Nut Fudge

(Photograph on front cover)

DIRECTIONS	INGREDIENTS	For 1⅓ lbs.	For 2¾ lbs.

1. Mix in saucepan	COCOA	6 tablesp.	¾ cup
	SUGAR	1½ cups	3 cups
	CORN SYRUP	1½ tablesp.	3 tablesp.
	PET MILK	9 tablesp.	1⅛ cups[1]
	WATER	3 tablesp.	6 tablesp.
2. When well blended, cook over low heat, stirring until sugar dissolves. Boilslowly, stirring now and then until candy reaches soft ball stage (see note).Cool at room temperature, without stirring, until lukewarm, or until the handcan be held comfortably on bottom of pan.
3. Add	SALT	few grains	⅛ teasp.
	VANILLA	¾ teasp.	1½ teasp.
4. Beat until candy holds its shape. Pour into greased pan measuring about		9 × 5 inches	9 × 9 inches
5. Press into top of fudge the moment it is poured into pan	*whole blanched* ALMONDS[2]	1½ dozen	3 dozen
6. Have nuts in rows about 1½ inches apart. Cut into squares when cool.
7. Makes		1½ dozen, *1½-in. pieces*	3 dozen, *1½-in. pieces*

For Plain Fudge, simply omit the nuts in the above recipe.

[1] 1⅛ cups equal 1 cup plus 2 tablespoons.

[2] Pecans, walnuts, hazel nuts, cashews, etc. also can be used.

Note: Drop a tiny bit of the hot mixture into a bowl of cold water. If it stays together in a soft ball and does not fall apart when you lift it out of the water with your fingers, then the Fudge has cooked long enough. Be sure to take candy off the heat while testing. Do not use ice cold water.

GRAND TO SERVE AT A BIG HOLIDAY PARTY

Big Bowl of Eggnog[3]
(placed in a wreath of holly or evergreens)

Small Slices of Quick Fruit Cake[3] Cheese Chips[3]

Nut Fudge[3] Salted Nuts Holiday Crescents[3]

[3] Recipes are in this book

EVERYDAY FOODS

FIXED FOR COMPANY

Baked Ham

Hawaiian Sweet Potatoes[4]

Buttered Green Beans

Lettuce Wedges with Whipped Cranberry Dressing[4]

Ambrosia Floating Island[4]

[4] Recipes are in this book