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Sweets
Cherry Pudding
Mary Kemmerling
8
1
1
1
1
1
1
1
1
1
x 8 Pan
Cup Cherries, drained, save juice
Cup Sugar
Tsp. Butter
Egg
/2 Tsp. Salt
Tsp. Soda
Tbsp. Cherry Juice
Cup Flour
/2 Cup Nuts
Cream sugar and butter. Add egg and salt. Mix soda and cherry
juice and stir into rest of mixture. Add cherries, flour and nuts.
Bake at 350° for 30 to 35 minutes. Add sugar to remaining juice
and thicken. Spread on baked pudding when cooled.
Butter Crunch Toffee
RuthTurnock
1
1
3
1
6
/2 lb. Butter
Cup Granulated Sugar
Tsp.Water
Tsp.Vanilla
or 8 small Hershey Bars
Chopped Nuts
Stir butter, sugar and water well and bring to rapid boil, stir
constantly - light, bubbly, creamy color continue cooking and
stirring until light caramel color, about 10 minutes. Secret of
success is in the proper color. Remove from fire and add vanilla.
Pour into shallow buttered pan. Place 6 or 8 small Hershey bars
on top. Spread with spatula. Sprinkle with chopped nuts. Cool and
break into pieces.
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