Carolina cookery from Quaker kitchens

and rub it on the sides quickly until it. becomes cloudy, then add the cocoanut and stir well together. Pour in a tin lined with paper. Boil the other half the same way then add the cocoanut and coloring and pour on the white. —Mrs. Norman Fidler. PEANUT CANDY 2 cups sugar 2 heaping tsps. peanut butter % cup milk butter Mix thoroughly, boil five minutes stirring constantly. Remove from fire, beat well and pour into buttered pans. Cut in squares when nearly cold. —Mrs. H. I. Coffield. CHOCOLATE FUDGE % eup butter 2 sqs. Baker’s chocolate % cup milk % cup chopped walnuts % eup molasses % cup chopped raisins 1% cups sugar 1 tsp. vanilla Melt butter in saucepan. Add other ingredients and bring to a boil. Cook slowly, constantly watching until it reaches soft ball stage. Stir constantly while cooking. When soft ball forms remove from stove and add nuts, raisins and vanilla. Beat until it begins to cream. Pour into greased pans and mark in squares. —Miss Florence Blair. FUDGE 2 cups sugar Butter size of walnut 1 square chocolate % cup milk Boil without stirring until a soft ball can be formed when dropped in cold water. Remove from fire at once, flavor to taste with lemon or vanilla. Beat rapidly until it begins to thicken then pour into a buttered pan. When partly cool mark off in squares and set away to finish cooling. —Mrs. Bertha Sheets. DIVINITY FUDGE 2 cups sugar 1% cup chopped nut meats .- .% eup Karo 2 eggs (white only) Cook sugar, Karo and water till crisp when tried in —102— % cup water cold water. Beat the whites of the eggs in a large bowl, and pour the syrup slowly into them, beating the whole till it begins to harden. Add flavoring and nuts. Spread quite thick on a shallow oiled tin. When cool, cut in large squares. —Mrs. Banner Davis. CANDIED CRANBERRIES Candied cranberries make a delicious and inexpensive holiday confection, much resembling candied cherries but having a distinct flavor of its own. This is a suggestion to housewives from the home economic experts of the U. S. Department of Agriculture, who have been developing new uses for the cranberry. They have developed a method which if followed closely gives a bright, firm, plump, semitransparent candied fruit which can be eaten as a sweet- ' meat or used to give a touch of color to frosted Christmas cakes, whipped cream, or custards, or which can be used like citron in cakes or puddings or chopped up and added to “tutti-frutti” ice creams. The secret of candying cranberries lies in handling the fruit so that it will become saturated with sugar. This calls for slow cooking on the installment plan and the use of a dish large enough to permit all the _ berries to float at the top of the syrup during cooking. The skins are so tough that they must be pierced before cooking to let the sirup into the pulp or interior. To do this, three little slits, each 1-8 inch long, should be made in each berry with the point of a knife. Use selected large, firm cranberries. The directions for cooking are as follows: For 1 1-2 cups of berries, make a thin sirup by boiling together until clear 2 cups of sugar and 2 1-2 cups of water. When the sirup is cool, add the berries and bring very slowly to the boiling point. If the berries are heated too quickly, the skins will burst before the sirup soaks into the pulp. As soon as the sirup cools, take the dish off the stove and let it stand over night. Next day, drain the sirup from the berries and boil it until it is reduced to about half its original volume. Put the berries into this medium-thick sirup and heat slowly; boil gently for 3 or 4 minutes, and then allow to stand for 2 hours -—103—