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THE RELIEF SOCIETY COOK BOOK 27

| THE

REXBURG, IDAHO

CO. j

| HEAD TO FOOT OUTFITTERS j

[ IPRICES

AND QUALITY DEPENDABLE

FLAMM & ECKERSELL

For Floor Coverings

Bed Springs, Mattresses, Etc.

Undertaking and Funeral Directors

I IF YOU WANT TO BUY A HOME, BUILD A HOME OR SELL •

1 30 College

MARROM'S STORE

REXBURG, IDAHO

- MEN'S & BOY'S FURNISHINGS —

FOOTWEAR FOR THE ENTIRE FAMILY

THE RELIEF SOCIETY COOK BOOK

Where Is The

Thrift of

Yesterday?

Do you recall the old-fashioned thrift ... the kind of thrift that pinched every time you looked at color that

wasn't practical, or at a frock that wasn't

a hardy perennial, or at things you

Ji really didn't need to keep you warm,

4^YjT^u dry and well-fed?

fcjw y^ Then you probably feel a glow

*pWj of pleasure for the thrift of

S9 OULJLiiJL today! The new thrift

yrl ^^ifflfilfil £oes ^and *n nanc*

, If |li with fashion ! The

igr>ag* " new thrift puts

gaily colored cloths on your tea table . . . and gives you hats that are Paris replicas ... at small expense !

Happily, the J. C. Penney stores make this kind of thrift real ! For here style is always inexpensive and i n e x p e n sive things in style !

J.G. PENNEY GO.

CANDIES 29

The secret of making creamy candies is to cover kettle' 5 minutes or until all grains of sugar are dissolved.

FONDANT, FOUNDATION OF CREAM CANDIES

3 c. sugar Flavoring

1 c. water 1-3 tsp. cream tartar

Place in sauce pan on stove and stir until it boils, then cover for 5 minutes or until all grains are dissolved. Remove cover and let boil without stirring until soft ball forms in cold water. Turn carefully on to platter previously wet and drained with cold water. Do not put scrapings from pan into platter. Let stand until platter feels cool to hand.

Beat until mass can be handled then mold in hands until smooth. Place in bowl, cover and let stand at least over night. It is better if it can ripen a week or more. Use with chocolate, nuts, cocoanut, peanut butter, etc.

BROWN SUGAR CANDY

2 c. brown sugar Peppermint oil

1 c. white sugar 1 c. cold water

2 T. vinegar

Stir all together and continue to stir until mixture boils. Cover 5 minutes. Remove cover and cook to dry brittle stage. Pour into buttered pan. Turn edges as it cools. When cool enough to handle take piece size of small egg and stretch until light (after using 5 drops of oil to flavor.)

Put balance of candy on table in oblong mass and stretched part in strips. Draw out into flat sticks and let cool. Should be very brittle. — Mrs. Effie Merrill

SMITH COLLEGE FUDGE

14 c. butter 2 Tbsp molasses

1 c. sugar, white V2 c. rich milk

1 c. brown sugar 2 squares chocolate

Mix together and boil until it forms a soft ball in cold water. Remove from fire and add one Tbsp. vanilla and 3 Tbsp. peanut butter. Stir until it thickens. Pour into buttered pans and set in a cool place. — Bessie Squires.

30 THE RELIEF SOCIETY COOK BOOK

HOLIDAY HASH

2 c. granulated sugar

V2 c. of maple or brown sugar

1 2 c. golden corn syrup

I c. water and a pinch of cream of tartar.

Boil to a firm stage add 1 tsp. of vanilla and pour over the stiffly beaten whites of 2 eggs. Have ready lA c. each of chopped dates, candy cherries, citron and orange rind, and */2 c. of chopped or shredded cocoanut.

Beat the syrup till light and foamy, then stir in the fruit. Pour in buttered tin and cut in squares. — Mrs. P. L. Erdman.

SUGARLESS CARMELS

Pass I pound dates, 1 pound figs, and l/2 pound pecans through a grinder, soften with a little lemon juice. Cut into caramel shapes and roll lightly in granulated sugar.

—Mrs. F. L. Erdman

POP CORN BALLS

I c. mild or V2 strong molasses 3 c. sugar

1 c. boiling water rU tsp. cream of tartar

% tsp. soda.

Cook all together, except soda, until very hard or brittle when dropped in cold water. Add soda and pour over popped corn. Make into balls. Wet hand in water to keep from sticking.

—Mrs. L. F. Rich

BOSTON CREAMS

1 large can condensed milk 4 c. sugar

Carmelize one c. sugar, add 1-3 part of milk and cook until dissolved. Add one c. sugar and another 1-3 milk. Cook until smooth. Then add one c. sugar and last third of milk and cook until it forms a soft ball in cold water. Let cool and add % c. nuts. Stir until it thickens. Roll in bar. — Mrs. E. A. Beesley.

COLLEGE DIVINITY

2 c. sugar lU c. corn syrup f4 c pineapple 1-3 c. water

Boil until brittle in cold water, beat whites of two eggs. Pour mixture over very slowly and beat very fast until a dull color. Add chopped walnuts when about half through beating.

— Mrs. Leavett.

CANDIES 31

3 c. sugar 1 c. milk

2V2 squares chocolate 1 tbsp. flour

Pinch of salt 1 tsp. vanilla A large piece of butter

Cook until it hardens in water then add the butter and nuts or fruit if desired. Let stand in cold water until cool then take out and beat until creamy. — Mrs. J. L. Winmill.

PINEAPPLE FUDGE

1 c. canned milk 3 c. sugar

2 tbsp. butter 2 tsp. lemon juice 1 c. crushed pineapple drained from the juice.

Combine the milk and sugar, add the butter and heat to boiling point. Add the pineapple and cook for about 25 minutes stirring constantly (to prevent from burning.) Cool without stirring and add the lemon juice. Beat until crystalization begins. Pour in buttered tins and cut in squares.

CANDIED ORANGE OR GRAPE FRUIT RINDS

Soak in cold water, cook until tender in plenty of water. Remove white pulp, cut in strips. Make syrup of 1 c. sugar to 1-3 c. water, boil. Add rinds and boil until syrup is absorbed. Sprinkle with sugar and sprinkle with ginger and dry slightly on board. Store in cans or jars. Use walnuts in same way.

— Mrs. Nathan Levine

THE NEW FORD

RIDES JUST AS GOOD

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