"Have you ever heard of the sugar plum tree?

Tis a marvel of great renown." Eugene Field.

Cream Candies

Fondant is the foundation of all cream candies and a great variety of pretty bon bons can be made by noticing the shapes and forms of French candies and imitating them. Place 2 cups granulated sugar, 1 cup cold water, and a pinch of cream of tartar in a kettle, boil rapidly without stirring until done, 10 minutes usually being sufficient for this quantity. Stirring will surely cause it, to grain.

Test it thus: Hold the fingers in cold water, then roll a drop of the syrup between them and if it forms a creamy ball, the syrup is done. Remove immediately from the fire, allow it to become luke warm, now stir with a wooden paddle until it looks creamy and begins to harden on top. Then knead with the hands until it is smooth and creamy.

Chocolate Creams: Roll a piece of fondant between the hands into a cylindrical shape, cut it into pieces an inch long, roll each between the palms and give it a round shape and lay on paraffine paper to harden.

Coating for the Creams: Melt a cake of Baker's chocolate over the teakettle. When it is liquid, put into it a piece of paraffine the size of a walunt, half as much butter, and a few drops of vanilla stirring so as to mix it thoroughly. Dip the creams and lay on paraffine paper to harden.

Creamed Figs: Cut figs in half, dip in-melted fondant and lay on wax paper to harden.

These Recipes are all very nice, but if you want the

Real Thing go to the

Bonboniere

"To live long slowly."

Nut Rolls: Take a piece of fondant, mix it with chopp walnuts, form it into round balls, placing a nut on ea piece.

Creamed Almonds: Blanche a number of almonds pouring boiling water over them and removing the skii Color some of the fondant, pink, flavor with almond, for into little balls and press an almond into the center of ea rolling it in granulated sugar.

Cocoanut Balls: To a given quantity of fondant all 1-3 as much cocoanut, mix well and roll into balls, roll ea in cocoanut until well covered and set aside to cool.

Mrs. E. S. Lidstone.

Fondant

One cup granulated sugar, 1-2 tablespoon glucose, tablespoons cold water.

Boil until it forms a ball in cold water, pour into a d dish and cream. Use any flavor or color and put in wh creaming. Mrs. E. A. Cockburn.

Marshmallow Candy

Put to soak 1-2 package Knox gelatine in 6 tablespoons cold water. Boil 2 cupfuls granulated sugar in 1-2 c water until it hairs and add to gelatine and flavor to tas with almond. Beat continually for 30 minutes or mor and spread on a square pan dusted with powdered suga Let the candy set for several hours, then cut in squares at roll in powdered sugar. If pink color is wanted for the candy, put the red tablet in the gelatine while soaking.

Mrs. E. C. Pentland.

Molasses Candy

Two cups molasses, 1 cup brown sugar, butter size of walnut.

Boil 20 minutes or until hard when dropped in cc water, then add 2 teaspoons of cream of tartar, 1 teaspo soda, 1 tablespoon vinegar. Let stand until cool enough pull. Ruth E. Starbird.

Peanut Candy

Put 2 cups of white sugar into dry iron frying pans a stir until it melts. Have 2 bags of peanuts shelled and a< these with 1 tablespoon vanilla. Remove quickly in buttered dish. Mrs. E. A. Cockburn.

Turkish Delight

One qt. granulated sugar, 1 box gelatine, 1-2 cup cold water, 1 cup hot water, juice of 1 lemon, juice and grated rind of 1 orange, 1-2 lb. chopped walnuts.

Dissolve the gelatine in the hot water, let sugar and 1-2 cup cold water come to a boil, add the gelatine and let it boil 10 minutes, then add the juices of the orange and lemon and let boil 10 minutes again. Remove from fire and add nuts. Wet shallow pans with cold water and pour the mixture in. Let stand over night. Cut in cubes and roll in powdered sugar. Mrs. W. J. Crane.