CHOCOLATES

2 lbs. icing sugar (& extra)
1 can Eagle Brand condensed milk
8 tbsp. melted butter
Variety of flavorings:
peppermint
almond
maple
1/2 lb. semi-sweet chocolate
3/4 bar paraffin wax

Melt chocolate
Keep hot

Chocolate coating:
and wax over hot water.
but not boiling.

Candy: Place 2 lbs. icing sugar in

a@ large bowl. Make a well in centre
and add milk and butter. Mix thorough-
ly, kneading with hands. Mixture
should be quite hard. Divide into
about six portions. Now working on
waxed paper, to each portion add
about 1 tsp. flavoring and a small
quantity of fruit coloring if de-
‘sired. Mix thoroughly with hands,
adding more icing sugar until mix
ture is firm. Cut or mold into
pieces desired size and shape. With

a small knitting needle or similar
object inserted into the side of
each piece, dip quickly into the
melted chocolate and transfer to

wax paper to cool.

- Mrs. Roy Robertson.

NO-COOK FUDGE

i pkg. semi~sweet chocolate
morsels

1 1/2 tbsp. butter

1/4 cup light corn syrup

1/4 cup evaporated milk

1 tsp. vanilla

1/4 tsp. salt

4 cups sifted icing sugar

1/2 cup chopped nuts

28

Melt chocolate morsels and butter
in top of double boiler over hot,
but not boiling, water. Remove
from heat, add syrup, evaporated
milk, vanilla and salt. Mix well.
Add icing sugar about 1 cup at a
time, blending well after each
addition. Stir in nuts.

Turn at once into buttered pan,
quickly spread 3/4 inch thick.

BUTTERCREAM FILLING
FOR EASTER EGGS

3 cups granulated sugar

1 cup hot water

1/4 tsp. cream of tartar

1/4 cup cold firm butter

1/4 tsp. salt

1 tsp. vanilla or other
flavoring

Cook sugar, water, cream of tartar
to 240° for small eggs - for large
eggs cook at 2389. Pour on marble
slab or let stand for 5 minutes,
then place on the top of syrup the
cold butter broken in small pieces,
and salt and flavoring. Work with ~
scraper like fondant for 10 mins.
Let stand until it is firm. If it
doesn't stick to your hand, knead
it until creamy. About 1/4 cup nuts
can be added after it is kneaded.
Let stand until very firm (about

1 hour). It is better to shape and
dip Easter Eggs as soon as possible
after centres are cold.

TO SHAPE EGGS: Divide filling in-
to uniform portions and shape each
piece to simulate an egg. Dip hands
in cornstarch whenever necessary.
Place eggs on wax paper and let
stand until ready to be dipped.
Chopped cherries (candied) or
yellow pineapple can be added.

- Vi Frazer.