Marshmallows

Mrs. T. A. Street

2 cups sugar, 1/2 cup water.

1 envelope gelatine 1 teaspoon flavoring.

Boil sugar and water until it forms a firm ball when dropped in water. Let the gelatine soak in two thirds of a glass distilled water for about ten minutes, then add to boiling sugar as it is taken from the stove. Add flavoring and beat until spongy and light. Pour into slightly buttered platter and let stand until next morning. Cut into cubes and roll in powdered sugar or cornstarch to prevent stickiness. Nuts, raisins, chocolate or of flavoring may be used.If native gelatine is used boil until dissolved.

Peppermints

Mrs. G. W. Wright.

1 cup granulated sugar, 1/2 cup cold water.

1 pinch cream tartar peppermint to taste.

Boil sugar, water and cream of tartar three minutes, or untill it begins to thread. Remove from fire, Add peppermint to taste,. Beat it until it begins to thicken, drop on waxed paper. This may be varied for any different flavoring or coloring; chocolate peppermints may be made by adding a square of chocolate to the sugar and water.

Stuffed Prunes

Mrs. G. W. Gray.

prunes powdered sugar.

chopped walnuts dates.

Soak the prunes in water about an hour, then pit them and fill each prune with one fourth teaspoon powdered sugar, some nicely chopped walnuts and half a date. Shape the prunes nicely and sprinkle with sggar. These are richer if made some time before eating.

Pop Corn

pop corn.

1 table spoon lard.

1/2 teaspoon salt.

Into a large deep frying pan put a tablespoon of lard or butter and half a steaspoon salt. Heat pan and when very hot throw in a handfull 'of pop corn and cover. Shake pan gently while corn is popping. When corn is all popped the fat will be gone.

Pop Corn Balls

bowl of popped corn 4 tablespoons water 1/2 cup granulated sugar Put sugar and water in saucepan and place on hot part of stove. Boil until the syrup hardens when tested in cold water. Place pan where syrup will keep warm but not boil. Pick up pop corn one by one and dip into the syrup and stick together, adding more and more until a ball is formed. Harden in a cool place.

PUFFED WHEAT BALLS

Mrs. G. W. Wright.

6 tablespoons syrup, 4 tablespoons sugar.

2 tablespoons butter, pinch of soda.

1 box puffed wheat.

Boil syrup, sugar and butter together until brittle in water. Add pinch of soda. Pour over puffed wheat and quickly form into balls, like pop corn balls.

Puffed wheat brittle

Mrs. G. W. Wright.

1 cup sugar.

1 box puffed wheat.

Put sugar in smooth granite sauce pan, place on serve, and stir constantly until melted to a syrup, keeping it away from sides of pan. Spread puffed wheat on buttered tin and pour syrup over it. Can be made into balls if desired. Like candied pop corn.

Sea Foam Kisses

Mrs. G. W. Wright.

2 cups brown sugar, 1/2 cup water.

1 teaspoon mapleine, 1 egg, white.

Boil together until they begin to hair. Cool a little. Beat white of, one egg stiff and add gradually to syrup. Beat all to gether until ready to drop on waxed paper.