66 EDITH ADAMS’ 12rH ANNUAL PRIZE COOK BOOK

CANDY CANES
2 cups sugar
™% teaspoon cream of tartar
2% cup water
Red and green coloring

% teaspoon mint flavoring

Combine sugar, cream of tartar and
water. Place over a low heat, stirring
constantly until mixture begins to boil.
Cook without stirring to 275 degrees F.
(hard-ball stage). Remove from heat and
wipe off the pouring side of saucepan with
a damp cloth. Pour the hot syrup into
a lightly-buttered pan to form a thin
sheet and allow to cool undisturbed.
When cool enough to handle, divide into
two parts. Add red coloring to one half,
or green coloring may be added to one
half. Add a few drops of mint flavoring
also. The white part should also be
flavored with mint. Pull like taffy until
very firm and the candy loses most of its
gloss. Stretch into ropes about %-inch
in diameter. Twine a pink (or green)
rope and a white rope together. Cut into
3-inch pieces and twist until stretched to
5 inches. Curve one end to form a cane.
Lay on pan and let stand overnight.
Makes about 2 dozen canes.

PEANUT BRITTLE
2 cups sugar 1 cup peanuts
1 teaspoon vanilla %4 cup coconut
Spread peanuts in pan (not greased).
Pour over peanuts the mixture of vanilla
and coconut. Melt the sugar in a heavy
frying pan. When all melted pour over
the nuts. Be careful not to have .the
sugar browned. (It should be a golden
color). Let stand until hard. Break up
into pieces.
“My family like this very much and
it’s very simple to make.”

Lois Simpson, Box 333, Vernon, B. C.

POPCORN BALLS
(For Hallowe’en Hand-outs)

Pop the corn and take out all the hard
kernels. Then put in a large pan. For
70 balls take 2 cupfuls of sugar and 2 cup-
fuls of molasses and boil them until, when
you drip a little of the mixture into cold
water it is brittle. Pour in a thin stream
over the corn. One person should pour
and the other keep stirring the corn so
that it is well mixed. The corn may be
salted and buttered before syrup is added.
Shape into balls of the required size.
Wrap in waxed paper, cellophane or paper
napkins.

“This is a good recipe for Hallowe’en
hand-outs.”

Mrs. R. Scanlon, 370 Burns Avenue,
Deep Cove, B. C.

ALL-DAY SUCKERS
(For Thanksgiving or Hallowe’en)
2 cups granulated sugar
2 tablespoons butter
1 teaspoon salt
Wooden skewers

Melt sugar in heavy pan, stirring con-
stantly. Then add salt and butter. Mix
and pour into a butter pan. As the candy
cools wind it on meat skewers or other
round sticks. Place these on buttered
waxed paper to harden. Makes 24.

“I would like to pass on this recipe for
delicious all-day suckers on to those
mothers whose children are always clam-
oring for them. They will be the most
popular mothers in the entire neighbor-
hood if they will make these regularly or
for special days.”

Mrs. H. D. Craigen, 627 Carnarvon
Street, Vancouver, B. C.

TAFFY APPLES
2 cups sugar
% cup light corn syrup
3%, cup water
12 red apples
12 wooden skewers
Red coloring
Cinnamon flavoring (if desired)
Put sugar, corn syrup and water in a
saucepan and stir over low heat until dis-
solved. Cook over low heat to 300 de-
grees F. (or until syrup is brittle when
tested in cold water). Remove from heat
and set over warm water. Add coloring
and flavoring and mix well. Have apples
on skewers and plunge them into the hot
syrup. Remove quickly and twirl until
syrup covers the apple. Stand apples up-
side down on a greased cookie sheet.

SATURDAY NIGHT TAFFY PULL
3 cups white sugar
3 tablespoons vinegar
% cup melted butter (or less)
1 teaspoon vanilla
1% cup water
% cup cream of tartar
Y% teaspoon soda
Put sugar, water and vinegar in a sauce-
pan and bring to the boil. When boiling
add cream of tartar. Boil for a while,
then add as much butter as you can spare
with the soda. Boil until the hard-ball
stage or 290 degrees on the candy ther-
mometer. Add flavoring. Stir constantly
during the last part of cooking. Pour
onto buttered plates. When cool enough
to handle, pull.
“We have used this recipe for taffy for
50 years. Nowhere have I seen a better
one.”

Mrs. L. T. Beharrell, Matsqui, B. C.