Only a few days until the season of May baskets begins. May baskets are for all ages. If you doubt this, try this “recipe.” Make one with pink and white tissue, fill it with candy — homemade is special — and take it to a shut-in who no doubt will recall the days of childhood. This chocolate fudge will be welcomed by all ages.

Chocolate Fudge 2 cups sugar 2 squares baking chocolate 2 tablespoons light corn syrup

1/4 teaspoon salt 1 teaspoon vanilla 1 cup nut meats, coarsely broken

2/3 cup milk 2 tablespoons butter

Cut the chocolate, or grate it, into small pieces. In a saucepan, combine chocolate, sugar, salt, milk and corn syrup; cook slowly, stirring often to prevent candy sticking to the pan as it cooks. Cook to softball stage, 236 F, on candy thermometer or until a few drops of the mixture forms a soft ball when tested in a cup of cold water. Remove from the heat, add the butter but do not stir it in. Leave the candy thermometer in the candy and cool, without stirring, until the thermometer reads 110 F. Remove the thermometer. Beat until the candy begins to lose the shiny look and holds shape. Stir in nut meats and spoon quickly into a buttered pan. Spread to thickness you wish. Cool and cut into pieces when needed. We keep all fudge in a tightly-covered tin to keep it soft.

Now that gardening season is nearing, many homemakers like to find recipes for supper meals that may “take care of themselves” in the oven while garden preparations are in the process. This Steak Casserole is one suggestion. It may be prepared in the morning and refrigerated to bake when the homemaker is at the garden task.

Steak Casserole 1 1/2 pounds round steak 3 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon pepper 6 medium onions 5 medium-size carrots, pared 1 cup canned tomatoes

Wipe the steak with a damp cloth and pound in the flour, salt and pepper with a knife. Cut meat in serving-size pieces and place in a casserole. Top with the vegetables — carrots peeled and sliced lengthwise, onions in thick slices and topped with tomatoes. Cover and bake in a moderate oven about 1 1/2 hours or until steak is tender. Potatoes may be pared and chunked and added to the casserole or baked separately.

Here is another look at cabbage salad, the salad so often served — one with a clear, crisp texture and very flavorful. A salad dressing recipe also is included.

Cabbage Salad 2 1/2 cups thinly shredded cabbage 1 cup halved cherry tomatoes 1 large carrot, freshly shredded 1/3 cup chopped or sliced black olives 2 scallions, finely chopped 2 tablespoons finely chopped fresh parsley Ground pepper to taste

Combine all ingredients in a serving bowl. Pass the Yogurt-dill dressing.

Yogurt-Dill Dressing 1 cup plain yogurt

1/4 cup olive oil Juice of 1/2 lemon 2 to 3 tablespoons minced fresh dill or 1 to 1 1/2 tablespoons dried dill

Combine all ingredients in a small bowl and mix until thoroughly blended.

If today’s children are not familiar with the May basket part of the month of May, they may enjoy sharing a large pan of Toll House Pan Cookies. These can be made with the regular chocolate chips or peanut butter chips.

Toll House Pan Cookies 2 1/4 cups flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter or margarine

3/4 cup brown sugar

3/4 cup granulated sugar 2 eggs 1 cup chopped nut meats 1 12-ounce package chocolate chips 1 teaspoon vanilla

In a small bowl, combine flour, baking soda and salt. In a large bowl, combine butter, granulated sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. When well mixed, stir in flour mixture. Stir in nuts and chocolate chips or peanut butter chips. Spread mixture in greased 15-by-10-by-1-inch pan (jellyroll pan). Bake at 375 F about 20 minutes or until the cookies test done. Cool. Cut in bars or slices.

This Carrot Bread recipe came from Canada.

Carrot Bread 1 cup shredded raw carrots 1 cup seedless raisins 4 teaspoons butter 1 1/2 cups sugar 1 teaspoon nutmeg

1/2 teaspoon cloves 1 teaspoon cinnamon 1 1/2 cups water 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt

In a saucepan, combine shredded carrots, raisins, butter, sugar, spices and water. Bring to boil and cook for 5 minutes. Cool. Add the flour, baking powder, baking soda and salt. Combine thoroughly. Bake in a greased loaf pan or bread pan for 1 hour or until it tests done, in a moderate oven, 350 F.

As a fish dish for dinner, serve Shrimp Wiggle over crackers, mashed potatoes or cooked rice. Canned or fresh shrimp may be used.

Shrimp Wiggle 4 tablespoons butter

1/4 cup flour 1 cup milk 1 cup half-and-half cream 1 can shrimp, drained and rinsed 1 1/4 cups peas Salt and pepper to taste Crackers

In a saucepan, melt the butter. Stir in the flour and mix well. Slowly add the milk and cream and cook over medium heat, stirring until thickened and smooth. Add salt and pepper. Cook over medium heat for 5 minutes, stirring to keep it from lumping. Add shrimp and stir in the peas.

Brownie Schrumpf of Orono has been the NEWS recipe columnist for 42 years.