[ie LE MIS

*

2 cups sugar
cup Rogers’ Golden

Syrup

2 whites of eggs

14 teaspoon vanilla or 1
teaspoon maraschino
juice

lg cup water

Red vegetable coloring

14 cup candied or mara-
schino cherries

*

1% cups shelled, raw pea-
nuts

14 teaspoon salt

1 cup sugar

4 cup Rogers’ Golden
Syrup

lg cup water

11% tablespoons butter

4 teaspoon lemon extract

*

CHERRY PUFFS

«

Put sugar, Rogers’ Golden Syrup and
water in saucepan, stir until disolved,
bring to boiling point, wipe off sugar
adhering to sides of saucepan with a
brush, dipped in cold water or a
bit of moist cheesecloth, and cook
syrup to 252F or until it forms hard
ball in cold water. With a spoon
stir candy slightly until it just begins
to look cloudy; slowly, while beating
constantly, pour half the syrup on
the slightly beaten eggs, then im-
mediately pour the egg mixture into
the remaining syrup and beat. Add
red vegetable coloring to make a
delicate pink, then add cherries, cut
in small pieces, and flavoring. Con-
tinue beating until mixture is stiff
enough to hold its shape. Push from
spoon with a fork onto waxed paper
in little mounds and leave until firm.

PEANUT BRITTLE

Sprinkle nuts with salt and warm in
oven. Put sugar, Rogers’ Golden
Syrup and water in pan, stir until it
begins to boil, wash down sides with
wet brush and cook to 295F or until
mixture is very brittle when tested
in cold water. Add butter, flavoring
and nuts, pour into shallow, buttered
pan. As soon as it can be handled,
turn the mass over and pull and
stretch it out as thin as possible.
Break in irregular pieces.

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