Peanut Brittle

1 quart peanuts, shelled and chopped

2 cupfuls finely granulated sugar

1 1/2 tablespoonfuls butter Few grains soda Few grains salt

Butter a small dripping pan, sprinkle on the peanuts chopped coarsely, caramelize the sugar, stir in the butter, salt and soda and pour over the peanuts heated.

Molasses Taffy

1 cupful Barbadoes molasses 1 cupful sugar

1 teaspoonful vinegar

2 tablesooonfuls butter

Few grains soda Any desired flavoring Cocoanut or peanuts

Boil the molasses, sugar and vinegar together until it "rattles against the cup" when tried in cold water (2900 F.). Add the flavoring and soda and pour into buttered pans to about an eighth inch in thickness. The bottom of the pans may be covered with shelled peanuts, or shredded cocoanut, if desired. When nearly cold mark into squares.

After-Dinner Mints

2 cnpfuls sugar 1/8 teaspoonful cream of tartar 5 tablespoonfuls boiling water

1/4 teaspoonful vinegar 3/4 teaspoonful essence of peppermint

Boil together the sugar, cream of tartar, water and vinegar until brittle when tried in cold water (290o F.). Pour onto a buttered platter and, as soon as the edges cool, fold towards the center. When it can be handled, pull like molasses candy, stretching it into strips a half-inch wide. Snip off half-inch pieces with the scissors, mixing them immediately with powdered sugar. Let stand in a closely covered jar, or box, until firm, about ten days.

Chocolate Fudge

2 cupfuls sugar 2 squares (ounces) chocolate 1 tablespoonful butter 1/2 cupful milk

1/2 teaspoonful vanilla Few grains salt 1/8 teaspoonful cream of tartar

Put all the ingredients, except the vanilla, together in a saucepan and stir until the sugar is dissolved. Cook gently, stirring as little as possible, until the mixture forms a soft ball when a little is tried in cold water (238o F.). Then cool till it is lukewarm and beat until creamy.

Pour into a buttered pan and half cool. Cut in squares and cut as soon as firm.

Chocolate Acorns

Melt chocolate fudge over hot water and dip into it white Malaga grapes, holding them by the stems so that one-third is coated. Sift over this fudge finely-ground English walnuts and cut off most of the stems.

White Cocoanut Fudge

2 cupfuls sugar

1 tablespoonful butter

1 teaspoonful vanilla

1/2 cupful milk

3/4 cupful shredded cocoanut

1/3 teaspoonful cream of tartar

Boil the sugar, milk, cream of tartar and butter together until it forms a ball when tried in cold water (238o F.), remove from the heat and cool slightly; add the vanilla and cocoanut and beat it till creamy. Pour into well-butttered pans, mark into squares and cool.

Fair Fudge

2 cupfuls brown sugar 2 squares (ounces) chocolate

2 cupfuls sugar

1 cupful milk

1 teaspoonful vanilla

Mix the ingredients, except the vanilla, together in a large pan and boil without stirring, until a little forms a soft ball in cold water (2380 F.). Cool until it can be dented, add the vanilla and beat until creamy.