'A stir in time saves candies fine."

Peppermint Drops

From Mrs. J. H. Barnard

Two cupfuls granulated sugar, 1/2 cupful of water; boil without stirring for 5 minutes; remove from stove and add 1/2 teaspoonful essence of peppermint. Beat for a few minutes, then drop on buttered paper just enough to form small round peppermints.

Vanilla Caramels

From Miss Sallie Carmany

Two cupfuls white sugar, 2/3 of a cupful sweet milk; fill up with butter not melted; 1 teaspoonful vanilla. Stir until it begins to boil and not again. Boil 25 minutes or until it turns light brown. Pour on buttered tins, and when slightly cool mark off in squares with a sharp knife.

"There's many a slip 'twixt cook and lip."