MAPLE CREAM

3 cups brown sugar, 1% cups milk or cream, butter size of walnut or
so, pinch of salt, 3 tablespoons corn syrup.

Boil moderately until it holds together in cup of cold water. Take
off stove, add vanilla flavoring and beat until quite stiff, adding broken
walnuts when it is turning. A. A, Shanks

f).

PECAN PANOCHA

3 cups brown sugar, 1 cup milk, 1% cups pecans, 2 tablespoons
butter, 144 teaspoons vanilla.

Method—Place sugar and milk in pan and heat slowly, stirring unti)
sugar dissolves, then boil without stirring until mixture forms soft bail
when tested in cold water. Remove from fire, add butter, cool to luke-
warm; then beat until thick and creamy; add vanilla and nuts and mix
thoroughly. Pour in butterd pan, and when cold cut in squares.

—Mrs, T. E. Little

TURKISH DELIGHT

Dissolve 2 packages gelatine in % cup cold water; 4 cups white sugar,
juice of 2 lemons, 1% cups boiling water.

Add the dissolved gelatine. Bring to good boil and boil 3 minutes.
add coloring and pour into prepared dish. Use oblong cake tin which
has been previously chilled with cold water. —Mrs. P. Campbell

VV

Use Vernon Brand Creamery Butter for Smooth Texture.—(Advt.)

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