Quaker recipes

Frostings that are never too hard—never too soft, always spread beautifully—keep fresh longer, and—extra luscious, too. Blend together a 3 ounce package of Philadelphia brand cream cheese (or 6 level tablespoons) and one tablespoon milk. Gradually blend in 212 cups sifted confectioners sugar. Add 1 teaspoon vanilla. HATTIE FIDLER (Mrs. Isaac) CHOCOLATE FUDGE CAKE FILLING OR FROSTING 3 ounces chocolate 34 cup canned milk 1 beaten egg 14 cup water 1 cup sugar Cook in double boiler about 20 minutes. Beat and add 1 teaspoon vanilla. Keeps soft even in refrigerator. BERTHA SHEETZ 37 38 THE QUAKER CooK BOoK ADDITIONAL RECIPES % JE fe 1eveEsee =a = kee eo | = ~ aps ry | K af a” tl ¢ ae a Candies CANDIED ORANGE PEEL 6 medium oranges 1 cup water 2 cups sugar Choose oranges without blemishes. Halve and remove pulp. Cover with cold water and bring to boil. Then reduce heat, cover and cook gently for 30 minutes. Drain. Again cover with cold water, bring to boil. Then reduce heat and simmer for 30 minutes. Repeat. Cut rinds in quarters, then with teaspoon remove all white membrane from rinds. Cut into 1% inch strips. Mix sugar and water. Bring mixture to boil, stirring constantly until the sugar is dissolved. Add rind and cook over low heat until the rind is clear and syrup has almost evaporated. Remove rind with a fork and place on cake rack to drain thoroughly. Then roll, a few pieces at a time, in sugar. Shake off excess. Place on wax paper to dry. Store in air tight container. Makes 1 pound. FAYE HAyeEs (Mrs. Clarence) SEAFOAM 2 cups brown sugar 1 teaspoon vanilla 1 egg white Y2 cup nut meats Add enough water to sugar to moisten well and cook until it forms a hard ball in cold water. Pour slowly over beaten white of egg. Add vanilla and nuts just before hard enough to drop on waxed paper. Miss MARTHA R. TAYLOR 39 THE QUAKER COOK BOOK CREAM CANDY (This candy came from a secret recipe from a professional candy maker, Clyde, Ohio.) 6 cups granulated sugar 2 cups white Karo syrup 2 cups sweet cream Cook to 234°, let cool. Then add 2 cups chopped meats of nuts. Add flavoring —1 teaspoonful of vanilla and 1 of lemon extract. Do not beat until perfectly cool. A wonderful Christmas candy. HATTIE FIDLER (Mrs. Isaac) PEANUT BUTTER TWIRLS 1 box confectioners’ sugar 2 tablespoons melted butter or 1 tablespoon vanilla margarine Milk Peanut butter To box of sugar (save out just enough to sprinkle on rolling board) add vanilla and melted butter or margarine. Add just enough milk to get mixture to consistency for handling. This will be a very scant amount. Keep mixture more on the dry side, yet not crumbly. Roll out entire mixture or pat out to about 342 to 4 inches in diameter—not thin. Spread whole surface with peanut butter. Now roll into long roll to about 4% inch in diameter. Cut into pieces about an inch long or as desired. May be stored in refrigerator for short while to firm. FLORINE OLIVE (Mrs. H. K.) BUTTERMILK FUDGE 3 cups white sugar 1 box Baker’s Coconut or 1 2 tablespoons butter (or butter cup nuts substitute ) Y2 cup buttermilk Mix sugar and buttermilk. Cook until small quantity will form soft ball in water. Remove from over heat, add butter and beat until creams. Add coconut or nuts and pour into shallow pan and let stand few minutes then cut into squares. i Mary ALICE SICELOFF 40 CANDIES CREAMY CHOCOLATE FUDGE 2 cups sugar (white) 4 heaping tablespoons cocoa 2 cups brown sugar 14% cups milk 1 teaspoon salt Mix the first four ingredients together. Add milk and stir until smooth, Cook on medium heat until forms soft ball in cold water. Remove from fire and add 1 teaspoon vanilla.