Cook book (Relief Society, Houston, 1963)

Boil together half of the sugar, half of the water, and half of the corn syrup to the stiff ball stage-- Remove the syrup from the fire and pour slowly over the well-beaten egg whites and continue beating until it is cool. While beating, cook the remaining half of the ingredients to the stiff ball stage — Remove from fire and add at once to the first mixture, beating while adding-- When cool, add the vanilla, nut meats and candied cherries and pour into buttered pans — Smooth the surface and let stand overnight before cutting--Xn the morning, cut and wrap in waxed paper, A little green pineapple added to this gives holiday color. CHOCOLATE FUDGE Pat Sirrine 2 cups sugar 2/3 c. milk 1 or 2 squares choc. 1 tsp. vanilla 1/8 tsp. cream of tartar or 2 Tbsp. butter 2 Tbsp. corn syrup Mix the sugar, milk, grated chocolate, cream of tartar or corn syrup and boil rather slowly, stirring until the ingredients are well blended-- Boil to the soft ball stage — Remove from stove, add butter, but do not stir it in. When lukewarm, add vanilla and beat until it creams (shiny appear¬ ance disappears) and fudge will hold shape when dropped from spoon. Spread in buttered pan and square. MINTS Virginia Nicholson 1 cup granulated sugar (Boil until a syrup-- 7 Tbsp. cold water 2 or 3 minutes) Sift 1 cup confectioners sugar on a piece of wax paper and add 5 or 6 drops of peppermint flavoring (oil base) --Add to syrup-- Beat until creamy--Add drops by teaspoon on wax paper. Keep warm in double boiler as it hardens quickly . If it thickens too much, add a few drops of hot water — Can use other flavorings and color to taste--Have to work quickly. AUSTERITY FUDGE (Or Fallout Fudge) Dentists claim teeth will fall out if children don't eat more of this type candy. (Needs no cooking-- Utilizes storage items) Blend together well: 1/3 cup honey 1/3 cup peanut butter 1/3 cup nonfat dry milk solids Let "mellow" at room temperature for 30 min. to allow milk solids to absorb moisture from honey and peanut butter-- Shape in very tiny balls — Roll in crushed peanuts, cereal flakes, or toasted fine ground cracked wheat. Chill well before eating-- Store in refrigera¬ tor — Freezes well. FUDGE COVERED DATES Pat Sirrine Cut dates in half, length-wise, remove pits and lay the halves at intervals on a greased dish. Make fudge according to any fudge recipe and drop a tsp. on each date half--This must be done quickly to avoid letting the fudge harden in the pan. The hardening may be delayed by standing the pan in a larger one containing hot water* MAPLE FUDGE Pat Sirrine 2 1/2 cups maple sugar 1 cup cream (evaporated milk is okay) 1/2 cup boiling water 1 cup broken nutmeats Break the maple sugar into small pieces and heat it in a saucepan with the water. When it is dissolved, add all the milk--Boil to the soft-ball stage (238°) --Remove from fire and cool-- When it is lukewarm beat until it creams and add the nutmeats-- Spread it in a buttered pan and when it hardens, mark it into squares* -33 CHOP SUEY BRITTLE Pat Sirrine 1 cup light brown sugar 1 tsp. vanilla 1 cup maple sugar 1/4 tsp. salt I 1/2 cup water 1 cup broken nutmeats 2 Tbsp. butter Can be assorted 1 cup large shred coconut