Toasted Marshmallows

One tablespoon granulated gelatine, 1 cup boiling water, 1 cup sugar, whites of 3 eggs, 1 1/2 teaspoons vanilla, macaroons. Dissolve gelatine in boiling water, add sugar and as soon as dissolved set mixture in pan of ice water; then add whites of eggs and vanilla and beat till mixture thickens. Turn into a shallow pan which has been dipped in cold water and thoroughly chilled. When set remove from pan, cut in pieces size of marshmallows and roll in the dust of macaroons which have been dried and rolled. - Mrs. J. W. C.

Marshmallows

Two tablespoons of gelatine and 6 tablespoons of cold water, let stand while you beat the whites of two eggs, and cook 2 cups of sugar with 3/4 cup of water until it threads; pour sugar over gelatine and beat with Dover beater until It commences to cool and turn white, then add the whites of eggs and a little vanilla and beat until it commences to stiffen, when pour into a pan slightly buttered and dusted with powdered sugar and cornstarch, half and half; when cool cut and roll in sugar and. cornstarch; if you want it pink use part of coloring out of gelatine. - Mrs. L. McD.

Baked Nut Candy

Two cups brown sugar, 2 cups chopped nuts, pinch salt, pinch soda and whites of 2 eggs; beat eggs slightly; add sugar, salt, soda and nuts; spread in buttered pan and bake 20 minutes in moderate oven. When cool cut in squares. (Very fine.) - E. A. B.

Candied Nuts

A pleasant change from salted nuts. One cup sugar, 5 tablespoonfuls water, boil until it threads; 1 teaspoon vanilla. Have ready 1 large cup walnuts. Pour over them and stir until covered. - E. McC.

Nut Cream Candy

One cup syrup, 2 cups sugar, 1/2 cup water; boil until it balls up quite firm when dropped in cold water; pour mixture over whites of two eggs, well beaten; add 1/2 pound walnuts and beat until almost cold. Should be light and fluffy. - Mrs. L. McD.

Nut Candy

(Raisins, cut up figs or dates may be used in place of nuts.) Into 1 gill or 1/4 pint of cold water dissolve 1 pound of sugar and 1/2 saltspoonful of cream tartar. Place over fire and cook until brittle, stirring in 1/4 tablespoon of butter. Put a layer 2 deep of any kind of nuts in bottom of wall buttered pan and pour the hot candy over the nuts and leave until cold. Break into small pieces. - M. Z. 1.

Baltimore Peanut Brittle

Pour 1 coffee cup white sugar into clean hot spider and allow to melt, care being taken not to allow it to burn. Have shallow pans buttered and spread with nut meats. Pour over the browned sugar and cool. Break into small pieces. - Mrs. J. W. C.

Candied Orange Peel

Cut peel in strips, boil in water until tender, drain well, measure and add equal amount of granulated sugar; boil slowly on back part of stove for some time. When clear spread upon platters and set in the sunshine until candied.

Prize Patience

One cup granulated sugar (carameled); add 1 cup hot milk and 2 cups sugar. Boil briskly, stirring constantly, and when it forms a soft ball, as tested in a cup of cold water, remove from fire. Add a piece of butter, walnut size, and teaspoon vanilla. Beat until creamy. Add chopped nuts; pour on a buttered platter; cut in square. - L. V. B.

Panoche

Two cups brown sugar, 1/2 cup milk; mix and put on stove. When mixture is boiling, add lump of butter the size of an egg. Boil until it forms a medium hard lump in cold water. Take off stove. Beat until it begins to thicken, then add 1/2 cup of chopped nuts (walnuts or pecans). Pour into buttered pan. When cool, cut into squares. - C. B. D.

Panoche

Two cups of brown sugar, 1 cup of milk, a piece of butter size of walnut. Boil until it gets hard in water. Put in vanilla and chopped walnuts and beat until it becomes stiff. Then pour on a buttered platter and let cool. - Mrs. N. C. H.

Panoche

Three cups brown sugar, 3 tablespoonfuls of water, 1 cup milk, butter size of walnut, 1 cup of chopped nuts; cook until candy pulls; add vanilla, remove from stove, stir in nuts, place in tins and cut in squares. - H. M.

Panoche

Three cups brown sugar, 1 cup cream, butter size of a walnut, 1 cup chopped walnuts, tablespoon vanilla. Boil sugar and cream (stirring meanwhile and adding butter when it comes to a boil), until it forms a soft ball when dropped in cold water. Remove from fire, add vanilla and nuts and stir until it begins to thicken. Spread on buttered platter, and when cool cut in squares. - Mrs. E. D. K.

Sea Foam

Three cups brown sugar, whites 2 eggs, 1/2 cup water, 3/4 cup walnuts. Boil sugar and water till it strings, add this to beaten whites of eggs. Beat 10 minutes and add nuts. Drop from spoon on oiled paper.

Taffy Candy

Take 3 cupfuls of granulated sugar, 1/2 cupful vinegar, 1/2 cupful of water and butter the size of a walnut. Boil without stirring until it will harden when dropped in water. Flavor with vanilla and pour out on a buttered dish. When cool pull until white, then cut up in sticks. - S. G. B.

Walnut Creams

Whites of 2 eggs, about 3 pounds of powdered sugar, vanilla flavoring. Beat whites until quite stiff; add part sugar and beat; add about a teaspoon of vanilla and 1 or 2 tablespoons of water. Mix well together, then add more sugar. Continue adding sugar until no more can be either stirred or kneaded in. Mould into balls, placing 1/2 walnut on each side. They should be allowed to stand in a cool place for about 2 days. - M. Z. T.