Itrop Fudge
A legacy of tweet goodnest the whole
crowd enjoys! One of grandmother' reci
pes, Elizabeth occasionally varies her
Drop Fudge by adding nuts.
Vi cup milk or cream
2 cups sugar
Vs cup light, corn sirup
Vs cup butter
2 sj. (2 as.) unsweetened chocolate
2 teaipoons 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
Kill rt 'i Uil fnrma a Pfif t Kail in ia .... I .
, .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 01 PROFT. Dirtclor, ClilintT AiN InttiM
Vi cup chopped celery
cup chopped green pepper
i cup finely chopped onion
1 teaspoon fat
1 i lbs. ground beef ,
I Vi cups catsup
1 cup water
6 tablespoons tomato paste
1 teaspoon prepared mustard
1 teaspoon brown sugar
few grains salt
Vs 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
'
Crimp Sugar Cookie
Quoting our young prize-winner, "These
are the tastiest, simplest of cookies with
a glaze that's all important." '
2i cups sifted enriched flour
2 teaspoons cream of tartar
1 teaspoon baking soda
Vs teaspoon salt
1 cup butter
1 teaspoon vanilla extract
1 cup sugar
2 eggs, well beaten (until thick
and plied 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
after 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 375 F 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
o
Write us for 'six additionor recipes
9 from Elizabeth's collection.
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