FRUIT MOUSSE.
1 pint whipping cream.
Fruit (fresh or canned).
2 teaspoons fruit sugar.
Whip the cream until fairly stiff.
Add the fruit you wish to use and the

sugar. Put this in tray and freeze.
Chopped nuts may be added if desired.
The following canned fruits may be
used: Strawberry, raspberry, pineap-
ple or any fresh fruit in season. This
makes six servings. —Mrs. R. Black.

CANDY

TURKISH DELIGHT.

oz. gelatine.
orange.
cups sugar.
lemon.

Method—Soak the gelatine in 2/3
cup cold water. Make a syrup of the
sugar and 2/3 cup hot water, then add
gelatine and cook slowly 20 minutes,
stirring occasionally. Add grated rind
of orange and juice of orange and lem-
on. Wet a mould with cold water.
Pour in the mixture to the depth of 1
inch. When firmly set turn out, cut
in cubes and roll in fruit sugar.

—Mrs. A. V. Johnson.

ht ND ee

FUDGE.

1 cup white sugar.
1 cup brown sugar.
1% cup syrup.
1%, cup sweet milk.
YY, cup butter, melted.

Method—Boil 24% minutes, then add
2 teaspoons cocoa. Boil 5 minutes
longer. Remove from heat and add 1
teaspoon vanilla. Beat until creamy,
then pour into buttered pan and mark
into squares.

—Mrs. D. W. Matheson.

CHOCOLATE FUDGE.

1 cup brown sugar.

1 cup white sugar.

1% cup milk.

4 tablespoons corn syrup.
2 squares chocolate or

4 tablespoons cocoa.

2 tablespoons butter.

Method—Mix above ingredients and
boil slowly until a very soft ball forms
in cold water. Remove from heat and
add nuts and vanilla. Cool slightly.
Beat and pour into a buttered pan.

—Mrs. John Davies.

62

CHOCOLATE FLAKES (CANDY).

1% lb. semi-sweet dipping chocolate.
1% teaspoon vanilla.

Y% cup chopped walnuts,

2 cups corn flakes.

Method—Melt chocolate over luke-
warm water in the top of a double
boiler. Add vanilla, nuts and corn
flakes. Mix together until nuts and
flakes are well coated. Drop by tea-
spoonfuls onto waxed paper. Put in
a cool place until set.

—Lillian M. Eyolfson.

CREAMY OVERSEAS FUDGE.

4 cups brown sugar.

2 teaspoons baking powder.
4 tablespoons flour.

Butter size of an egg.

1 teaspoon vanilla.

1% to % cup milk.

Method—Mix ingredients together
except vanilla. Boil slowly and keep
stirring it all the time until mixture
forms a soft ball when tried in cold

water. Add nuts and vanilla and beat
until creamy. Pour into buttered
pans.

—Mrs. Elin Jonasson.

CREAM FUDGE.

4 cups brown sugar.

2 cups milk.

1 tablespoon butter.

1 teaspoon vanilla.

14 eup walnuts or cocoanut.
Method—Put sugar and milk into a

saucepan and cook until the soft ball

stage is reached. Stir occasionally to

keep from scorching. Remove from

fire, add the butter, stir only enough

to mix, then add vanilla and beat. Add

nuts just before pouring into a butter-

ed dish. Cut in squares when cool.

—Mrs. J. W. McPherson.