Seafoam Fudge

Two and one-half cups brown sugar, scant cup of water, 1 teaspoon vinegar. Heat gradually until boiling, stirring only until sugar is dissolved. Boil until it ropes. Remove at once from the fire and when it stops boiling pour into the well beaten white of 1 egg, beating constantly until the mixture will hold its shape. Add a teaspoon of vanilla and the broken meats of 1 cup of walnuts. Drop quickly, using 2 teaspoons, in rough piles on buttered platters. - J. P.

French Creams

Two and one-half cups granulated sugar, 3/4 cup water, pinch cream tartar. Boil until it makes a soft substance in water, just soft enough to pick up. Let it cool. Add 3/4 of a teaspoon of glycerine and beat until it is stiff; then mould like bread. Melt Baker's chocolate and put in a lump of paraf-fine. Drop creams in. - A. A. C.

French Candy (Not Cooked)

Roll and sift confectioner's sugar. Place the whites of 2 eggs in a tumbler, mark the height with thumb and removing whites fill with water to thumb mark, adding scant teaspoon vanilla. Stir these well together with whites of eggs and add 2 pounds sugar, stirring all together with silver spoon. It sometimes takes more or less of the dough according to the size of the eggs. Take part at a time of mixture on breadboard, kneading more sugar in. Roll out to 1/2-inch thick, cut off small pieces with silver knife and roll. Drop some in melted Baker's chocolate. Press some between walnut halves, roll some around blanched almonds, some inside stoned dates, some with pecan nuts, and roll some in as much grated cocoanut as it will hold. Brazil nuts, prunes, filberts and figs may be used. With a portion of the sugar dough mix the broken pieces of nuts chopped and cocoa-nut. Knead them in, roll out and cut in squares.

Fruit Candy

One-half pound figs, 1 cup raisins and grated cocoanut, 3 cups sugar, 1 cup water, 1/3 cup vinegar, pinch cream tartar. Boil sugar, vinegar and water until it strings, add cream tartar and pour over fruit. - A. E. B.

Fruit Fudge

Two cupfuls brown sugar, 2 cupfuls white sugar, 1 cupful milk, butter the size of an egg. Put over the fire and cook 15 minutes from the time of boiling, stirring all the time. Remove from the fire, add 1/2 pound each of chopped figs and dates, and beat 10 minutes. Pour into buttered pans. - M. C. C.


Two cups sugar, 12 tablespoonfuls of boiling water. Mix and boil until it forms a long thread from end of spoon. In meantime, mix together 2 1/2 tablespoonfuls of Knox's gelatine, 9 tablespoonfuls of cold water, add 1 teaspoon-ful af vanilla. When sugar and water threads, beat it into mixture of gelatine and cold water. Beat for 20 minutes by clock, with someone to assist in beating. Pour into a dripping pan, in which a mixture of 1/2 a cup of sugar and 1/2 a cup of flour has been spread over the bottom. When candy is sufficiently firm, turn over in pan, cut with scissors into squares. - C. B. D.