"Sweet are thy sticks, and sticky are thy sweets. "

Mexican Candy

Boil three cups brown sugar, two-thirds cup water, one-half finely chopped orange peel for one minute. Add one large tablespoon butter. Bring to boil again. Add one cup cream. Boil until it forms soft ball when dropped into water. Take from stove. Stir until creamy, adding nut meats, (pecans preferably) and remaining half of orange peel. Beat until stiff enough to drop in small lumps on oiled paper or buttered plates. Loma B. McDermott.

Sea Foam Candy

Boil without stirring, two cups light brown sugar, one-half cup water, one tablespoon vinegar until it forms soft ball in ice water. Remove from fire. When boiling ceases, pour slowly into two stiffly beaten egg whites, stirring constantly. Beat until mixture will hold its shape. Add one teaspoon vanilla, one cup chopped nuts. Drop in small rough pieces on buttered paper. Ethel McCulloch.

After Dinner Mints

Boil two cups sugar, one-half cup water for five minutes. Remove from fire. Flavor with peppermint (or any desired flavor). Stir until thick and creamy. Drop on paraffin paper.

Ethel McCulloch.

Opera Creams

Mix three cups sugar, one-eighth teaspoon cream of tartar, one cup milk. Add one to two tablespoons butter. Slowly bring to boiling point. Cook until it forms soft ball in cold water. Remove from fire. Add one teaspoon flavoring. Allow to stand until cool. Beat until thick and creamy. Knead. Pat out. Cut into squares. Place small piece of candied pineapple or cherry on top. Ethel McCulloch.