1 cup granulated sugar.

1/4 cup water.

flavoring.

Put sugar and water in sauce pan and stir on stove until sugar melts. Remove grains of sugar around edges. Boil without stirring. Try in water. When it makes a firm but not crisp ball, set in cold water till you can bear your fingers in it.. Stir and beat - knead as it begins to harden. Put flavor in while creamy. To this can be added chopped nuts, cocoanut or candied fruits.

Shape fondant into rolls and dip into melted chocolate for chocolate creams. Handle rolls of fondant with tongs.

BEST CANDY EVER

2 cups sugar, 3/4 cups golden color corn syrup, 1/4 cups water.

2 eggs.

1 teaspoon vanilla, 1/2 cup walnuts, 1/2 cup dates or figs.

Boil sugar, syrup and water until it becomes crisp when dropped in water. Beat the whites of eggs very stiff. Pour the syrup slowly into the eggs and beat until it begins to harden. Add vanilla, nuts and dates or figs which have been cut in small pieces with sharp scissors. Spread rather thick upon a buttered platter, and cut into squares.

BUTTER SCOTCH

1 cup sugar.

1 cup butter.

1 cup molasses.

Boil all together until it hardens when dropped into cold water. Spread thinly on buttered pans and mark in little squares.

CHOCOLATE CARAMELS

1 cup grated chocolate, 1 cup molasses, 1 cup brown sugar.

1 tablespoon butter.

1 cup milk.

1 tablespoon glycerine.

Put all but the chocolate in a kettle and boil fast. When it will almost thread, add chocolate. Pour in buttered tins. Cut when cold.

COCOANUT CANDY -I

Cut the cocoanut meat very thin. Prepare a thick syrup, then put in the meat and let it boil until it is very thick - enough to make a candy. The pour into drops on a very thick paper.

COCOANUT CANDY -II

1 cocoanut.

2 pounds sugar.

Put the milk of the cocoanut and sugar on fine.When it begins to boil add the grated meat of cocoanut and cook until meat is tender. Pour into buttered pans to cool and cut in squares before it hardens.

COCOANUT PULL CANDY

1 cocoanut.

2 cups hot water.

2 cups sugar, 1 lime.

Grate cocoanut and pour over it the hot water. Stir until it becomes quite creamy. Strain through a piece of gauze, squeezing to get all the cream. Take the cocoanut milk and sugar, put on to boil. Peel the lime without breaking pulp and drop into candy. Boil without stirring until it thickens in water. Take out lime and pour on buttered plates. As soon as cool enough pull until creamy.

CREAM DATES

Remove the pits from dates and fill cavities with fondant.

CREAM WALNUTS

Crack English walnuts carefully so as to preserve the halves in perfect shape. With fingers slightly moistened with water or butter, form uncooked fondant into small balls and press two pieces of the nut together on either side of the balls, flattening them to the desired shape. Lay on waxed or buttered paper.

DIVINITY FUDGE

Mrs. T. A. Street

2 1/2 cups sugar, 1/2 cup karo syrup, 1/2 cup water.

2 eggs, whites 1 cup, nut meats pinch salt.

flavoring

Boil sugar, syrup and water till it forms a firm but not hard ball when dropped in cold water. Pour slowly about half of this into the stiffly beaten whites of two eggs, into which have been put a pinch of salt and desired flavoring. Put other half of syrup back on stove until it boils well again, then add slowly to the beaten mixture. Add the nuts and pour into buttered platter.

FIG CANDY

1 cup sugar, 1/3 cup water.

1/4 teaspoon cream of tarter, 1 pound figs.

Foil sugar and water until a light brown color. Then stirr in cream of tarter and take from fire.

Wash and cut open figs, spread them on platter and por over them the mixture.

Set to cool until covering has hardened.

FUDGE

2 cups sugar, 1 cup milk.

1 teaspoon vanilla.

1/4 cake Baker's chocolate.

2 teaspoons butter.

After milk and sugar are boiling, add chocolate. Cook until it forms a soft ball in water.

