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 <