Cocoanut Creams

Knead into "French Candy" some cocoanut, form; dip into white of egg, then into shredded cocoanut.

Date Creams

Use the small balls as directed in "French Candies," placing a seeded date around each ball.

Walnut Creams

Prepare balls as directed above and press 1/2 walnut to each side.

Pineapple Creams

Use sliced pineapple with cream balls.

Chocolate Creams

Take the uncolored cream balls as prepared under "French Candy" and dip them into dissolved chocolate. Set aside to dry. Use a hat pin for the dipping.

For cocoanut chocolate creams knead some cocoanut into the cream foundation before forming the balls; then dip. The chocolate should always be boiling hot when used. It may be kept so by placing over a boiling tea kettle.

Molasses Candy

(1). 1 cup each of molasses and sugar, 1 teaspoon butter. Stir while boiling and when done add 1/2 teaspoon soda.

(2). Boil 1 pint molasses and 1 cup sugar, stirring constantly. When partly cooked, add 1/2 teaspoon each of cream tartar and butter. Boil until it will harden in cold water. Just before turning out add 1 scant teaspoon soda. Nuts may be added.

Butternut Taffy

Two cups light brown sugar, 1/2 cup butter and 3/4 cup thin cream boiled together until the mixture is elastic but not brittle. Do not stir. When done, add 1 teaspoon vanilla and a cup of butternut meats.

Butter Scotch

(1). 2 cups sugar, 2 tablespoons water, piece of butter size of an egg. Boil without stirring until it will harden on a spoon. Pour out on buttered plates.

(2.) 1 cup each of molasses, sugar and butter. Boil together until it will harden when cool.

Fudge

Two cups brown sugar, 1 tablespoon butter, 1/2 cup milk, 4 tablespoons chocolate. Boil until it forms a soft ball when dropped into cold water. If it sugars, add more milk and cook over. Stir continually while boiling. Some add a pinch of salt. Turn into a buttered tin and cut into squares when slightly cool.

Chocolate Fudge

Three cups white sugar, 1 cup milk, piece of butter the size of an egg, and 2 squares of unsweetened chocolate (or 2 heaping tablespoons of cocoa). Stir all together before placing on stove, then stir enough to prevent sticking while boiling. Boil about 10 minutes, then remove from fire and add a scant 1/2 teaspoon vanilla and stir briskly for about 2 minutes; then pour into buttered tins to a depth of 1 inch. Cut into squares before it hardens. Be careful not to stir it too long or it will harden before you can pour it out; or not too short a time, or it will not be creamy.

Cocoanut Fudge

The same as above, leaving out chocolate and adding about a cup of cocoanut when removing from the fire.

Taffy

Two cups brown sugar, 1/2 cup butter, 4 tablespoons molasses, 2 tablespoons each of water and vinegar. Boil 20 minutes.

Cocoanut Taffy

One cup sugar, 1/2 cup each of molasses and milk, 1 cup cocoanut moistened with part of the milk. Let milk and molasses come to a boil; add sugar; let boil, and when nearly done add the cocoanut. Try this as you would molasses candy.

Peppermints

Two cups granulated sugar, 1/2 cup water. Let it boil hard for about 3 minutes; then add 2 teaspoons essence of peppermint. Take from fire at once Stir hard until the mixture is white and creamy. Then drop on paraffine paper any size desired, turning the spoon to make them round.

Pinoche

Mabel Matteson. Three cups brown sugar, 1 cup sweet milk or cream and piece of butter size of an egg. Boil, stirring continually, until it will form a soft ball when dropped into cold water. Remove from stove; add 2 cups finely chopped walnuts and a teaspoon vanilla. Beat briskly and when it begins to grow rough pour into buttered dishes to cool. Peanuts may be substituted for the walnuts.

Salted Almonds

Blanch and dry the nuts. Place in a large dripping pan and pour on sufficient oil to moisten them. Place in the oven and stir often to prevent burning; when all are of an even light brown color, remove and sprinkle well with salt and place on brown paper until the oil is absorbed. Butter may be substituted for oil.

Popcorn Crisps

One small pan popped corn.

Syrup

1 cup sugar, 2 tablespoons each of vinegar, water and syrup and 1/2 tablespoon butter. Boil, but do not stir. When it hardens by dropping into cold water, pour the corn into the syrup and stir quickly. Pour out on a board and pound into mould. Cut into shape with biscuit cutter.