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itrop Fudge
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A legacy of sweet goodness the whole
crowd enjoys! One of grandmother's reci
pes, Elizabeth occasionally varies her
Drop Fudge by adding nuts.
'j cup milk or cream
2 cups sugar
V4 cup light corn sirup
V cup butter
2 sq. (2 oz.) unsweetened chocolate
2 teaspoons vanilla extract
'4 teaspoon salt
1. Butter baking sheets; set aside. Set out
a candy thermometer.
2. Put milk or cream, sugar, corn sirup,
and butter into a heavy 2-qt. saucepan.
Stirring frequently over medium heat,
bring mixture to boiling. Add chocolate,
stirring constantly until chocolate is
melted. Set candy, thermometer in place.
Cook until mixture reaches 232F (soft
ball: stage forms' a soft ball in very cold
"water and flattens when taken from
water; remove from heat while testing).
3. Remove from heat. Stir in the vanilla
extract and salt. Set aside to cool to
110F or until just cool enough to hold
on palm of hand. Do not stir.
4. 'When cooled, beat vigorously until
mixture begins to lose its gloss. Quickly
drop by teaspoonfuls onto the baking
sheets; do not scrape bottom and sides
of saucepan. Swirl with back of spoon.
Set aside to cool until firm. Store in a
cool place in a tightly covered container.
About 1 lb. fudge
Barbecue
MELANIE DE PROFT. DirKtnr Culm Artt Initihit. 1 WmgKAJT .
Crisp Sugar Cookies
'A cup chopped celery
V4 cup chopped green pepper
Va cup finely chopped onion
1 teaspoon fat
1 'A lbs. ground beef
1 'A cups catsup
1 cup water
6 tablespoons tomato paste
1 teaspoon prepared mustard
1 teaspoon brown sugar
Few grains salt
' teaspoon celery salt
1. Heat fat in a large heavy saucepan.
Add onion and cook over medium heat
until onion is transparent, frequently
moving and turning with a spoon. Add
the ground beef and cook over medium
heat until lightly browned, breaking into
small pieces with spoon.
2. Remove from heat and blend in the
celery, green pepper, catsup, water, to
mato paste, prepared mustard, brown
sugar, salt, and celery salt.
3. Simmer, uncovered, about 1 hr., stir
ring occasionally. Serve on toasted buns.
About 6 hearty servings
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Quoting our young prize-winner, "These
are the tastiest, simplest of cookies with
a glaze that's all important." -
' 2 Vi cups sifted enriched flour
2 teaspoons cream of tartar
1 teaspoon baking soda
Va teaspoon salt
1 cup butter
1 teaspoon vanilla extract
1 cup sugar
2 eggs, well beaten (until thick
and piled softly)
1. Sift together flour, cream of tartar,
baking soda, and salt. Set aside. ,
2. Cream together butter and vanilla ex
tract until butter is softened. Add 1 cup
sugar gradually, creaming until fluffy
- sifter each addition.
3. Add beaten eggs in thirds, beating
thoroughly after each addition.
4. Mixing until well blended after each ,
addition, add dry ingredients in fourths
to creamed mixture. Chill dough in re
frigerator 1 hr.
5. Lightly grease cookie sheets.
6. Shape small balls by dropping small
portions of dough from a teaspoon about
2 in. apart onto the cookie sheets. For
glaze (this glaze is very important) "dip
bottom of a glass in water; then dip in
sugar. Flatten each ball with sugar-'
coated glass.
7. Bake at 375F 10 min., or until lightly
browned. Remove- cookies to cooling
racks. Store in a cool place in a tightly
covered container. About 2 doz. cookies
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Write us for six additionWVecipes
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from Elibeth's collection.
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