Three Minute Butter Scotch

Use 3/4 cup of sugar, 1 tablespoon of water, butter the size of walnut, 1/2 a tablespoon of vinegar. Boil until brittle; pour on buttered plates.

Walnut Molasses Bars

Pour 1/4 cup water over 1/2 cup butter, add 1/2 cup brown sugar and 1/2 cup molasses mixed with 1 teaspoon soda; 3 cups flour; 1 teaspoon salt, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1 cup chopped walnuts. Chill thoroughly, roll 1/4 inch thick, cut in strips 3 1/2 inches long. Sprinkle with nut meats and bake 10 minutes.

Chocolate Caramels

One-fourth pound of unsweetened chocolate, grated, 1/2 cup milk, 1 pound brown sugar, 2 tablespoons molasses, 2 rounded tablespoons butter, 1 teaspoon vanilla. Heat slowly, stirring until chocolate and sugar are dissolved, then boil without stirring until a few drops will harden quickly in cold water. Pour into greased pans and mark.

Pinoche

One cup granulated sugar; put in an iron saucepan and stir over fire until it melts and slightly burns. (Watch carefully as it scorches easily.) Then add 1 cup milk, level tablespoon butter, 2 cups maple sugar. Boil until it forms a soft ball when dropped in cold water. Add 1/2 pint English walnuts or pecan nuts and stir until mixture begins to thicken. Turn quickly into buttered pans and set aside to cool.

Turkish Delight

Bring to a boil 3 cups sugar and 1 cup of water; add 1 box gelatine softened in £ cup cold water. Boil this mixture for 25 minutes, then add grated rind and juice of 1 lemon and 1 orange, boil for 1 minute and turn into wet pans to cool (preferably over night), cut into squares and roll into equal parts of corn starch and powdered sugar. Delicious with nuts added after it is cooked.

Cocoanut Kisses

Mix 1 pound cocoanut, 1/2 pound powdered sugar and the white of an egg. Mold into balls, put on buttered tins and brown in quick oven. Flavor with vanilla.

Cream Peppermints

Two cups granulated sugar, 1 cup water, boil until it hairs; remove from fire and with an egg, whip until white and creamy, flavor with 1/4 teaspoon essence of peppermint and drop in wafers on paraffine paper.

Peppermint Drops

Place over the fire in a granite saucepan 1 large cup granulated sugar and 4 tablespoons of hot water. When the mixture comes to a boil cook 3 minutes. Meanwhile have ready 4 tablespoons confectioner's sugar mixed with a few drops of peppermint. Turn this into the boiling syrup and stir quickly. Take from the fire, set the pan in a larger one of cold water, and with a spoon drop the hot liquid in spots about the size of a nickel on oiled paper or marble. Do not place the lozenges so close together that they will run into each other or they will not be a good shape.

Taffy

Two cups granulated sugar, 1 cup vinegar, 1 tablespoon butter. Boil until crackles when dropped in water.

Cocoanut Creams

Three cups of white sugar, scant 1/2 cup of water, 1/2 teaspoon of cream tartar; boil ten minutes, then add 1 cup of cocoanut, beat well together, and drop on white paper by the spoonful.

Cream Candy

French Cream Candy

Take 3 cups granulated sugar, water enough to moisten; add 1/8 teaspoon pure cream of tartar; let it boil until syrup can be picked up from spoon held in cold water; set in bowls to cool; when finger can be held in syrup, flavor and stir until hard, then knead until creamy. Mould into required shapes. If coloring is desired, add with flavoring.

Cream Candy

Use the above rule without the vinegar and it will cream sooner.

Cream Candy (To Pull)

Three cups sugar, 1/2 cup water, 1/2 cup vinegar, stir well, then put on to cook, but do not stir. Cook till it cracks in cold water. Pour on buttered marble, flavor while pulling.

Fudges

White Fudge

Two cups granulated sugar, 1 cup milk, 1 teaspoon butter; boil 20 minutes. Remove from fire, flavor, add 1 cup nut meats and beat until creamed enough to pour.

Double Fudge

Two cups granulated sugar, 1/2 cup sweet cream, 2 squares Baker's chocolate, 1 teaspoon butter, boil until it forms a soft ball in cold water, beat until creamy, pour into a deep buttered tin. Then cook the following: Two cups brown sugar, 1/2 cup sweet cream, 1 tablespoon butter, boil in same manner and when beaten creamy add 1 cup nut meats and 1 teaspoon vanilla. Pour this on the first rule and when cool cut into squares.

Burnt Fudge

Three cups granulated sugar, 1 cup milk. Burn 1/2 cup sugar, leave rest of sugar and milk boiling, then pour in the burned sugar and boil about 5 minutes longer. Set back to cool, then beat until creamy. Pour in buttered tins. A cup of nuts may be added if desired.

Fudges

Two cups granulated sugar, 1 cup milk, 1 teaspoon butter; boil this mixture for about five minutes, then put in two squares of Baker's chocolate; then boil for about 15 minutes; remove from the fire, set in cold water, stir until creamed enough to pour; flavor to taste.