NN erer 4 ee

‘ " i] Au ye tS
Nd fs: hes
i |

Sh] ‘The CANADA STARCH Co., Limitea _|(@-6

LILY WHITE TAFFY

1 cup Brown Sugar 1 tablespoon Lemon Juice
¥g cup Lily White Syrup — 1% teaspoon Lemon Flavoring
11% tablespoons Mazola

C008 sugar, Lily White Syrup, Mazola and Jemon

juice until it forms a hard ball in cold water.
Add flavoring. Pour into pan oiled with Mazola and
pull when cold.

FONDANT

2 cups Sugar 1 tablespoon Mazola
1 tablespoon Lily White Syrup] 14 cup Water

Cook sugar, Lily White Syrup,, water and Mazola

until it forms a soft ball when dropped in cold
water. Remove from fire and let cool. Beat until
creamy. When too stiff to beat work with hands
until soft and fine. Flavor and shape as desired, and
dip in melted chocolate. Nuts may be used for
centers. Coloring or cocoa may be added.

Fondant may be used as a filling for dates, after
which the dates may be rolled in sugar, making a
delicious confection.

- Cocoanut or chopped figs may be added.

Page 58