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THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

=| CANDY -:

WALNUT MOLASSES CANDY

1 Cup “Domolco” Molasses 1 Tablespoon Butter
1 Cup Brown Sugar 2 Cups Walnut Kernels
1 Tablespoon Vinegar

Mix molasses, sugar, butter and vinegar. Stir over fire until sugar
is dissolved, and boil without stirring until mixture hardens when
dropped in ice water. Grease deep square pan with butter—fill
nearly full with walnut kernels, pour over the molasses candy,
and cool.

CHOCOLATE CARAMELS

14 Pound Chocolate 1 Pound Brown Sugar
4 “Domolco” Molasses 2 Tablespoons Butter
4 Tablespoons Condensed Milk 1 Teaspoon Vanilla

4 Tablespoons Water

Put all the ingredients in a saucepan—heat and stir until the sugar
is thoroughly dissolved—then boil until the mixture hardens when
dropped into cold water. Try the mixture every few minutes by
dropping in ice water; if it hardens quickly, take it from the fire.
Turn into a buttered pan—when partly cool, mark with dull knife.
Cool, and then break into caramels.

TOFFEE

2 Cups Brown Sugar 1 Tin “Eagle Brand” Condensed
1 Cup Butter Milk
5 Tablespoons Corn Syrup '% Teaspoon Vanilla

Put all in deep pot on stove. Boil gently, stirring constantly until
it reaches the hard ball stage, (45 to 60 minutes). Add flavoring
and pour without beating into a buttered pan. When partly set,
mark in squares.

: D. Schweiden.
TURKISH DELIGHT

1 Packet Gelatine (both envelopes) 1% Cups Boiling Water
2 Lbs. Granulated Sugar Vanilla Flavor and Coloring
1 Cup Cold Water and

Soak gelatine in cold water, then add boiling water and dissolve
thoroughly. Add sugar slowly and bring to boil - be careful it
does not boil over or burn - boil 8 minutes, stirring all the time.
Add flavoring and coloring, then pour into a buttered pan. Allow
to get quite firm, then cut into squares and roll in fruit sugar. This

makes 3 lbs.
K. Ball.