Turkish Delight

Soak 1 ounce of sheet gelatine in 1 cup of cold water tor 2 hours. Put 2 cups white sugar on the stove with 1/2 cup of water and when it comes to a boil, add the dissolved gelatine. Let it boil 20 minutes, then add the juice and grated rind of a lemon or an orange, and also red confectionery coloring matter, if desired. Bring again to boil, pour into a small square pan that has been buttered. Set to cool over night, cut in squares, roll in confectioner's sugar.

Mrs. Homer Collier.

Nougat

2 1/2 Cups sugar, 1/2 cup crystal white syrup, 1/2 cup hot water. Cook to soft ball stage. Beat 1 cup into the stiffly beaten whites of 2 eggs. Cook remainder until it threads. Beat into first mixture. Add nuts if desired. Drop by spoonfuls onto buttered paper. Mrs. J. E. Cornett.

Sea Foam Fudge

3 Cups light brown sugar, 1 cup cold water, 1 tablespoon vinegar. Bring to a boil gradually and boil steadily until it hardens when dropped into cold water. Beat the whites of 2 eggs stiff, take syrup from the stove and when it has stopped bubbling, pour it over the whites of the eggs and beat well. Add 1 teaspoon vanilla and 1 cup of nut meats.

Mrs. J. H. Eisenhower.

Parisian Sweets

1 Pound each of dates, figs and English walnuts ground together and mixed thoroughly. Form in balls or cubes and roll in powdered sugar. May be packed in tin box with oiled paper between layers. If desired, mould in a loaf, keep in air-tight container and slice as needed.

Mrs. J. W. Coker.

Fruit Cake Candy

2 Pounds brown sugar, 1 pound nut meats, 1 pound raisins, 1 pound citron shredded, 1/2 cup minced orange and lemon peel dried, 1/2 pound figs cut fine, 1 teacup cream, butter size of an egg. Mix sugar with a little water, as if making starch, add butter and cream with a little vanilla, boil until it begins to thicken, put in fruit and stir until it is creamy and smooth. Pour on a damp napkin, shape like a cake, roll up in the napkin and put away from the air. After a few days, slice as you would a cake.

Mrs. A. C. Clark.

Almond Cookies

1 1/2 Cup sugar and 1/2 cup water boiled until it threads. Beat yolks of 4 eggs and stir syrup into them. Let cool 1/2 hour, then add 1/2 pound chopped almonds. Set aside for another half hour. Drop on tins and bake in rather hot oven. Mrs. L. P. Bauman, Marinette, Wis.

Crystalized Grape Fruit Peeling

Wash, cut in strips, soak in strong salt water over night. In morning put on in cold water and boil hard 20 minutes. Draw off water. Put on in cold water again and boil 20 minutes. Drain this off, weigh peeling and put in same amount of sugar. Add enough water to boil and cook dry. Roll in granulated sugar.

Mrs. A. A. Lasater, McLeansboro, 111.

Candied Orange Peel

Select oranges with clear-colored rind and cut in halves and remove the pulp. If not used immediately cover with cold water. Put on to boil and cook slowly 20 minutes. Drain off water. Cover with cold water and boil 20 minutes. Drain carefully, scoop out white portion with a spoon, being careful not to break rind. Cut in rings 1/4 inch wide. Make a thick syrup and when it reaches soft ball stage, put in several rings and simmer gently until syrup is very thick. Do not scorch, but the longer it is cooked the more candy is on the peel. Remove from syrup and dip in granulated sugar. More water may be added to syrup and rings of peel treated as above. Better results are obtained if small quantities are cooked in the syrup at one time.

Mrs. Chas. E. Combe.

Rich Chocolate Caramels

2 Tablespoons butter, 1/2 cup milk, 1/2 cup sugar, 1 cup molasses, 4 squares chocolate, 1 cup chopped walnuts, 2 tea-spoons vanilla. Put butter in saucepan and when melted add milk, sugar and molasses. When boiling point is reached, add chocolate and cook until brittle when tried in cold water, stirring occasionally to prevent mixture from adhering to pan. Remove from fire, beat 3 minutes, add nut meats and vanilla, and turn into a buttered pan. When cold cut in squares and wrap in paraffine paper. - Boston Cooking School Book.