Trinity cook book

Three cups of brown sugar, one box of dromedary cocoanut, put in at the beginning and cooked in it, enough rick milk (about a scant half-cup) to moisten well, pinch of salt, one teaspoon of vanilla, one-fourth pound of butter. Cook until it forms a soft ball in cold water and then beat thoroughly. When nearly cold cut in squares. — MRS. R. G. DALBY. ( 79 ) SEA FOAM Two cups of brown sugar, one-half cup of water. Boil until it forms a soft ball when dropped in cold water. Beat white of one egg until very stiff, pour boiling syrup on egg, a little at a time, and beat constantly, when a little stiff add one teaspoon of vanilla, add one cup of nuts when mixture will stand alone. Drop from spoon on buttered dish— MRS. SCHWINGER. FRENCH CREAM CANDY Take whites of two eggs, half as much water. Do not beat eggs. Stir in powdered sugar until stiff enough to handle, flavor with vanilla. Roll into small balls and press one-half English walnut on each side. This cream may be used for a great variety of candies by using nuts, fruits, chocolate or any flavoring or coloring desired or by shaping. —MRS. SCHWINGER. CHOCOLATE MILK FUDGE Two cups of white sugar, one tablespoon of butter, three-fourths of a cup of milk, one and one-half squares of chocolate, one teaspoon of vanilla. Melt butter in milk, add chocolate, melt, then add sugar, cook slowly until sugar dissolves, cook to soft ball stage, then let stand until cool. Add vanilla and beat until you can knead it. Pour out in buttered pan and cut into squares. —ANNA COOPER. AFTER DINNER MINTS Two cups of sugar, one-third cup of water, one tablespoon of karo, onefourth teaspoon of cream of tartar, butter size of hickory nut. Let dissolve and boil to a soft ball dropped in cold water, flavor, beat and drop on waxed paper. Put pan in hot water to keep from hardening before you can drop. —MRS. T. B. KEMPER. FUDGE Three cups of white sugar, one-half cup of syrup, one egg well beaten, scant cup of milk, one tablespoon of vinegar, piece of butter size of walnut, three tablespoons of chocolate or cocoa, flavor with vanilla, one cup of nuts after you have beaten well. —MRS. NORA N. WOOD. DIVINITY Two cups of white sugar, one-half cup of thick karo corn syrup, onehalf cup of water, one teaspoon of vanilla, whites of two eggs, one cup of chopped nuts. Have eggs beaten stiff. Boil sugar, water and syrup until it will form a soft ball when dropped into cold water. Dip out one cup of the syrup and pour very slowly into the whites of the eggs beating all the while. In the mean time, the rest of the syrup must be boiling until it cracks like glass in cold water being careful not to burn. When the first cup of sugar is beaten into the whites, add the remainder slowly, beating rapidly. When all the syrup is beaten in add vanilla and nuts, pour into a buttered pan. If syrup cooks too long before first cup is poured off, candy will not be creamy. If whole thing does not boil long enough, candy will not harden. ( 80 ) McGLINTOCK-RALLS SHOP 317 Campbell Avenue, West DRESSMAKERS— MILLINERS No Parking Restrictions in our Block ITALIAN CREAM CANDY