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Turkish Asuree

Five ounces of wheat starch, one quart of water, one pound and a half of sugar, one-half of a pound of seeded raisins, one-quarter of a pound of blanched almonds cut fine, two ounces of candied angelica, one teaspoonful of vanilla, one tablespoonful of orange flower water, a little yellow color paste; mix the cornstarch with one cupful of the water. Put the remainder over the fire with the raisins, almonds and angelica; bring to the boiling point and pour over the dissolved stock. Stir until it thickens, then place over the fire, add the sugar and stir until it boils. Cook for five minutes, let it stand covered until the first heat has passed off, add the flavorings, color with a little yellow paste. Finish as in the preceding recipe. "FUDGE."

The confection known variously as fudge, "chocolate fudge" and "Vassar fudge," is made in the following simple manner: Put in a porcelain-lined saucepan two cups of granulated sugar, six sections of unsweetened chocolates (broken into bits), two heaping tablespoonfuls of butter, and one cupful of milk. Cook all together, stirring constantly to prevent burning, for twenty minutes. At the end of that time dip out a little of the mixture and try it by putting it on a cold plate. If it is done, it will form a soft paste. Flavor with vanilla, beat hard for a few minutes and turn the "fudge" into greased candy pans. Cut into squares while warm. Many persons eat this popular delicacy while still hot, at which time it is particularly delicious.