Sincerely,

Mary Lee Taylor (signature)

Index to Recipes

BEVERAGE AND COFFEE CAKE
Easy Fruit Coffee Cake[10]
Eggnog[12]
Pet Glaze[9]
CANDIES, CAKES AND COOKIES
Butterscotch Balls[5]
Coconut Kisses[11]
Fruit Candy[12]
Holiday Crescents[5]
Mincemeat Cup Cakes[11]
Nut Fudge[3]
Pineapple Date Bars[13]
Plain Fudge[3]
Quick Fruit Cake[14]
Stuffed Dates[6]
Stuffed Figs[6]
Stuffed Prunes[6]
DESSERT AND SAUCE
Ambrosia Floating Island[4]
Holiday Sauce[10]
MISCELLANEOUS
Baking Directions for Poultry and Meat[8]
Cheese Chips[8]
MAIN DISHES AND STUFFING
Bacon Rarebit[7]
Pork Chop Dinner[15]
Potato Stuffing[9]
SALAD AND SALAD DRESSING
Banana Nut Salad[6]
Whipped Cranberry Dressing[14]
VEGETABLES
Cauliflower with Egg Sauce[15]
Hawaiian Sweet Potatoes[7]

Form No. 4760—11-19-49—12-31-49

Nut Fudge

(Photograph on front cover)

DIRECTIONSINGREDIENTSFor 1⅓ lbs.For 2¾ lbs.
1. Mix in saucepanCOCOA6 tablesp.¾ cup
SUGAR1½ cups3 cups
CORN SYRUP1½ tablesp.3 tablesp.
PET MILK9 tablesp.1⅛ cups[1]
WATER3 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. AddSALTfew grains⅛ teasp.
VANILLA¾ teasp.1½ teasp.
4. Beat until candy holds its shape. Pour into greased pan measuring about9 × 5 inches9 × 9 inches
5. Press into top of fudge the moment it is poured into panwhole blanched ALMONDS[2]1½ dozen3 dozen
6. Have nuts in rows about 1½ inches apart. Cut into squares when cool.
7. Makes1½ dozen, 1½-in. pieces3 dozen, 1½-in. pieces

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

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