Cream Fondant

4 cups sugar
3 tablespoons light corn syrup
1 cup whipping cream
1/2 cup milk
pinch of salt
1/3 cup butter

Heat milk and cream in a large saucepan. Add sugar and stir until dissolved. Add corn syrup and salt and wipe down the sides of the pan with water. Turn heat up to high and cook to soft-ball stage (215). Pour on cold marble. When cool, heat until it loses its gloss and becomes thick. Knead in butter by hand and add any flavorings while beating.

For fudge: Add 2 (1 oz.) squares of chocolate after the sugar is dissolved.

Cocoa Rums

2 cups vanilla wafer crumbs
1 cup nuts, chopped
1 cup powdered sugar, sifted
2 tablespoons cocoa powder
1/4 cup light corn syrup
6 tablespoons heavy cream or canned milk
1/2 teaspoon rum flavoring

Mix all ingredients together and roll into balls.

Coconut Balls

1/2 cup butter, melted
1/2 cup sugar
1/2 cup white corn syrup
1/4 cup water
1 envelope Knox gelatin
1 teaspoon vanilla
2-3 drops coconut flavor
1 package plus 1 1/2 cups shredded coconut

In a small bowl, combine gelatin and water together to soften. In a separate bowl, mix melted butter, sugar and corn syrup together. Add softened gelatin, vanilla coconut flavoring, and shredded coconut. Refrigerate 2-3 days. Roll into balls and dip in tempered chocolate.

Liquid Shrimp Cocktail

1 1/2 (large) cans V8 juice
1/3 cup Worcestershire sauce
1 1/2 teaspoons sugar
1 tablespoon lemon juice
1/3 teaspoon garlic salt
1 can tiny shrimp
1 cup diced celery
1/2 teaspoon horseradish
1 cup ketchup

Mix well. Serve chilled.

Hot Tomato Juice

1 quart tomato juice
2 cans water
2 cans beef bouillon (8 cups prepared)
1/2 cup brown sugar
1/2 teaspoon (scant) garlic salt
pinch of onion salt
pinch of celery salt
1 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce

Mix all ingredients in large pan. Let simmer, but don't boil. Garnish with lemon slices on top. (Serves 12)

Pineapple Slush

3 quarts buttermilk
2 (20 oz.) cans crushed pineapple
4 cups sugar
6 egg whites
1 t. vanilla

Mix buttermilk, pineapple and sugar together and freeze for two hours. Whip egg whites until stiff and add vanilla. Fold egg whites into first mixture. Freeze in two ice cream buckets. Serve with 7-up.
--Bette Eggett

Grapefruit Slush II

1 1/2 cups sugar
2 cups water
1 (20 oz.) can grapefruit
1 (20 oz.) can crushed pineapple
1 quart ginger ale
dash of green food coloring
for garnish:
maraschino cherries
mint leaves

Boil sugar and water to dissolve sugar. Add remaining ingredients, and garnish with cherry and mint leaf.