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50 THE DALY AILY TIMES-GAZETTE, Saturday, October 18, 1952 Tasty Candies for Special Parties NEVER-FAIL MAPLE CREAM 3 cups brown sugar 3,-cup cream 1 piece butter size of walnut % tsp. cream of tartar | 1 tsp. vanilia | Method: Mix all together and | boil over hot fire till it forms a | small ball when. tested in cold | water. Remceve from fire and beat till it thickens, pour in buttered | tins and cut into squares before it sets too hard. Mrs. J. Martin, N. Gshawa Senior W.A. f CHOCOLATES ! Whin 3 eggs 15 minutes (or ua- | til like whipped cream); add Y 1b. melted butter, whip with eggs: 1 tsp. vanilla. Stir in 3 lbs. icing sugar (well mixed) or less if too stiff. This mokes a large bowlful. Now cut off pieces and flavor to taste with cocomit, rerrermint, caramel or cherry, Roll to size of chocolates and chill for about 20 minutes. Now melt 8 ozs. Baker's un sweetzned chocolate, 1 Jersey Milk chocolate bar, 3; cake Paro- wax in double boiler. Keep it warm and din in chocolate using 2 forks, and cool on wax paper. Nirs, J. Leslie Harbron, Active Service Class, Mount Zion, CGCONUT KISSES Whites of 2 eggs, beaten stiff, add a pinch of salt. Beat in 1 cup white sugar, then 1 thsp. corn starch. Steam in double boiler for 5 minutes, Work in 2 to 2% cups coccnut, drop by teaspoon- ful on greased pan. Bake in slow | oven. ! Mrs. G. Club 41, Bowmanville, Ont. KISSES Beat the 'whites of three to a siiii froth, then add spoons of powdered sugar flavor with lemon. Drop the ture by teaspoon one-inch apart on a buttered pan, the bottom of whieh-is-covered with-white-paper- Siit sugar over it and bake half | an hour in a slow oven. i Mrs. Charles Langfield, 10th Prownie-Guide Aux. MARSHMALLOWS 2 thsps. gelatin dissolved in | sps. cold water Brent, 2 cups white sugar in 2 cup water ual it dissolves. Add 'above | gelaiin and bring to a boil. Ceol until lukewarm. Add fla- | vouring -- vanilla or almond. 12 Beal until it will hold its shape | on a sheet. Pour on a sheet that is sprinkled with icing sugar. Let cool until firm. Cut in squares, roll in shredded | coconut or nuts or icing sugar. Mrs. Jack Crosier, Utica W.A, LEMONADE SYRUP 4 oranges | 4 lemons 1 oz. citric acid 1 oz. tartaric acid 6 cups sugar 7 cups hot water Methods: Grate rinds of oranges and lemons. Squeeze juice from oranzes and lemon peels and let stand a few minutes. Remove the peels and dissolve sugar in the water and boil for five (5) minutes. Add the acids and juice and grated rind to syrup. Bring to boil again and bottle in clean sterilized jars. To use Add 2 tablespoons of syrup to] each glass of ice cold water. Mrs. Percy Dewell, Solina Women's Institute, MOUNTAIN TOPS 2 eggs 1 cup sugar (icing) 4 squares chocolate 20 marshmallows, cut 1 cup walnuts, cut Beat eggs weil and add sugar. ! Let stand until dissolved. Melt | the chocolate over hot water, pour | it over egg mixture. Add marsh- | mallows and nuts. Mix well ang | drop by teaspoonsful oh wax pa- per. Chill 24 hours before using. Mrs. Wm, Harbron, Active Service Class, Mount Zion, COCONUT CREAM BARS Melt 2 tsps. butter, white sugar, % cup milk. Cook for 1 minutes. Remove from heat. Add '% cup shredded coconut, 2 tsp. vanilla. Beat until it. begins to sugar at edge. Pour into butter- ¢d pan and cut into squares. Mrs. Robert