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m I f. M -, I 1 a 11 - sf CAwdy For chmsTMAS by bETh MERRiMAN PARADE FOOD EDITOR cooking at all, the other needs only five minutes of boiling. No need for a candy thermometer or a lot of fuss and bother. Indeed, children 10 years old can make these treats. fudge. Chill until firm. To serve, cut into squares. Makes about 60 squares. chmsTMAS suqARplurvis V2 cup butter or margarine V3 cup light molasses 1 package (15 oz. yellow raisins, ground twice 2 cups graham cracker crumbs 60 pecan halves Confectioners 'powdered) sugar Flaked coconut Mix butter, molasses, raisins and crumbs bv hand until well blended. Pinch off pieces the size of a large olive and wrap each piece around a pecan half. Roll 30 in sugar, the rest in coconut. Makes 60 sugarplums. FROM PARADE'S TEST KITCHEN When you think of Christmas, think of candy. If s fun to have around for nibbling, or even to serve with fruit as dessert. These two recipes are easy to make one requires no TAffy chocolATE fudqE 1 can (14'2 oz.s evaporated milk 3 cups sugar Vj cup light molasses Vj teaspoon salt 3 cups miniature marshmallows 2 large packages (12 oz. each) chocolate pieces 2 teaspoons vanilla V3 cup crushed peppermint candy Combine milk, sugar, molasses and salt. Bring to a boil; boil five minutes, stirring occasionally. Remove from heat: stir in marshmallows. chocolate pieces and vanilla. Stir until smooth and melted. Pour into buttered 13x9x2-inch pan. Let stand until top becomes set. Sprinkle crushed candv over surface of - SHEAFFER EATON nm::i Sneatter talon Dwsioo ot Textron nc 10 jf -i.