Quaker recipes

After stirring well the first three ingredients, heat to boiling point in a smooth sauce pan and boil without stirring until it begins to discolor slightly, which is at 310°. Remove from fire and set saucepan in larger pan of cold water, to stop boiling, then set immediately in a pan of boiling water on the stove, keeping water boiling so sugar will not harden. Dip nuts, separately, in hot syrup and drop on oiled paper or very smooth platter. Olive tongs are ideal or a long hat pin. If done correctly each nut will look as if encased in glass. PEANUT BRITTLE 3 cups sugar 14 teaspoon salt 1 cup white corn syrup 1 teaspoon vanilla 1 cup water 2 tablespoons butter 1 pound raw peanuts 1 tablespoon soda Cook the sugar, syrup and water until it forms a hard ball (250°) when tested in cold water. Add peanuts and continue cooking until slightly caramelized (300°). Remove from the fire and add the salt, vanilla, butter and soda. Stir until very frothy and pour onto a buttered surface. When slightly cooled pull out to a thin sheet. When brittle break into suitable pieces for serving. EuNICE A. PARKER (Mrs. D. R.) PEANUT CANDY 2 cups sugar 2 heaping teaspoons peanut butter 2 cup milk Mix thoroughly, boil five minutes stirring constantly. Remove from fire, beat well and pour into buttered pans. Cut in squares when nearly cold. Mrs. H. I. COFFIELD CANDY HINTS For chocolate coating add 1 tablespoon salad oil, 1 tablespoon of paraffin. Sugarless Fruit Centers—Peanuts, coconut, raisins, figs, prunes, peaches, apricots, juice of ¥2 lemon, 3 tablespoons honey or syrup. Dip in chocolate or first cover with fondant or dip in whites of egg and roll in nuts. Pistachio Prunes—Soak prunes one hour in warm water, then dry. Color fondant green and flavor with pistachio and stuff prunes. Apricot Sandwiches—To cup of fondant add 1% teaspoon orange extract and 42 teaspoon rose extract. Put between halves of extra fine dried apricots and cut in halves and roll in sugar. [illustration: casserole dish] Casseroles and Supper Dishes 1 can corn 2 tablespoons melted butter 2 eggs 2 tablespoons flour 1 teaspoon salt 1% cups scalded milk Beat eggs and add to corn. Add salt and dash of pepper. Melt butter, blend in flour, add milk, and mix all ingredients together. Put in buttered pudding dish and bake in moderate oven until firm. Miss IDA E. MILLIs, Guilford College VEGETABLE CASSEROLE 1 10-ounce package frozen 1 6-ounce can sliced mush- French style string beans rooms 1 10-ounce package frozen 1 pint thin white sauce small lima beans 1 cup grated sharp cheese 1 cup fine bread crumbs White Sauce 3 tablespoons flour 1 medium onion 1 cup chicken broth 1 cup sweet milk 2 tablespoons chicken fat Saute onion in chicken fat, add flour, stock and milk. Cook string beans and limas as directed on package. Drain. In 112 quart casserole, put layers of string beans, limas, mushrooms and sauce. Top with mixture of cheese and bread crumbs. Bake at 350° for 20 minutes and brown on top. Serves 8. ANNIE TOMLINSON HAUSER (Mrs. C. M.) KIDNEY BEAN CASSEROLE 1 pound ground or chopped 1 can tomato soup (undiluted) beef 1 can kidney beans 1142 medium onions, chopped 1 teaspoon salt 2 tablespoons fat Ye teaspoon pepper 4 ounces cooked elbow 1 teaspoon chili powder macaroni Y% cup grated sharp cheese Brown beef and onions in fat. Add soup and simmer 15 minutes. Add macaroni, beans and seasonings and heat. Pour into casserole. ik with grated cheese. Bake 20 minutes at 375°. RuTH CASEY (Mrs. Silas B.) APPLE AND TOMATO CASSEROLE