Measure sugar and prepared fruit into large kettle. Mix well, and bring to a full rolling boil over hottest fire. Stir con- stantly before and while boiling. Boil hard one minute. Remove from fire and stir in Certo. Skim; pour quickly. Makes about 11 glasses. Maybelle Hepworth APPLES FOR PIES OR TO CAN Wash and peel apples and slice a large pan foll. Sprinkle 3 cups sugar✪ Apples for Pies or to Can over them. Stir well with a wooden spoon. Be careful not to break the slices. Let stand several hours to make their own juice. Stir several times. The apples shrink some and in this way they pack in the jars nicely. Pack them in the jars and process in boiling water for 25 minutes. Mamie Nelson PEAR HARLEQUIN 12 large Bartlett pears 1 large can crushed pineapple 2 oranges (juice and rind, 3/4 c. sugar to lc. fruit ground fine) , Let stand overnight. Cook carefully and add 5 oz. maraschino cherries✪ Pear Harlequin, cut fine. Put in jars and seal. Faye Morris BEET JELLY : Scrub, wash and cut beets in inch pieces and cover with water. Boil until tender and strain. Use enough beets to make 4 cups of the red juice and add: 2 Wie -51- Bremerton, Wash, BEET JELLY (Continued) 1 1/2 pkg. M.C.P. pectin 1/2 c. lemon juice Bring to rolling boil. Add 6 cups sugar✪ Beet Jelly and boil 4 min- utes, Bottle. Myrtle Fry FUDGE 2c. sugar 2/3 c. Darigold milk 1 or 2 sq. chocolate 1 tsp. vanilla 2 Tbsp. corn syrup 1 Tbsp. Darigold butter✪ Fudge Mix the sugar, milk, grated chocolate and corn syrup and boil rather slowly, stirring until the ingredients are well blended. Boil to the soft ball stage. | Remove from the stove, add the butter, but do not stir it in. When lukewarm, add the vanilla and beat until it is creamy and has lost its gloss. It requires quite a bit of beating. When it begins to hold its shape, pour into buttered pan. Let harden - cut into squares. Eve Carr HEAVENLY HASH 2 doz. marshmallows 2 Tbsp. corn syrup 2 Sq. unsweetened chocolate 1c. Sego milk 2c. Sugar 1/4 tsp. vanilla 1/4 tsp. salt✪ Heavenly Hash Stir until sugar dissolves. Cook until a few drops forms a soft ball. Cool, add vanilla. Beat until light and holds its shape. Pour over marshmallows or add 1/3 cup chopped nuts. Beth Taylor CARAMEL POPCORN BALLS 1 c. brown sugar 1c. Karo syrup 1 c. white sugar 1c. Darigold rich milk ✪ Caramel Popcorn Balls Cook in heavy saucepan to firm ball only. Stir constantly. Pour over 15 qt. salted popped corn. Stir until mixed. Shape into balls. Alice Shumaker FUDGE 1 tall can evaporated milk 41/2 c. granulated sugar -52- Bremerton, Wash, il ot le ee, eS. saw GOOD MILK IS GOOD FOOD — USE DARIGOLD PRODUCTS KITSAP DAIRYMEN’S ASSOCIATION BREMERTON, WASHINGTON FUDGE (Continued) 1/2 tsp. salt Boil 10 minutes, stirring constantly, as it burns easily. In a large bowl place the following: 3 pkg. chocolate chips 1 tsp. vanilla 2c. nuts 1/2 lb. Darigold butter 1 8-oz. jar Marshmallow Cream Pour hot syrup over ingredients in bowl, mix thoroughly, then pour into buttered pans and cool. Martha Francom SPOOK FUDGE NUTS lc. sugar . 1/2 c. Darigold sour milk 1/2 c. brown sugar 1/4 tsp. cinnamon 1/4 tsp. salt 1 Tbsp. lemon juice Combine sugar, salt, milk and lemon juice in pan over heat and stir until sugar dissolves. Cook until it forms a soft ball. Pour over 2 1/2 cups nuts✪ Spook Fudge Nuts and stir until nuts are well covered. Separate in chunks by using 2 forks. Chloe Stayner BANANA BUTTER 3 c. prepared fruit 1/4 tsp. Darigold butter juice of 1 lemon 1 bottle Certo 6 1/2 c. sugar✪ Banana Butter To prepare fruit, crush about 10 fully ripe bananas toa fine pulp and prepare lemon juice. | Measure sugar, prepared fruit, lemon juice and butter into large kettle. Mix well and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard one minute. Remove from fire and stir in Certo. Pour quickly. Makes about 10 glasses, Maybelle Hepworth 575 -53- Bremerton, Wash.

