Cocoanut Cream Candy

Three cups white sugar, scant half cup water, 1/2 teaspoon cream of tartar, Boil 10 minutes, then add 1 cup grated fresh cocoanut (or desiccated if you can not get the fresh). Beat well together and drop on white paper by the spoonful.

Cream Taffy

Two cups white sugar, 1/2 cup water, 1 teaspoon vinegar, 1 teaspoon cream of tartar, 1 tablespoon butter. Boil 20 minutes in 3 pint basin or other small vessel, stirring carefully to prevent burning. Then pull.

Almond Taffy

Put 4 tablespoons butter into a saucepan. When it is melted add 1 pound of sugar. Let boil 20 minutes, then stir in 2 ounces of blanched almonds that have been divided and dried in a slow heat. Let boil together until it crackles in cold water.

Cocoanut Taffy

Mrs. E. E. Bower, St Joseph, Mo.

One large cocoanut. Pare off the brown skin and slice the meat thin; 2 pounds C sugar dissolved in a cup of water. When the syrup is hot, pour in the meat and cook until the syrup will snap in cold water. Then turn on a deep pie-tin to cool. Don't put in the scrapings, as it grains.

Lemon Taffy

Two cups sugar, 1 cup boiling water, 1/2 cup butter, 1/4 cup vinegar. Flavor with lemon. When cooked sufficiently, pour it on buttered plates to cool.

Vinegar Candy

Two cups sugar, 2/3 cup vinegar, 1 teaspoon butter, 1 teaspoon lemon extract. After it commences to boil let boil 15 minutes, and pour out on 2 greased plates. When partly cool, pull till white.

Snow Candy

Take 1 quart granulated sugar, 1 pint water, 2 tablespoons vinegar; boil, but do not stir it; you can tell when it is done by trying in cold water. Pull it as if it were molasses candy; have a dish near by with some vanilla in, and work in enough to flavor it as you pull; put it in a cold room, and the next day you will have delicious candy.

Butter Scotch

Four cups brown sugar, 2 cups butter, 2 tablespoons water, same of vinegar, a pinch of soda. Boil 1/2 hour. Drop a little in water. If crisp, it is done.

Peanut Candy

Two cups sugar, 2\ cups New Orleans molasses, 1 cup water. Butter size of an egg. Boil until it hardens in water. Add 1 1/2 teaspoons soda while on the stove and 3 quarts roasted peanuts, halved.

Anabel's Candy

Anabel Toncray, Tollesboro, Kentucky.

Three cups sugar, 1 1/2 cups sweet milk. Boil until it will harden in cold water. Then pour on greased plates and cut in sticks. It will cook in about 30 minutes.

Fruit Candy

A delicious fruit candy is made by adding chopped raisins and figs to a syrup made by stewing 2 pounds sugar with the juice of 2 lemons, or, if lemons are not at hand, with a cup of vinegar flavored with essence of lemon. Dried cherries and any firm preserves may be used instead of raisins or figs.

Cocoanut Macaroons

Two cups grated cocoanut, 1 cup sugar, 2 tablespoons flour, the whites of 3 eggs beaten stiff. Mix and bake on a buttered paper in a quick oven.

Hickory-Nut Macaroons

One cup hickory-nut meats, pounded to a paste, 1 cup sugar, 1 1/2 eggs, 2 tablespoons flour. Bake on a greased paper; put very little in a place.

Lemon Macaroons

One pound powdered sugar, 4 eggs, whipped very light and long; juice of 3 lemons and peel of 1; 1 heaping cup prepared flour; 1/2 teaspoon nutmeg. Butter your hands lightly; take up small lumps of the mixture; make into balls about as large as a walnut, and lay them upon a sheet of buttered paper, more than two inches apart. Bake in a brisk oven.

Sugar Kisses

Whites of 5 eggs beaten to a stiff froth; add 1 pound pulverized sugar, and 1 teaspoon lemon extract. Drop on white paper and bake about 20 minutes in a moderate oven.

Horehound Candy

Make a strong tea of the herb and dissolve the sugar in it and proceed as in other candies. Strain the tea through a fine muslin before adding the sugar.

Popcorn Balls

Take a cup of sugar, put in a basin with just water to dissolve it, and half a teaspoon of butter. Boil until it commences to brown in the center, then pour over the freshly popped corn, stir, press into balls as hot as can be handled. Rub the hands lightly with butter.