Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1919-10-26
JUDGES ALWAYS
A DELIGHT WITH
A BOOK TO READ
How to Make Halt a Dozen
Varieties, Any One Of
Which Will Tempt
Dainty Misses.

A number of months ago these
recipes for fudge appeared and were
tried by our readers with such
evident success that great many
requests have been received for their
republication. To the girl who
likes variety in all things-even in
iudge-they will appeal.
Marshmallow Creme Fudge.
Cook two cupfuls of light brown
ssugar, half a cupfui of evaporated
milk, one tablespoonful of butter un-
til it forms a soft ball in cold wa
ter; remove from fire and beat in
one cupful of marshmallow creme
and pinch Of salt. Flavor with va
nilla and add one cupful of chopped
walnuts. Pour into buttered pan;
when cool mark in squares.
Chocolate Fudge.
Two cupfuls OF granulated sugar,
half cupful of milk; bring to .
boil, then add two tablespoonfuls of
cocoa mixed with little milk. Boil
until it forms a soft ball when
dropped into cold water. Add a ia
blespoonful of butter, half a cupful
of raisins and one teaspoonful of va
nilla extract and beat for five min
utes: Pour into buttered tin and
cut in squares when cool.
Maple Fudge.
Two pounds of brown sugar, one
tablespoonful of butter, three-quar-
tiers OF cupful of milk; boil until
it begins to thread from spoon. Then
take off fire and add one tabieSpoon-
ful of vanilla. Stir until cool and
turn into buttered pan to harden.
Two tablespoonful of chocolate
added before you boil mixture
makes good chocolate fudge.
Layer Fudge.
Part l, neutrality-suspicious.:
Two cupfuls granulated sugar, three
teaspoonfuls cocoa, half cupful
milk, butter size of an egg, pinch of
salt; put these in saucepan and cook
until mixture forms ball when
dropped in cold water; take from
stove, add one teaspoonful vanilla
and beat until thick and creamy;
pour into buttered pan and set aside
to cool.
Part 2, Neutrality-suspicious.: Two
cupfuls sugar, half a cupful milk,
butter size of small egg; cook same
as chocolate, and when taken from
. stove add one teaspoonful vanilla
and two dessert-spoonfuls grated
cocoanut; beat until creamy; then
pour over the chocolate fudge and
let it harden; cut into squares, and
it will be ready to serve.
Favorite' Fudge.
Melt quarter cupful of butter.
Mix together in separate dish one
cupful of white sugar, one cupful of
brown sugar, quarter cupful of
molasses and half cupful of cream.
Add this to the butter, and after it
comes to the boiling point continue
to boil for two and half minutes,
stirring rapidly. Then add two
squares of u1isweetened chocolate,
scraped fine.
Bolsthis FIVE minutes, stirring it
rapidly at first and then more slowly
toward the end. After taking from
the fire add one and half teaspoon
fuls of vanilla. Then stir constantly
until the mass thickens. Pour into
a buttered pan, and when cool cut
in squares.
Brown Sugar Fudge.
Two cupfuis medium brown sugar,
one cupful white sugar, one cupful
milk. Boil till it forms soft ball
when tried in cold water. Do not
stir after it threads. Remove from
fire, beat in one tablespoonful but
ter, one teaspoonful vanilla, halt
cupful of shredded cocoanut. Con-
tinue to beat till it begins to harden.
Pour into buttered pan and cut in
squares. Walnuts, raisins, or both,
may be used in place of cocoanut.
White Cocoanut Fudge.
Two cupfuls graduated sugar,
half cupful milk, one tablespoon
full Of butter; boil 10 minutes, then
add half a teaspoonful vanilla and
beat until thick. Double fudge can
be made by pouring the cocoanut
fudge on top Of the chocolate fudge.