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JELLY, CANDY, PRESERVES

CROCKETT CAKES

1c. peanut butter Ic, dates or cherries, chopped
2 Tbsp. margarine Ic. walnuts, cut fine
1c. icing sugar

Mix peanut butter, margarine and icing sugar together
well. Add dates and walnuts. Form into balls. Dip in icing
sugar or chocolate.

Chocolate:
4 sq. Dot chocolate. 1 Tbsp. paraffin wax
Mrs. D. Houndle
CHOCOLATES
Mix well:
1/4 lb. butter 1 can Eagle Brand milk
2 Tbsp. syrup

Stir in from 2 1/2 to 3 lb. icing sugar. Add 2 tsp. corn-
starch. Knead as for bread.

Divide into parts; flavor with any desired flavoring. Let
stand 15 minutes, then roll into candy shapes.

Melt: (in a double boiler)

1 bar semi-sweet chocolate 1/2 bar paraffin

Take needle and dip white centers in the chocolate. Lay
on wax paper.
Fran Cormack

RUSSIAN TOFFEE

I tin Eagle Brand milk 1 lb. brown sugar
I tin full Rogers syrup 3/4 lb. butter
(fill empty tin)

Combine and bring to a slow boil, stirring continually
until it forms hard ball in cold water. Pour in shallow pan and
set to cool. Cut into squares when cold.

Mrs. Niven

481 | -45- Riondel, B.C.