CANDY may or may not be "good for one," but every girl and woman likes to make it, and the home-made candies are usually more wholesome than those that are bought.

Chocolate Creams

Roll fondant into balls; dip them in melted chocolate and stand them to dry on waxed paper.

The necessary utensils are a wire fork and a very small double boiler. The chocolate when melted should come nearly to the top of the inner boiler. Melt the chocolate; cool to about 80° F.; drop a ball of fondant into the chocolate; with a fork push it below the surface; remove carefully with the fork.

Chocolate Cream Mints

Melt fondant over hot water; flavor with oil of peppermint and drop from the tip of a spoon on waxed paper. When cool dip in melted chocolate as directed under the recipe for Chocolate Creams.


White of 1 egg 1 teaspoon vanilla

2 tablespoons cold water Confectioners' sugar

2 pounds chopped nuts

Beat the egg to a stiff froth; add the water and stir in enough sugar to make a stiff paste. Turn out on a molding board well dusted with confectioners' sugar, and work the nuts into the paste. Roll out to the thickness of one half inch; cut into strips a half inch wide and an inch and a half long and put on waxed paper to dry.

Molasses Candy No. 1

cup molasses

1 cups sugar

cup boiling water

1 tablespoons vinegar teaspoon cream of tartar cup butter

Pinch of soda

Bring the molasses, sugar, water and vinegar to a boil and add the cream of tartar. Boil until a little of the mixture becomes brittle when dropped in cold water. When nearly done add butter and soda and stir constantly. Pour into buttered tins; mark off in squares and set aside to harden; or cool slightly and pull, buttering the hands first and adding a few drops of flavoring if desired. Pull until the candy is light; roll into sticks and set aside to cool.

Molasses Candy No. 2

2 cups molasses cup vinegar

1 cup sugar Butter size of egg

Put the molasses, sugar and vinegar in a pan and boil until the mixture hardens when dropped into cold water. Pour into buttered pans; mark into squares and set aside to harden; or cool slightly; butter the hands and pull the candy until it is light.

Cinnamon Candy

1 pound granulated sugar 1 teaspoon vinegar

1 cup water 12 drops oil of cinnamon

Boil the mixture until a little of it hardens when dropped in cold water; pour into shallow buttered tins and stand them in cold water, turning the edge of the candy until it cools. Add the oil of cinnamon; pull until white and put in a cool place to harden. When cold pack in an airtight vessel and leave over night.

Butter Scotch

1 cup sugar cup butter

1 cup molasses 2 tablespoons vinegar

1 teaspoon soda

Boil all the ingredients together until the syrup will snap when tested in cold water. Pour into buttered tins and when nearly cold cut into small squares and wrap each in paraffin paper.