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12 THE DAILY TIMES-GAZETTE, Twesdey, June 10, 1958 CANDIES UNCOOKED FUDGE 1 egg white, unbeaten 2 tbsps. table cream $4 cups sifted icing sugar (approximately) % cup cocoa Mix unbeaten egg white, eream and sifted icing sugar. This should form a smooth paste, add cocoa, beat until blended. Press in pan 8" x 12' which has been lined with waxed paper. Let harden. Cut in squares. Yield 1% Ibs. fudge. Mrs. N. James, Salvation Army Home League MAPLE CREAM CANDY 2 cups brown sugar 2 tbsps. corn syrup ¥% cup milk 1% thsps butter % tsp. vanilla % cup chopped nuts Combine sugar, syrup, milk and butter. Stir and bring to a boil slowly. Boil until it forms a firm but not hard ball in eold water (248 deg.) Cool slightly, add vanilla, beat until almost stiff, add nuts and turn into a greased pan. Cool and mark in squares for cutting. Mrs. Archie Bell, Audley United Church, WA. MAPLE CREAM FUDGE cups brown sugar tbsps. butter % cup milk % tsp. vanilla % cup nuts Method: Boil sugar, milk, and butter until a little dropped in eold water will form a soft ball. Remove from heat, cool, add mots and vanilla. Beat until ereamy, and pour into a butter- ed pan and mark into squares. Mrs. Gordon Smith, Audley WA, Audley United Church 2 4 PHILLY FUDGE 1 pkg. Philadelphia brand cream cheese (4 oz.) 2% cups sifted icing sugar dash of salt 1-0z. squares unsweetened chocolate (melted) % teaspoon vanilla % cup chopped pecans Place cheese in a bowl and eream it until soft and smooth. Slowly blend the sugar into it. Add the melted chocolate. Mix well. Add the vanilla, salt and chopped pecans and mix until well blended. Place in the re- frigerator until firm (about 15 min.) and cut in squares. For a slightly softer fudge blend in 1 tsp. of cream. Mrs. R. Pardon, Audley WA, Audley United Church MARSHMALLOW DELIGHTS 15 marshmallows 15 graham wafers 4 tbsps. cream 1 cup chopped green and red maraschino cherries 1 cup chopped dates, and coco- nut Cut marshmallows into small pieces. Sprinkle with cream and let stand for 1 hour. Roll graham wafers till fine and mix intc marshmallows. Add dates, auts cherries. Shape into balls an: roll in coconut. Mrs. G. Bell, Salvation Army Home League MARSHMALLOWS 2 cups sugar % cup hot water Few grains salt 2 tbsps. gelatine soaked in % cup cold water tep. vanilla Cook sugar, salt and hot water to firm ball stage (just to a boil). Add soaked gelatine, pour into large bowl. Beat until mixture holds its shape, adding vanilla to- wards last. Use egg beater. Mrs. Brian Churchyard, Audley United Church W.A. 3 CHOCOLATE CARAMELS 1 cup brown sugar 1% sqs. chocolate ¥% cup milk 3% cup cornstarch 1/3 cup butter« 1% tsp. vanilla : Mix all ingredi except bint- ter and vanilla, c¢ until soft ball stage, 270 def. Add butter and vanilla at end of cooking. When done pour in greased pan, cut in squares. Wrap im wax paper. g Mrs. Brian Churchyard, Audley United Church W.A. UNCOOKED CHOCOLATE FUDGE Melt in 1% - quart saucepan % cup margarine or butter. Remove from fire and stir in one-third cup cocoa. Add at once 2% cups icing sugar, 3% cup instant non- fat dry milk; mix in % cup water; beat till smooth; add 1 tsp. vanilla. Spread in buttered 8' square pan; chill till firm. Mrs. S. V. Barlow, Lyceum chub and Women's Art Association COCONUT CREAM 1% cups granulated sugar 1% cup milk 1 tbsp. butter % tsp. vanilla % cup shredded coconut Boil together sugar and milk to the soft ball stage, 234 degrees. Add butter, vanilla and coconut. remove from heat and beat until creamy. Pour into a buttered pan, mark in squares and cool. Mrs. Allan Downey, Myrtle Parent-Teacher Assoc. CHOCOLATE DROPS 2 cups white sugar 1, cup of butter 1% cup milk Bring to boil in saucepan, add 3 cups oatmeal, 6 tbsps. of cocoa, 1 cup of small coconut, 1 teaspoon vanilla. Drop on buttered pan and let cool. Mrs. Norman Taylor, King Street H-S Association DATE NUT FONDANT 1%. 15-0z. can Eagle Brand sweet- ened condensed milk 1 tsp. vanilla extract 4 cups sifted confectioner's sugar 1 cup chopped nut meats 1% cup chopped pitted dates Combine Eagle Brand and van- illa, gradually add sugar and mix until smooth and creamy, add nuts and dates and blend into milk mixture, Press into shallow an 8 x 8 x 2 inches. Chill until 'irm. Cutt into 1 inch squares. irs. George Squire, Audley United Church W.A. ... "WHEN YOU USE COLORFUL Easy to apply, and ome coat covers most surfaces. Kem-Glo dries in 3 to 4 hours to a beauti- ful lustre finish that looks and washes like the baked enamel on a new refrigerator. ENAMEL YES, WE'LL LEND YOU THE COLOR HARMONY BOOK -- FREE] m= SHERWIN-WILLIAMS Co. Ltd. 16 BOND ST. E. w& RA 5-1362 CEREAL SWEETIES 1 cup corn syrup % cup white sugar Boil 1 minute stirring constant- ly. Stir in one cup of peanut butter. Remove from heat and stir in 4 cups of cornflakes. 