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Candy

MEXICAN NOUGAT

2% cups white sugar 14 cup boiling water
1% cup corn syrup 2 egg whites
14 cup nuts or cherries

Boil water, sugar and syrup. When boiling pour % cup of the
syrup into stiffly beaten egg whites. Boil first mixture till hard ball
is formed in cold water. Add syrup to first mixture. Add nuts and
flavoring. Beat until it will drop from a spoon.

MRS. F. D. WOODMAN.

DIVINITY FUDGE

3 cups granulated sugar 14 cup chopped nuts
2/3 cup corn syrup 1 tsp. vanilla
1/3 cup water 4 tsp. salt

2 egg whites only

Boil sugar, syrup, salt and water until it forms a hard mass in cold
water. Beat egg whites stiff and gradually pour on hot syrup, beating
constantly. When mixture begins to stiffen add vanilla and nuts. Pour
on buttered plates. Cherries, raisins or candied pineapple may be used.

WINTRY ROAD

Y% lb. Cadbury’s Milk Chocolate 1 tbsp. butter

2 tbsp. chopped nuts 4 lb. Cadbury’s Plain Chocolate
6 marshmallows Vanilla

Icing sugar

Melt chocolate in top of double boiler with the butter. Stir constantly.
Add chopped marshmallows, walnuts and vanilla. Press into shallow
buttered pan and leave until cold. Then cut in squares and dust with
icing sugar.

MRS. N. M. SMEALL.

SEA FOAM
2 cups brown sugar Water to moisten slightly
3 tbsp. maple syrup

Boil until fir mball is formed in water, then pour onto beaten white
of 1 egg and beat until it will drop from spoon. Add % cup chopped
walnuts. Drop from spoon on to buttered plate.

MRS. QUINTON McKAY.

51