Maple Scotch

1 cup maple sugar 1/2 cup water

1 teaspoon vinegar 4 tablespoons butter

Boil together the maple sugar, water and vinegar to the stiff-ball stage (246° F.). Then add the butter and cook to the medium-crack stage (280° F.). Turn into a well-buttered pan. Mark while still warm, and when cold break into pieces.

Pop-Corn Balls

No. 1.

3 quarts popped corn

1 cup sugar

1/3 cup white corn sirup

1 cup water

1/4 teaspoon salt

1 teaspoon lemon or vanilla

Discard all imperfect kernels and put the popped corn into a large pan. Cook sugar, sirup and water to the medium-crack stage (280° F.). Add flavoring and salt. Pour over the corn, stirring with a spoon so that all kernels will be evenly-coated. Shape the corn into balls, lay on waxed paper, and wrap in waxed paper.

No. 2.

3 quarts popped corn 1 cup honey 1 cup sugar

2/3 cup water

2 tablespoons butter

1/4 teaspoon salt

Proceed as for No. 1.

Maple Nut Brittle

1 cup light-brown sugar 1 cup maple sugar 1/2 cup water 1/4 teaspoon salt

1 teaspoon vanilla

1 cup broken nut-meats

2 tablespoons butter

Boil the sugar and water to the stiff-ball stage (246° F.). Then add the fat and cook to the brittle stage (290°-300° F.). Add the vanilla and salt and. pour over the nut-meats, which have been placed on a buttered pan. When cold, break into pieces.

Peanut Brittle

2 cups granulated sugar 1 pint chopped peanuts

1 teaspoon salt

Put the sugar into an iron frying-pan and heat slowly, stirring constantly, until the sugar is melted and turns a light brown color (slightly above 300° F.). Spread the chopped peanuts in a buttered tin, sprinkle them with the salt, warm the tin slightly and pour the melted sugar over the peanuts.

Turkish Delight

3 tablespoons gelatin 2 cups sugar 1/2 cup cold water Grated rind and juice of 1 orange

1/2 cup hot water Grated rind and juice of

1 lemon Red or green coloring

Soak the gelatin in the cold water. Put the sugar and hot water in a saucepan. When it reaches the boiling-point, add the gelatin and simmer twenty minutes. Add color and the flavorings; strain into a bread-pan which has been rinsed with cold water. The mixture should be from one-half to one inch in depth.

When it is cold, turn it on to a board. Cut into cubes or other shapes and roll in confectioners' sugar.

If you prefer other flavors, such as peppermint, wintergreen and clove, omit the fruit juice and rind, add one-half cup of water, and flavor with a few drops of oil of peppermint, oil of wintergreen, oil of cloves, etc.

Coconut Cones

2 cups sugar

2/3 cup water

1/2 teaspoon vanilla

3 egg-whites

2 cups moist coconut

Boil the sugar and water together to the soft-ball stage (238° F.). Add the vanilla and pour it slowly over the stiffly beaten whites of the eggs beating constantly until light and foamy. Stir in the coconut and drop on buttered tins by teaspoonfuls. Shape each confection like a cone. Bake in a slow oven (300° F.) for about twenty minutes.