Glace

(A thin film of heavy sugar syrup).

1 pound sugar.

1 cup cold water.

1/8 teaspoon cream of tartar.

Put ingredients into a sauce pan and heat slowly to boiling point, stirring constantly until sugar is melted. Boil without stirring until syrup begins to discolor (310°) , (Wash off sugar from sides of sauce pan as in making fondant). Remove saucepan from tire and place in large pan of cold water to instantly stop the boiling. Remove from cold water and keep pan in hot water while dipping.

Grace Johnson Taylor, Toledo, Ohio. Syracuse University.

Tutti Frutti

3/4 cup figs.

3/4 cup raisins.

3/4 cup stoned dates.

1 1/4 cup nut meats Juice of 1/2 lemon 1/4 teaspoon salt.

Rind of 1/2 orange.

Chop fruit and nuts or put through coarse grinder. Press in sheet about 1 inch thick. Press into pan lined with oil paper. Use weight if necessary in order to get firm cake. Cut in bars. This may be made into balls and either balls or bars rolled in cocoanut or chopped nuts or dipped into chocolate or sugar.

Lucile Peck, Menomonie Falls, Wise. Northwestern University.

Italian Creams

2 1/2 or 3 cups sugar.

1 cup milk (diluted canned).

1 cup nuts.

1 teaspoon butter.

1/2 teaspoon vanilla.

Caramel one cup of sugar. Boil the rest of the sugar with the milk. Let boil awhile and then add the caramel very gradually, stirring briskly. Let it boil until a small bit dropped in cold water forms a soft ball. Add butter and vanilla. Cool, beat, pour out on platter and cut in squares. Nuts may be added if desired and are an improvement.

Marion Brown Corneliussen. University of Illinois.

Fondant

3 cups sugar.

1/4 teaspoon cream tartar.

1 cup water.

Cook slowly and remove from fire when a soft ball is formed in cold water. Do not stir while on the fire. Remove from fire, when cold, beat until creamy and of consistency to shape.

Butter Scotch

1 cup sugar 1 cup water.

2 tablespoons vinegar.

1 heaping tablespoon butter.

1 teaspoon vanilla or lemon juice.

Boil steady without stirring until a brittle mass is formed in cold water. Remove from fire and add flavor and turn into buttered pan and mark off into squares.

Beryl Warnary, Chicago, Ill. Northwestern University.

Gumdrops

Soak six and one-half tablespoons granulated gelatin in one and one-fourth cups cold water until liquid is absorbed. In saucepan put one and one-third cups sugar, one-half cup white corn syrup, and one tablespoon water. Stir until well mixed, color with green or red color and bring to boiling point. Boil without stirring until mixture forms a soft ball when tried in cold water. Add gelatin, stir over fire one minute, add three tablespoons lemon juice, strain and add a few drops oil of lime or cinnamon. Let stand 5 minutes in cool place. Sift cornstarch lightly into a shallow cake pan placed in a large pan or tray. Very gently level off the top with a knife. Make impressions in starch with end of knife handle. Pour gum-drop mixture into impressions, using a teaspoon or a confectioner's funnel - leave until firm. Place in sifter and shake off extra starch, hold a moment in steam and roll in coarse granulated sugar. (While one batch is hardening the rest will become hard, heat again so will pour into molds).

Helen Burgert, Cedar Rapids, Iowa.

Coe College.

Patience

2 cups of sugar.

1 cup of condensed milk.

1 cup nut meats.

1 small package marshmallows.

Melt one-half cup of the sugar and at the same time let one and one-half cups of the sugar and the cream come to a boil. Add the melted sugar slowly, Stirring constantly. Test, when done beat nearly hard, add nuts and cut up marshmallows, beat until hard.

Mabel Flanley, Boston, Mass. University of Washington.