Peanut Butter Fudge

2 cups sugar (pulverized or granulated), 1 cup milk, 2 heaping tablespoonfuls peanut butter. Cook until it forms a ball in water, then take off the fire and beat until stiff. Pour into buttered tins and cut into cubes when cold.

Esther Redding.

Peanut Butter Fudge

2 cups granulated sugar, 1/4 cup table molasses, 1/2 cup hot milk, pinch of salt. Boil three minutes after it begins to boil, stirring all the time. Take it off the stove and put in two tablespoonfuls of marshmallow whip, then add two tablespoonfuls (large) of peanut butter, and a lunp of butter the size of a large walnut. Beat until stiff enough to pour into buttered pans. Leave until next day and then score. Mrs. J. S. Moul.

Peanut Bars

2 cups granulated sugar, 4 tablespoonfuls good vinegar, J cup water, butter the size of a walnut. Boil until the mixture drops from the spoon like wax. Add as many peanuts as you like, pour into buttered pans, and mark into bars. E. F. H.

Peanut Brittle

Shell and chop roasted peanuts to measure 1 pint Put 2 lbs. granulated sugar into pan, and stir over fire. It will lump, then gradually melt. When pale coffee color, and clear, add nuts, pour quickly on buttered sheets. Roll thin as possible. When cold break. Mrs. Henrietta Stahl.

Peanut Candy

1 lb. soft white sugar, 2 lbs. brown sugar, 1 qt. N. O. molasses, 3 tablespoonfuls vinegar. Boil until it forms a soft ball in cold water. Add 25 cts. worth of ground peanuts, and beat until creamy.

Mrs. J. C. Carey.

Cream Dates

Remove the stone from large dates and put in their place the following cream: 2 lbs. of 4X sugar, whites of 2 eggs, add grated cocoanut or any other desired flavor. Mrs. Bortner.

Stuffed Dates

Select rich dark date, split one side and carefully remove the stone. In its place put quarter of English walnut, dip in granulated sugar and arrange on plate.

Mrs. Bortner.

Creamed Dates

Boil 2 cups granulated sugar to a soft ball. This may be known by pouring a little of the sugar in ice water and taking it between the fingers, if it will form into a soft ball it is ready. Then pour the sugar on a large platter, sprinkle over a little cold water, let it stand till you can touch the sugar with the back of the hand, then stir it with a small wooden spoon until it is white and firm, then work it with the hands until it is soft and can be rolled into a ball. Remove the pits from some nice large dates, take a little of the sugar (fondant,) and put it in the date in place of the pit. Another way is to put a blanched almond in the date. Then put the foundant in a small low sauce pan, set it in a pan of water over the fire, add 1/2 a teaspoonful vanilla, and 1 tablespoonful water, stir until dissolved, begin careful not to let the fond-ant boil, remove from fire, dip the dates in the melted fondant, and lay them on slightly buttered tins. In case the fondant should be too thick, add a little water, but be careful not to add too much.

Mrs. F. M. Miller, New Oxford, Pa.