Fig Candy

One pound of sugar, one pint of water, boil over a slow fire; when done add small piece of butter; be careful to boil slowly and not quite the usual thickness; turn all over split figs. Lettie Weeks.

Almond Candy

Two cupfuls of white sugar, one and one-half cupfuls of sweet milk; boil until it will crisp in water like molasses candy; add one-half cupful of blanched almonds, perfectly dry. W. T. M.

Chinese Fruit Candy

One cocoanut, one and one-half pounds of granulated sugar, wet with the milk of the cocoanut; put in saucepan, let heat slowly; then boil rapidly five minutes, add the cocoanut grated very fine and boil ten minutes, stirring constantly; try on a cool plate; if it forms a firm paste when cool take it from the fire, pour one-half of it out on a large tin lined with greased paper, then add to the remaining cream one-fourth pound of raisins (stoned), one-half pound of blanched almonds, one pint of pecan nuts, one-half cupful of chopped walnuts; pour over the other cream. When cool cut in bars. Alice Wilson.

Potato Candy

Bake ordinary-sized potatoes, scrape out inside, mash fine, add quickly as much confectioner's sugar as it will take; have ready nut meats; stir in all you wish; make into tiny little balls or pats; when cold, are delicious. If you wish chocolate creams, dip the above into melted Baker's chocolate; lay on a buttered paper to cool. Besse T.

Maple Candy

To two cupfuls of maple syrup add one cupful of granulated sugar and butter the size of a walnut. Cook until it hardens. Pour into buttered pan and set away to cool. Ruby.

Ribbon Candy

Boil three cupfuls of sugar, moistened with water, to the crack, flavoring and coloring it as desired; turn it into a greased pan and let it cool. Turn in the edges, and pull either with the hands or by means of a hoop, until light in appearance. Run it through a roller set so close that it will come out as thin as a wafer. Make into fancy shapes and let cool before packing away in boxes. Of course, butter the hands before beginning to pull. E. Arnold.

Molasses Candy

One cupful of New Orleans molasses, a piece of butter the size of an egg, one tablespoonful of vinegar. Boil, but do not stir, until it hardens when dropped in cold water. Watch it that it does not burn. When it becomes hard and brittle stir in a teaspoonful of soda and beat well; pour into buttered pan and when cool pull until yellow, using butter on your hands, so that the candy will not stick. M. C. B.

Cough Candy

Three cupfuls of sugar, one cupful of water and vinegar mixed half and half. Stir before putting on the stove, but not after. When partly done add butter the size of a walnut. Just before removing from the stove, stir in one-fourth teaspoonful of soda dissolved in a few drops of hot water. When cool enough to handle pull white. Luella T.

Candy Roses (Dainty)

Boil some sugar and water until when a fork is dipped into the pan it throws off the sugar as fine as threads. Then it is ready. Rub the inside of some cups with olive oil and put into each cup four tablespoonfuls of syrup and one rose; let stand until cold, turn out, and serve in a bon-bon dish. A. Gunther.

Ice-Cream Candy

One cupful of sugar, one-third of a cupful of water, one-quarter tea-spoonful of cream of tartar, butter the size of an egg; boil all together fifteen minutes, not stirring till taken from the fire, then add vanilla, strawberry, or any extract preferred. L. G. Gramm.

Fig Candy

Use one-half pound of white sugar and one-half pint of water. Set over a slow fire. When done, which can be told by dropping some in cold water, when it should harden, add a large lump of butter and six drops of vinegar. Pour into pans in which figs that have been split are laid.



Sugared Almonds

Boil together a syrup made from one pound of sugar and one pint of water. Blanch one pound of sweet almonds and put them in; let them boil for some minutes. Take them out and drain them; let the syrup boil until thick, then return the almonds, and take them out when coated with sugar, which will be in a minute or two. They should be thoroughly dried and kept in a warm place. Mrs. Maria Tomlin.

Almond Bon-Bons

Grilled almonds make a delicious bon-bon. Blanch a cupful of almonds and dry them thoroughly. Boil one cupful of granulated sugar with one-quarter cupful of water until it "hairs"; then throw in the almonds. Let them cook in this syrup, stirring occasionally until they become a delicate golden brown before the sugar changes. As soon as the sugar commences to take on a color quickly take the pan from the fire and stir the almonds rapidly until the syrup has turned back to sugar and clings irregularly to the nuts. Mrs. Almira Town.