Evening star., 1950-12-17
Readers. =
Clearing House
Conducted by BETSY CASWELL
BROWN SUGAR CANDY.

FROM Miss A. w., Washington
For Mrs. c. L. Del: In regards
to brown sugar candy: Two cups
brown sugar and % cup milk in
saucepan over medium heat Let
come to boil Keep stirring so
won't burn. Add a dash of salt.
Continue boiling and stirring a
minute or so, not too long, then
test by putting small amounts in
cold water (faucet) until it forms
soft ball..
| Remove from fire, add nut
meats, butter, about walnut size,
and little vanilla.
Stir until it hardens some but
don't let it get too hard to pour.
Pour into buttered dish, cut in
squares.
/ am glad to be able to send this
in as ] enjoy RCH SO much. it is
bright spot.
From Mrs. J. j., WGshingtonJ
The following candy recipe is
made with brown sugar as you re-
quested. It requires lot of beat
ing. but is very delicious, espe-
cially so a day or two after making
l One cup granulated sugar, 8
cups brown sugar. 11a cups evap-
GRATED milk, 2 tablespoons butter;
| y cup broken walnuts, ll2 dozen
quartered marshmallowS, l tea
spoon vanilla.
Combine sugars, milk and but
ter Bring to boiling point and
cook to very soft ball, 236 degrees,
stirring frequently Cool until luke
warm. add nuts. marshmalloWs
and vanilla and beat until mix
ture is creamy and holds it's shape.
Drop by teaSpoonfuls onto waxed
paper or turn into buttered pans
and cut into squares when cold.
Makes about four dozen squares.
X X X X
RECIPES OFFERED.
From Mrs. L. c. w., BetheSdaJ
For Mrs. C. L. Del: Caramel
fudge: Two cups brown sugar, l
cup milk. " cup white sugar. 3
tablespoons corn syrup, table,
spoons butter, l teaspoon vanilla
Mix sugar. milk and syrup, cook
until it forms soft ball, remove
from fire. add vanilla and butter.
When cool enough to hold hand
on bottom of pan. beat until
creamy and stiff. Add nut meats
If desired.
Easy cookie recipe. tea cakes
Cream "a cup butter, cups sugar
beat in eggs, add 4 cups
flour, 3 tablespoons cream, vanilla
sifted with teaspoons baking
powder and a dash of nutmeg
Chill dough before rolling. Bake
at $50 degrees until golden brown
If I need a lot of cookies and
| want to save time. I sometimes
roll dough into rolls for slicing
put in ice box until thoroughly
chilled, slice thin and bake. This
recipe can be made up, half used
at the time, and half in a week
Nice to have on hand. This was
my grandmother's recipe and in
my opinion is good only with real
butter. the nutmeg gives it a
special flavor. Hope these recipes
are what you want.
X \ X y
CHRISTMAS SUGAR COOKIES.
From Mrs. A. j.. SilDer Spring.
The following is an excellent
rolled out cookie. as also requested
by Mrs. c. L. Del. Washington:
Three-fourths cup butter, plus
l tablespoon; 1la cups sugar,
eggs unbeaten, 2 cups -four, ap-
proximately: 2la teaspoons baking
powder. u teaspoon salt, / tea
spoon vanilla, 4 tablespoons cream
or milk. Cream butter and sugar
beat in eggs one at a time. Ado
f1avoring. milk, salt and bakins
powder and -four enough to rol
out. Roll thin and cut shape.
like Christmas trees, stars, etc
Decorate with colored sugar, Bake
Just few minutes at $50 degrees
but be careful not to get very
brown. Don't handle or rol
dough more than necessary as thi;
makes them tough.