BOYS ON CANDY-MAKING BINGE

• Document Type: CREST
• Collection: General CIA Records
• Document Number (FOIA) /ESDN (CREST): CIA-RDP68-00046R000200240086-8
• Release Decision: RIPPUB
• Original Classification: K
• Document Page Count: 1
• Document Creation Date: December 23, 2016
• Document Release Date: March 19, 2014
• Sequence Number: 86
• Publication Date: May 3, 1957
• Content Type: OPEN SOURCE

1STAT WAskit(. ,)j\ 1,f ) .1
MAY 3 t9i7
Declassified in Part - Sanitized Copy Approved for Release @ 50-Yr 2014/03/19: CIA-RDP68-00046R000200240086-8
"gi;;;' of prahies and fudge
squares for the candy booth,
Saturday, at Gonzaga Fair.
Mts. John J. O'Neill and
Mrs. William J. Rowan are
co-chairman of this year's
Fair that will feature fun for
the entire family, including
booths of antiques, linens
and aprons, plants, "white
, elephants," baked goods and
' candy for sales
Roth boys hope their Mex-
ican pecan candy and fudge
squares will be among the
best sellers. Here are their
recipes:
?
"FAIR." COORS-110.4atta,Ail._?.ho and
Gary Sheehan are whippingup ciriay for
Gonzaga's "Fair Day," Saturday. The teen-
age chefs, who are 'students at %onzaga,
volunteered their services to. the candy
booth-committee of the Fair, and got to-
gether- for a candy-making session after
school.this week. Ben is measuring cream
for Mexican Pecan candy (pralines) that he
4 Allfor Gonzaga High
By Dick Darcey. Staff Photographer
is making . . . (this is his second batch of
pralines; the finished candy is wrapped and
jilaced in the Mexican cart at left). Gary
is about to take a "taste-test" of his fudge
that's he's cooking on the stove in the
background. Both teen-agers admit they
are "fair" cooks, especially when it comes
to making candy for the Gonzaga "Fair
Day."
?
Boys on Candy-Making Binge
TWO TEEN-AGE BOYS at
Gonzaga,,, High School are
crammirtg candy-making into
their full schedules even
though 'foods" is not part of
the curricula.
The teen-age pair?Ben
inaktfig rudkc squares?"the
rich, creamy kind." Both
young candy cooks believe in
much taste-testing and gen-
erous sampling of their can-
dies in the making.
Ben's cooking repertoire,
in addition to pralines and
Cabell, who's 4 junior at chocolate chip cookies, in-
Gonzaga, and freshman Gary i eludes brilile.d. steak, Texas-'
Sheehan?are whipping up style. His recipe for the
"big batches" of candy for steak? "Dump- some butter,
the annual Gonzaga Fair, at lemon juice and Worcester-
Gonzaga 'High School, Satur- ' shire sauce on top a real
day, 1-11 p. m. think steak," says Ben, "and
Sixteezi-year-old Ben Ca- c.001c it only rare?never well
bell, who admits be's a "fair" done." He says his Texas-
cook, is making pralines, or
4 i
r.olle .. rinh Anrcalc (Inv,/ . 41aastee broiled steak is a favor-
Mexican pecan candy, as he
. with his father, too.
t h
s'` ather is Gen. Charles
, tor. of CIA).
i Gary's food specialty, other
1 than fudge, is white cake
with carmel frosting. He can
make the cake and frosting
i "in 1 hour and 8 minutes? '
I flat?starting from scratch,"
, Gary adds, "it's a breeze"
(Gary's mother, Mrs. Vir-
ginia Sheehan, thinks per-
haps her son's split-second
timing on cake making is
meant as a timely tip for her.)
II.
L
HEN'S MEXICAN PECAN
CANDY
1/2-pound light brown sugar
(lvs cups firmly packed)
cup heavy cream
2 cups pecans
1 tablespoon butter
1 teaspoon vanilla
Break 2 cups shelled pe-
cans into small pieces. Mix
brown sugar and heavy
cream together in small
heavy saucepans. Cook until
it forms a soft ball when
tested in cold water. Remove
from fire; add butter and
vanilla; and stir in lightly
the chopped pecans. nrop
onto buttered wax paper
with small spoon, making 14
to 16 pralines. When cool,
wrap each praline in wax
paper. (Pecans should taste
crisp?not cooked.)
GARY'S CHOCOLATE
FUDGE ?
2 cups sugar
3 squares of chocolate
% cup milk
2 tablespoons corn syrup-
1 teaspoon vanilla and lump
of butter
Add sugar; cut-up choco-
late, milk and light car
syrup; cook over low h
stirring constantly until mix-
ture is smooth and blended.
Cook without stirring until
small amount of mixture
forms a soft ball when
dropped in cold water. Re-
move from heat, add lump
. of butter and teaspoon of
varfflila. Beat until creamy
' and thick. Turn at once into
' greased pan. When firm, cut
.into squares.
Declassified in Part - Sanitized Copy Approved for Release @ 50-Yr 2014/03/19: CIA-RDP68-00046R000200240086-8