Durham cook book ...

CHOCOLATE FUDGE. Two and one-half cups (one and one-fourth pounds) sugar, one level teaspoonful Royal Baking PoAvder, two squares (tAvo ounces) chocolate grated, one cupful (one-half pint) milk, one tablespoonful butter, one teaspoonful vanilla. Put sugar, baking poAvder, milk and butter into a saucepan and bring to boiling point, then boil until it forms a soft ball Avhen tested in cold water. Remove from fire, add flavoring, and beat until creamy. Put into buttered tins and mark into squares when half cold. — Mrs. M. N. Gaerard. HOME-MADE COCOANUT SWEETS. A neAv recipe for candy never comes amiss; here is an ideal sAA'eet for the little folks: Put into a porcelain-lined saucepan tAA'o cups of granulated sugar and one cup of milk, stir until the suaar is dissolved, add tAA-o tablespoonfuls of butter and cook Avithout stirring fur about fifteen minutes, until it forms a creamy ball, Avhen it is dropped into cold Avater. Take off from the fire, add one-half cupful of shredded cocoanut. Beat until the mixture is creamy, pour into a buttered pan, cool, cut in squares and roll in shredded cocoanut. This is delicious, either fresh or AA'hen several days old. — Mrs. E. G. Belvin. MINTS. Tavo cups sugar, three-fourths cup boiling AA'ater, small piece of butter, about tablespoonful. Cook Avithout stirring, till it forms hard ball in cold Avater, pour on marble slab, and as soon as cool enough to handle, pull till it begins to stiffen, then cut in small pieces Avith scissors. Flavor Avith essence of mint soon after beginning to pull. Put in coA'ered glass jar to cream. — Mrs. M. F. Markiiam. DIVINITY FUDGE. Tavo and one-half cups sugar, one-half cup cold Avater, one-half cup Karo Syrup, one teaspoonful A'anilla, one cup nuts chopped fine. Boil sryup, sugar and Avater together until it reaches the soft ball state. Pour half of this on beaten AAdiites of tAvo eggs, beating constantly. Cook remaining syrup until brittle. Pour this into the first mixture. Add A^anilla and nuts. Pour into a platter that has been cooled Avitli cold Avater. — Mrs. Geneva C. Appleavhite. 34 USE DAN RIVER SELF-RISING FLOUR Send for the KNOX GELATINE Recipe Book Bread ''She needeth least, v:ho kneadeth best, These rules which we shall tell; Who kneadeth ill shall need them more Than she who kneadeth well." WHITE BREAD. (Two risings.) Two cakes Fleisehmann 's Yeast, one quart lukewarm water, 2 taljlospoonfuls sugar, two tablespoonfuls lard or Vmtter, three quarts sifted ilour, one taldespoonful salt. Dissolve yeast and sugar in lukeAvarm water, add l.-ird or l)uttor and half the flour. Beat until smooth, then add salt and balance of the flour, or enough to make dough that can be handled. Knead until smooth and elastic. Place in greased bowl, cover and set aside in a moderately warm place, free from draft, until light — about one and one-half hours. Mould into loaves. Place in well-greased bread pans, filling them half full. Cover and let rise one hour, or until double in bulk. Bake forty-five to sixty minutes. NOTE. One cake of yeast may be used with good results ; but remember the quicker and stronger the fermentation, the better the bread. The best bread bakers have adopted quick methods. — The Fleischmaxn Co.