FRENCH CHOCOLATE
FUDGE

2 cups brown sugar

1% cup milk

2 squares unsweetened chocolate

1% cup corn syrup

1 tablespoon butter
Stir together and boil 5 minutes, then
cool for 5 minutes. Add 1 teaspoon
(scant) peppermint flavoring, and beat
until hard enough to pour. Cover
buttered dish with small marshmallows.
Pour chocolate mixture over them, and
cut in squares when set.

—FLORENCE Moore

MAPLE CREAM

2 cups brown sugar

2 cups white sugar

2 tablespoons cornstarch

1 cup milk
Mix and put on low heat until all is
dissolved and begins to boil. Put on
high heat until it reaches soft ball
stage. Remove and add 1 teaspoon va-
nilla and 1 tablespoon butter. Set aside
to cool. Beat until creamy. Pour into
a greased pan and cut in squares when
set.

—Mary Ross

QUICK CHOCOLATES

I medium boiled potato, mashed with-
out milk.

Work in enough icing sugar to make
moist. Add 1 teaspoon vanilla.

Add icing sugar until stiff enough to
hold up. Roll into balls. Dip balls in
melted semi-sweet chocolate and roll
in. coconut. Let stand on waxed paper
to harden.

—Mary Ross

TURKISH DELIGHT

Soak 3 tablespoons gelatin in % cup
cold water.

Put 2 cups granulated sugar and %
cup hot water in saucepan. When it
reaches boiling point add gelatin and
simmer 20 minutes. Add red or green
coloring and grated rind and juice of
1 lemon and 1 orange. Strain into a
small square pan (about 6 or T-inch)
which has been rinsed in cold water.
When cold and firm turn out on board,
cut in 1-inch cubes and roll in icing
sugar.

—Mary Ross

81

TAFFEE

3 cups brown sugar

1 can sweetened condensed milk
1 cup butter

1 cup corn syrup

1 package Brazil nuts

1 teaspoon vanilla

Mix first 4 ingredients together in
heavy pot, cook, stirring constantly
until it forms a hard ball when tested
in cold water. (250 degrees on candy
thermometer). Add vanilla, and pour
over Brazil nuts placed on buttered
cookie sheet.

—E.LsizE BROWN

ALMOND PRALINES

3 cups brown sugar

1 cup milk

14 cup sherry

2 tablespoons butter

Salt

1 cup blanched whole almonds
Cook sugar and milk over low heat
until sugar dissolves. Then bring to a
boil for 4 minutes, stirring constantly.
Add sherry and cook until a firm ball
forms when dropped in cold water.
Take off stove and add butter and salt.
Let stand until lukewarm. Add almonds
and beat until creamy. Drop by spoon-
fuls onto waxed paper.
(I use the electric mixer for beating
and add the almonds after it creams).

—Doris TRITES

PULLED TAFFY TREATS

2 cups yellow sugar

1 cup golden syrup

1% cup water

1 tablespoon vinegar

1 teaspoon baking soda
1 teaspoon vanilla

Put sugar, syrup, water and vinegar
in heavy cooking pot. Stir over low heat
until sugar is dissolved. Cook until mix-
ture reaches brittle stage, 300 degrees.
Add soda mixed with a little cold water.
Syrup will boil up vigorously. Do not
stir. Remove from heat and add vanilla.
Pour out on buttered cold platter.

As candy cools, it may be pulled, first
buttering hands. When light in color
and becoming hard, cut in pieces with
scissors or sharp knife.

—HELEN BRADLEY