RUSSIAN TOFFEE

¥%4 pound sugar
344 pint cream rn
Dissolve sugar in cream. Cook in double

boiler till it leaves the side of pan. Flavor
and pour on buttered tin.

—ALLIE MOIR

BUTTERSCOTCH TOFFEE

4 cups brown sugar

2 cup corm syrup

14 cup water

1 teaspoon vanilla

4 tablespoons butter
Mix sugar, syrup and water, bring to
boil; add butter, boil again. When
finished cooking add vanilla. Pour into
greased dish. Mark into squares. When
cold and hard, break squares apart and
wrap in waxed paper.

—Doris ‘TRITEs

CHOCOLATE FUDGE

1 cup milk

4 cups white sugar

6 tablespoons chocolate

1 teaspoon salt

Ye cup white corn syrup
Boil to 234 degrees (soft ball stage).
When at 230 degrees add % cup butter

and % cup chopped nuts. Cool on a
platter and cream with a spatula.

—LENA PECK

BUTTERSCOTCH
1 pound sugar &
3 ounces butter
2 ounces Roger’s Golden elas
4 drops essence of lemon

When nearly done, add 2 tablespoons
vinegar.

—KITTY VICKERS

CREAM CANDY
3 cups white sugar "'
14% cups milk
Y cup Pacific Milk
4 teaspoon cream of tartar
Boil all together until it forms a soft ball
in water.
Add | tablespoon butter.
Vanilla
Beat until creamy and holds its shape.

Pour on buttered platter to cool. Nice
with cocoanut added, or tinted pale pink.

—Doris TRITES

CANDIED APPLES

2 cups sugar
¥2 cup syrup

¥% cup water

Put in deep —. Stir over low heat
until sugar dissolved. Tint red and
cook without stirring to 300 degrees F. or
hard crack stage. Flavor, and set the
syrup over boiling water. Plunge apple
in syrup and twirl as you take out.

—MARY DELF ,

&

Best Wishes from .

i

“CHARLIE” THOMPSON
“Your Ford-Monarch Dealer’

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