CON bE MTS

*

11% cups sugar
114 cups Rogers’ Golden

CARAMELS WITH
EVAPORATED MILK

Syrup Put sugar, Rogers’ Golden Syrup and
1 cup nuts rich milk in a saucepan, and stir and
11% cups rich milk cook until it will form a soft ball
114 cups evaporated milk when tried in cold water. Add

slowly three tablespoons evaporated
milk, stirring constantly all over the
bottom of the pan so that candy
will not stick. When mixture forms
a firm ball, add 3 tablespoons more
of the evaporated milk, stirring con-
stantly, and again cook to a firm ball.
Do this until all the milk has been
used. The fire should not be too hot,

* as the mixture burns easily. When it
forms a firm ball of the consistency
you wish for your caramels, remove
from fire, add vanilla, and any kind
of nuts you prefer. Scrape out into
buttered pan, and cut when cold.
Wrap in wax paper, if desired.

SEA FOAM

3 cups sugar
24 cup water
l4 cup Rogers’ Golden

Syrup
2 egg whites Boil first three ingredients to ‘‘soft
Flavoring ball’’ stage. Let cool slightly, pour

over the stiffly beaten egg whites,
beat until mixture is smooth, heavy
and of ‘“‘dull’’ appearance. Add

* flavoring. Drop from teaspoon on
buttered paper.

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