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Show 7 is Week's RECIPE . . . "Continuing this week in the Standard's recipe column are candy recipes submitted by Mrs. Homer P. Edwards. If you have a good holiday recipe for candy, dessert, or any food item which you would like to have printed in this column, please mall or call it to the Roosevelt Standard. Stand-ard. Knox Candy. 1 envelopes of Knox Gelatine 1 cup cold water 1V cups boiling water 4 cups sugar XA teaspoon salt Red and Green coloring V2 teaspoon peppermint 1 teaspoon cinnamon extract, or orange or almond Heat sugar, salt and boiling water. Soften gelatine in tho cold water. Add to hot syrup and stir until dissolved, using medium heat. Boil (lowly 15 minutes. Remove from fire and divide into two parts. Color and flavor the green with peppermint and the red with cinnamon, orange or almond. Rinse 2 pans with cold water; use pans about 8 in. by 4 in. Pour candy in and allow to thicken about 12 hours. With a wet, sharp knife loo.-, n around edges and empty on a mooth surface. Cut in small pieces and roll in pulverized sugar. While- Fudge 3 cups sugar 1 cup rich milk or cream 1 tbs, white corn syrup Stir and cook to soft ball stage. Pour onto" marble slab or large platter and let cool until it is warm. Beat with spatula until it thickens. Knead until creamy. Use part for stuffing dates after af-ter flavoring with vanilla or orange. or-ange. Color part with red and flavor fla-vor with strawberry or orange. Mold into small pieces and put a nut on each piece. Color part with green coloring, color-ing, flavor with jeppermlnt and mold. i ' : ; ;. " , Flavor some with rrmla arjd put walnuts in it. j " ' Cut mixed fruit mix and nuU in small pieces, flavor with vanilla va-nilla or orange and mold. Use coconut in some if desired. |