Set out until cooled; then add vanilla and beat until creamy. Pour into buttered tins. When set, cut into squares. Peanuts or pili nuts may be added, less butter with pili nuts.

CANDIED GRAPE FRUIT PEEL

Mrs. W. A. S. Tenny.

grape fruit peel.

lemon or orange juice.

sugar.

After dividing the fruit into two parts, scrape pulp from skins, and cut each piece of peel into six pieces. Cover with cold water and let come to a boil. Pour water off. Cover with cold water again and let come to a boil and boil twenty minutes; four off water. Cover again with cold water and let boil twenty minutes; repeat this once more; each time press the water out after boiling. Then cook measure for measure of peel and sugar with enough water to make a syrup. Boil until all the water is taken up in peel. Add lemon or orange juice before taking out of kettle; then place on buttered platter or waxed paper, expose to air several hours. Then cut in slices.

MARSHMALLOWS

Mrs. T. A. Street

2 cups sugar, 1/2 cup water.

1 envelope gelatine 1 teaspoon flavoring.

Boil sugar and water until it forms a firm ball when dropped in water. Let the gelatine soak in two thirds of a glass distilled water for about ten minutes, then add to boiling sugar as it is taken from the stove. Add flavoring and beat until spongy and light. Pour into slightly buttered platter and let stand until next morning. Cut into cubes and roll in powdered sugar or cornstarch to prevent stickiness. Nuts, raisins, chocolate or of flavoring may be used.If native gelatine is used boil until dissolved.

PEPPERMINTS

Mrs. G. W. Wright.

1 cup granulated sugar, 1/2 cup cold water.

1 pinch cream tartar peppermint to taste.

Boil sugar, water and cream of tartar three minutes, or untill it begins to thread. Remove from fire, Add peppermint to taste,. Beat it until it begins to thicken, drop on waxed paper. This may be varied for any different flavoring or coloring; chocolate peppermints may be made by adding a square of chocolate to the sugar and water.

STUFFED PRUNES

Mrs. G. W. Gray.

prunes powdered sugar.

chopped walnuts dates.

Soak the prunes in water about an hour, then pit them and fill each prune with one fourth teaspoon powdered sugar, some nicely chopped walnuts and half a date. Shape the prunes nicely and sprinkle with sggar. These are richer if made some time before eating.

POP CORN

pop corn.

1 table spoon lard.

1/2 teaspoon salt.

Into a large deep frying pan put a tablespoon of lard or butter and half a steaspoon salt. Heat pan and when very hot throw in a handfull 'of pop corn and cover. Shake pan gently while corn is popping. When corn is all popped the fat will be gone.

POP CORN BALLS

bowl of popped corn 4 tablespoons water 1/2 cup granulated sugar Put sugar and water in saucepan and place on hot part of stove. Boil until the syrup hardens when tested in cold water. Place pan where syrup will keep warm but not boil. Pick up pop corn one by one and dip into the syrup and stick together, adding more and more until a ball is formed. Harden in a cool place.

PUFFED WHEAT BALLS

Mrs. G. W. Wright.

6 tablespoons syrup, 4 tablespoons sugar.

2 tablespoons butter, pinch of soda.

1 box puffed wheat.

Boil syrup, sugar and butter together until brittle in water. Add pinch of soda. Pour over puffed wheat and quickly form into balls, like pop corn balls.

Puffed wheat brittle

Mrs. G. W. Wright.

1 cup sugar.

1 box puffed wheat.

Put sugar in smooth granite sauce pan, place on serve, and stir constantly until melted to a syrup, keeping it away from sides of pan. Spread puffed wheat on buttered tin and pour syrup over it. Can be made into balls if desired. Like candied pop corn.

SEA FOAM KISSES

Mrs. G. W. Wright.

2 cups brown sugar, 1/2 cup water.

1 teaspoon mapleine, 1 egg, white.

Boil together until they begin to hair. Cool a little. Beat white of, one egg stiff and add gradually to syrup. Beat all to gether until ready to drop on waxed paper.