Verhovayak Lapja, 1944 (27. évfolyam, 1-52. szám)
1944 / Verhovay Journal
p&ge 8______________________________Verhovay Journal_______________________February io, 1944 O ö ~LA DI E S ’ PAGE O O UNCOOKED FUDGE 1 !b. sifted confectioners’ sugar .2 eggs, well beaten 1 cup broken nut meats .1 teas, vanilla 8 squares Bekers’ Dot chocolate 2 tbsp. butler. Add sugar gradually to eggs and mix until smooth; then add nuts and vanilla. Melt chocolate in double boiler, add butter and blend; then add to nut mixture. Turn at once into greased pasn, 8x4 inches. When firm, cut in Squares. Makes 18 large pieces. Ginger Raisin Fudge: Combine ZÍ- cup shredded preserved ginger and Zz cup chopped seeded raisins with nut mixture in. Uncooked Fudge. DOT CHOCOLATE FUDGE be toasted slightly for extra delicious flavor. Dot Coconut Fudge: Add 1 cup Baker’s Southern Style Coconut to Dot Chocolate Fudge when mixture begins to thicken. Dot Marshmallow Fudge: Cut 16 marshmallows (4 ounces) in halves; add to Dot Chocolate Fudge just before turning into pan. Dot Tutti-Fruitti Fudge: Combine 4 tbsp. each of candied cherries, candied pineapple, figs and raisins (rinsed, thoroughly dried, and finely cut), and 4 tbsp. blanched pistachio meats. Add to Dot Chocolate Fudge when mixture begins to thicken. DOT WALNUT PATTIES CHOCOLATE NUT ROLL 8 squares Baker’s Dot Chocolate Zz cup sifted confectioner’s sugar 2 tbsps. milk 1 egg, well beaten 1 cup broken walnut meats Heat chocolate over boiling water until partly melted; then remove from boiling water and stir rapidly until entirely melted. Add sugar, milk and egg, and beat only enough to blend. Add nuts and mix well. Shape into 4 rolls % inch in diameter, on waxed paper. Let stand to harden. Cut crosswise in Zz inch slices. Makes about 5 doz. slices. GRAND OPERAS 2 cups sugar 2/3 cup heavy cream 1 cup milk 4 tbsps. light corn syrup 'A teasp. salt Zz teasp. vanilla 1 cup broken pecan meats 4 squares Baker's Dot Chocolate. Combine sugar, cream, milk, corn syrup, and salt, and heat until sugar is dissolved and mixture boils, stirring constantly. Continue cooking, stirring occasionally, until a small amount of syrup forms a soft ball in cold water (234 degrees F.). Cool to lukewarm (110 degrees F.) and add vanilla. Beat until mixture begins to thicken; then add nuts and continue beating only until mixture, loses its gloss. Turn at once into greased pan, 8x8 inches. Cool. Heat chocolate over boiling water until partly melted; then remove from boiling water and stir it rapidly until entirely melted. Pour over candy. Cool until firm. Cut in squares. Makes 64 pieces. ALMOND BUTTER CRUNCH I cup butter 1 cup sugar Zz cup finely chopped blanched almonds, lightly toasted 4 squares Baker's Dot chocolate Add butter to sugar in saucepan. Place over low flame and stir constantly until sugar is dissolved. Cook until a small amount of mixture becomes very brittle in cold water (310 degrees F.), stirring occasionally to prevent scorching. Add % cup nuts. Pour into lightly buttered pan, 8x8x2 inches. Cool. Heat chocolate over boiling water until partly melted, then remove from boiling water and stir it rapidly until entirely melted. Spread Vz of chocolate over top and sprinkle with Zz of remaining nuts. Cool until chocolate is firm. Invert crunch and cover with remaining chocolate. Sprinkle with remaining nuts. Cool until chocolate is firm. Break in small irregular pieces. Makes about 1% lbs. crunch. DOT CHOCOLATE CARAMELS I cup sugar 3/4 cup light corn syrup 3 squares Baker’s Dot chocolate !4 teasp. salt 1!4 cups heavy cream. Combine sugar, corn syrup, chocolate, salt, and Zz cup cream. Place over low flame and stir constantly until sugar is dissolved and mixture boils. Continue boiling until a small amount of mixture forms a soft ball in cold water (238 degrees F.), stirring constantly. Add Zz cup cream and again boil to 238 degrees F., storing constantly. Add remaining Zz cup cream and boil slowly until a small amount of mixture forms a firm ball in cold water (246 degrees F.), stirring constantly. Pour into slightly buttered pan, 8x4 inches. Do not scrape the pan. Let stand until cold. Mark with knife in 3/4 inch squares and turn out on cold slab, turning top-side up; cut in squares, using ful length of long, sharp blade. Let stand in cool place 2 to 3 hours to dry. Wrap each caramel in waxed paper. Makes 40. (One cup broken pecans may be added before pouring.) CARAMEL DOT ROLL 1 recipe Dot Chocolate Caramels. 1 recipe Dot Chocolate Fudge. Prepare Dot Chocolate Caramel mixture and pour into two slightly greased pans, 8x8 inches. When cold, remove from pans. Prepare, Creamy Dot Fudge mixture, beating until thick but only until it loses its gloss; then spread evenly on sheets of caramel, using Zz of fudge for each. (If fudge becomes too firm, knead until soft and creamy.) Roll tightly as for jelly roll and wrap in waxed paper; let stand several hours1 to harden. Cut crosswise in 14-inch slices. Makes 64. 