SOUR CREAM FUDGE

| cup sour cream 2 thsps. butter
2 cups granulated sugar % cup walnuts or pecans
% tsp. salt

Cook cream, sugar and salt to the soft ball stage. Remove
from fire, add butter and let stand without stirring until
pan is cool enough to be held in the palm of hand. Beat candy
just until it loses its shine and begins to fudge, then quickly
turn into buttered pans. Let stand until firm, then cut in
squares.

SOUR CREAM FRUIT FUDGE

2 squares unsweetened chocolate % tsp. salt
1 cup sour cream 1 tsp. vanilla

1% cups firmly packed brown sugar ¥ cup chopped raisins
or dates (optional)

Mix together the chocolate cream, sugar and salt. Cook over
low heat until sugar and chocolate are melted, stirring lightly.
Bring to a boil and cook to the soft ball stage. Remove from
the heat and add vanilla. Cool to lukewarm and beat until

creamy. Add fruit and spread into well greased pan. Cool
and cut in squares.

Senitenmatinementiinnsionnts
) CHRISTMAS BISCUITS (

1 Ib. butter ~~

1 Ib. sugar i

4 eggs

1 cup sour cream Flour enough to roll
1 tsp. soda

Cream the butter and sugar thoroughly; add the eggs one at
a time, beating well after each addition. Dissolve the soda
in the cream and add to the mixture. Sift in the flour until
dough is stiff enough to handle. Chill ‘over night. In the
next morning, roll out thin on a floured board‘and cut with

a cookie cutrer. Bake in a moderate oven (350 degrees) about
10 minutes.

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