Page 78 ANYONE CAN COOK

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CREAMY CARAMELS
By MISS BERNICE GRAHAM

1% cups white sugar 4 tbsp. cornstarch
1144 cups white syrup 4 tbsp. flour
1 tin condensed Eagle brand Scant 1% lb. butter
milk

Blend butter, flour and cornstarch and set aside. Mix sugar, syrup and
milk in large flat bottomed skillet. Blend and stir constantly over low

heat (burns easily). Cook till golden brown (about 25 minutes), then add

butter mixture. Do not cook after butter mixture has been added. Stir
until well blended and pour into buttered pan.

DIVINITY FUDGE
By MAY REID

3 cup white sugar 2 egg whites
2, Cup corn syrup 14 tsp. vanilla
34 cup boiling water % cup chopped nuts

Put sugar, syrup and water into a saucepan. Heat slowly stir until sugar
is dissolved. Boil to firm-ball stage—250 degrees. Cool slightly. Beat egg
whites stiff. Gradually add the syrup. Continue beating until mixture
begins to thicken. Add nuts. Pour into buttered pan. (Mixture may be
dropped from a teaspoon on buttered pan. Place bowl over hot water to
keep mixture soft.)

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DIVINITY NUT ROLLS
By MRS. R. R. HARPER

2 cup white sugar % cup light corn syrup

14 cup water
Boil until a drop of syrup becomes very brittle in water. Pour slowly into
stiffly beaten whites of 2 eggs. Beat vigorously at intervals till cool then
shape with hands. When these are cool and dry, make the following.

% cup butter l% cup condensed milk (a thin
5 tbsp. lily white syrup brand will not do). —

Boil for about 15 minutes stirring constantly. Take each roll, from first
mixture, and dip into second mixture, using a fork to turn the rolls. Roll
in nuts.