The Gertrude Bobbitt Circle cook book

Cook over slow fire, stirring constantly until it forms a soft ball when dropped in cold water. Remove from tire, add 1 tablespoon butter and let mixture stand until lukewarm. Add 1 teaspoon vanilla and pinch of salt. Beat until creamy. Mrs. Err in Lam pert 54 MINTS 2 cups sugar 1 cup water V2 stick butter Let sugar and water come to a boil, add butter and cook until hard ball will form in water or until clinks against a cup. Pour on marble slab — let stand until cool enough to pull. Cut into desired pieces. Mrs. G. A. Palmer CREAMY FONDANT 1 level tablespoon Knox Spark- Vi teaspoon cream of tartar ling Gelatin 1 teaspoon peppermint or va- 2 cups granulated sugar nilla Soak the gelatin in V4 cup cold water about 5 minutes. Mix sugar and cream of tartar together, add V2 cup cold water and boil until syrup is clear. Stir softened gellatin through syrup quickly and turn into pan to cool, but do not scrape pan. When partially cool, beat until creamy and stiff enough to form centers. Drop centers in dip- ping chocolate and place on waxed paper to harden. If centers not dropped in chocolate at once, place in covered dish to keep from hard- ening. (This is unusual and convenient because yon do not have- to wait for Fondant to ripen.) Mrs. Roy Burdette, Jr. — Chocolate Coating — (For Fondant) Place in a shallow pan over warm water — 4 ozs. chocolate 2 tablespoons butter 1 inch square Paraffin Stir ingredients until they are melted and blended. Add 5 drops vanilla. Remove from fire and when nearly cool put candy to be dipped in the coating on a fork, dip quickly and place on piece of wax/ paper to dry. Mrs. Roy Burdette, jr. SMITH COLLEGE FUDGE (May be used for cake icing too) 2 cups sugar ll/z *'"P milk 1 cup light brown sugar 1/8 teaspoon salt 3 squares chocolate 1 teaspoon vanilla 2 tablespoons butter Boil gently the sugar, chocolate, butter, milk and salt, stirring frequently. When a soft ball forms as a portion of the ingredients is tested in cold water, remove from the fire and do not move for 20 minutes. Beat until thick, add the rest of the ingredients and pour into shallow buttered dish for candy or spread on cake for icing. Mrs. C. O. Spencer, Sr. 55 MARSHMALLOWS Boil together 1 cup of sugar and Y> cup of water, cook until it forms a solid ball when dropped in cold water.-, Remove from fire and add 1 tablespoon of gelatin which sas been dissolved in 2 table- spoons of cold water. Cook mixture 10 minutes. Pour into tins pow- dered with confectioner's sugar. Cut into squares when firm and roll in pulverized sugar. Mrs. Henry Peterson 56 CHEESE AND EGGS Though the package is small The value is great Cheese and eggs are the best That vou ever ate. EGG OMELET Six eggs beaten separately. Add to yolks 6 tablespoons of sweet milk, 1 heaping teaspoon baking powder, salt and cayenne pepper. Fold this mixture into egg whites. Put tablespoon butter in skillet and have hot enough to sizzle (not too hot) then pour the mixture in and cut through several times to let heat through. When eggs have .set but are not too hard, place in oven 350 degrees and brown slightly. Put butter on one half of it and fold over and remove to hot platter. Mrs. Hayden Clement ASPARAGUS OMELET