The Relief Societ Cookbook

Mix together and boil until it forms a soft ball in cold water. Remove from fire and add one Tbsp. vanilla and 3 Tbsp. peanut butter. Stir until it thickens. Pour into buttered pans and set in a cool place. — Bessie Squires. 30 THE RELIEF SOCIETY COOK BOOK HOLIDAY HASH 2 c. granulated sugar V2 c. of maple or brown sugar 1 2 c. golden corn syrup I c. water and a pinch of cream of tartar. Boil to a firm stage add 1 tsp. of vanilla and pour over the stiffly beaten whites of 2 eggs. Have ready lA c. each of chopped dates, candy cherries, citron and orange rind, and */2 c. of chopped or shredded cocoanut. Beat the syrup till light and foamy, then stir in the fruit. Pour in buttered tin and cut in squares. — Mrs. P. L. Erdman. SUGARLESS CARMELS Pass I pound dates, 1 pound figs, and l/2 pound pecans through a grinder, soften with a little lemon juice. Cut into caramel shapes and roll lightly in granulated sugar. —Mrs. F. L. Erdman POP CORN BALLS I c. mild or V2 strong molasses 3 c. sugar 1 c. boiling water rU tsp. cream of tartar % tsp. soda. Cook all together, except soda, until very hard or brittle when dropped in cold water. Add soda and pour over popped corn. Make into balls. Wet hand in water to keep from sticking. —Mrs. L. F. Rich BOSTON CREAMS 1 large can condensed milk 4 c. sugar Carmelize one c. sugar, add 1-3 part of milk and cook until dissolved. Add one c. sugar and another 1-3 milk. Cook until smooth. Then add one c. sugar and last third of milk and cook until it forms a soft ball in cold water. Let cool and add % c. nuts. Stir until it thickens. Roll in bar. — Mrs. E. A. Beesley. COLLEGE DIVINITY 2 c. sugar lU c. corn syrup f4 c pineapple 1-3 c. water Boil until brittle in cold water, beat whites of two eggs. Pour mixture over very slowly and beat very fast until a dull color. Add chopped walnuts when about half through beating. — Mrs. Leavett. CANDIES 31 FUDGE 3 c. sugar 1 c. milk 2V2 squares chocolate 1 tbsp. flour Pinch of salt 1 tsp. vanilla A large piece of butter Cook until it hardens in water then add the butter and nuts or fruit if desired. Let stand in cold water until cool then take out and beat until creamy. — Mrs. J. L. Winmill. PINEAPPLE FUDGE 1 c. canned milk 3 c. sugar 2 tbsp. butter 2 tsp. lemon juice 1 c. crushed pineapple drained from the juice. Combine the milk and sugar, add the butter and heat to boiling point. Add the pineapple and cook for about 25 minutes stirring constantly (to prevent from burning.) Cool without stirring and add the lemon juice. Beat until crystalization begins. Pour in buttered tins and cut in squares. CANDIED ORANGE OR GRAPE FRUIT RINDS Soak in cold water, cook until tender in plenty of water. Remove white pulp, cut in strips. Make syrup of 1 c. sugar to 1-3 c. water, boil. Add rinds and boil until syrup is absorbed. Sprinkle with sugar and sprinkle with ginger and dry slightly on board. Store in cans or jars. Use walnuts in same way. — Mrs. Nathan Levine THE NEW FORD RIDES JUST AS GOOD RUNS JUST AS FAST OR WILL DO ANYTHING ANY OTHER CAR WILL DO. WHY NOT SAVE FROM $100.00 To $1500.00 REXBURG MOTOR CO., INC 32 THE RELIEF SOCIETY COOK BOOK EGGS GOLDEN ROD EGGS y8 tsp. pepper 2 Tbsp. butter 2 Tbsp. flour 2 c. hot milk 4 eggs Y2 tsp. salt