of Odo N DE

REAL BUTTERSCOTCH TOFFEE -

2c. brown sugar 1/2 ¢. corn syrup
1/2 c. butter — 1 can Eagle Brand condensed
172 tsp. vanilla . milk

Combine all ingredients. Stir and boil )0 to )5
minutes. Stir continuously. Boil until a hard ball is
formed in cold water. Remove from heat. Don't stir
now. Put in greased cookie sheets. Cut in.squares
before toffee hardens too much,

Iva Dorey.

FASY CHOCOLATE FUDGE

2c. granulated sugar Sm. tin Alpha milk
12 lge. marshmallows or 13c. sm. marshmallows

i . Bring above ingredients to a boil, stirring
constantly. Boil vigorously 7/7 minutes and take off
stove. Add:

1 pkg. chocolate chips 1 tbsp. butter
1 tsp. vanilla Nuts may elso be added.

Stir until chocolate dissolves and put in.a

buttered pon. Joan Adolphe.

MARSHMALLOW NUT PUFF

Dip marshmallows in cream flavoured with vanilla
until outside of mrshmallow is soft. Roll in finely

ground pecan meats or moist shredded cocoanut, or
chocolate decorates. Flatten slightly and chill.

Eleanor Sharpe.

mn ae