 300°F. Time: 30 minutes
1 tablespcon cinnamon 1 cup blanched almonds
\4 cup white sugar 2 teaspoons egg white

Mix together the cinnamon and sugar. Place the almonds
in a bowl; add the egg white; work between the fingers until all
the nuts are coated and begin to feel sticky. Add the sugar and