CHRISTMAS FUDGE

In medium sized saucepan stir until
sugar almost dissolves:

2 cups sugar

1 cup milk

2 tbsp. light corn syrup

2 sqs- unsweetened chocolate

cut into small pieces
1/4 tsp. salt

Bring slowly to boiling point, stir-
ring constantly. Cook over very low
heat, without stirring, until it
forms a soft ball in cold water.
When syrup reaches soft ball stage,
remove saucepan. from heat and add,
but do not stir in, 2 tbsp. butter,
l tsp. vanilla. Let cool undisturbed
until bottom of pan feels lukewarm
to the hand. With wooden spoon,

beat and stir fudge until very
thick. Stir in 3/4 cup chopped nuts.
Continue stirring until fudge loses
its gloss and is very stiff. Turn
into greased pan8 x 8x 2. Cool .
and cut into squares.

- Mrs. W. Miller.

BUTTER MINCEMEAT

10 medium apples, chopped

1 1/2 lb. seeded raisins, chopped
1 1/2 lb. sultana raisins

1 1/2 lb. currants

Juice and grated rind of 2 oranges
and 1 lemon

1 tsp. salt

1 tsp. cinnamon

- tsp. nutmeg

1/2 tsp. cloves

3 cups light brown sugar

1 No. 2 can crushed pineapple

1/2 cup chopped walnuts (optional)
1/2 1b. butter (or margarine)

Combine all ingredients. Heat to-~
gether until butter is melted. Place
in sterilized jars and seal. Will
keep indefinitely if processed for
20 minutes in boiling water bath.

- A. Kinne.

38

MAGIC FRUIT PUDDING
(Christmas Pudding)

1 1/2 cups seedless raisins

1 cup currants

1 cup cut-up seeded raisins

3/4 cup cut-up mixed candied
peels and citron

1/2 cup almonds, blanched and
halved

1 1/2 cups once-sifted pastry
flour or 1 1/3 cups once-
sifted all-purpose

3 tsp. magic baking powder

1 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. grated nutmeg

1/4 tsp. ground cloves

1 cup chopped suet

1 cup coarse soft bread
crumbs

1 1/4 cups lightly- packed brown
sugar

1 1/2 cups shredded raw apple

ZL cup shredded raw carrot

3 eggs, well beaten

1/3 cup cold coffee

Wash and dry seedless raisins and
currants; add seeded raisins, peels,
citron and almonds. Mix and sift

3 times, flour, baking powder, salt
and spices; add fruits and nuts, a
few at a time; mix well; mix in suet,
bread crumbs, sugar, apple and
carrot. Combine eggs and coffee;

add to pudding and mix thoroughly.
Three-quarters fill greased large
pudding mold with batter; cover
with wet cookery parchment or with
greased heavy paper; tie down. Steam
closely covered, for 4 hours. Un-

_ cover pudding until cold, then wrap

closely and store 2 or 3 weeks. To
reheat pudding, steam 1 1/2 hours.
Serve with hard sauce.

Yield: 10 servings.

- D. Crawford.

eae ee hae