CREAMY CHOCOLATE FUDGE
Isabel Johnston, Saskatoon, Sask.

2 cups sugar, % cup milk, 2 table-
spoons corn syrup, 2 squares chocolate,
1% teaspoon salt, 2 tablespoons butter,
1 teaspoon vanilla.

Put first five ingredients into sauce-
pan and stir until dissolved. Cook till
soft ball stage, stirring when necessary
to prevent burning. Take pan off the
stove, add butter but do not stir or
beat until the mixture is lukewarm,
add vanilla and beat until the shiny
appearance has disappeared.

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DATE ROLLS

_ Elma Demchenko, Edmonton, Alta.

2 cups white sugar, % cup sweet
milk, % cup butter, 1 cup chopped
dates, 1% cup chopped walnuts, 1 tea-
spoon vanilla, 44, teaspoon salt.

Boil sugar, milk, butter and salt in
a double boiler until a soft ball will
form in cold water. Add 1 cup dates

- and continue to boil it until the mixture

leaves an opening after a spoon or
leaves the sides of a pan. Remove
from stove, add vanilla and nuts, stir
until mixture holds its shape. Turn out

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on a damp cloth sprinkled with cocoa-
nut, form a roll and chill thoroughly.
Slice as desired.

FRENCH CREAMS
Carolyn Loos, River Forest, Ill.

4 cups white sugar, 1 cup Carnation
milk, 4 lb. butter, 2 packages choco-
alte chips, 1 pint jar marshmallow
creme, nuts.

Cook sugar, milk and butter to soft
ball stage, pour this over chocolate
chips and marshmallow creme. Stir
well until all chips are dissolved. Nuts
may be added. Pour into two 8-inch
square pans, buttered. Chill. Makes
4 lbs.

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ALMOND PRALINES
Margaret Craig, Red Deer, Alta.

3 cups brown sugar, 1 cup milk, %
cup sherry, pinch of salt, 2 tablespoons
butter, 1 cup blanched almonds.

Cook the sugar and milk over low
heat, stirring until sugar dissolves. Boil
4 minutes, stirring. Add sherry and
cook to 240 deg. F. Remove from heat,
add salt and butter, stir in almonds
and cool to lukewarm. Beat until
creamy and drop on waxed paper by
spoonfuls. Keep in air-tight container.