ANYONE CAN COOK Page 77

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BUTTER CRUNCH CANDY
By MRS. A. HUNTER

1 cup butter or margarine 1 tbsp. light corn syrup
1 cup sugar 34 cup chopped nuts
2 tbsp. water 4 oz. semi-sweet chocolate

Melt butter over low heat, add sugar, mix well. Return to low heat, stir
until it begins to bubble, then add water and corn syrup. Mix well. Stir
frequently until small amount becomes brittle when dropped in water
(290 degrees). Remove from heat, add nuts and pour on greased cookie
sheet. When cool spread half of melted chocolate on one side, and when
that sets, turn candy over and spread chocolate on other side.

CHOCOLATE MARSHMALLOW FUDGE
By MRS. A. E. DAVIDSON

2 cups white sugar 1; cup of corn syrup
l4 cup of evaporated milk 6 chopped marshmallows
2 squares semi-sweet chocolate 1 tsp. vanilla

Small piece of butter

Combine sugar, milk, chocolate, butter and bring to the boil. Add corn
syrup. Stir. Boil 74% minutes, or until soft ball stage. Cool slightly and add
marshmallows and vanilla. Beat.

COCOANUT ICE CANDY

By MRS. W. L. ARCHIBALD

2 cups white sugar 34 cup milk
14 tsp. cream of tartar 14 lb. of cocoanut

Bring the sugar, milk and cream of tartar to the boil and simmer for 15
minutes. Remove from fire and stir in cocoanut. Turn out on greased
plate or pan. One half the mixture may be colored pink and the other
white and the two layers put together. No beating is required. This is an
English recipe for candy. Delicious and never fails.

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“He that banquets every day

Never makes a meal.”

Gordon’
OUAON 4 ‘Florist

1962 Kingsway New Westminster, B.C.
Phone N.W. 3722 GORDON ENDERSBY, Prop.