Christmas Candy

Two cups granulated sugar boiled in 1/2 cup water; add 1/2 teaspoon powdered gum arabic dissolved in two tablespoons vinegar. Let boil rapidly over a hot fire. Do not stir. Dip some up in a teaspoon and hold the spoon in a glass of cold water. If it is brittle and will snap off, pour out of the kettle immediately onto a greased platter. Do not put the scrapings in. In 5 minutes it will be cool enough to pull and work into twists or braids.

Molasses Candy

Miss Carrie G. Smith, Chicago.

One pint molasses, 1 cup sugar. Boil and stir every minute. When partly cooked, put in 1/2 teaspoon butter. When it hardens in cold water, it is done. Put in 1/2 teaspoon cream of tartar, with the butter, and just before you turn it out, put in a scant teaspoon of soda. Walnut, hickory-nut, or hazel-nut meats may be added to this candy.

Old-Fashioned Molasses Candy

One quart molasses and 1 tablespoon of butter. Boil together till it will snap in water. Stir in a pinch of soda to whiten it. Pour on buttered dishes and when cool enough to handle pull until white.

Maple Caramels

One pound maple sugar. Melt in a cup of sweet milk and 1 tablespoon butter. Cook till almost brittle in cold water. Turn on to a buttered plate. Mark in squares, when cool enough.

Chocolate Caramels

Aunt Ann Owens.

One coffee-cup rich cream, 1 coffee-cup brown sugar, 1 coffee cup molasses. Piece of butter the size of an egg. Boil 20 minutes then add 7 even tablespoons grated chocolate and boil till done. Pour on a buttered flat dish and mark into squares as soon as cool enough.

Chocolate Caramels

Leslie Bower, St. Joe, Mo.

One pound C sugar, 2 squares chocolate, 1 teaspoon butter, 1 cup water. Cook until it snaps in water, then turn on greased tins or patty-pans, in thin cakes.

Chocolate Candy

Half cake chocolate grated, 2 cups brown sugar, 1/2 cup milk. Put the chocolate in a plate on a kettle of hot water to melt. Mix the sugar with it. Put the milk in a 3-pint or other convenient vessel to boil, watch it carefully to prevent burning. As soon as it boils pour in the mixture and let cook 12 minutes, stirring all the time. Pour into buttered tins or plates to cool, and mark into squares as it hardens.

Chocolate Cream Drops

One pint granulated sugar, 1/3 cup water, 1 scant teaspoon butter, 2/3 cup milk, 1 teaspoon vanilla, 3 squares chocolate. Boil the sugar, milk, water, and butter for 20 minutes. Add the vanilla last. Remove from the stove and stir pretty constantly until cool enough to handle. Grate the chocolate and put in a dish over a kettle of hot water to melt. Form the candy into little balls the size of a thimble. When cold, roll them in the melted chocolate. Put on a greased plate or paper to harden.

Chocolate Cream Candy

One cup sugar, 1 cup molasses, 1 cup milk; butter size of an egg, boil 25 minutes, but do not stir only to keep from burning; just before taking up, add a pinch of soda and 2 grated squares of chocolate. Try in water, and when brittle, it is done; then turn into a buttered pan and when the candy is cool mark it off into squares.