Plain Caramels

1/4 cup cocoa.

1 cup of corn syrup.

1/4 cup of milk.

3 tablespoons of butter 1/2 cup of brown sugar 1 teaspoon of vanilla.

Melt cocoa in the butter and stir until smooth, add corn syrup, brown sugar and milk and boil, stirring constantly until it will form a soft ball when tested in cold water. Remove from fire, add vanilla and beat until thick and creamy. Pour into buttered pans and cut into squares when cold. Margaret Warren, Chicago, Ill.

Northwestern University.

Ice Cream Candy

1 1/2 cups sugar.

1/3 teaspoon cream of tartar.

1/3 cup water Butter size of an egg.

Boil fifteen minutes, take from stove, add one teaspoon of vanilla, let it cool and pull. Do not stir while cooking.

Regina Brown, Bloomington, Ill. Illinois Wesleyan University.

Patience

Carmelize one cup sugar. Add one cup milk and stir until the sugar is melted. Add two cups sugar and one cup milk. Cook until a soft ball forms when tried in cold water, stirring constantly. Add two-thirds cup of chopped nuts and one tablespoon butter. Beat until it begins to thicken, then pour it into a greased pan.

Ruth Scott Cooley, Pittsburgh, Pa.

Goucher College.

Potato Chocolate Creams

One baked potato or more, according to the amount of candy desired. Peel, mash well and add powdered sugar until the mixture will take no more. Work until it is a smooth white mass, then break off small pieces, roll into balls, and dip in melted chocolate, to which a small piece of paraffin has been added. Place on oiled paper to harden. Halves walnut meats may be placed on top if desired. Madge Runey, Bismarck, N. D.

University of Minnesota.

Cocoanut Fudge Candy

Soak one-half envelope Knox Gelatine in three tablespoons of cold water five minutes. Put two cups sugar and one cup milk in a saucepan, bring to the boiling point and let boil until it forms a soft ball in cold water. Remove from range, add soaked gelatine, one-half tablespoon of butter, one teaspoon vanilla. Beat until creamy and add one cup shredded cocoanut. Turn into a buttered pan.

La Vona Alford, Bloomington, Ill. / Illinois Wesleyan University.

Kneaded Fudge

2 cups sugar.

2 tablespoons flour.

3 tablespoons butter.

4 tablespoons cocoa.

Pinch salt.

1 teaspoon flavoring.

1 cup water.

Mix dry ingredients well. Add water and cook till it forms a soft ball when tested in cold water. Remove from fire and add butter. Let stand till almost cold. Add flavoring and beat until stiff enough to be kneaded. Knead and form into a long roll and slice.

Eugenie Shoup, Battleground, Ind. De Pauw University.

Divinity Cream

3 cups sugar 1 cup cold water.

1 cup corn syrup Whites of 2 eggs.

2 cups nuts (finely chopped).

Boil sugar, syrup and water until stiff ball forms in cold water. Add gradually to whites of eggs stiffly beaten. Beat until cold and then add nuts. Chill on buttered platter.

Geraldine Walker, Baltimore, Md. Goucher College.