Pinochi

3 cups of brown sugar, 1 cup sweet milk, 1 tablespoon of butter. Boil slowly for 1 hour. Try in water and when it ropes, add 1 cup chopped (not too fine) nuts. Stir until it begins to granulate. Pour in buttered pan and cut in squares. - Mrs. Klug, 25 X. 5th Ave., Maywood, 111.

Popcorn Balls

2 cups of molasses, 1 cup of sugar, butter size if an egg, boil until it hardens in water. Add 1 pinch of soda, remove from fire, pour over poped corn and form into balls. - Mrs. Klug, 25 X. 5th Ave., Maywood, 111.

Preatines

Make a syrup of 2 cups of granulated sugar, 1 cup of water and 1/4 teaspoon of cream of tartar, boil until it forms a soft ball in cold water. Remove from the stove and beat until it is soft and white. Add one cup of pecan meats and drop quickly by spoonfuls on greased paper. - Mrs. G. E. Hamitlon, 508 S. 4th Ave.. Maywood, 111.

Candy Roses

(Dainty). Boil some sugar and water until when a fork is dipped into the pan it throws off the sugar as line as threads Rub the inside of some cups with olive oil and put into each 4 tablespoons of syrup and 1 rose; let stan until cold, turn out, and serve in a bon-bon dish. - Mrs. C. J. Jeffries, YYinnetka, 111.

Puffed Rice Candy

1 heaping cupful brown sugar. 1/2 cup water, 1/4 teaspoon cream tartar, 1 tablespoon vinegar. Mix and boil for 10 minutes. Add 2 tablespoons butter and 2 tablespoons molasses, and continue boiling until a drop will harden in cold water. Flavor with lemon or vanilla, remove from fire and stir in 3 cups of puffed rice. Stir until all the grains are coated. Cool in buttered tins. - Mrs. Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111.

Pulled Candy

3 cups sugar, 1/2 cup vinegar, 1 tablespoon of water, 1 teaspoon of peppermint or other extracts. Boil sugar, vinegar and water till it cracks in cold water. Do not stir after it comes to the boil. Pour on to a platter and sprinkle the flavoring on right after. When cool enough, pull until white.

Be careful not to handle it any more than is necessary as the less it is touched the more porous it is. - Mrs. G. L. Jordan, Xiiles Center, 111.

Sea Foam Candy

Cook 3 cups of light brown sugar, 1 cup water, 1 tablespoon vinegar until it forms a hard ball when dropped into cold water. Pour it over the stiffly beaten whites of 8 eggs, beating constantly until it is stiff. Then work in 1/2 teaspoon of vanilla. Drop on small pieces of waxed paper. - Mrs. Harry Stearns, 134 So. 19th Ave., Maywood, 111.

Fig Toffee

1 cup fine, brown sugar, and 3/4 cup water boiled together till a clear, golden color, but don't stir it. Just before it is done, add 1/2 saltspoon cream of tartar. Stir in and take from fire. Have figs washed, dried and split in strips. Arrange in buttered dish, pour toffee over and mark in squares. - Mrs. Chas. Mabee, Oak Glen, 111.

Turkish Candy

Cook together 2 cups of granulated sugar, 1/2 cup Karo corn syrup, 1/2. cup hot water and 1 tablespoon of confectioners' glucose until when dropped in cold water it will form a soft ball. Let cool a little and add the whites of 2 well beaten eggs. Add 1/2 lb. chopped English walnuts. Grease the tin and pour in. Cut in squares. - Mrs. Conklin, 819 N. 5th Ave - Maywood, 111.