"Sweets For The Sweet" Fudge

2 Cups Sugar 1 Cup Milk

Butter (Size of Egg)

1 Cup Molasses

2 Squares Chocolate Vanilla

Cook until crisp; beat until it sugars; pour on buttered pan; cut into squares.

Divinity Candy

2 Cups Sugar

1/2 Cup White Syrup

2 Egg Whites

1 Cup Nuts 1/2 Cup Water

Cook together sugar, syrup and 1/2 cup water until it hardens in cold water or cracks against the cup; beat egg whites to a stiff froth; when the syrup is ready pour slowly into the egg whites and beat hard until it is stiff; add nuts and flavoring before syrup gets cold; put in a deep dish, so as to slice it when cold. It is fine.

Pinoche

2 Cups Brown Sugar 1 Cup Walnut Meats (Chopped)

1 Cup Cream 1 Large Piece Butter

Cook sugar and cream until done; add nuts; take off stove and let cool 5 minutes; then beat till right consistency.

Butter Scotch

3/4 Cup Butter 1 Cup Molasses

2 Cups Sugar 1/3 Cup Vinegar

Cook all together, stirring until brittle when dropped in cold water; pour into butter tins and mark for breaking before cold.

Cream Taffy Candy

2 Cups Sugar

Butter, Size Walnut 1 Cup Water

1 Teaspoon Cream Tartar 1 Tablespoon Vinegar Vanilla Extract

Boil until threads; cool and pull.

Plain Caramels

2 Cups Sugar 1/3 Cup Butter

3/4 Cup Milk 1 Teaspoon Vanilla or Lemon

Stir until it begins to boil, but not again; cook until it turns a light brown (20 to 25 minutes); pour out on buttered tins; when partly cooled mark off in squares.

Cocoanut Caramels

1 1/2 Lbs. Sugar 1/4 Cup Water

1/4 Cup Cream 1 Pint Cocoanut (Grated)

Boil together 10 minutes; add cocoanut; boil 10 minutes more; pour out on buttered dish; when cool cut into bars.

Rose Honey

Take 3 red roses, 3 cups honey, 1 cup water, put in saucepan over fire, bringing it gradually to the boiling point; add rock alum the size of a bean and continue boiling till syrup is thick. Strain through a cheese cloth while still hot. Put away in glasses or jars. Any other flower, not poisonous, can be used. Clover, lilac, lily of the valley or anything bees love to gather. In bulk as large as 3 roses. This is wonderfully pleasing.

Trilby Cream

1/2 Pint Cream 1/2 Cup Walnut Meats

1 Cup Marshmallows 2 Oranges (Pulp)

Whip cream; beat egg whites stiff and fold together lightly; add marshmallows, nuts and orange pulp, a little powdered sugar if desired; serve in sherbet cups with a candied cherry on top.