WATKINS COOK BOOK

Candies

COCOA FUDGE

2 cups sugar

4 or 5 tablespoons Watkins
Cocoa

1 tablespoon butter

¥ cup milk

1% teasp. Watkins Vanilla

A pinch of salt

14 teaspoon cream of tartar

Mix all the ingredients except
vanilla, in a saucepan, place
over flame and stir until the
sugar is dissolved. Cook slowly,
stirring as little as possible until
the mixture forms a soft ball
when dropped in cold water.
Cool until lukewarm; then beat
until creamy. Pour into buttered
pan to cool. Cut into squares

as soon as firm.

CROQUETTES D'ARACHIDES

2 cups sugar
3 cups shelled peanuts

Shell the peanuts, remove the
brown skin, and crush or chop
nuts. Put the sugar in a frying
pan and heat, stirring con-
stantly, until melted and thick-
ened to a syrup. Add the pea-
nuts, mix and pour immediately

into an unbuttered dish.

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COCONUT MACAROONS
4% cup condensed milk
(sweet)

2 cups shredded coconut
1 teaspoon Watkins Vanilla

Mix the sweet condensed milk
and the coconut. Add _ the
vanilla. Drop by spoonfuls on
buttered pan, about 1 inch
apart. Bake until golden-
brown, in moderate oven (350°

F.).

DIVINITY FUDGE

2 cups sugar

14 cup water

A pinch of salt

14 cup corn syrup

2 teaspoons vinegar
The whites of 2 eggs

Cook the sugar, water, syrup,
vinegar and salt to 255° or 260°
according to the desired thick-
ness.

Pour in thin stream over
stiffly-beaten whites, beating
constantly until it holds its
shape when dropped from spoon.
A cup of walnuts may be added
during the beating. Pour into
a buttered pan and cut into
squares.

SALTED ALMONDS

Soak a cup of almonds in a
tablespoonful of olive oil for a
few hours (over night). Toast
in a moderate oven, stirring
often. Dry on waxed paper and
sprinkle with salt.