Ginger Fudge

1/2 tablespoonful butter

2 cupfuls sugar 2/3 cupful milk

1/4 cupful preserved ginger cut in dice 1 teaspoonful ginger syrup

Combine the butter, sugar and milk and cook until a soft ball is formed when a little of the mixture is tried in cold water (2380 F.). Let cool until tepid. Then stir in the ginger and syrup, beat until creamy and pour into a buttered pan. When nearly cold, cut in squares.

Marshmallow Fudge

2 cupfuls light brown sugar 1/2 cupful milk

1 cupful marshmallows cut in quarters

1 teaspoonful butter

1/2 teaspoonful vanilla

1/8 teaspoonful cream of tartar

Cook the sugar, cream of tartar and milk without stirring until a soft ball is formed when a little is tried in cold water (2380 F.). Cool slightly, add the marshmal-lows, butter and vanilla, beat until creamy and pour into a buttered shallow pan to cool. Cut in squares.

Cocoanut Pralines

2 cupfuls light brown sugar 3/4 cupful milk

1/8 teaspoonful cream of tartar

1/2 teaspoonful vanilla

3/4 cupful shredded cocoanut

Mix the sugar, milk and cream of tartar together. Bring to boiling point, then cook without stirring until a little forms a soft ball in cold water (2380 F.). Cool until tepid, add the vanilla and cocoanut and beat until creamy. Drop in rounds on oiled paper by means of a teaspoon.

Pulled Molasses Candy

1 pint Barbadoes molasses 1/2 pint water

1/6 of a 1-lb. carton of honey, comb and all

1 heaping tablespoonful white corn syrup 1/3 cupful sugar 2/3 tablespoonful butter

Combine the ingredients in the order given and stir until the butter melts and the sugar dissolves. Cook to 253° F. and simmer until the thermometer registers 254o F. Pour onto a plate or marble slab oiled with butter and, when cool enough, pull. If it sticks to the hands, use a little flour. To flavor, work in a few drops of peppermint, wintergreen, or spearmint.

To make this into bars, cook to 200o F. and work in a little peanut butter if desired and confectioner's sugar to stiffen, together with chopped peanuts.

Buttercups

Prepare pulled molasses candy, shaping to a piece a fourth inch thick and putting it into a well-oiled pan. Put on an eighth-inch layer of fondant flavored with vanilla and over this a second layer of molasses candy. Let it stand for a few minutes, then snip it into squares with the scissors.

Butterscotch

3/4 pound of butter

1 pound white corn syrup

2 pounds sugar

1 pint of water

3 teaspoonfuls vanilla

Boil all the ingredients together, except the vanilla, until the mixture snaps or rattles" against the cup when a little is tried in cold water, or when the candy thermometer reaches 3000 F. Then add the vanilla, pour into a shallow pan, and mark in squares before it is quite cold.

Pop-Corn Balls

Make molasses taffy and omit the cocoanut or peanuts. Stir this into four quarts of popped corn, then shape into balls.