EDITH ADAMS’ 12Trs ANNUAL PRIZE COOK BOOK 67 FUDGE EASTER EGGS IN EGG SHELLS “When doing any cooking for the next few days, just chip off the top of the egg and let it run out. Put a pin prick in the bottom and it will run more easily. When you have enough egg shells (or as many as you want), make a nice creamy fudge. Stand the shells in egg cups and fill with fudge through small top openings. Let harden for a day or two, then chip off the shell. Dip them in melted milk choco- late, or semi-sweet chocolate that has melted in the double boiler. Let harden on wax paper. These can be decorated with an icer. Place one or two in a basket with a few other Easter candies and they will make an ideal gift for children.” Mrs. D. Boyle, R. R. 1, Royal Oak, HAND-DIPPED CHOCOLATES 3 pounds icing sugar 2 tablespoons corn syrup % pound melted butter 1 can plus 6 tablespoons sweetened condensed milk Mix all together until smooth. It may be necessary to use your hands. Divide into several parts and flavor using pepper- mint. vanilla, lemon, etc., for different flavorings. Roll out individually into ball- size about the size of a marble. Place on a board and chill thoroughly. Coating: 12 squares unsweetened chocolate and 1 bar of parawax. Melt the chocolate and wax very slowly in the top of a double boiler. Allow to cool to 120 degrees F. Dip the centres in the coating, using a dipping fork or a two-pronged fork. The dipping should be done in a fairly cool room about 60 de- grees F. For variety you can roll the dipped chocolates in chopped walnuts, coconut or decorate the top with a half nut. “For the price of 1 pound of chocolates you can make 5 pounds with this recipe.” Mrs. Margaret Berry, 1182 King George Highway, R.R. 2, White Rock, B. C. CHOCOLATE PEPPERMINT WAFERS Chip six squares of unsweetened choco- late into a bowl. Place bowl in a pan of boiling water and melt chocolate. Spread half of the melted chocolate on a waxed paper, covering an area of about 10 inches square. When it becomes _ hardened spread the following mixture over the chocolate: Small piece of butter (melted), 2 cups of icing sugar, a few drops of essence of peppermint (or any other preferred flavoring) and enough milk to make a stiff paste. chocolate on paper. Allow to dry for a few minutes. Cover with the remainder of the melted chocolate. When partially dry, cut into fingers and leave until thor- oughly hardened. Makes about 4 dozen. - = Hazel Price, R.R. 1, Armstrong, CARAMEL WALNUTS % pound shelled walnuts % pound icing sugar % cup ground almonds White of 1 egg % cup cold water 1 cup white sugar YZ teaspoon cream of tartar Mix icing sugar and almonds and make into a stiff paste with egg white. Divide into small pieces. Press a half walnut on either side of each candy and lay aside. Boil sugar, cream of tartar and water until they become a sticky syrup, pale brown in color. Dip the walnut candies into syrup and put on a greasy plate to cool. “This candy requires no butter.” Mrs. P. Parlane, 430 Admiral Road, Esquimalt, B. C. CEREAL MARSHMALLOW SQUARES 1% cup butter % pound marshmallows (about 2% dozen) Y%4 teaspoon vanilla 1 package oven-popped rice (5% oz.) Put marshmallows and butter in the top of a double boiler and cook until thick and syrupy. Add vanilla and beat thor- oughly. Put cereal into a large greased bowl and pour mixture on it. Stir very briskly. Press into a greased shallow pan. Cool. Cut into squares or fancy shapes using sharp cookie cutter. Yield 24 (2%-in.) squares. COCONUT ICE CANDY 2 cups white sugar % teaspoon cream of tartar % cup milk 1% pound coconut Bring the sugar, milk and cream of tar- tar to the boil and simmer for 15 minutes. Remove from fire and stir in coconut. Turn out on a greased plate or pan. One- half the mixture may be colored—pink and white are nice and the two layers put together. No beating is required. “This is an English recipe for candy. It’s so simple that any child can make it. It never fails. Delicious, too.” Mrs. F. Hubbard, 3318 West Forty- first Avenue, Vancouver, B: Spread this over