Set three cupfuls of brown sugar and one cupful of cream over the fire. When it comes to a boil, add a pinch of salt and a piece of butter the size of a walnut. Boil until it makes a soft ball in cold water. Remove from the fire and when cool (not cold) add one teaspoonful of vanilla and beat until it is creamy. Add one cup of nut meats and pour into a buttered pan. - Miss Sutherland, Tarkio, Mo.

Panoche

Two cupfuls brown sugar, one cupful white sugar, one cupful milk, one cupful chopped walnuts, one-quarter cupful mo-lasse, one tablespoonful butter, four tablespoonfuls chocolate, one teaspoonful vanilla, one saltspoonful salt. Let the sugar, milk, butter, salt and molasses come to a boil, then add the chocolate and nuts. Boil until it thickens, then add the vanilla. Remove it from the fire and stir and whip until it thickens. After placing on buttered tins to cool, mark in squares, cubes, diamonds or circles. - Miss Margarette A. Dermont, Williams, Ariz.