Council cook book

Two cups sugar, two-thirds cup of milk, and butter size of a walnut. Put on the stove and when it comes to a boil add one square of Baker's chocolate, grated. When done, remove from fire and add one teaspoon vanilla and stir with a spoon until it thickens. Then pour on buttered tins and when cool enough, mark in squares. [illustration: advertisement], Ec a Pair Monthly contracts for the care of gentlemen's clothing. We have just installed the most modern plant in the west for Dry Cleanins Ladies' Bainty Garments. Blankets, Curtains. Etc. Phone West 926. Our wasons will call. 1955 CtesUot SL Cream Candy. Put in a granite saucepan one cup of water, two cups of granulated sugar. Stir until the sugar is nearly melted; then place on the fire and heat slowly, but do not stir the mixture. Let it boil fifteen minutes, then try it. If it forms a soft ball in cold water, it is cooked enough. Remove from stove and let cool. When cool enough to handle, stir it with a wooden spoon until it becomes thick and white. Flavor with vanilla and shape into round balls. Put walnuts that have been halved on each side of the ball. \ Cream Candy. Two cups of granulated sugar, half a cup of water, half a cup of vinegar; boil until it hardens in cold water. Flavor with vanilla and pull when cold. Do not stir, or it will turn to sugar. Panoche Candy. Two cups brown sugar, one cup milk. When they come to a boil, add a pinch of baking soda. Boil twenty minutes ; add a piece of butter size of a walnut before taking oflf the stove. Then beat till cool, and spread on buttered platter. Before spreading, add cup of walnuts. Cut in squares. Cocoanut Caramels. Two cups sugar, with enough water to boil it. When ready to take ofif the stove, put in one cup cocoanut, with a piece of butter. Flavor with vanilla. Phone West 1000 We'll do the Rest CANDIES 175 Molasses Taffy. One cup of molasses, one cup of brown sugar, one tablespoon of butter, one tablespoon of vinegar. Boil until it hardens when dropped into water. Take off the fire and stir in one teaspoon of soda and as many nuts as desired. Popcorn Balls. Take one cup of molasses, one cup of brown sugar, one tablespoon of vinegar, butter the size of an tgg; boil until brittle. Pour syrup over two quarts of popcorn and make into balls. Cream Dates. Boil one and one-half cups of sugar and threefourths of a cup of sweet milk ; add one-half teaspoon of butter. Boil about ten minutes. Let it cool ; when lukewarm, beat, adding a teaspoon of lemon juice. When it becomes a soft, creamy substance, have ready seeded dates ; fill with this cream and serve. Candied Cherries, Pineapple, and Other Fruits. Boil, but do not stir, one-half pound of loaf sugar in one breakfast cup of water. Pit some cherries, or prepare any desired fruit, and string them on a thread, then dip them in the syrup ; suspend them by the thread. When pineapples are used, slice them crosswise and dry them on a sieve, or in the open air; oranges should be separated into sections and dried like pineapple. [illustration: advertisement] Maple Caramels. One pound sugar, one-half pound maple sugar, one-half pint rich cream. Heat slowly, and when it begins to boil, add two tablespoons butter and onefourth teaspoon cream of tartar; cook slowly until it snaps in cold water. Pour on buttered tins and mark, in squares while warm. Ice Cream Taffy, Two cups sugar, one tablespoon of butter, enough water to dissolve the sugar. Boil eight minutes. Add one-half teaspoon of cream of tartar and boil seven minutes longer. Take from the fire and add one teaspoon vanilla extract and pull until white. Chocolate Caramels.