Quaker recipes

Pour into three plates. Add 2 tablespoons butter on each plate. Cool for thirty minutes. Beat each plate, one at a time, until candy thickens. Drop with teaspoon to wax paper. ELIZABETH R. POSTON CHOCOLATE FUDGE 2 cups sugar 1% cup walnut meats, if 4 tablespoons cocoa desired 2 teaspoon salt 14 stick butter 1 teaspoon vanilla 44 cup top milk Mix together well sugar, cocoa and salt. Add cream. Put over fire and stir constantly until a little dropped in cold water forms a soft ball. Remove from fire. Add butter and let stand until rather thick. Do not stir while cooling. Beat till thick and pour on waxed paper. Cut in squares. BESSIE JOHNSON (Mrs. Roy) DIVINITY FUDGE 224 cups white sugar 1 teaspoon vanilla 24 cup white Karo syrup 1 cup nuts 2% cup cold water 1 teaspoon baking powder 2 egg whites Stir sugar, Karo and water well, boil without stirring until it forms hard ball in water. Pour over stiffly beaten egg whites. Do not scrape pan. Beat continually. When cool add vanilla, nuts and baking powder. Drop by teaspoon on wax paper or cut in squares. EVELYN THOMPSON (Mrs. Blake) ney 41 THE QUAKER COOK BOOK CANDIED GRAPEFRUIT PEEL 4 grapefruit rinds 2 quarts water Y3 cup Salt 4 cups sugar Soak grapefruit peel in salt water over night. Rinse well. Cut in desired pieces. Bring to boil in open kettle twice, with fresh water enough to cover. Rinse. Place peel in pressure cooker with 1 cup water and cook 20 minutes at 15 Ibs. pressure. Drain and put in open kettle with sugar and cook slowly until sugar is absorbed. Cool slightly and roll in granulated sugar. ARTA BARKER (Mrs. J. C.) HOLIDAY FUDGE Y4 cup cocoa 1g teaspoon salt 3 cups sugar 14% teaspoons vanilla 3 tablespoons corn syrup 3 dozen shelled nuts (pecans 1¥g cups evaporated milk or English walnuts) 6 tablespoons water In a saucepan mix cocoa, sugar, milk and water. Cook over low heat until sugar dissolves. Then boil slowly, stirring occasionally, until a few drops form a soft ball when dropped into cold water. Cool at room temperature, without stirring, until candy holds a shape. Pour into greased tin pan. Press nuts into top of fudge while still a little soft. When cool cut into squares. About 2%4 pounds. DorA WARD PEANUT BUTTER FUDGE 2 cups sugar Y2 cup evaporated milk di- 4 teaspoon salt luted with 2 tablespoons water Cook slowly, stirring occasionally, to 236° or soft ball stage. Remove from fire and cool at room temperature without stirring until warm. Add: 3 cup peanut butter 1 tablespoon butter 1 teaspoon vanilla Beat until smooth and thick. Pour into buttered pan and slice into squares. 42 CANDIES SUPER FUDGE 3 cups sugar 1 large can evaporated milk 1 stick butter Mix together and bring to slow boil. Boil 8 minutes, stirring constantly. Remove from heat and add: 1 pint marshmallow cream 3 packages chocolate bits Beat until mixture begins to hold shape. Pour into pan and cut into squares. MEETA H. JACKSON DATE LOAF CANDY 3 cups white sugar 2 tablespoons butter 1 package dates (714 ounces) 1 cup nut meats 1% cups milk Boil sugar, dates (cut fine) and milk until mixture reaches a temperature of 236° or forms a soft ball when dropped in cold water. Remove from flame and add butter. Beat until candy begins to harden, then add nut meats. Drop on damp cloth and form into roll. Roll in the cloth and when cool cut into slices, or put away and cut when needed. Will keep for weeks. BERTHA C. SHEETZ GLACE NUTS 2 cups granulated sugar 1 cup (or more) of unbroken 1 cup boiling water halves of pecans or walnuts 1&4 teaspoon cream of tartar