Russian Toffee

Condensed milk, 1 small can. Sugar, 1 pound.

Butter, 2 ounces. Vinegar, 1 tablespoon.

Put sugar in saucepan and dissolve with the vinegar. Add the milk and boil till a little will form a firm ball when dropped in water. Stir in butter and pour into a well greased pan.

Miss H. B., Roxbury.

Maple Nut Creams

Coffee sugar, 2 cups. Grated maple sugar, 1 cup.

Cream of tartar, 1/2 teaspoon. Butter, 1/2 tablespoon.

Boil sugars and cream of tartar with water till it will form a firm ball when dropped in cold water. Stir in butter and remove from fire. Set in a pan of cold water till finger can be dipped into the candy without burning, then beat with a spoon till it is creamy and smooth. Roll into small balls and press halves of nut meats on each side. Lay on oiled paper in cool dry place for 24 hours.

M. S., Mattapan.

Chocolates

Egg whites, 2. Confectioner's sugar.

Flavorings.

Sweet cooking chocolate, 1/2 pound.

Make a fondant by beating the egg whites very stiff and adding enough sugar to make mixture firm enough to mold. Separate into several portions and flavor each differently, with vanilla, coffee, orange, peppermint, etc. Mould into small balls and set aside for 12 hours. Place the chocolate in a bowl and set in a pan of boiling water. When melted remove from fire and dip fondant using a fork or hat pin. Place on marble slab or smooth buttered paper to dry and harden. Bits of preserved ginger, candied fruits, caramels, marshmallows, butterscotch and nuts may all be used in place of the cream centres. Sister Anne, Boston.

Chocolate Chestnuts

French chestnuts, l 1/4 pounds. Sugar, 1/2 cup. Milk, 1/2 cup.

Butter, 1 teaspoon. Vanilla, 1/2 teaspoon. Salt. 1/2 teaspoon.

Sweet chocolate.

Boil, shell and chop the chestnuts, pound to a paste adding the sugar gradually. Mix this with the butter and milk and cook till thick and smooth, stirring constantly. Remove from fire, add flavor-ing and salt and when cool enough mold into chestnuts. When firm dip each with a long hatpin into the sweet chocolate melted over hot water. Dry on a marble slab or paraffin paper.

Marie, Somerville.

Cream Caramels

Sugar, 2 cups. Heavy cream, 1 cup.

Glucose, 1/2 cup. Vanilla, 1 teaspoon.

Salt, a pinch.

Put sugar, salt and cream in a saucepan over the fire. When dissolved add glucose and bring to a boil. Boil steadily but gently for 15 minutes, stirring all the time. After 10 minutes of boiling test by dropping a spoonful in cold water. When it forms a firm, waxy ball it is done. Add vanilla and pour into a buttered pan. When the candy is cool turn out on to a marble slab or a buttered paper and cut in squares.

To make chocolate caramels, add 2 squares of unsweetened chocolate to the above ingredients. Nuts, marshmallows, raisins or figs may also be added. Sister Anne.