Smith College Fudge

One-quarter cup butter; one cup brown sugar; one-half cup cream; one cup white sugar; one-quarter cup molasses; two squares Baker's No. 1 chocolate; one and one-half teaspoonfuls of Folger's Golden Gate Vanilla. Melt one-quarter cup butter. Mix together in a separate dish, one cup of white sugar, one cup of brown sugar, one-quarter cup molasses, and one-half cup of cream. Add this to the butter, and, after it has been brought to a boil, continue boiling for two and one-half minutes, stirring rapidly. Then add two squares of Baker's chocolate, scraped fine; boil this five minutes, stirring it first rapidly, and then more slowly towards the end. After it has been taken from the fire add one and one-half teaspoonfuls of Folger's Extract of Vanilla. Then stir constantly until the mass thickens; pour into buttered pan and set in a cool place.

Karo Fudge

Grate two squares or ounces of Baker's unsweetened chocolate, and stir into one-half cup milk; add two cups granulated sugar and one-third cup Karo corn syrup. Put over the fire and stir in two tablespoonfuls butter. When chocolate is melted, allow to cook slowly, stirring once in a while. When the mixture makes a soft ball between the fingers upon being dropped into cold water it is done. Take from the fire and turn in one teaspoonful Folger's Golden Gate Vanilla Extract, and beat. Granulation will soon begin, when the mixture must be immediately turned into a buttered pan. Mark deeply in cubes when nearly cold.

Mrs. Margaret Whittaker.


Two cups sugar; one-half cup vinegar; one-quarter cup water. Let boil until it hardens in cold water; flavor; cool, color if desired, and pull. Don't stir while boiling.

Mrs. E. R. Lewis.

Orange Fudge

Two cups brown sugar; one cup milk; flavor with Folger's Golden Gate Vanilla; two cups water; lump of butter. When nearly done, add one-half teaspoonful cream of tartar. Boil until it ropes well. After removing from fire, stir in cup of walnuts, chopped fine, one-half fresh orange peel. Beat cool, and mark in cubes.

Mrs. E. R. Lewis.

Chocolate Caramels

One cup granulated sugar; one square Baker's chocolate; one tablespoonful melted butter; one-half cup milk. Boil until brittle, cool, and mark in squares.

Mrs. E. R. Lewis.


Four cups brown sugar; one cup sweet cream; butter size of an egg. Boil, stirring constantly until it forms soft balls when dropped into water. Remove from fire and add cup chopped walnuts and flavoring. Stir until it becomes creamy or doughy, and pour in pans. Cut in squares. Chopped raisins, dates, prunes, figs, orange peel, etc., make a variety.

Mrs. E. R. Lewis.


Beat whites of four eggs until it clings to dish; add seven teaspoonfuls sugar to each white, beating all the time; flavor with Folger's Golden Gate Vanilla; invert a dripping pan and cover with brown paper. Drop kiss on paper by spoonful, so as not to touch. Bake in very cool oven until delicate brown. Mrs. E. R. Lewis.

Vinegar Candy

Three cups sugar; one-half cup water; one-half cup vinegar. Stir before putting on stove, but not after. When partly done add one teaspoonful of butter. Just before removing from stove stir in one-half teaspoonful of soda, dissolved in a few drops of hot water. When cool enough to handle, pull white with tips of fingers.

Mrs. E. R. Lewis.


Two heaping tablespoonfuls of gelatine; one pound powdered sugar; three-quarters cup boiling water; one-half teaspoonful Folger's Golden Gate Vanilla. Dissolve gelatine in water, pour in sugar, and beat steadily for one-half hour.

Mrs. E. R. Lewis.

Chocolate Creams

For chocolate creams, roll any good fondant into balls, place on platter in cool place. Grate Baker's chocolate and put in a bowl over boiling teakettle. When it becomes melted, drop in the balls, one at a time. When coated, remove to wax paper.

Mrs. E. R. Lewis.

Cream Candy

Two cups brown sugar; one cup cream; two cups milk; a small lump of butter if milk is used. Stir until it boils, and boil until it holds together when dropped in cold water. Add any flavoring desired, and beat until cool.

Mrs. E. R. Lewis.

Butter Scotch

One cup molasses; one cup granulated sugar; one-half cup butter. Boil until hard when dropped in water. Pour in tins and make in squares.

Mrs. E. R. Lewis.

Caramel Or Burnt Sugar

Into a small tin vessel put two table-spoonfuls granulated sugar; cook until it bubbles. When it is brown and bubbling, but not burned, pour in two tablespoonfuls of boiling water. Stir until sugar is dissolved.

Mrs. E. R. Lewis.

Peanut Brittle

One cup granulated sugar; put in fry pan and let dissolve. Stir until it boils up. Add one teaspoonful butter, pinch soda. Scatter nuts on greased pan, pour candy over.

Mrs. E. R. Lewis.

Vanilla Fudge

One cup granulated sugar; one cup light brown sugar; one cup cream or milk. When removed from stove flavor with Folger's Golden Gate Vanilla, and stir until it starts to grain; then hastily pour in buttered tins. Cube when cold.

Mrs. E. R. Lewis. .

Chocolate Fudge

Two cups granulated sugar; one cup milk; small lump of butter; two squares of grated chocolate. Beat until it forms soft balls when dropped in cold water. Beat while cooling, and flavor with Folger's Golden Gate Vanilla.

Mrs. E. R. Lewis.

Maple Cream

One pound maple sugar; one cup cream. Cook until hardens in cold water. Stir constantly, and when done, beat until it hardens.

Mrs. E. R. Lewis.