Master Candy Formula

2 Cups sugar, 1 cup liquid or a little more in the case of certain variations, 1/8 teaspoon cream of tartar or its equivalent in glucose or corn syrup, up to 1/2 cup may be used instead, either of which prevents crystallization.

Jane Eddington, Chicago Tribune.

After-Dinner Mints

Candy cooked to the light crack or brittle stage, 265°, is pulled and then kept in powdered sugar in a warm place to make it tender and sugary. Flavor with oil of peppermint, wintergreen or cloves.

Jane Eddington, Chicago Tribune.

Christmas Lollypop Stars

4 Cups granulated sugar, 1 cup water, 1/8 teaspoon cream of tartar. Cook in a covered vessel until it reaches a boil. Do not stir. Cook to 3300 or until a small amount dropped into cold water is very hard and brittle. Tint red. When slightly cooled, pour all but 1/2 cup onto an oiled marble, returning what remains in pan to a warm place. When edges are firm, mark in stars firmly and quickly with star cooky cutter and break apart when the candy is cold. After the stars have been separated, reheat the candy in the pan, dip wooden skewers into this mixture and place a skewer on each star. The hot candy on the skewer will slightly melt the star and cause skewer to adhere firmly.

Mrs. W. V. Rath bone.

Popcorn Balls

A medium-sized dish pan half full of popped corn, salted a little and kept warm while syrup cooks. 1 Cup of molasses and 1 cup of sugar or 2 cups of sugar, 1 heaping tablespoon of butter, 1 tablespoon of vinegar. Cook to soft ball stage. Pour over corn and form into balls.

Mrs. Ural Tuttle.

Glace Nuts And Fruits

2 Cups sugar, 1 cup boiling water, 1/2 teaspoon cream of tartar. Boil without stirring until syrup begins to discolor, which is about 3100. Remove saucepan from fire and place in a large pan of cold water to stop boiling. Remove from cold water and place in a saucepan of hot water during dipping. Take nuts and fruits separately on a long pin, dip in syrup to cover, remove from syrup and place on oiled paper.

Mrs. Chas. E. Combe.