SS THE MANITOBA HEALTH COOK BOOK al al ll lal hal ht ta lal hal hat a ati lal ht At ath lal hl at hal tat ha hat ati hat hat, hat a hal hal hal ha a tal hat ha hl ha Peppermint Creams 2 c. icing sugar 4 t. cream tartar 2 T. cream 1 egg white, slightly Oil of peppermint beaten Sift sugar and cream of tartar. Add cream and slightly beaten egg white. Flavor with few drops of oil of peppermint and mix well together. Let stand for | hr., then turn onto board sprinkled with icing sugar and knead until smooth. Form into balls or cones and place on waxed paper and allow to ripen for 24 hours. These can be chocolate dipped if you like. Melt chocolate over warm water; it must not be too hot. Dip each piece into the chocolate, using a sharp tined fork. Lift out, let drain for a minute, then place on waxed paper to dry. Sugared Pop-corn , 1 ¢. sugar 2 qts. popped corn Y, t. pink coloring 1-3 ¢. water Boil sugar and water slowly until it forms a very firm ball when tested in cold water. Add coloring and stir well. Pour slowly over popped corn stirring vigorously until each kernel is coated and syrup sugars. Different colorings may be used if desired. Pop-corn Balls 1 c. b-sugar 2 c. light molasses 4 qt. popped corn 2 T. butter 1 T. vinegar Mix molasses, sugar, vinegar and butter, and cook rapidly until a few drops in cold water are very brittle. Watch the syrup carefully, for it will burn very easily. Pour it over the popped corn and stir until it is evenly mixed. Butter your hands and press into balls. These are very pretty for the Christmas tree, if you make them rather small and wrap each one in colored cellophane paper. Homemade Fudge 2 c. gran. sugar 2 sq. chocolate 1 t. salt 1 t. corn syrup 1 c. milk Put all ingredients except salt in saucepan and heat slowly until the chocolate is dissolved. Then cook, without stirring, until a few drops in cold water form a ball that can be picked up with the fingers. Remove from fire, add salt and let stand until it is per- fectly cool to the touch. Then beat with a wooden spoon until the mixture loses its gloss and becomes creamy. Pour onto a well buttered plate and cut in squares. French Fondant 242 ¢. w-sugar _ Flavoring 1, c. water % t. cream tartar Boil till soft ball forms in cold water. Beat till stiff, then work smooth with hands. Fill with dates. 136