CREAM CARAMELS
(Mrs. P. G. Bradley, Milestone)
214 cups sugar
2 tablespoons syrup
1 pint cream
Vanilla.

Boil until it will crack when tried
in cold water. Stir constantly while
cooking. When cooked pour into pan
which is buttered well. When cool
cut in squares.

COCOANUT LOAF CANDY
(Mrs. E. Hunt, Wilcox)
1 cup milk
2 cups white sugar
1%, cup nuts
4 tablespoons butter
1 package dates
14 cup cocoanut.

Boil the milk, butter and sugar until
a little of the mixture will harden
when dropped in cold water. Add the
chopped dates and continue to cook
until the candy leaves the sides of
the pan, stirring all the time. Re-
move from the fire and add cocoa-
nuts and nuts and beat until it starts
to get firm. Pour on a clean wet
cloth, roll in a loaf and when cool
cut in slices.

HEALTH SQUARES
(Mrs. Sarah Gordon, Regina)
14 package corn flakes
1 cup peanuts
Syrup
1 cup coffee cream
1 cup brown sugar
1, package rice krispies
1 cup cocoanut
1 cup syrup.
Cook to soft ball stage. Mix dry in-
gredients and pour syrup over.

CHOCOLATE FUDGE
(Miss Thelma Ames, Milestone)
1 cup white sugar
14 cup corn syrup

1% cup butter

1 cup brown sugar
14 cup cream
Salt.

Boil 5 minutes, then add 2 squares
chocolate and cook 2144 minutes long-
er. Add 2 teaspoons vanilla. Beat
until creamy. Instead of chocolate,
6 tablespoons cocoa may be put in
with sugar and boil all 7% minutes.

HOME MADE CANDY
(Mrs. W. J. Nixon, Coleville)
2 cups finely mashed potatoes.
Confectioner’s sugar.

Mix together. Spread with peanut
butter. Roll and cut in pieces. Dip in
hot chocolate.

POPCORN BALLS
(Miss Fredell, Pinkham)
2 cups white sugar
1%, cup water
1 cup syrup.

Boil until it threads. After corn has
been popped, take from the quantity
any uncooked or partially cooked
grains. Pour the syrup over the
popcorn stirring constantly. Rub
hands with butter and form the mass
into bails of the desired size. Pea-
nuts may be added to the popcorn.

SNOW ICE CREAM
(Miss Beatrice Woods, Colonsay)
1 cup sweet cream

Vanilla
14 cup white sugar
Salt.

Whip the cream; add sugar, vanilla
and salt. Mix in light dry snow until
stiff.

COCOANUT MAPLE FUDGE
(Mrs. A. E. Pettapiece, Readlyn)
% cup corn syrup
1 teaspoon maple
1 cup shredded cocoanut
3 cups brown sugar
1 cup cream
1 tablespoon butter.

Boil sugar, cream until it forms soft
ball in cold water. Beat until light,
add cocoanut, flavoring. Turn on but-
tered dish. Mark in squares.

FUDGE
(Mrs. Lucy Ev Day, Mortlach, Sask.)
14 cup melted butter
1% cup corn syrup
2 cups white sugar
14 cup milk.

Boil 2 minutes. Add 2 teaspoons
cocoa. Boil 5 minutes, stirring. Add
1 teaspoon vanilla and beat until
creamy. Add nuts.

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