CO/he PURITY CaDK BAK

leaves and red candies in oiled loaf
pan. Gently press the white layer on
to this, spreading it evenly; then
press on the green, then the choco-
late. Let stand 24 hours. Unmould,
having design on top, and cut from
loaf as desired.

655 CANDY FOR PULLING

| cup brown sugar

| cup syrup

2 tablespoons butter

1 tablespoon lemon juice

Method:—Cook all together, with-
out stirring, until brittle, when test-
ed in cold water. Pour into buttered
pans and cool sufficiently to pull.

656 STUFFED DATES,
CHOCOLATE DIPPED

Cut dates open and remove
stones. Fill open space with a strip
of preserved ginger, pineapple,
- chopped nuts or Quick Fondant (see
Recipe No. 653). Press dates to-
gether to keep in filling, then dip
them one by one into chocolate
mixture.

Chocolate Mixture

9 tablespoons white sugar
4 tablespoons molasses

2 tablespoons butter

| tablespoon water

2 squares grated chocolate

Method:—Mix together and boil
until mixture threads. Cool slightly
and dip dates in it.

657 MOLASSES TAFFY

| cup molasses

2 tablespoons butter
| cup brown sugar

| teaspoon vinegar

| teaspoon flavoring
lf teaspoon soda
Cocoanut or peanuts

Method:—Boil molasses, butter,
sugar and vinegar until mixture
rattles against cup when tried in
cold water; add flavoring and soda.
Cover buttered pan with cocoanut
or peanuts and pour mixture into it.
When nearly cold, mark into
squares.

658 DIVINITY FUDGE

14 cup corn syrup
14 cup cold water
2 cups white sugar
2 egg whites
| teaspoon vanilla

Method:—Cook syrup, water and
sugar until mixture “hairs”? when
tested in cold water. Beat egg
whites until stiff and gradually add
syrup. Add vanilla and beat until

thick. Turn out on buttered plates.

659 MAPLE CREAM

4 cups brown sugar
1 cup milk

| tablespoon butter
| cup walnuts

| teaspoon vanilla

Method:—Place sugar, milk and
butter in saucepan and heat slowly,
stirring until sugar is dissolved;
then boil, without stirring, until
mixture forms a soft ball when test-
ed in cold water. Remove from heat;
cool gradually, then beat until
creamy; add nuts and vanilla, and
pour into buttered pans. Mark
into squares before it hardens.

~~ BEST

_PURITY FLOUR

FOR ALL YOUR BAKING <