Recipes from our hearth

top of double boiler; beat slightly to mix. Place over rapidly boiling water. Beat at high speed until frosting stands in peaks- about 7 minutes. Remove from heat; add 1 tsp. vanilla, beat for 2 minutes or until thick enough to spread. *%* This frosting is good on chocolate cake. Walnut or pecan chips on top make it even better. ** If you would like to make ''swirls'' on your frosting, use 1 square chocolate and 1 1/2 tsp. butter melted together and cooled. Use this mixture to make the swirls after you frost cake. Mrs. Robert Williams TT CAKE FROSTINGS aA SSS SSS SSS oe Ss LS ss es SS i Yin MINT CANDY 1 1b. powdered sugar 2 Tbsp. (level) Crisco 2 Tbsp. (level) Butter 2 Tbsp. hot water 10 drops Peppermint flavoring paste color Combine all ingredients and knead until very smooth, MasstePerG.iishe lt Jot PULLED MINTS 2 cups granulated sugar l cup water 1/2 lb. butter (1/2 stick) 5-6 drops oil of peppermint coloring Add water to sugar. Dissolve sugar, water and butter over slow heat. Cook to 265 degrees without stirring. Pour on buttered marble slab and when cold enough to handle, drop on color and extract. Pull and cut with scissors, Place in a covered tin can. They cream overnight. Mrs. Roger A. Snyder Ila Brewer BUCKEYES FOR 100 1 lb, peanut butter 1-1/2 1b. 10X sugar 2 sticks margarine Mix together. Make into balls the size of buckeyes. Chill. Dip in melted chocolate icing. Melt large package chocolate bits and 2/3 bar parafin, Stick ball with toothpick and dip. Chill according to package directions. Can be frozen, Mrs. W. J. Gibson MORAVIAN COCOANUT CANDY 1 large grated cocoanut 6 cups sugar l cup water or cocoanut milk Boil water (or cocoanut milk) with sugar until syrup threads and forms a soft ball in cold water. Take from fire and beat until it is milky and getting firm. Add grated cocoanut and stir again. Pour into a buttered pan and cut into Squares, Francis Mellen, operator of the bakery and Confectionary store in Salem around 1848, featured this candy in his store, Members of his family passed it along to Miss Eleaner Tesh's family. She shared CANDIES | : it a long time ago with our newspaper. Mrs. Katie Morgan CHINESE TREATS 2 pkgs. butter scotch pieces 1 - one pint can salted peanuts 1 can Chinese noodles Melt butterscotch pieces over hot water, stir. Add peanuts and noodles, stir until well coated. Drop by scant teaspoonsful onto waxed paper. Mrs. Louie Dull CHOCOLATE COVERED CHERRIES 1 box confectioner's sugar Melt 3/4 stick margarine or butter » Tbsp..silk fe tCSD. Vana Maraschino cherries (drained) Work up into stiff dough, roll out flat, put in cherry, roll into round ball. Dip into 3 blocks unsweetened melted chocolate with a small block of parafin. Take out with a fork and place on waxed paper. Cool. Mrs. Roger A, Snyder CREAMY FUDGE 3 squares unsweetened chocolate 1/2 cup milk (evaporated) 2 cups granulated sugar 1/3 cup dark corn syrup 1 Tbsp. butter 1 tsp. vanilla. Combine all ingredients except butter and vanilla in a saucepan and stir over medium heat until chocolate is dissolved. Cook to solf-ball stage or 238 degrees on the candy thermometer without stirring. Add butter. Coot to lukewarm and beat. Add vanilla and pour into buttered pan. Cut into squares. Mrs. Roger A, Snyder MARSHMALLOW FUDGE Butter a square pan, 9x9x1-3/4 inches. Stir in saucepan: l can (60z2) evaporated milk 1-2/3 cups sugar T/i2etsipre sadit: Cook over low heat until mixture boils. Boil 3 minutes, stirring constantly. Remove from heat. Add and stir until melted: 2 cups miniature marshmallows 1-1/2 pkgs. (60z. each) semisweet chocolate pieces Stir in: 1 tsp. vanilla 1/2 cup chopped nuts Pour into prepared pan. Regrigerate un-