Peanut Candy

1/3 c. sugar.

1/4 c. peanuts (chopped).

Heat the sugar in a small frying pan. When melted add the peanuts, mixing them thoroughly. Spread on a tin or iron sheet and press into shape with a knife. Cut into bars.

One cup of peanuts equals one-quarter cup shelled peanuts.

Fondant

1 c. sugar. 1/3 c. water.

1/10 tsp cream of tartar.

Cook all together until it threads, then pour on a plate and beat with a fork until creamy, add five drops of flavoring just before beating.

Glace

1/4 c. sugar. 1/8 c. water.

1 tbsp. vinegar. 6 walnuts.

6 almonds.

Boil the water and sugar together until it threads, then add the vinegar. Boil until brittle when dropped in ice water. Continue to cook until it changes color, then place it over hot water. Drop the blanched nuts in two or three at a time, remove them with a fork and place on a buttered plate. Do not stir the glace. Warm the nuts before dipping.

Peppermints

1/4 c. sugar. 1 tbsp. cold water.

2 drops oil of peppermint.

Cook the sugar and water until it threads. Pour it into a bowl and add the flavoring. Beat until it begins to thicken and look cloudy. Then drop with a teaspoon on paraffin paper.

Cocoanut Bar

1/2 c. sugar. 1/8 c. water.

1/16 tsp. cream of tartar.

1/2 oz. cocoanut.

Stir the sugar, water and cream of tartar together until the sugar is dissolved. As soon as bubbles are seen, cook without stirring until it threads. Remove immediately from the range. Cool (but not in a very cold place), then beat until it begins to thicken, then add the cocoanut. Spread on buttered pan and cool.

Candied Orange Peel

Peel of 1/2 orange. 1/4 c. sugar.

Water.

Wipe the orange and remove the peel in quarters. Cut it in narrow strips and cook in water until tender. Heat the sugar with one-fourth of a cup of the water in which the peel was cooked. When dissolved add the orange. Cook slowly until the syrup is nearly evaporated; drain and roll the strips in granulated sugar.

Toffee

3/4 c. brown sugar. 2 tbsp. butter.

1 tbsp. vinegar.

Cook until it will harden when dropped in ice water, then pour on a buttered pan to cool.

Salted Almonds

1/8 c. blanched almonds. 1/4 tsp. butter.

Cut the butter in small pieces. Place the almonds in a shallow pan and put the butter over them. Bake until the nuts are light brown and the butter is absorbed. When removed from- the oven sprinkle with salt and cool on brown paper.

Caramel

1 c. granulated sugar. 1 c. boiling water.

Melt one cup of granulated sugar. Stir over the fire until it becomes a deep dark brown in color. Add the boiling water slowly and cook until the hardened sugar is dissolved. Bottle and keep tightly corked. Use to color and flavor custards.