2 cups (1 lb.) sugar

1 cup (1/2 pt.) water, cold, or fruit juice 1 envelope (3/4 oz.) powdered gelatine

8 tablespoons lukewarm water 1 teaspoon lemon extract 1 teaspoon vanilla extract Cornstarch Powdered sugar

Dissolve sugar in cold water or fruit juice, then boil until it forms hard ball when tried in cold water, or reaches 258° F. on candy thermometer. Dissolve gelatine in lukewarm water; when sirup is ready, pour it over gelatine, then add extracts and beat twenty minutes. Powder deep pan with mixture of three teaspoons powdered sugar and one of cornstarch, pour in candy and allow to stand one day and one night, then cut into rounds or squares and roll in more sugar and cornstarch. Pack between layers of waxed paper.

Molasses Caramels

1 cup (1/2pt.) molasses

1 cup (6 ozs.) brown sugar

1/2 cup (1/4 lb.) butter

1/3 teaspoon baking soda

1/2 cup (2 ozs.) chopped nut meats

1 teaspoon vanilla extract

Boil molasses, sugar, butter, and soda, stirring all the time until it forms a hard ball when tested in cold water, or reaches 252° F. on candy thermometer; add nut meats and vanilla. Pour into greased tin, mark into squares before it is cold, and wrap in waxed paper.

Another Method. Melt four tablespoons butter in saucepan, add one cup milk, one cup brown sugar, and one cup molasses or sirup; boil four minutes, add four squares unsweetened melted chocolate and one tablespoon coffee. Continue boiling slowly without stirring, until hard ball forms in cold water. Pour into greased tins and when half cold mark into squares or oblong pieces. When cold, cut into pieces, wrap in waxed paper, and keep in air-tight boxes.

Nut Penuche

2 tablespoons (1 oz.) butter

2 cups (1 lb.) maple sugar, grated

1 cup (1/2 pt.) evaporated milk

1 cup (4 ozs.) chopped nut meats 1/2 cup (2 ozs.) chopped dates 1 teaspoon vanilla extract

Melt butter in chafing dish, add sugar and milk, and stir until sugar is thoroughly dissolved, then boil without stirring to 240° F. on candy thermometer, or until a soft ball will form in cold water. Remove from fire, leave undisturbed until cool, add nuts, dates, and extract, and stir until sugary. Press quickly into buttered tin and mark in neat pieces. Figs may be used instead of dates.

Orange Fondants

1 pound lump sugar

2 oranges

1 cup (1/2 pt.) water

2 teaspoons glucose, or 1 pinch cream of tartar 1 tablespoon orange juice

Rub lump sugar on orange rinds till all the zest is rubbed off. Put orange, sugar, and water into a pan and dissolve, add glucose and orange juice, boil to 240° F., or until it makes a soft ball when tried in cold water, pour on platter, and work with spatula, as described in fondant. When kneaded smooth, return to pan and melt down with a little sirup, pour into rubber mat, and when cold turn out. When quite dry, the creams may be dipped into melted chocolate.

Lemon fondants are prepared in the same way, using lemons instead of oranges.