Egg Kisses

Whites of 3 eggs, 1 pint sugar.

Put the sugar in a bowl and pour the whites over and beat 20 minutes. With a dessertspoon drop the mixture on paper an inch or more apart. Do not let them touch. Put on a board or an inverted bread-pan, and put enough layers of paper to keep the bottom from burning. Bake in a moderate oven till brown. Let the mixture rise and then bake, or they will not be light. Remove with a knife and put on a dish.

Chocolate Egg Kisses

Follow preceding recipe, and add before cooking 1 ounce grated chocolate, which has been melted. Add gently and quickly, or the mixture will be too thin. Bake according to above directions.

Fondant

Miss Mary Bashford

1 pound of sugar,

1 saltspoon of cream of tartar,

1 teacup of cold water.

Stir all together, and boil till it forms a jellylike consistency when tried in cold water. When done, take from stove and let stand 10 minutes. Then beat well till a creamy mass.

This fondant is the foundation for a variety of candies.

Fudge

Miss Kate Alexander

6 cups of brown sugar,

Just enough cream to wet the sugar,

1 pinch of salt,

1 pinch of soda,

1 teaspoonful of vanilla,

Butter size of a hen's egg,

1/3 cake of chocolate.

Stir the cream well into the sugar; then place it on the stove. Watch carefully, so it cannot burn; then, when it begins to boil, add salt and soda. Later, put in the chocolate and butter. Take it off before it is quite done; then add the vanilla. Beat it until it creams; then pour in a dish. Put out to cool and cut in squares.

Nan's Candy

2 pints of light-brown sugar wet with cream.

Don't cook too much. When it begins to boil, put in a good-sized lump of butter.

After taking it off, put in vanilla, stir hard, and add nuts.

Peanut Brittle

1 pint brown sugar, 1 pint shelled peanuts.

Melt the sugar in a pan till it boils and turns color; then pour over the nuts, which have been scattered on a well-buttered slab.

Cut in squares or break in pieces.

Peppermint Candy

2 teacups white sugar,

1 tablespoon butter,

1 tablespoon vinegar and 1/4 teaspoon soda,

1/2 cup of boiling water.

Set on stove and stir till thoroughly dissolved.

Cook till brittle. Remove from the stove, flavor with 3 or 4 drops of oil of peppermint, and beat till creamy. Pour on slab and cut in squares.

Pralines

Mrs. Tom R. Wyles

(A Creole Recipe)

Equal quantity of nuts and sugar.

Use brown sugar, not too light or too dark, but medium.

Moisten the sugar with cream and heat it; then add 1 tablespoon vinegar, and boil a few minutes. Add the nuts and beat till it sugars.

Salted Almonds

Take any quantity of almonds and blanch them, being careful to dry them thoroughly. Put in a baking-pan, let them heat well, and add a little fresh butter or olive oil. Sprinkle with salt and toast a delicate brown.

White Cream Candy

4 pounds white sugar, 1 teaspoon cream of tartar. Enough water to cover. Put the sugar in a pan and add the cream of tartar. Cover with water. When it cracks, flavor and pour on buttered slab and pull with fingers till light. Cut in lengths desired.

White Taffy Candy

3 pounds sugar, 1/2 pound butter, 1 teaspoon cream of tartar.

Boil till it cracks and pour on slab. Flavor and pull till white.