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Show This Week's recipe:. . With Christmas just around the corner, our thoughts commence com-mence to center around gift buying, buy-ing, Christmas baking and cooking. cook-ing. Why not try some of Mrs. Homer P. Edward's famous candy can-dy recipes, and make up gift boxes for your friends. Several recipes are printed this week, with some to follow next week. English Toffee 1 cup white sugar 1 cup brown sugar 1 cup dark Karo syrup . 1 cup butter 1 cup walnuts ' 1 can Eagle Brand ' condensed milk Mix all ingredients except the nuts in a frying pan and stir constantly over medium fire until un-til it is a hard ball. Add nuts and pour into buttered but-tered pan. Let cool and break into desired pieces. - Chocolate Fudge 3 cups sugar . 4 tbs. cocoa -v 1 cup milk or cream (if milk is used add I Tbs. white corn .syrup Mix and cook to soft ball stage,- pour onto marble slab or large platter: Let cool atld then beat with spatula until it thickens; thick-ens; knead until creamy. Mix some with peanut butter and mold into small pieces. - Mix some with coconut. ' Mold some and put nut meats on top. Divinity 2 cups sugar V cup white corn syrup ' V2 cup water- ' -2 egg whites- : ' Boil sugar, : syrup and water together without stirring until almost brittle - Beat egg whites - until stiff and dry.. - '- Add syrup ' slowly, "stirring constantly or with mix master. Continue to beat until stiff enough to stand when dropped-from dropped-from a spoon. Add 1 tsp. of vanilla and nut meats or coconut, coco-nut, if desired, and take two teaspoons and drop on waxed paper. |