Walnut Cream Candy

Whites of two eggs, equal part water, stir in powdered sugar until stiff enough to mold in the hands without sticking, mold into balls and place walnut kernel on each one as made, flavor and color as desired. - Mrs. G. W. Glowner, Williams, Ariz.

Cream Peppermints

One cup of granulated sugar, one-half cup of water, cook a few minutes, stir in powdered sugar till thick enough to mold, add eight drops of oil of peppermint. - Mrs. Geo. A. Coles, Middletown, Conn.

Peppermint Drops

Two cupfuls granulated sagar, one-half cup water, boil three minutes, then add two teaspoonfuls essence of peppermint. Take from the fire, stirring hard until creamy, mold with hands or drop from teaspoon. Mrs. E. L. Donahue, Williams, Ariz.

Stuffed Figs

One pound pulled figs, one white of egg, one-half pound mixed nuts, six tablespoons powdered sugar, one-half teaspoon vanilla or half of grated rind, yellow rind of orange. Mehtod - The nut mixture may consist of almonds, pecans, English walnuts and fine nuts. Chop them very fine. Beat the white of one egg until partly light and gradually beat in the powdered sugar, continuing until mixture is stiff. Stir in the nuts and vanilla or orange rind, mix thoroughly. Split the figs carefully on one side and scrape out a portion of the inside flesh, mix it with nuts; then stuff the figs until they are quite distended, putting the skin together so that the split may not be seen. Arrange on a doylie in a glass dish and serve as bon-bons. - Mrs. W. A. Richardson, Los Angeles, Calif.

Fondant

One and one-half pints granulated sugar, one-half pint water, one teaspoonful vinegar or one-fourth teaspoonful of cream of tartar. Boil till it makes a soft ball in water, cool till luke warm, then flavor and stir till it gets like dough. It can be molded at once or placed in a sealed jar for future use. - Miss Hallie Eisiminger, Congress, Ariz.

Marshmallows

Take one,-half box gelatine, put to soak in six tablespoons of cold water. Take two teacups white sugar and eight tablespoons boiling water. Let cook till it forms a soft ball in water. Just before taking from the stove add a pinch of cream tartar. Put gelatine in and beat one-half hour. Flavor when half beaten. Pour into a platter lined with pulverized sugar. When cold, cut in squares and roll in pulverized sugar. - Miss Lenia Eisiminger, Yuma, Ariz.

Nut Foam Chocolates

Place in a saucepan two cupfuls of granulated sugar, one-half cupful of water and one-fourth teaspoonful of cream of tartar. Boil until it forms a hard ball when dropped into cold water. Add a teaspoonful of vanilla and pour over the stiffly beaten whites of two eggs and beat until foamy. Drop from a spoon onto a greased paper or buttered plates, that have been spread with chopped nut meats. Press chopped meats over the top. mark off into squares, then set aside to cool. When cool dip into melted chocolate fondant or melted chocolate. These will be light and foamy in the inside and delicious to the taste.

Nut Nougat

Three cups granulated sugar, three-fourths cup corn syrup, one-half cup water (just enough to dissolve sugar), whites of two eggs, two cups nuts (broken). Put sugar, syrup and water over the fire and stir until sugar is dissolved, let boil until the mixture forms a soft ball when dropped into cold water. When the mixture begins to thicken turn slowly into the beaten whites of two eggs, beating until thick. Add nuts (also raisins), and flavoring if desired. - Mrs. Allan F. Hunt, San Diego, Calif.