CANDIES 31

PEPPERMENT PADDIES - Ruth Hodgkinson

White of 1 beaten egg 1/2 tsp salt

2/3 tsp of water

Pepperment flavoring or oil of pepperment

Work as much icing sugar as possible with out being
sticky (1 1b) Mix into paddies.

Melt 1 bar (8 oz. dot chocolate and 2 candies (white)
Dip paddies (cherries may be used in center)
Filling:

1/2 cup of finely chopped cooked potato

1 cup cocoanut

1/2 tsp salt

Work as much icing sugar as possible.

Walnuts may be used in centre.

TURKISH DELIGHT ~- Helen Bedford...
Boil rinds of 1 orange and 1 lemon in 2 cups water

for a few minutes until well flavored. Save juice and
have two cups of liquid. Strain into saucepan and add

3 envelopes Davis Gelatine. Heat and stir until gelatine
is dissolved, then add 4 cups granulated sugar. Stir
and just let it come to boiling point then skim and pour
into suitable dishes; color and flavor to taste.

Let stand over night then cut in strips and cut squares
desired size and roll in icing sugar.

SEA FOAM CANDY - Mrs. Marion Moody

3 cups white sugar 2/3 cup water

1/2 cup corn syrup 2 egg whites

1 tsp flavoring

Boil sugar and water amd syrup to a hard ball stage
(254°); let cool a little and pour slowly into stiffly
beaten egg whites beating constantly; add flavoring
beat until smooth and creamy; coconut, nuts or
cherries may be added if desired.