There has of late years been so much criminal adulteration of candy that the cautious parent is tempted to condemn all bonbons as unfit for human stomachs. In our wholesale condemnation we are prone to forget that the longing for sweets is a natural craving of the system, and that pure sugar, taken in moderation and at the proper time, is not injurious, but rather aids in the process of digestion.

A moderate amount of good candy eaten directly after a hearty meal should not prove injurious to any healthy person.

Appreciation of this hygienic law has led to the introduction of the bonbonniere upon the luncheon and the dinner table. The sweet morsels are nibbled because it is fashionable to partake of them, but the good results are the same as if intelligent comprehension of need and supply were the motive power.

Maple Candy

Break a pound of maple sugar into bits and then crush it fine with a rolling-pin. Stir it into two cupfuls of hot milk; put over the fire, and stir until the sugar is melted. Now boil hard, stirring all the time, until the syrup is brittle when dropped into cold water; beat in a lump of butter the size of a small hen's egg, and as soon as this melts, pour the candy into greased pans. Cut into large squares before it hardens.

Maple Caramels

Break two pounds of maple sugar into a quart of milk - half cream, if you have it - and boil steadily, until a little dropped into cold water, hardens. Pour into greased pans, and as it cools, mark into squares.

Maple Fudge

Break a pound of maple sugar into small pieces and put it over the fire with a cupful of milk. Bring to a boil, add a tablespoon-ful of butter and cook until a little dropped into cold water becomes brittle. Take from the fire, stir until it begins to granulate a little about the sides of the pot, and then pour into a greased pan. Mark into squares with a knife.

Sugar candy-Wet two heaping cupfuls of granulated sugar with a half pint of cold water and put over the fire in a porcelain-lined saucepan. When the sugar is dissolved, stir in a bit of cream of tartar (as large as a Lima bean) dissolved in a spoonful of cold water. Boil the candy until a bit hardens when dropped into cold water; remove from the fire, stir in a teaspoonful of vanilla, turn into greased pans, mark into squares and set aside to harden. Or, as the candy cools, pull it with buttered finger-tips into long white ropes. Let it get very cold and brittle before eating.

Chocolate Fudge (No. 1)

Boil together a cupful of sugar, one cupful of grated chocolate, one-half cupful of milk, one-quarter of a cupful of molasses. Boil, stirring often, until a little hardens in cold water. Remove from the fire, beat in a teaspoonful of vanilla, stir for a minute and turn into a buttered pan.

Chocolate Fudge (No. 2)

Three pounds of light brown sugar, one half pound of chocolate, one-half cupful of cream, one-quarter pound of butter, three tablespoonfuls of vanilla extract.

Put all into a porcelain kettle, or smooth iron pot, excepting the vanilla extract. Set on the back of the stove and let it melt slowly - two hours are none too long, if you value smooth, rich fudge. Then pull forward to boil about ten minutes. Try, at the end of seven or eight minutes, in ice-cold water, and if it "balls" in the fingers, take off and beat, adding the vanilla. Turn out into buttered tins, and score when cool enough.