| 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
(Photograph on front cover)
| DIRECTIONS | INGREDIENTS | For 1⅓ lbs. | For 2¾ lbs. | |||
| 1. Mix in saucepan | left brace | COCOA | left brace | 6 tablesp. | left brace | 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. Boil slowly, stirring now and then until candy reaches soft ball stage (see note). Cool at room temperature, without stirring, until lukewarm, or until the hand can be held comfortably on bottom of pan. | ||||||
| 3. Add | left brace | SALT | left brace | few grains | left brace | ⅛ teasp. |
| VANILLA | ¾ teasp. | 1½ teasp. | ||||
| 4. Beat until candy holds its shape. Pour into greased pan measuring about | left brace | 9 × 5 inches | left brace | 9 × 9 inches | ||
| 5. Press into top of fudge the moment it is poured into pan | left brace | whole blanched ALMONDS[2] | left brace | 1½ dozen | left brace | 3 dozen |
| 6. Have nuts in rows about 1½ inches apart. Cut into squares when cool. | ||||||
| 7. Makes | left brace | 1½ dozen, 1½-in. pieces | left brace | 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