Heaslip, VN! Dllifawa 'Settior th bE add 2 cups | vd w'Miissions Cirole, | CHEESE CAKES 12 cup butter 1 cup flour 1 pk. McLaren's Imperial cheese Cream butter and cheese, them mod. oven until light brown, about eight mins. Put two rounds to- gether with crab-abble or red cur rant jelly just before serving. PEANUT BUTTER CANDY 2 cups icing sugar 12 cup milk 2 heaping tbsps. peanut butter Mix thoroughly and bring to boil, then boil exactly five minutes, stir~ ng continually. Add % tsp. van.' Beat till thick and pour inte buttered dish. Mrs. Ray Smith, North Oshawa Senior W.A PEACH FLUFF 6 fresh peaches 2 tablespoons powdered sugar 1. pound marshmallows ¥%2 pint heavy cream % teaspoon almond extract 1; teaspoon vanilla extract Sprinkle sugar over peaches which have been peeled and cut in small pieces and mix with peaches. Whip cream to which flav- oring has been added and fold inte peaches. Chill, Serves 6. Mrs. E. Townsend, Rainbow Group, Salvation Army. POP-CORN BALLS 2 gts. popcorn 1 cup brown sugar 12 cup corn syrup 1 tbsp. butter 1 tsp. vinegar 1 tsp. vanilla Boil sugar, syrup, butter and vinegar together until it turns brittle in cold water. Add vanilla and pinch of salt and pour the mixture over the popcorn. Shape into balls at once. Mrs. H, Ashton, hd Ashburn Ladies' Guild. FANCY PENOCH) CANDY 2 cups brown sugar % cup milk or cream % rounded tablespoon buttex % cup shredded coconut DIVINITY FUDGE 2%; cups white sugar % cup corn syrup 12 cup water 2 tsp. salt 2 egg whites Y% tsp. vanilla Method: Measure sugar, corn syrup, water and salt into sauce- pan; cook and stir over low heat until dissolved. Increase heat un- [til mixture boils; cook, without stirring to the very hard ball on the sides of the pan should be wiped down with a damp cloth wrapped around tines of a fork. Have egg whites stiffly beaten; | gradually pour hot syrup over them. Add flavoring. Pour into oiled pan, 8 x 8 inches, while still warm and cut in squares. Yield: 1% lbs. Mrs. E. Dearborn, --. Prospect W.A. MAPLE CREAM FUDGE 1% cups white sugar 1% cups brown sugar 2 tbs, corn syrup 2/3 cup milk, 2 tbs. butter 1 tsp. vanilla 1/3 cup chopped nuts Method: Cream sugar, milk, corn syrup and butter for 2 minutes in sauce pan. Heat gently and stir until dissolved. Boil till soft ball stage without stirring. Remove, cool, then beat till thick and creamy. Add vanilla and nuts. | Pour into buttered pan. Mark into | squares when cool. Mrs. H. Braund, Westmount Home and School Association, MAPLE CREAM 2 cups brown sugar 1 cup white sugar 1 tablespoon flour 1, cup corn syrup 34 cup milk 2 tablespoons butter 1 teaspoon vanilla 12 cup nuts if desired Boil in heavy saucepan until "soft ball" stage is reached. Re- {move from fire. Beat in nuts and |vanilla. Beat until creamy. Pour into buttered pan. Wien cool cut into squares. Viola Parrott, "Mary Elliott Smith" a a Uncooked Cookie Confections 12 marshmallows 1% tbs. cream Let stand 1 hour. Mix it with fingers: walnuts, coconut, chopped prunes, dates, raisins or figs, maraschino cherries fruit peel or any other fruits you might have on hand, Rool out a few graham crackers. Roll tsp. of mixture into balls and roll in cracker crumbs. Mrs. E. Wright, Enniskillen WA. UNCOOKED BON BONS 1 cup walnuts 1 cup dates 15 marshmallows 24 graham crackers dash of salt Put dates' and walnuts chopper and roll