Chocolate Fudge

Ingredients

• Four cups of sugar
• 1 cup of milk
• 1 tablespoon butter
• little salt
• 2 cups of walnuts

Method

1. 1

   Cook until it will form a soft lump when dropped in cold water.

2. 2

   Remove from fire, and add the butter and salt.

3. 3

   Have ready 2 cups of walnuts, which drop in just before pouring out; add vanilla to taste.

4. 4

   Pour on buttered dishes and when cold cut in squares.

Nutrition per serving

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 23. The excerpt below is the record exactly as published.

tablespoons butter, I cup scalded milk, 114 table- spoons flour, 14 teaspoon salt, few grains pepper. Put butter in saucepan, stir until melted and bubbling; add flour mixed with seasonings and stir until thoroughly blended. Pour on gradually the milk, adding about 1/, at a time, stirring until well mixed, then beating until smooth and glossy. If a wire whisk is used, all the milk may be added at once. 84 Simply add water and sugar to the KNOX ACIDULATED package. THICK WHITE SAUCE For Cutlets and Croquettes Two and one-half tablespoons butter, 4% cup cornstarch or the cup flour, 1 cup milk, Y%4 teaspoon salt, few grains pepper. Make same as thin white sauce. TOMATO SAUCE (WITHOUT STOCK) One-half can tomatoes, I slice onion, 4% teaspoon pep- per, 3 tablespoons butter, 3 tablespons flour, ™% tea- spoon salt. Cook onion with tomatoes 15 minutes, rub through a strainer, and add to butter and flour (to which seasonings have been added) cooked together. TOMATO SAUCE One and one-half cups tomato juice, 1 small onion, cook 30 minutes. Strain, add paste, which is made of three teaspoonsful of thickening, 1 teaspoonful of salt and he teaspoonful of pepper. Mix paste with sauce; bake in moderately hot oven 35 minutes. CHILI SAUCE Eight qts. tomatoes, 3 cups of peppers, 2 cups of onions, 3 cups of sugar, I cup of salt, 1% qts. vinegar, 3 table- spoonsful of cloves, 3 tablespoonsful of cinnamon, 2 teaspoonsful each of ginger and nutmeg. Peel and chop tomatoes in small pieces; chop onions and pep- pers very fine. Boil 3 hours and bottle in large mouth bottles, and seal. MRO SCO EaLLUN le 85 For Dainty Delicious Desserts use KNOX GELATINE. CORN RELISH One doz. large ears corn, I qt. onions, 3 green pep- pers, I qt. ripe cucumbers, I qt. ripe tomatoes, 3 small red peppers, I qt. sugar, 4% cant cup salt, 2 tablespoons tumeric, 2 pts. vinegar, 5c worth white mustard seed. Run all but the corn through the food chopper and boil for 1 hour. MRS. SCOTT HUNT. 86 POEL CONFECTIONS “T can teach sugar to slip down your throat in a dozen different ways.”—Decker and Ford. DIVINITY FUDGE Two whites of eggs, 2 cups of granulated sugar, 4% cup karo syrup, 4% cup warm water, I teaspoon vanilla, pinch salt, 1 cup nuts. Mix the syrup and water, add to sugar and let it boil until it drops hard in cold water. In the meantime have the whites beaten stiff and pour the cooked syrup in slowly beating the whites all the time, then add vanilla and salt; when creamy add nuts, mix well, then drop from teaspoon in a buttered platter. MRS. MARSH RAY. CHOCOLATE FUDGE Four cups of sugar, I cup of milk, 1 tablespoon but- ter, little salt. Cook until it will form a soft lump when dropped in cold water. Remove from fire, and add the butter and salt. Have ready 2 cups of walnuts

Cook this with the app: pantry check, scaling, and the assistant.