Divinity Fudge

2 cups sugar, 1/2 cup white Karo syrup. 1/2 cup water, 1 cup nut meats, 2 egg whites, vanilla.

Cook until it forms a soft ball in cold water. Pour over stiffly-beaten egg whites and beat well. Add nuts and vanilla, and when it starts to stiffen, pour on a buttered platter and mark into squares.

- Genevieve Gustafson.

Maple Fudge

1 lb. maple sugar, 1/2 cup cream and piece of butter. Boil until it forms a soft ball and beat.

- Mrs. J. C. Murley.

Nut-Caramel Fudge

3 cups brown sugar, 1 tbsp. butter, 1 cup milk, 1/2 cup nuts, flavor with vanilla.

Cook sugar, butter and milk until it threads. Take from fire, add flavoring and nuts, beat all together. Pour into buttered pan. When cool, cut in squares.

- Mrs. A. E. Duffell.

Heavenly Bliss

2 cups white sugar, 1/2 cup boiling water, 1/2 cup syrup, 1 tsp. vanilla, 1 cup chopped nuts, whites of 2 eggs.

Boil sugar, water and syrup until it crisps when dropped in cold water. Add vanilla and nuts to stiffly-beaten whites of eggs. Pour hot syrup over all. and beat until stiff. Turn into bread pan and when cold, cut into squart - Mrs. Margie Moore.

Molasses Candy

Line the bottom of a buttered pan with fresh roasted peanuts. Bring to a boil 1 cup sugar, 1 1/2 cups molasses, 1/2 cup milk, 2 squares of chocolate, piece of butter. When a little of the syrup hardens in cold water, add vanilla and pour over peanuts. - Margaret W. Smith.

Peanut Brittle

1 lb. of sugar, 1 qt. peanuts shelled and chopped fine. Sprinkle lightly with salt. Put sugar in saucepan, place on fire and stir constantly until melted to a syrup. The minute it is melted add nuts and pour into warm buttered pans. Cut in squares before cold.

- Mrs. E. Walder.

Penuchi

2 cups white sugar, 2 cups brown sugar, 3 cups milk, pinch of salt, piece of butter, 1 cup nuts, 1 tsp. vanilla.

Cook over slow fire (stirring continually), to the soft ball stage. Place in pan of cold water to cool, then flavor.

Add nuts and beat until creamy.

- Margaret W. Smith.

Candied Orange Peel

Boil skins of 6 oranges until tender, drain and remove all white portions of skins. Cut skins in narrow strips. 1 1/2 cups sugar, 2/3 cup water, boil until it threads, add orange strips. Boil from 5 to 10 minutes, remove strips and roll in granulated sugar.

- Mrs. Edward Walder.

Sugared Orange Peel

Cut peel into strips 1/2 inch wide, and 2 inch long. Cover with water and let stand 1 day. To each cup of peel, use 1 cup sugar.

Put in a granite kettle and cover with water. Let it boil slowly about 3 hours. Let syrup drain off, then turn out on a platter and stir in all the granulated sugar it will absorb.

When cold the sugar should be in little crystals all over it. - Mrs., Lyman A. Harrington.

Popcorn Nougat

2 cups sugar, 1 cup corn syrup (white), 1/4 cup water, 1 cup cocoanut, 1 tsp. lemon extract.

Bring candy to a boil, add the cocoanut and 2 cups popcorn. Cook until it forms a hard ball and add lemon. Pour out to cool. Break with sharp blow.

- Mrs. J. C. Murley.

Sea Foam

2 cups sugar, 1/2 cup water( dissolved), 1/2 cup Karo corn syrup.

Boil until it reaches the hard ball stage. Let cool, then beat into it well-beaten whites of two eggs. Drop on waxed paper. - Mrs. W. H. Blake.

Cream Taffy

3 cups hot water, 6 cups sugar, 1/2 tsp. cream of tartar or 2 tbsp. vinegar, butter size of an egg.

Put into sauce pan in order named. Boil over slow fire but do not stir. To test, dip out syrup with a clean spoon each time, into ice water and when it begins to break, the candy is done. As soon as it cools, at can be pulled. Use different flavors and colorings. If candy seems a little hard, cocoa may be added, as cocoa softens the taffy. - Mrs. J. C. Murley.

Cream Taffy

2 cups granulated sugar, 1 cup water, 1 tbsp. vinegar, 1 tbsp. butter.

Boil until it becomes crisp in cold water. Pour out on buttered platter and pull when cool. Add flavoring while pulling. - Miss Lillian Leaf.