Boston Cream Loaf
3 1/2 cups granulated sugar
1 1/2 cups thick cream
1 cup white Karo syrup
3/4 cup walnuts, chopped
1/2 jar maraschino cherries, chopped
Have ready two buttered 8-inch square pans.
Boil sugar, cream and syrup together to medium soft-ball stage. Set aside to
cool for 10 minutes.
Beat; add walnuts and cherries. Beat until stiff; pour into prepared pans.
Cool in refrigerator. Cut into small squares
Makes 2 to 3 dozen squares.







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