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.

sw 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.