C AIDJ RECIPIES
Basic recipe —White Ridge
3 cups sugar
3 T. Corn syrup
(white Karo or honey)
1 cup milk
Mix all ingredients, except butter. Cook
unt il a small amount dropped in cold water
forms a rather firm (not hard—240°-242 )
ball; remove from fire, add butter but do
ooi stir. Let stand until'cool and the
syrup begins to thicken, then beat until
mixture loses its glaze and will keep its
-’-ape (is not runny). Four Onto waxed
aper placed on wooden board. For the
icest looking fudge oo not touch with a
r oon or knife to try to-smooth or spreed
1 '.ve it as it is poured. When cool and
-Co, cut into uniform size squares, using
. f.hin sharp knife, and wipe the knife wit]
. clean wet cloth after every cut is made.
3 T. butter
1/2 tsp. salt
flavoring
u ions:
Cr ocolntc FUdge No. 1: Mix 6 tbsp. cocoa
’• 1. a sugar before cooking.
C pcelr-to Fudge -No. 2;When‘the cooked
syrup is removed from fire, add' 3 squares
of chocolate with the butter but don*t
stir; the.hot syrup;will melt the choco
late . . ,
Peanut Bitter Fhdgo: Add 1/2 cun peanut
butter (from which the oil has been drnine
to the Hot., syrup, with the- butter.
Parsharm 1 low Fhdgc; Add 15 chopped marsh
mallows to chocolate fudge just before it
is poured out. The mixture must be cool,
or the marshmallows will molt—and this is
not desired. \ i •
".lito Fruit Fudge:' Substitute water for
milk, fold in chopped candied cherries and
pineapple, nuts, raisins, dates, etc,' just
before mixture is poured out;
Carrie], Fudge:Use'brown sugar, and double
amount of buttor, but omit the corn syrup.
Nuts or shredded (dry) cococnut may bo
added.' "
Fruits, nuts, flavorings may bo changed to
make any number of varieties of candy.
Notes: (1) The mixture may be stirred
while cookingtthis in no way changes tho
quality of the candy, ' However, it must
not be disturbed while hot—after removing
from fire. This is tho cause of most
grainy fudge,
(8) Corn syrup or honey is good insurance
against grainy candy. Be sure that the
syrup is corn syrup not just ordinary
molasses or cain syrup, Cream of tarter
or vinegar rill give the same rcsults,but
neither should be tnsed bcca.uso they taste
in the fuggo. ' -
(3) Fresh milk, canned evaporated milk,or
condensed milk may be used. Canned milk
should bo dilutod'to the proper consis
tency, r:ith rat of, Then a very rhitc
candy is desired, '.rater is substituted for
milk, as milk gives a. cfcnmjr color,
4-). If the mixture curdles while cooking,
there’s no harm done (don’t throw it out)
^tir well to keep from sticking and burn
ing. The lumps formed by curdling will
cone out in the boating, EXTENSION 'SERVICE'
DIRECTORY
DR. F. R. SIMS
DENTIST
PALMER _ALASKA
DAVID HOEHN M.D.
BERNICE ANDREWS M.D.
PHYSICIANS SURGEONS
PALMER ■ ' ALAJXA
PEARL WHITE LAUNDRY
WE DO NOT NEED TO HANG YOUR CIO ., "i
IN THE WIND. SAVE YOUR CLOTHES BY
BRINGING THEM TO THE PEARL WHITE.
LOYAL ORDER-.i MOOSE
LODGE ™°se hill NO. 79 3
MEET" 2ND AND 4FH TUESDAYS —8 nr.1.
VISITING MEMBERS ARE WELCOME '_
HELLER'S BARBER SHOP
WHEN YOU WANT A REALLY GOOD
HA INCUT or SHAVE
IT’S HELLER * S
LOU'S BEAUTY SHOP
FOB— COLD WAVE or MACHINELESS
L
PERMANENTS IT’S LOU’S
ANCHORAGE
SAND “ 6 \ GRAVEL
A RT H U R WALDRON MGR.
FOR YOUR CONCRETE NEEDS.
BUILD IT WITH CONCRETE*
Palmer B us
J CHEDULES
, ANCHORAGE- GULKAHA.
Leaves Anchorage
Tuesday—-Thursday—Saturday 9:00 am
Leaves Gulkana
Wednesday—Friday—-Sunday 9:00 am
AIICHORA.GE-PALMER-WASILLA.
Leaves Anchorage daily (except Sunday)!
10:00 a.m. 6:00 p.m.
Leaves Palmer daily
• 9:00 a.m* 5:00 p.m.‘
Leaves Palmer for Wasilla 1:00 p.m.
Leaves Wasilia for Palmer 2:30 p.m,
SJRTT.Y 3TTS leaves Anchorage for Palmer
9:00 a.m. 6:00 p.m.
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