Chocolate Dainties

Put through the meat chopper cup each of dates, figs, and nut meats. Add 1 tablespoon orange juice, a little grated orange peel, and 1 square of melted unsweetened chocolate. Mold into balls and roll in chopped nuts or granulated sugar. This mixture may be packed in an oiled tin, put under a weight until firm, then cut in any shape desired.

Old-Fashioned Molasses Candy

2 cups (1 pint) molasses

1 tablespoon vinegar

2 tablespoons (1 ounce) butter substitute

level teaspoon baking powder 1 teaspoon vanilla or ginger extract

Put molasses, vinegar and butter into a saucepan. Bring to a boiling point, and boil, stirring all the time until the mixture is brittle when dropped into cold water. Stir in baking powder and extract and pour into a buttered tin. When nearly cold pull until glossy. Cut into small pieces and lay on a buttered plate or wrap in waxed paper. Sufficient for 1 pound of candy.

Pop-Corn Candy

1 cup syrup 2 or 3 quarts of popped corn

1 teaspoon vinegar

Boil together the syrup and vinegar until syrup hardens when dropped in cold water. Pour over freshly popped corn and mold into balls or fancy shapes for the Christmas tree. Little popcorn men will please the children. Mark in the features and outlines with melted chocolate.

Either honey, maple syrup, molasses, white cane syrup or corn syrup may be used.