Brazilian Caramels

1 cup brown sugar, 1 cup Karo syrup, 1 cup cream. Boil to hard ball stage. Add 1 tsp. vanilla, 1 cup chopped Brazil nuts. Pour into pans and cut when partly cooled. - Mrs. J. C. Murley.

Butter Scotch Candy

1 cup granulated sugar, 1 cup white corn syrup, 1 tsp. vinegar.

Boil all together until it becomes brittle when dropped into cold water. Then add 1/2 cup butter.

Pour thinly on buttered pans, mark quickly, as it hardens fast. - Mrs. Lorenzen.

Fondant

2 1/2 lbs. sugar, 1 1/2 cups hot water, 1/4 tsp. cream of tartar.

Stir until boiling point is reached. Boil without stirring until soft ball stage is reached. When boiling, keep sugar from side of pan by having a cloth wrapped around fork and dipped first in cold water.

Pour on platter and let cool a few minutes, then work with spatula until white and creamy. Work with your hands as soon as possible until it is smooth. Shape and let cool. If fondant becomes hard while working, remelt over hot water. Flavor before removing from stove.

- Miss Mabel Langill.

Fudge

2 cups granulated sugar, 1 tbsp. cocoa, 1 cup milk, 1 tbsp. butter, 1 tsp. vanilla.

Mix sugar, cocoa and milk. Cook until it forms a soft ball when tried in cold water. Add butter just before it is done. When done, put in a pan of cold water to cool. Add vanilla and beat until thick and creamy. Nuts may be added while beating.

- Ferne Leaf Olsen.

Chocolate Fudge

2 cups white sugar, 1/2 cup milk, 1/2 cup water, 2 tsp. butter, 1/2 square bitter chocolate, flavoring.

Mix the. sugar with the liquid thoroughly. Heat slowly until the soft ball stage. Add the butter and flavoring and set aside to cool. Then beat the mixture, not to the sticky stage, but until it has a creamy consistency. - Margaret Bottorff.

Cocoa Fudge

3 cups sugar, 5 tbsp. cocoa, 1 cup milk, 2 tbsp. butter, 1 tsp. vanilla.

Put sugar, cocoa and milk into a pan, stir and boil until it makes a soft ball in cold water. Take from the fire, add butter and vanilla. Then stir until creamy.

Pour on buttered plates and cut in squares.

- Mrs. Lyman A. Harrington.

Cocoanut Fudge

2 1/2 cups sugar. 1 cup milk, 2 tbsp. butter, 1 cup cocoanut, 1/2 tsp. vanilla.

Put sugar and milk in pan, and boil until it makes a soft ball in cold water. Take from fire, add butter, vanilla and cocoanut. Stir until creamy.

- Mrs. Lyman A. Harrington.

Divinity Fudge

2 cups sugar, 1/2 cup white corn syrup, 1/3 cup hot water, 2 egg whites, 1/4 tsp. cream tartar, flavoring.

Boil sugar, syrup and hot water until it threads. Whip egg whites with cream of tartar. Into the stiffly-beaten egg whites gradually pour hot syrup beating constantly. Add flavoring, whip until cool. Drop by spoonfuls on buttered pans. - Mrs. Canole.

Divinity Fudge - With Fruit

2 1/2 cups sugar, 2 egg whites, 1/2 cup Karo corn syrup (white), 1/2 cup boiling water, 1/2 cup each of candied pineapple and cherries, nut meats (chopped), 1/2 tsp. each of almond and vanilla flavoring.

Mix sugar, water and syrup, and boil until it forms a soft ball in cold water. In the meantime, beat well the whites of the eggs. Pour half of the mixture on the egg whites, beating vigorously.

Put the remaining half on the stove and cook until a hard ball is formed in cold water. Then add to the rest of the mixture. Beat until stiff and dry. Add fruit and flavoring and drop on oiled platter.

- Miss Laura Langill.