Fruit Candy
(Photograph above)
| DIRECTIONS | INGREDIENTS | For 3 dozen | For 6 dozen | |||
| 1. Put through medium knife of food chopper |  | uncooked, dried PRUNES, pitted | | ½ cup (3 ozs.) | | 1 cup (6 ozs.) |
| uncooked, dried APRICOTS | ¼ cup (1½ ozs.) | ½ cup (3 ozs.) | ||||
| seedless RAISINS | ⅔ cup | 1¼ cups | ||||
| shelled NUTS | ¾ cup | 1¾ cups | ||||
| 2. Put ground fruit mixture into bowl and add | | PET MILK | | ¼ cup | | ½ cup |
| grated ORANGE RIND | ½ teasp. | 1 teasp. | ||||
| SALT | ⅛ teasp. | ¼ teasp. |
3. Mix thoroughly until milk is absorbed. Chill. Shape about a teaspoonful of the mixture into round or oblong patties. Decorate with shelled nuts or halves of candied cherries, or roll in chocolate decorettes or finely chopped nuts. Patties may also be studded with puffed rice, or strips of blanched almonds.
Note: Pitted dates can be used for prunes and dried or pressed figs for apricots.