graham crackers with rolling pin. Save a small portion of crackers and walnuts lo roll finished bon bon in, Add marshmallows, gut with scissors, milk, vanilla and salt and blend well. Shape into small balls and roll in the crumbs and wanuts. Mrs. Gordon Reeson, Thornton's Corners W.A., DIVINITY FUDGE 2 cups white sugar % cup corn syrup 1% cup water ¥4 teaspoon salt 2 egg whites 12 teaspoon vanilla Method: Measure sugar, corn syrup, water and salt into sauce- pan; cook and stir over low heat until dissolved. Icrease heat until mixture boils; cook, without stir- ring, to the very hard ball stage (265 F.), During this cooking the crystals which form on sides of pan should be wiped down with a damp cloth wrapped around the tines 'of a fork. Have egg whites stiffly beaten; gradually pour hot syrup over tem. Add flavoring. Pour into oiled an, 8" x 8". While still warm, cut into squares. Yield 1% pounds. Mrs. T. Myers, Rainbow Group, Salvation Army. us GRAHAM WAFER COCONUT BALLS 30 Zraliast wafers (rolled fine) tin condensed milk 2 squares of unsweetened choco- late (melted) 1 pkg. fine coconut ethod: Tin of condensed milk put into basin. add: finely rolled graham wafers, also unsweetened chocolate (melted). Mix this mix- ture thorougly together. Roll into balls. Put coconut into dish and roll the balls of mixture im coconut. Mrs. T. Myers, Rainbow Group, Salvation Army. CORN SYRUP CREAM 3 cups white sugar CANDY Pp Method: Boil sugar, syrup, water until it forms a firm ball in cold water. Remove from stove and pour over the beaten whites of 2 eggs. Beat until it forms a stiff ball add few drops of vanilla and either nuts 'or raisins. Drop om greased platter till firm. Elizabeth Kilpatrick, Prospect W.A. PEPPERMINT SQUARES Part 1: Crush enough vanilla or graham wafers to make 2% cups crumbs. Take out % cup crumbs for top- ping. Add % cup butter to other crumbs and cream well. Pat on a 9" x 12" pan and bake 15 minutes at 325 degrees. Leave over night. 1 lemon, juice and grated rind 13 cups icing sugar Blend together and spread on cooked wafer mixture, Part 3: Whip 3% pint of whipping cream and add 1 thsp. sugar.Then add one can crushed pineapple well drained. Pile on second part of cake. Spread the Ya cup of crumbs > over top. 2p In tis Cut in squares to| Be an for bridge parties. Mrs. Frank Kendall, Utica, ¥% cup chopped dates Cook sugar, cream and butter to soft ball, take from fire, beat for a minute or so, then add the fruit and nuts. Beat hard until fine grained, turn into buttered pan. Arleigh Bartlett, Helping Hand Aux., Simcoe Street United Church RHUBARB PUNCH 1% 'pounds rhubarb 1 qt. water 1% cups sugar cup orange juice cloth, add sugar, bring sodied boiling point, add fruit Pathe and salt, Bottle or serve with crushed ioe and an equal amount of ginger ale. . Serves 12. Mrs. L. M. Morrow, Westmound Home and School Association. STRAWBERRY HOME SODA 1% cup crushed berries J cup heavy cream 2 small bottles ginger ale 1 pint vanilla ice cream '2 thbsps. berries into 10 ounce tumblers, % full of ginger ale. Stir to mix. Add one or two spoonsful of ioe- cream. Top with whipped cream and a whole berry. Four servings. Mildred Clarke Cheerful Givers Group King Street United Church BUTTERSCOTCH CANDY 2 lbs. brown sugar % 1b. corn syrup 2 cups water Mrs. Ross Sandisem, Wears vedussssanens VA IA, NBA XR EIT RY