The PURITY Capk BaDK

CANDIES

650 BUTTERSCOTCH

2 lbs. brown sugar
34 lb. corn syrup
34 |b. butter

2 cups water

3 teaspoons vanilla

Method:—Boil sugar with syrup,
butter and water, until mixture
rattles against cup when tested in
water. Add vanilla and pour into

shallow, buttered pan. Mark into

squares before it is quite cold.

651 UNCOOKED FUDGE

1 tablespoon butter

7 ounces sweet chocolate .__
I cup icing sugar

2 eggs

2 teaspoons waille

« | cup chopped nuts

Method: -—Melt butter and choco-
late. Stir in icing sugar, beaten egg
yolks and stiffly beaten egg whites;
add vanilla and nut meats. Preas
into well-buttered pans. Let stand
until almost stiff; then cut into
squares.

652 FUDGE
2 cups white or brown sugar
34 cup milk

2 squares unsweetened chocolate (melted)
1 tablespoon corn syrup

2 tablespoons butter

| teaspoon vanilla

Method: — Place sugar, milk,
chocolate and syrup in saucepan
and cook slowly, stirring until sugar
dissolves; then increase heat and
continue cooking, stirring frequent-

ly until it forms a soft ball anne

tested in cold water. Remove from _
heat, add butter, cool to lukewarm _

without stirring, add vanilla and
beat until a small amount dropped
from spoon holds its shape. Place in
buttered pan, and when cold cut
into squares.

Note:—Half-cup nuts or shredded
cocoanut may be added with va-
milla. Fruit Fudge is made by add-
ing half cup chopped dates, raisins
or figs.

653 QUICK FONDANT
2 egg whites
21% cups icing sugar
Flavoring

Method:—Beat egg whites slight-
ly and add sifted sugar gradually,
until stiff enough to knead; work in
flavoring. Dredge hands and board
with sugar and form fondant into
shapes desired.

654 CHRISTMAS LOAF
6 cups icing sugar
14% cups cold water
4 teaspoon cream of tartar
Flavorings
Vegetable coloring

Method:—Mix sugar, water and
cream of tartar; knead well; divide
into three parts. Flavor one with
almond and color it pale green with
vegetable coloring; flavor a second
with cinnamon, leaving it white,
and the third with an ounce of melt-
ed chocolate and a little vanilla.
Make a design of holly with angelica

PURITY FLOUR.

* BEST FOR ALL YOUR BAKING *