Cocoanut Bars

2 cups sugar, 1/2 cup milk, cream tartar the size of a pea, boil until it forms a ball in water, add 1 cup shredded cocoanut, beat until white, turn into but-tered tins and mark in strips.

Mrs. E. F. H.

Butter Scotch

1 cup of molasses, 1 cup of sugar, 1/2 cup of butter. Boil until brittle.

Mrs. L. H. Hoffacker.

Vanilla Taffy

2 cups of sugar, 1/4 cup of vinegar, 3/4 cup of water, butter the size of a small walnut. Boil without any stirring until it becomes hard in cold water, turn on buttered plate, add 1 teaspoonful vanilla and pull soon as possible. Mrs. Bortner.

Cream Mints

2 cups sugar, 1/2 cup water, 1/4 teaspoonful cream of tartar. Boil until it makes a soft ball when dropped into cold water. Pour slowly over beaten white of 1 egg. Flavor with mint. Drop on wax paper.

Mrs. Lula P. Stover.

Mint Candy

1 lb. granulated sugar, 1/2 cup sweet milk, 1/2 oz. butter. Put all ingredients on to boil until it will form a soft heap in cold water. Remove from fire and add 2 teaspoonfuls essence of peppermint. Beat till creamy and pour in pan, (buttered) to cool, or drop by teaspoonfuls on waxed paper. This latter way must be done quickly or the mixture will harden in kettle. Mrs. W. A. Korn.

Pinoche

2 lbs. brown sugar, 3/4 cup of milk or cream, 1/4 lb. of butter, vanilla according to taste. Boil 5 minutes till forms a soft ball in water; beat, then add 1 cup of ground peanuts or walnuts.

Mrs. Mary M. Wise.

Pinoche

1 lb. brown sugar, 1/2 cup sweet milk, 1/2 oz. butter, 3/4 cup walnuts or shell barks. Put sugar, milk, and butter on to boil till a small quantity will form a soft heap in cold water. Remove from fire and add 1 teaspoonful of vanilla and the nuts. Beat till creamy and pour into buttered pans, cut into squares, when slightly cooled.

Mrs. W. A. Korn.

Candied Orange Peel

1 cup of sugar to the peel of 2 oranges. Cut the peel into thin strips, and soak over night in strong salt water. Wash it well in 5 or 6 waters to remove the salt, and boil with sugar and 1/2 cup of water, for about 10 minutes, then beat until it sugars, each piece should be separated before it hardens.

Miss Blanche Hostetter.

Marshmallows

1 lb. of sugar dissolved in 8 tablespoonfuls of boiling water, 1/2 pack of minute gelatine dissolved in 8 tablespoonfuls of boiling water, when dissolved pour together, and beat until stiff. Cut into squares and roll in pulverized sugar mixed with cornstarch. Add a teaspoonful of vanilla while beating.

Mrs. C. E. Bortner.

Marshmallows

1 lb. granulated sugar, 1/2 pkg. gelatine, 1 teaspoon-ful vanilla. Put sugar and gelatine in separate pans and pour over each 8 tablespoonfuls of boiling water Dissolve well, then pour together and beat until stiff. Line a square pan with powdered sugar or cornstarch, and pour into it the mixture. Let stand until perfectly stiff, turn out and cut into squares.

Gertrude Beard.

Butter Creams

2 cups granulated sugar, 1 cup cold water. Let this dissolve slowly, stir with wooden spoon. When it comes to a boil put pinch of cream of tartar in it and don't stir again until finished. Use rag dipped in water to wash down sugar which forms around the side of pan. Let it come to a soft ball when dropped in cold water, then remove from fire. Pour out on platter and let stand until cold, then beat with wooden spoon until creamy. If it gets too hard to use put a damp cloth around it then take up in your hands and knead like bread. Work in butter to taste. Add vanilla before cream gets too hard. Form into small balls and let stand few minutes before coating with chocolate. Melt chocolate in double boiler and dip balls in one at a time, then use 2 forks to remove, drop on oil cloth or wax paper to harden. This fondant may be kept for weeks by putting in stone jar and keeping damp cloth on top.

Rebekah Gitt.

Sea Foam

Take 1 pound of brown sugar, 1/2 pound of white sugar, 1 scant cup water and the whites of 2 eggs. Put sugar and water into a pan and let it heat up slowly, stirring it frequently to help dissolve the sugar. When the sugar is all dissolved let it come to boiling point and boil until it strings when drop-ped from a spoon. Then take it off the fire and let stand until it stops bubbling. Beat into the well beaten egg whites. Flavor with vanilla, and when it becomes stiff drop from spoon on buttered plates and cool. Nuts may be added before dropping.

Mabel Maxwell,

R. D. 5.