FUDGE.

1 cup brown sugar.

1 cup white sugar.
WY cup corn syrup.
Y% cup milk.

Pinch baking powder.

Method—Mix and boil to soft ball
stage. Remove from heat and add 1
teaspoon vanilla and 1 tablespoon but-
ter. Beat to a cream.

—Mrs. Douglas Hodson.

CARAMELS.

2 cups sugar.

144 cups corn syrup.
3%, cup butter.

2 cups milk.

1 teaspoon vanilla.
1-cup chopped nuts.

Method—Put sugar, corn syrup, but-
ter and half the milk into a saucepan
and cook, stirring constantly until the
mixture is boiling hard. Then add the
second cup of milk, gradually and cook
very slowly,stirring constantly until a
few drops in cold water forms a firm
ball, this takes a long slow cooking, an
hour or more. Add vanilla and chop-
ped nuts and pour into well buttered
pan, about one inch deep. When
nearly cold mark into squares. When
cold break apart, let stand 24 hours to
dry then wrap in wax paper.

—Beatrice Feldsted.

PULLING TAFFY.

Boil together without stirring, 1 cup
brown sugar, 1 cup corn syrup, 1
oz. melted butter and 1 tablespoon
lemon juice.

When brittle upon testing in cold
water, pour into buttered tins until
sufficiently cool to pull. While still
soft enough it may be formed into
balls.

If desired set away to become cold
and then coat with chocolate.

—Betty Deeks.

CHOCOLATE DIPPED GRAPES.
Emperor grapes.
Dot chocolate.

Wipe red grapes off with dry cloth.
Melt Dot chocolate in double boiler,

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not having water in lower part boiling.
When it is all melted, beat a little and
drop grapes into chocolate. Turn over
with wire spoon, being careful not to
break the skin, take out gently and let
dry on wax paper. These will not keep
indefinitely.
—Mrs. C. Carswell.

CREAM FUDGE.
cups brown sugar.
cup white sugar.
cup thick cream.
teaspoon flavoring.

Boil ten minutes and then beat
briskly.

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—Elvira Benjaminson.

ORIENTAL CANDY.

3 cups white sugar.
72 cup milk or cream, heat slowly,
then boil for 5 minutes. Add
2 cups cocoanut, boil ten minutes, stir-
ring all the time.
When it forms a paste add some
blanched almonds.

—Theresa Beaubien.

4 cups brown sugar.

4 level tablespoons cocoa.
142 cups milk.

4 tablespoons butter.

1 teaspoon vanilla.

Boil sugar, cocoa and milk to soft
ball stage and remove from fire. Add
butter and vanilla. Allow to cool for
five minutes, and then beat till creamy.
Pour into buttered pan and cool.

—Mrs. L. D. McNeil.

CREAM TOFFEE.

cups brown sugar.
cup corn syrup.

cup butter.

can condensed milk.

Method—Stir continuously. Cook
on fairly slow fire in a heavy pan until
candy forms a hard ball in cold water.
Pour on buttered pans. Mark when
cooling. ,.Cut and wrap in wax paper.
Keeps indefinitely,

—Mrs. D. Elding.

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