"A wilderness of sweets." - Milton.

Maple Fudge

4 cups light brown sugar 1 cup milk

Butter size of walnut 1 cup English walnuts

Cook until soft ball may be formed in cold water, beat until stiff, add nuts, pour into buttered tin to cool.

Divinity Candy

2 cups granulated sugar 1/2 cup cold water 1/2 cup Karo syrup

Whites of 2 eggs

1/2 cup walnuts, chopped

A few candy cherries

Cook sugar, water and Karo syrup until it strings or forms soft ball; remove from fire, pour on beaten whites of 2 eggs, beat until stiff, add nuts and cherries. Set aside to cool.

Ice Cream Candy

3 cups sugar 1/2 teaspoon cream of tartar

1/2 cup water

Boil without stirring until when tried in cold water it is brittle. Turn into a well buttered pan; as it cools fold the edges toward the center. When it can be handled, pull until white and glossy. Cut in small pieces.

- Mrs. A. L. Cayzer

Sea Foam

2 cups sugar Butter size of walnut

1 cup milk

Cook until soft ball is formed in water, then stir into beaten whites of 2 eggs, beat until stiff. Pecans may be used if desired.

Butter-Scotch

3 cups brown sugar 1/4 cup vinegar

3/4 cup cold water

Cook until brittle in cold water then add 1/2 cup butter, 1 teaspoon vanilla; pour in buttered tins until cool.

- Mrs. Sullivan

Glazed Fruits And Nuts

Boil without stirring for 10 or 15 minutes, 1 lb. granulated sugar and 1/2 cup water, test in water and when brittle remove from fire, add 1 teaspoon lemon juice and set the pan containing the candy in a bowl of hot water. With a long pin or needle immerse section of oranges, grapes, figs, almonds, walnuts or pecans and put upon oiled paper. The fruit or nuts must be thoroughly dry before dipping into the candy.

Peppermints

1 1/2 cups sugar 6 drops oil of peppermint

1/2 cup boiling water

Boil water and sugar 10 minutes, remove from fire, add peppermint, beat until of right consistency to drop from spoon on buttered paper.

Peanut Nougat

1 lb. sugar 1 quart peanuts

Cook sugar until dissolved, remove from fire, add nuts, set aside to cool, break in pieces.

Cocoanut Candy

2 cups sugar 1 cup hot water

Cook until soft ball is formed in cold water; remove from fire, beat until stiff, then add 1/2 cup cocoanut. Drop from spoon on buttered paper.

Pralines

1 7/8 cups powdered sugar 1 cup maple sugar 1/2 cup cream

2 cups hickory or pecan nuts cut into pieces

Boil first three ingredients until soft ball is formed in cold water; remove from fire, beat well, add nuts and drop from spoon on buttered paper. - Mary Ross

Divinity Fudge

3 cups white sugar 1 cup hot water 1 cup Karo syrup White 2 eggs

Pinch cream of tartar 1 1/2 cups chopped walnuts Candied pineapple and cherries

Boil candy until it makes a medium ball when dropped in water. Pour over beaten whites of eggs, put pinch salt in eggs before beating. Beat until cold, then stir in nuts and fruit. - L. B. Caldwell

Chocolate Cream Taffy

3 cups sugar 1/2 cup butter

1 cup milk

1/2 cup chocolate

Boil 10 minutes. When done add 1 teaspoon vanilla. Beat with Dover egg beater until it begins to sugar around the kettle. Pour into buttered tins and cut in squares.

- Mrs. Cayzer

Fudge

Heat 2 cups sugar and 2/3 cup milk to the boiling point; add 2 squares chocolate and stir constantly until the chocolate is melted. Boil 8 minutes; add 3 (level) tablespoons butter and boil 7 minutes; remove from the fire, add 1 teaspoon vanilla and beat until the mixture is creamy and sugars around the edge of the saucepan. Pour into buttered pans, cool slightly then mark in squares.

- Mrs. L. J. Braddock

Chocolate Fudge

2 cups sugar

1 cup milk

Butter size of walnut

1/4 cake chocolate Vanilla

Cook sugar, milk and butter until boiling point is reached, then add chocolate. Cook until soft ball may be formed in cold water; remove from fire, beat well until stiff, add vanilla, turn into buttered tin.

Pecan Candy

2 cups granulated sugar 1/2 cup pecans

Place sugar in sauce pan, stir until sugar is well melted, remove from fire, add nuts and beat until stiff enough to pour into buttered tin.

Buttercups

2 cups molasses 1 cup white sugar

3/4 cup water

1 teaspoon butter

(1 scant teaspoon cream of tartar added when done.) Cook until a soft ball may be formed in cold water, then pour into buttered tin. Pull when cool enough to handle. Place on a buttered tin, lay in the center some French fondant, folding the candy carefully over it. Cut in strips. - Mrs. Cayser

Eggs Tivoli

With pointed small knife outline opening in 3 inch cubes of baker's bread; toast on all sides first, then remove center of bread to form cup; put 1 tablespoon cream sauce then 1 softly poached egg, more cream sauce, grated cheese on top, put into oven and heat through, served with minced parsley and strips of bacon on top.

- Bellevue Stratford

English Monkey

1 cup milk or cream 1 cup cheese (cut fine) 1 cup soft bread crumbs Butter, size of an English walnut

1 egg, well beaten 1/2 teaspoon Armour's Extract of Beef 1/2 teaspoon salt 1/4 teaspoon paprika

Put milk in pan over boiling water. When hot add cheese, stir until cheese is nearly dissolved, then add bread crumbs, butter, salt, paprika and extract of beef, dissolved in 1 tablespoon hot water, stir, then add 1 egg. cover and let steam for 7 minutes. Serve on toast or Zephyrettes.

- Mrs. Young