Durham cook book ...

KARO SEAFOAM. Boil together until a soft ball may be formed when tested in cold water, three cups granulated sugar, one-half cup Karo Syrup and two-thirds cup water. When done pour the mixture gradually over the whites of two eggs which have been beaten to a stiff froth with one half teaspoonful salt. Do not relax the beating a moment until the mixture is almost stiff enough to keep form, when one cup nut meats should be beaten in. Turn the mixture at once into buttered tins. Two brick-shaped bread tins are about right for this quantity. When cold, turn out on to waxed paper and cut into squares. — Mrs. E. G. Belvin. DIVINITY FUDGE. Put two cups granulated sugar, three-fourths cup Karo Syrup, one-fourth cup water in granite saucepan. Boil till crisp when tried in cold water. While cooking, whip whites of two eggs in large bowl till stiff and dry. Pour syrup slowly into eggs, beating the whole till it begins to harden. Add one teaspoonful vanilla, one-half cup chopped walnut meats, and one-half pound dates stoned and cut up small. Spread quite thick on shallow, buttered tin. When cool cut into large squares. — Mrs. M. F. Markham. Ask your grocer for KNOX GELATINE— take no other KARO BUTTER SCOTCH. (Excellent.) To one cup granulated sugar, add one cup Karo Syrup, one teaspoonful vinegar and one-half cup butter. Boil until it becomes instantly brittle when dropped in ice water. Pour thinly into buttered pans. If desiring to make in squares, it should be done at once, as it cools almost at once. — Mrs. M. F. Markham. FONDANT. One -half cupful Karo Syrup, one and one-half cups granulated sugar, one-fourth teaspoonful cream of tartar and one-third cup hot water. Boil without stirring until the mixture has reached the threading stage. When partially cool, beat until creamy. Keep cool and dry till needed. CHOCOLATE CARAMELS. Scrape fine or grate four squares of chocolate into one cup of milk. Set to boil, and when chocolate is entirely melted, add one cup Karo Syrup, one cup brown sugar, heaping tablespoonful butter and vanilla extract. (If desired chopped nuts may be added.) Pour into buttered pan to harden and mark in squares when cool. — Mrs. D. F. Parker. FRENCH VANILLA CREAM. Break into a bowl the whites of two eggs, add to this an equal quantity of ice water and a few drops of vanilla, then stir in confectioner 's sugar until stitf enough to mould into shape with the fingers. Make in balls and lay in wax paper. This is the foundation for all candies made on French cream. CHOCOLATE FUDGE. Three cupfuls white sugar, three-fourths cup water, six tablespoonfuls cocoa, one-fourth teaspoonful cream of tartar, one tablespoonful butter, one teaspoonful vanilla. Put sugar, water, cocoa and cream of tartar on and cook until a soft ball may be formed in cold water. Take from stove, add butter and flavoring. Place aside until cool (about fifteen or twenty minutes.) Then beat. Never beat or stir until cool. — Mrs. M. F. Yearby.