Fudge

Cook together 2 cups of granulated sugar, 3/4 cup of rich milk. When boiling add 4 teaspoons of cocoa; cook until it forms a soft ball in water; flavor and remove from the fire. Beat until creamy. Pour in pan and cut in squares when cold. - Mrs. G. E. Hamilton, 508 So. 4th Ave., Maywood, 111.

"Kraut Candy"

Put in a saucepan 2 lbs. light brown sugar, 1 cup water, 1 grated cocoanut, butter size of a walnut. Boil moderately for 1 hour, and when stiff pour into pans and cut into squares. - Mrs. Klug, 25 N. 5th Ave., Maywood, 111.

Maple Creams

Cook without stirring, 1/2 as much water as maple sugar; when almost done put in a small piece of butter. When it begins to harden take it off the fire and stir rapidly until it becomes a waxen substance, then divide into balls and enclose each ball between 2 halves of English walnuts and put on a greased plate to cool. - Mrs. Conklin, 819 N. 5th Ave., Maywood, 111

Molasses Candy

Put 1 qt. of West India molasses,

1 cup of brown sugar, a piece of butter the size of 1/2 egg into a six quart kettle. Let it boil over a slack fire until it begins to look thick, stirring it often to prevent burning. Test it by-dropping some in a little cold water. If it hardens quickly and breaks short it is boiled enough. Now put in 1/2 teaspoon of baking soda and-stir it well, then pour it out in a buttered flat tin. When partly cooled take up the candy with well buttered hands, then pull- and double until the candy is a whitish yellow. It may be cut in strips and rolled or twisted. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Mints

Cook 2 cups granulated sugar, 1 cup water, 1/4. tea-spoonful cream of tartar, until it forms a soft ball in water. Beat until creamy, flavor with mint, almond or wintergreen, color with fruit coloring and drop on round pieces of greased paper.- - Mrs. G. E. Hamilton, 508 S. 4th Ave., Maywood, 111.

Molasses Candy

1 cup of New Orleans molasses, 1 piece of butter the size of an egg, 1 tablespoon of vinegar. Boil, but do not stir, until it hardens when dropped in cold waiter. When it becomes hard and brittle stir in a teaspoon of soda and beat well; pour into buttered pans and when cool pull until yellow, with buttered hands. - Mrs. C. J. Jeffries, Winnetka, 111.

Peanut Brittle

Shell and remove the dark skins from 2 qts. of peanuts; roll until they are slightly broken. Sift the peanuts lightly through the fingers, allowing the finer portion to fall on an ordinary bread-board; stand the remainder aside. Put 1 lb. sugar into an iron saucepan; stir over the fire till it melts and slightly browns, then stir in just as many peanuts as the sugar will hold; turn out quickly on the board that has been covered with the fine nuts; roll it out in a thin sheet; cut into squares and when cool break apart. - Mrs. Conklin, 819 N. 5th Ave., Maywood, 111.

Peanut Candy

Boil together 2 cups of sugar, 1 cup of water, a little butter, 1/4 teaspoon of cream tartar, until it forms a soft ball when dropped in cold water. Remove from fire and beat until creamy. Crush 1 qt. of hulled peanuts, spread over the bottom of a greased tin and pour over the candy mixture.

Cut in squares when cooled. - Mrs. G. E. Hamilton, 508 N. 4th Ave., Maywood, 111.