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Measure sugar and prepared fruit into large kettle. Mix well, and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard one minute. Remove from fire and stir in Certo. Skim; pour quickly. Makes about 11 glasses. Maybelle Hepworth APPLES FOR PIES OR TO CAN Wash and peel apples and slice into a large pan. Sprinkle 3 cups sugar over them. Stir well with a wooden spoon. Be careful not to break the slices. Let stand several hours to make their own juice. Stir several times. The apples shrink some and in this way they pack in the jars nicely. Pack them in the jars and process in boiling water for 25 minutes. Mamie Nelson PEAR HARLEQUIN 12 large Bartlett pears 1 large can crushed pineapple 2 oranges (juice and rind, ground fine) 3/4 c. sugar to 1 c. fruit Let stand overnight. Cook carefully and add 5 oz. maraschino cherries, cut fine. Put in jars and seal. Faye Morris BEET JELLY : Scrub, wash and cut beets in inch pieces and cover with water. Boil until tender and strain. Use enough beets to make 4 cups of the red juice and add: 2 Wie -51- Bremerton, Wash, BEET JELLY (Continued) 1 1/2 pkg. M.C.P. pectin 1/2 c. lemon juice Bring to rolling boil. Add 6 cups sugar and boil 4 minutes, Bottle. Myrtle Fry FUDGE 2c. sugar 2/3 c. Darigold milk 1 or 2 sq. chocolate 1 tsp. vanilla 2 Tbsp. corn syrup 1 Tbsp. Darigold butter Mix the sugar, milk, grated chocolate and corn syrup and boil rather slowly, stirring until the ingredients are well blended. Boil to the soft ball stage. Remove from the stove, add the butter, but do not stir it in. When lukewarm, add the vanilla and beat until it is creamy and has lost its gloss. It requires quite a bit of beating. When it begins to hold its shape, pour into buttered pan. Let harden - cut into squares. Eve Carr HEAVENLY HASH 2 c. sugar 2/3 c. Darigold milk 2 Tbsp. corn syrup 2 sq. unsweetened chocolate 1 tsp. vanilla 1/4 tsp. salt 2 doz. marshmallows Stir until sugar dissolves. Cook until a few drops forms a soft ball. Cool, add vanilla. Beat until light and holds its shape. Pour over marshmallows or add 1/3 cup chopped nuts. Beth Taylor CARAMEL POPCORN BALLS 1 c. brown sugar 1c. Karo syrup 1 c. white sugar 1c. Darigold rich milk Cook in heavy saucepan to firm ball only. Stir constantly. Pour over 15 qt. salted popped corn. Stir until mixed. Shape into balls. Alice Shumaker FUDGE 1 tall can evaporated milk 41/2 c. granulated sugar -52- Bremerton, Wash, il ot le ee, eS. saw FUDGE (Continued) 1/2 tsp. salt Boil 10 minutes, stirring constantly, as it burns easily. In a large bowl place the following: 3 pkg. chocolate chips 1 tsp. vanilla 2c. nuts 1/2 lb. Darigold butter 1 8-oz. jar Marshmallow Cream Pour hot syrup over ingredients in bowl, mix thoroughly, then pour into buttered pans and cool. Martha Francom SPOOK FUDGE NUTS lc. sugar . 1/2 c. Darigold sour milk 1/2 c. brown sugar 1/4 tsp. cinnamon 1/4 tsp. salt 1 Tbsp. lemon juice Combine sugar, salt, milk and lemon juice in pan over heat and stir until sugar dissolves. Cook until it forms a soft ball. Pour over 2 1/2 cups nuts and stir until nuts are well covered. Separate in chunks by using 2 forks. Chloe Stayner BANANA BUTTER 3 c. prepared fruit 1/4 tsp. Darigold butter juice of 1 lemon 1 bottle Certo 6 1/2 c. sugar To prepare fruit, crush about 10 fully ripe bananas toa fine pulp and prepare lemon juice. | Measure sugar, prepared fruit, lemon juice and butter into large kettle. Mix well and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard one minute. Remove from fire and stir in Certo. Pour quickly. Makes about 10 glasses, Maybelle Hepworth 575 -53- Bremerton, Wash.

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