The Portland Woman's Exchange Cook Book

Put all into a porcelain kettle and place on stove where it will melt very slowly. Two hours are none too long. Then boil about 10 minutes. Try in 7 minutes in very cold water, and if it forms a ball take off and when nearly cold add 3 tablespoons vanilla and beat. Pour into buttered pans and mark in squares. Cream Fondant. Cook 2 cups sugar and enough rich cream to dissolve it, until the soft ball stage is reached. Set aside until cool. Flavor and beat until creamy. Mold and dip in chocolate. Creamed Fruits. Put a tablespoon or two of fondant into a cup. Set cup in a pan of hot water and stir constantly until the fondant becomes soft like cream. Flavor and color as desired. Dip the fruit in the fondant, turn until well coated. Remove carefully to oiled paper. Strawberries, cherries and grapes are nice creamed in this way. Leave hulls on berries and stems on cherries and grapes. C. B. Divinity Fudge. Cook 3 cups of granulated sugar in Yi cup of water and two-thirds cup of Karo syrup until it hardens in cold water like taffy; pour it very slowly into the well beaten whites of 2 eggs and Yi teaspoon of salt. You must beat it very quickly as you pour the cooked sugar and syrup into the whites of the eggs. When this is stiff, mix in 1 cup of chopped English walnuts and flavor with vanilla. Pour it all into buttered plates and cut in square slike ordinary fudge. Mrs, J, A, Fouilhoux. Honey Puffs. Boil 3 cups sugar and 1 cup cream until it will almost thread; add 1/4 cup honey; cook to the soft ball stage (or from 238 to 242 degrees) . Take from fire and beat the stiffly beaten white of an egg into it. Beat 1 minute and add 1/2 cup finely chopped nuts. Beat until firm, and creamy and shape into between the fingers with a wet napkin. Press half a walnut meat on each side of the ball. A speck of salt adds to the flavor. Mrs. George K. Weniworth, Jr. French Candies. 2 envelopes Knox gelatine. 4 cups granulated sugar. lJ/2 cups boiling water. 1 cup cold water. « Soak the gelatine in cold water 5 minutes, add the boiling water. When dissolved add the sugar and boil 25 minutes. Now this may be colored and flavored as desired. For instance, add 2 tablespoons of lemon juice and 4 tablespoons of Creme de Menthe and color green with fruit coloring or add 2 tablespoons brandy and 1 teaspoon extract of cloves or few drops of oil of cloves, and color with pink fruit color. Stir the candy well while cooking and when adding the flavorings, so that it will crystallize. Pour into tins that have been dipped in cold water. Let stand over night. In the morning remove from pan, cut into squares and roll in granulated sugar. This is different from Turkish Paste, being more like candy and less like gelatine. Mrs. Wallace Phillips. Fudge No. 1. 1 cup brown sugar. 1 cup maple sugar. 1 cup chocolate, grated. y^ cup cream, or milk and butter. 1 cup walnuts, chopped. Vanilla to flavor. Boil till it makes a soft ball, in cold water, then beat till it creams. The nuts and flavoring should be added at the last. £. Af. P. Fudge No. 2. 2 cups sugar. 1 cup cream. 2 squares chocolate. "^ Vanilla, to flavor. Boil till it just holds together in cold water, let it cool slightly, then beat till creamy. £. N. Maple Fudge. 1 cup white sugar. 1 cup brown sugar. 1 cup maple syrup. 1 cup rich milk or cream. 1 tablespoon butter put in when boiling. Dissolve first four ingredients slowly. Then boil rapidly and add butter. Boil until it forms a soft ball when dropped into cold water. Beat well and add 2 cups chopped walnuts and a little vanilla. Pour into shallow pan and cut in squares. Mrs, Graham Dukehart. Maxshmallows.