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| crumbs, moisten. | Form into role about 1%" in dia- meter. Roll in remaining graham | crumbs, wrap in waxed paper and i | fondant in desired shapes with fruit TIUESDAY, NOVEMBER 20, 1951 THE DAILY TIMES-GAZETTE PAGE THIRTYe" ~~ Candies to Please the Sweet Toothed MARSHMELLOW SURPRISES 1% cups marshmellows, quartered 1% 1b. pitted dates place in refrigerator. When ready | to serve, cut in 3' slices. These | win keep any length of time in | refrigerator. Mrs. Norman Legge, Mrs. E. J. Luke's Group, King Street W.A. MARSHMALLOW SQUARES 30 single graham crackers 80-marshmallows (cut in quarters) 1 tin sweetened condensed milk 3% cup walnuts 6 maraschino cherries, sliced 3% cup moist shredded coconut Method--Roll crackers into crubs, add all ingredients but coconut. Spread in a 9x9 pan and sjrinkle with coconut. Chill overnight in refrigerator. Cut in squares. Mrs. John Payne, Mary St. Home and School Assn. MAPLE CREAM CANDY 1 cup brown sugar 1 cup white sugar #4 cup butter (Melted) Y, cup com syrup 1% cup mi 1% teaspoon vanilla a few chopped nuts Boil above mixture 7% minutes. Add flavoring and nuts and beat. Mrs. Ray Smith North Oshawa ._cnior W.A. CHOCOLATE FUDGE cup white sugar cup brown sugar 1 cup corn Syrup 15 cup sweet milk 1 1 MAPLE CREAM CANDY cups brown sugar tbsps. flour level tsps. baking 'powder cup thin cream tbsps. butter cup sliced Arai meats few grains 'of J Eo FONDANT FOR CHOCOLATES 1% Ibs, icing sugar ¥% tin 'Bagle Brand Milk (nearly) 1 tablespoon corn syrup 1 tablespoon Yanilla 1 oz. butter Mix well, "will be fairly stiff. Melt 4 oz. semi-sweet chocolate, and not quite % bar parowax in double boiler. Mix portions of or nuts and fla Then lip in chocolate on a fork. Sets right away. (This makes nearly 3 lbs 3% $easpoon vanilla : Measure sugar, corn syrup, water and salt intg sauce- pan; cook and stir over low heat until dissolved. , Increase heat until mixture bolls; cook, without stir- ay Burd tall stage (265°F). this cooking the erystals which form on sides of pan should wiped down with a damp cloth -wrapped around the tines of a fork. Have egg whites || stiffly beaten; gradnally pour hot syrup over them. Add flavoring. Pour into oiled pan, 8" x 8" While still warm, cut into squares. Yield 1% pounds. Mrs. T. Myers, Rambow Group, GRAHAM WAFER COCONUT BALLS 30 graham wafers pai fine) tin condensed milk 2 squares of unsweetened choco- late (melted) 1 pkg. fine coconut chocolal ture thoroughly together. Roll into balls. Put coconut into dish and roll the balls of mixture in coconut. Mrs. T. Myers, Rainbow Group, Salvation Army. BUTTERSCOTCH CANDY 2 lbs. brown sugar 34 1b. corn syrup 2 cups water 3 tsps. vanilla % lb. butter Method: Boil sugar with syrup, butter and water until mixture rattles against eup when tested in cold water. Add vanilla and pour imto shallow buttered pan. Mark into squares before it is quite cold. Do not beat. This makes a lot of butterscotch. Mrs. Ross Sandison Utica W.A. MAPLE CREAM FUDGE 1% cups white sugar 1% cups brown sugar 2 tbs. corn syrup , % cup milk 2 tbs. butter 1 tsp. vanilla 14 cup chopped nuts Method: Cream sugar, milk, corn syrup and butter for 2 min- utes 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. CORN SYRUP CREAM CANDY 3 cups white sugar % cup corn syrup 1% cup water 1% cup chopped nuts ¥% cup 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 on greased platt- fo nti, Uncooked Cookie C 12 marshmallows Mix in with finjers: walnuts, coconut, chopped prunes, dates, raisins or figs, maraschino cherries, fruit peel or any other fruits you | might have-on hand. Roll out a few graham crackers. Roll tsp. of mixture into balls and roll in cracker crumbs. Mrs. E. Wright, Enniskillen W.A. UNCOOKED BON BONS '1 cup walnuts 1 cup dates 15 marshmallows 24 graham crackers ¥% cup milk 1 tsp. .vanilla ash of salt Put dates and walnuts through chopper and roll graham crackers with rolling pin. Save a small portion of crackers and walnuts to roll finished bon bon in. Add marshmellows, cut with! scissors, and blend well. Shape into small balls and roll in the crumbs and walnuts. Mrs. Gerdon Reeson, Thornton's Corners W.A. |4 in small pieces. milk, vanilla and salt|es, MAPLE CREAM cups brown sugar cup white sugar 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. When cool cut 2 1 6 fresh peaches 2 tablespoons powdered sugar pound marshmallows pint heavy cregm ° ¢ teaspoon slmond extract teaspoon wanilla extract Sprinkle sugar over peaches which have heen peeled and cut Cut marshmallows in small pieces and mix with peach- 'Whip cream to which flavor- ing has been added and fold inte peaches. Chill. Serves 6. Mrs. E. Townsend, Rainbow Group, Salvation Army. Salvation Army. PORT iS ol Best BUY... 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