Pinoche

2 cups brown sugar

1 cup cream

1/4 teaspoonful cream of tartar

1 cup pecan meats

Mix the cream, sugar and cream of tartar. Stir over the fire until the sugar is melted, then boil slowly until the mixture forms a soft ball when dropped into ice water. Take from the fire and add the nuts. Let it stand for about ten minutes to cool. Beat until it begins to thicken and pour at once into small greased patty-pans or into a shallow pan. When cool, cut into squares.

Chocolate Surprise

Put one pound of granulated sugar, a half pint of water and a saltspoonful of cream of tartar in a saucepan. Stir until the sugar is melted; then with a damp cloth wipe down the sides of the pan, boil without stirring until it forms a soft ball when dropped into cold water. Take from the fire and let it stand until cool. Then beat rapidly until you have a soft creamy white mixture. Add to this two ounces of melted chocolate and a teaspoonful of vanilla. Stand the pan in another of boiling water and stir continually until this fondant melts. If necessary, add a teaspoonful or two of water. Have ready near at hand small oyster crackers. Drop in one oyster cracker at a time, lift it quickly on a fork, drain it, and turn it on to a greased paper.

These are exceedingly nice, and are sufficiently harmless to give to children.