Butter Scotch

(Mrs. E. A. Bournique.)

4 cups light brown sugar, 1 cup butter, 1/2 cup cold water. Put all to boil. Cook until brittle when dropped in cold water. Just before pouring in buttered pans add juice of 1/2 lemon. When partly cooled mark off in squares.

Ocean Foam Candy

(Mrs. G. N. Lyman.)

2 cups sugar, 1/2 cup corn syrup, 1/2 cup water. Boil till brittle. Stir this into the beaten whites of 2 eggs. Add I pound walnuts (broken) and spread out.

Chocolate Creams

(E. G.)

2 1/2 pounds of coffee A sugar, 1 1/2 cups of water, 1 even teaspoon cream of tartar. Place over a hot fire and boil hard without stirring, until when tried in cold water a soft ball may be made. Place in a dripping pan and let it cool, until it wrinkles on top when the pan is tipped. Pour in 1 teaspoon of vanilla. Take a pancake turner and paddle the candy from one side of the pan to the other, being careful not to stir it. It will begin to get creamy, and, if cooked properly, will thicken into a white creamy mass. Roll into small balls and when cool dip in melted chocolate.

Molasses Candy

(E. G.)

1 quart of molasses, 1 pint of granulated sugar, 1/2 pound butter. Boil without stirring until stiff when tried in water. Just before taking off the stove put in a pinch of soda. Cool and pull.

Date Confections

(Mrs. E. B. Peirce.)

Stone any desired number of dates, soak in brandy an hour. Blanch an equal number of almonds. Put half an almond in center of each date. Boll in granulated sugar.

White Cream Candy

(E. G.)

4 cups of granulated sugar, 1 1/2 cups of cold water, 1 1/2 teaspons cream of tartar. Boil until stiff when tried in water. Cool and pull.

Chocolate Caramels

(E. G.)

2 pounds granulated sugar, 1/2 pound of glucose, 2 ounces best paraime, 2 ounces butter, 1 pint of cream, 1/4 teaspoon cream of tartar, 4 squares Baker's chocolate, 1 teaspoon vanilla. Let it boil until it becomes quite hard when tried in cold water. Put in shallow pans and cut in squares when cold.

Hard Nut Candy

(E. G.)

2 1/2 pounds of granulated sugar, 1 1/2 cups of cold water, 1 even teaspoon of cream of tartar. Boil until a dark amber color and it becomes very brittle when dropped in water. Place a layer of nut meats in shallow pan, and over them pour enough syrup to cover. When cold and hard, break up in pieces.

Candied Orange Peel

(M. D. B.)

Cover peel with cold water, bring to boil, and cook until soft. Drain, remove white portion with spoon and cut yellow portion into thin strips with scissors. Boil 1/2 cup of water and 1 cup sugar until it threads when dropped from spoon. Cook strips in syrup 5 minutes, drain and dip in fine granulated sugar.

Divinity Fudge

(Mrs. W. H. Baldwin.)

1 cup Karo corn syrup, 3/4 cup water, 3 cups sugar, pinch of salt, pinch of cream of tartar. Boil as for fudge. Gradually beat in whites of two eggs. Add flavoring and cup of nuts and fruit.

Chocolate Fudge

(Mrs. F. B. C.)

4 cups of granulated sugar, moistened with a cup of milk. When boiling, add a piece of butter the size of a walnut, and 4 squares of chocolate grated. Stir constantly. When the mixture begins to sugar around the edge of the pan, put in a teaspoon of vanilla and take from the stove. Beat until quite thick, then pour into buttered pans, and mark into squares just before quite cool.

Panuche

(Mrs. C. B. Richards.)

2 quarts of brown sugar, 1 pint of fresh milk. Boil hard, stirring all the time. When it will form a soft ball in water, add 1 tablespoon of vanilla, 1 quart of English walnuts. Stir in quickly and pour into buttered plates. If it turns to sugar after it is cold it will show that it has been cooked too long.

Cream Mints

(Mrs. Daniel Cobb.)

1 pound confectioner's sugar, white of 1 egg well beaten, 2 teaspoonfuls ice water, 25 drops of oil of peppermint. Mix well together, roll on a bread board, and cut with a cutter about the size of a quarter.

Turkish Delight

(Mrs. C. C. Hughes.)

1 box Nelson's gelatine soaked in 1 cup of cold water. Add 1/2 cup of hot water and 1 quart of granulated sugar. Let this reach boiling point, then add the juice and grated rinds of 2 lemons and 1 orange, and 1/2 pound of citron cut into small bits. Boil this for ten minutes. Turn into pans (the confection should be about 1/2 inch thick), let stand over night, or until firm. Cut into oblong pieces and roll in powdered sugar.

Household Hints

(Mrs. F. S. S.)

Common salt is a good exterminator for moths. Sprinkle it about dry and the moths will disappear.

Cleaning Carpet Recipe

2 1/2 bars Ivory soap, laundry size; 1/2 lb. powdered borax; 1/2 oz. glycerine; shave the soap fine; add 2 gallons water; heat until soap is dissolved; add 3 gallons of cold water. Let stand until thick.

Washing Curtains

1 1/2 bars Ivory soap, dissolved in 3 quarts of water; 3 tablespoons of kerosene, put in 3 pails of water; when boiling put in curtains, boil for 20 minutes. Recipe for 2 pair curtains.

Washing Blankets

1/2 bar of soap, thoroughly dissolved in about 3 quarts of water; 2 tablespoons ammonia; 1 tablespoon borax. Put this mixture in a tub of warm water, enough water to cover 1 pair of blankets in which 1 tablespoon of borax has been dissolved; let the blankets remain 1 hour, occasionally stirring, then rinse through warm waters till clear. Hang up without wringing. Listed for over 30 years.