1 cup puffed wheat 1 cup rice crispies 3% cup chopped peanuts (opt.) Shape into balls and roll finely cut coconut. Miss Susan Puckrin, Audley United Church, Audley WA MAPLE CREAM CANDY 2 cups brown sugar 32 cup milk (or milk and cream mixed) Mix together. Boil for five min- utes. Add butter the size of half an egg. As soon as this is melied add 2 tsps. flour and beat. Add nuts and pour into buttered pan. Cut into squares before it be- comes hard. ew Mrs. Lorne Parroit, Myrtle Parent-Teacher Assoc. NEVER FAIL CHOCOLATE FUDGE 1 package white cream cheese 1 'package of chocolate chips 1 cup icing sugar : Melt chipits over hot water. Mix in cream cheese. Add icing sugar. Spread in buttered dish or pan and add any nuts or coconut as desired. Joan Aldred, Scugog Home and School Assoc. MARSHMALLOWS 2 tablespoons gelatin, dissolved in 8 tablespoons cold water Heat 2 cups white sugar in % cup water until # dissolves. Add above gelatin and bring to a boil. Cool until lukewarm. Add vanilla or almond to taste. Beat until it will hold its shape on a cookie sheet that is sprinkled with icing sugar. Let cool until firm. Cut in squares, rol in shredded coco- nut or icing sugar. Mrs. J. Manns, Scugog Home and School, CREAMY CHOCOLATE FUDGE Mix together: 4 tbsps. cocoa 1 cup gran. sugar 1 cup brown sugar (firmly packed) 14 tsp. salt Add: 1 cup table cream 1 tbsp. butter 1 5 thsp. corn syrup Bring to a boil, stirring con- stantly, boil gently until a few drops in cold water will form a soft ball (234 degrees). Remove from heat and add % tsp. van- illa. Let saucenan stand for four minutes in cold water without stirring. Remove and beat until mixture thickens and loses its glossy appearance (about 5 min- utes). Spread in buttered square pan and cut when firm. Mrs, Lorne Parrott, Myrtle Parent-Teacher Assoc. PEANUT BALLS 1 cup peanut butter 1 cup corn syrup 3% cup brown sugar : Boil together for 1 minute. Stir in: 2 cups cornflakes 1 cup riee krispies 1 cup puffed rice Roll into small balls. Any whole cereal may be used. Mrs. Marvin Appleton, Scugog Home and School Assoc. CHOCOLATE PEANUT CLUSTERS ¥% 1. sweet or semi-sweet choco- late % 15-0z. can Eagle Brand sweet- ened condensed milk 1 cup whole peanuts or raisins Melt chocolate in top of double boiler over boiling water. Re- move from heat, paper. Chill well. Mrs. George Squire, Audley United Church W.A. add Eagle | brand, peanuts or raisins: and | mix well. Drop by teaspoonful on | buttered baking sheet or on wax | CHOCOLATE FUDGE 2 squares Baker's unsweetened chocolate % cup milk 2 cups sugar few grains salt 2 tablespoons butter 1 tsp. vanilla Add chocolate to milk and place over low flame. Cook until mixture is smooth and blended. Stir constantly. Add sugar and salt and stir until sugar is dis solved and mixture boils. Cone tinue boiling without stirring un- tii a small amount of mixture forms a very soft ball. Remove - from fire, add butter and vanilla. Cool to lukewarm. Beat till it be- gins to. lose its gloss. Pour quick- ly into pans. Mrs. J. Manns, Scugog Home and School Assoc. PEANUT BUTTER BALLS cup icing sugar cup soft peanut butter cup walnuts (chopped) cup dates (cut up) Mix ingredients together. Roll into balls about the size of wal- nuts. Roll the balls in a thin but- ter icing and then in coconut. Put in refrigerator until set. Ruth Hopson, First Baptist Church WA FIVE-MINUTE FUDGE (Makes about two pounds) 2/3 cup condensed milk (undiluted) 1 2/3 cups sugar (white) 1% teaspoon salt 1 teaspoon vanilla % cup chopped nuts 1% cups diced marshmallows 1% cups chocolate chips Mix condensed milk, sugar and salt together in saucepan. Heat to boiling, then cook 5 minutes, stirring constantly. Remove. from heat. Add remaining ingredients, Stir 1 - 2 minutes (until marshe mallows melt). Pour into butter- ed 9-inch square pan. Ruth JHopson, Both Jiopeoe Church WA 1 1 1 y 3 talk it over with R. B. REED & R. B. REED & SONS AJAX SHOPPING CENTRE 102 KING ST. WEST FLOWERS © It has been a tradition for years for Reed's to supply flowers for that all important occasion. In fact, if you ask mother you'll probably find that R. B. Reed & Sons decorated the church and arranged the flowers when she was a bride. For ideas or helpful Su9gasiions for any bridal occasion, come in and ONS, FLORISTS. FLORISTS OSHAWA PHONE RA 5-1131 PHONE 1040