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ERB PET MART ”um compld_:w Kits 5% gal 10 gal. 15 gal. 23 gal. Erb Centre 55 Erb St. E. 746â€"1500 Erh Pet Mart HAVE YOU PICKED UP YOUR CHRISTMAS GIFT VALUE CATALOGUE 262 Weber St. N. e Grey Cockatie!l and complete “HKEN. Cage Kit Mon.â€"Fri. 9 a.m.â€"9 p.m., Sat. 9 a.m.â€"6 p.m. Sat. Dec. 24th 9 a.m.â€"5 p.m., Mon. Dec. 26 CLOSED Compare our prices Bulk seed in bins â€" cockatie!l â€" canary 220 â€" parrot â€" budgie â€" finch all Store Hours Daily 10â€"6, Thurs. and Fri. till 9. GLENBRIAR HOME HARDWARE Your Store With A Heart Christmas Store Hours: dust free cat litter 25 ib. Home of the Handyman 10 gal. aquarium reg. 64"~ . 119° . 1699 Frederick Mail Pet Shop Frederick Mail 385 Frederick St. 578â€"5000 "‘below cost 1 0°° NOW 139" 886â€"2950 a kilo $s 7 1 o;/:é}\//‘ I 4 [ Candy is a perennial holiâ€" day favorite , and‘the homeâ€" made variety is best of all. If you‘ve never played.confecâ€" tioner before you‘ll want an informative book to turn to , which supplies not only the tantalizing recipes (that‘s only half of it!), but which also gives copious background formation on candyâ€"making One such book is Candy Recipes and Other Confec â€" tions (Dover Publications , Inc .) by May B. Van Arsdale and Ruth Parrish Casa Eme}â€" The book outlines cook ing Yick ine\y o temz::atures for varilclms ber ;filhlg‘â€"â€"rffvfit)y':wo confection types, as well as ~ in difamâ€" giving an overview of differâ€" :nd'&fneohlf inchee in ds ent candy categories, the CARAMEL WALNUT necessary equipment and SQUARES basic ingredients . 2 tablespoons butter MOLASSES POP 3 tablespoons dark CORN BALLS carame! syrup LARGE RECIPE 2 tablespoons condensed ; 1 cup light molasses milk 1 cup dark corn syrup 1 teaspoon vanilia 1 tablespoon vinegar % teaspoon sait 3 tablespoons butter 1 pound confectioners‘ 3 quarts popped corn sugar % teaspoon sait % cup chopped wainuts SMALL RECIPE Melit the butter , add the carâ€" cup light molasses amel syrup, condensed milk 4 cup dark corn syrup and vanilla. Mix and add the % tablespoon vinegar . salt and sugar. Knead in the 1% tablespoons butter chopped nuts. Press into a 1% quarts popped corn lightly buttered pan, cool, Y teaspoon sait remove from pan and cut into Mix molasses, syrup, and squares. Yield: weight vinegar in a saucepan and about 114 pounds. " If you‘re paying more than ( to have I your hair cut _ ONE P//DOLLAR EXTRA BONUS: 1.00 OFF WITH THIS COUPON A great cut for only $6 may seem hard to beheve But that‘s exactly what you get at Wondercuts. perature 270°F . is reached. After 240°F . is reached, ( constant stirring will be necesâ€" :7 When done add butter stir only enough to mix. Stowly pour the cooked syrup over the saited popped corn and mix well. Form into balls with the hands, using as little pressure Cold water test when syrup reaches 270°F .: slightly brittle . Yield (large recipe): numâ€" ber of balls â€" twenty (two and oneâ€"half inches in diamâ€" eter). CARAMEL WALNUT Two drops of oil of lemon nmay be added to the syrup . . MONâ€"FRI â€" 9 a m â€" 8 p m _ SAT 8 30 a m â€"4 p m TOWARDS A \nUo A ~E . £%° | deraat @*"!â€"fp/ JANUARY 1 | sn roe malte o cenie _ M- oo ie henee ce Wondercuts AT HAIRWORLD 885â€"2151 1 cup sugar % cup or more boiling water In a frying pan or a heavy aluminum saucepan heat the sugar over a very low flame , stirring constantly with a wooden spoon, until it is melted to a syrup. Remove from the flame and add the water slowly while stirring. Return to fiame and allow it to simmer until # is a thin syrup. If there are any lumps add a little more water and boi!l it untibthe lumps dissolve. Carame! syrup may be used for waffies or griddle cakes either as it is or mixed with an equal amount of corn syrup. Oneâ€"fourth teaspoon of vanilia may be added if desired . If it is to be used for this purpose the water must be addedâ€"to the melted sugar when it is a very light goiden brown. It is also used as a flavoring in candies, and other desserts. If it is to be used as a flavoring material the sugar must be â€"heated until it is a deep golden brown before adding the water in order to develop a strong caraâ€" mel flavor. When the boiling is finished the product must be a thin syrup. If not to be used immediately , keep it in a covâ€" Yield: About !4 cup. CARAMEL SYRUP Above O W Spo