3 squares Baker’s Dot chocolate 2/3 cup milk 114 cups sugar Dash of salt 2 tbsp. butter 1 teasp. vanilla. Add chocolate to milk and place over low flame. Cook until mixture is smooth and blended, stirring constantly. Add sugár end salt and stir until sugar is dissolved and mixture boils. Continue boiling, without stirring, until a small amount of mixture forms a soft ball in cold water (234 degrees F.), Remove from fire and add butter. Cool to lukewarm (110 degrees F.) and add vaniila. Beat until thick but only until it loses its gloss. Turn at once into greased pan, 8x4 inches. Cool until firm. Cut in Squares. Make 18 large pieces. Dot Chocolate Nut Fudge: Add 1 cup broken nut meats to Dot Chocolate Fudge when mixture begins to thicken. Nut meats may 1 egg white 2 tbsps. water 2 squares Baker’s Dot Chocolate, melted 1 teasp. vanilla 5 cups sifted confectioner’s sugar (about) Halves of walnut meats. Beat egg white slightly; add water, chocolate, and vanilla and mix well. Add sugar gradually, blending well after each addition. When stiff enough to shape, roll in small balls, flatten, and press walnut half into each. Makes 4 dozens. For assortment of patties, omit chocolate in above recipe. To 1/3 of mixture, add chocolate and vanilla; to 1/3 of mixture, add pink coloring and wintergreen extract; to remaining 1/3 of mixture, add green coloring and peppermint extract. Prepare as above, using walnut meats, pecan halves, and pistachios, for the nuts. Candy — that word means a food product made from sugar and varied by adding chocolate, nuts, fruits, colors and flavors. Every housewife likes to make candies in her own kitchen, for they are wholesome confections which the whole family enjoys If mother has not the time to make candy, she permits daughter to take over the kitchen and try her culinary skill in the making of candies. Girls, especially now, like to try candy recipes and send boxes of this confection to their brother or “beau” in the Service. Letters of thanks for these gifts can only tell in a small way, what the sweets really mean to the one in Service. Of course, there is a limited supply on the market for many of the ingredients needed for home candy-making. But the wise candy-maker will do well to lay aside small amounts of sugar and use less butter from the supply which the family is allowed under rationing regulations. If each member of the family will use a little less sugar in their coffee, and a little less butter on their bread, then it will be possible for mother or sister to make these candies and send them to brother or “beau” in the Armed Forces. St. Valentine’s Day is here, and it would be such a pleasant surprise for the boy in Service to receive a gift of candy from sister or his “best girl.” He does not have candy as often as when he was home, for there is no “sugar bowl” just around the corner from his camp. Receiving a box of sweets is almost as good as going to “Ye Sweete Shoppe” with his girl in the days before the war. He can still remember the time he and his girl used to haunt the confectionary in their high school days. There was the time when all the fellows and girls had pooled their money to hire a big band to play for their dance, and he had only the price for one soda. They used two straws and such fun they had sipping the beverage from the same soda-glass! The gift of a box of candy means more to him now, for it was made by “her own two little hands.” Here are a few candy recipes, which mothers and sisters and “best girls” might try sometime. Don’t forget to send some to the boy in the Service. Food for Thought Victory Menus SAW THE MILKMAID The arithmetic class was learning weights and measures. “What does milk come in?” asked the teacher. “In pints,” ventured Betty. “And what else?” “I know, shouted Johnny, who had spent the past summer on the farm, “in squirts.” MISPLACED Father: Why were you kept in at school? Son: I didn’t know where the Azores were. Father:. Well, in the future, just remember where you put things. He—I’m one fellow who believes in long engagements. She—Oh, a cynical lover, eh? He—No, I’m an actor. “Everything I plan goes up in smoke.” “Why, I thought you were a successful businessman.” “I am—I manufacture fireworks.” Doctor: Have you any idea how your wife caught this terrible cold? Husband: I think it was on account of her coat. Doctor: Too thin, eh? Husband: No; it was last winter’s one, and she didn’t wear it. “How do you boarders find your meals?” THEY SEPARATED A hill-billy, seeing a motorcycle rider going along the road below the house (and never having seen an automobile or motorcycle before), grabbed his rifle and took a shot at it. His wife called dut: Did you git the varmint, Zeke? No, he said, I didn’t kill it. I can still hear it growling, but 1 sure made it turn that man loose. Tailor: And how would you like a belt in the back mit a cuff in the pants? Irritated Customer: How would you like a sock in the nose? A young subaltern joined a guards depot, his upper lip as yet unadorned with even the suspicion of down. The adjutanl sent for him. “You must grow a mustache.” “Yes, sir.” “And not one of those Chaplin affaire—a proper mustache.” “Yes, sir.” The interview was finished, but the subaltern did not move, so the adjutant asked: “Well, what more do you want?” “Any particular color, sir?” “Traveled all over the world, eh? Went up the Rhine, I suppose?” “Climbed it to the top.” “Saw the Lion of St. Mark?” “Fed it.” “And visited the Black Sea?” “Filled my fountain pen there.”
