Caramal Nougat

Four cups brown sugar, 1 pt. cream, 1 cup nuts. Stir well.

Mrs. F. C. Stewart.

Baked Peanut Candy

Shell and remove skins from one quart roasted peanuts. Put through meat grinder, beat white of one egg stiff, and add gradually one cup of sifted brown sugar. One-fourth teaspoon salt, one-half teaspoon vanilla and nut meats. Spread on well buttered shallow pans. Bake in moderate oven fifteen minutes. - Laura Holland.

Nougat Squares

Two heaping tablespoon chopped lemon peel, 2 heaping tablespoons chopped orange peel, 2 heaping tablespoons chopped preserved cherries, 2 heaping tablespoons chopped sultana raisins, 2 heaping tablespoons chopped dates, 1 egg white, 1 teaspoon flavoring, 1 tablespoon cold water, and enough confectioner's sugar for smooth paste. Add fruits, let stand 3 hours, brush over with melted chocolate, cut in squares.

Mrs. F. H. Putnam.

Vanilla Cream Candy

4 cups granulated sugar, Two-thirds cup water, One-third cup vinegar,

Butter size of an egg,

1 tablespoonful glycerine,

2 tablespoonsful vanilla.

Boil without stirring twenty minutes, or until crisp when tried in cold water. Pour into buttered dish and add vanilla. When cool, pull until white and cut with shears. - Mrs. Merrill Schnebly.

Dakota Caramals

2 cups brown sugar,

1 cup New Orleans molasses,

¼ cup grated chocolate,

One-third cup butter,

1 cup milk,

1 cup shelled pecan meats.

Put all ingredients, except the nuts, into a large sauce pan, cook 20 minutes over a gentle heat and then test; if it forms a hard ball by dropping a little of the mixture into cold water, remove from the fire, add chopped nuts and pour into a greased tin. Cut into squares when nearly cold. If cooked until real thick the caramels can be cracked like taffy.

Mrs. O. P. Westervelt.

French Nougat

3 cups sugar, ½ cup syrup,

½ cup water,

Whites 2 eggs beaten stiff.

Cook sugar, syrup and water until it makes a soft ball in water, then pour one-half cup this mixture into beaten whites and stir rapidly; cook the rest of the syrup until it makes a hard ball when dropped in water; pour over the other mixture, stirring constantly; add one cup nuts, one cup candied cherries cut fine, and beat until spongy; pour in buttered deep pan and cut in slices when cool. - Mrs. W. C. Tibbetts.

Nut Brittle

Melt 1 cup granulated sugar in a thick pan without water, stirring all the time. As soon as all is melted, pour over two-thirds cup of any kind of nut meats in a shallow pan. When cold, break tinto pieces.

Mrs. W. C. Tobias.

Butter Scotch

Boil together one cup sugar, ½ cup molasses, 2 tablespoons boiling water, 1 teaspoon vinegar, ½ cup butter until it turns brittle when tried in cold water. Turn into a well buttered pan and when slightly cool mark with a sharp pointed knife into squares. A little vanilla may be added if desired. - Frances Stowell.

Salted Almonds

To blanch almonds cover almonds with boiling water, let stand two minutes, rub off skin, dry between cheese clothes. Take half cup of olive oil in sauce pan, when hot add almonds. Fry until delicately browned, stirring constantly. Remove carefuly. Drain on paper. Sprinkle with salt.

Laura Holland.

Marshmallows

One cup water, 2 cups granulated sugar, 2 tablespoons granulated gelatine dissolved in 6 tablespoons water, 1 teaspoon flavoring. Boil sugar and water until it forms a stiff ball when dropped in water. Remove from fire, stir in gelatine, and beat 20 minutes. Add flavoring. Pour mixture in a buttered pan which has been dredged with corn starch. When hard, cut in squares and roll in powdered sugar. - Mrs. L. C. Moorehead.

Salt Peanuts

Twenty-five cents raw peanuts. Blanch and put in pan. Salt generously and put the unbeaten white of one egg over them. Put in oven and stir often until each nut is nicely browned. - Mrs. J. M. Elliott.

Cocoanut Candy

One cocoanut, 2 cups of brown sugar and 1 cup of white sugar, ¼ cup of milk. Cut up fine two-thirds of cocoanut, grate the rest, bring milk and sugar to a boil, add cocoanut. Boil until it will harden when dropped on a wet board. - Mrs. H. S. Stuntz.

Fig Paste

1 lb. raisins, 1 lb. figs, 1 lb. dates,

1 lb. English walnuts, Juice of lemon or orange.

Cut fruit and nuts into small pieces, add juice and mix well with powdered sugar. Roll and cut in squares. - Mrs. Merrill Schnebly.

Parisian Sweets

One pound English walnuts in shell or ½ cup nut meats, 1 pound figs, 1 pound dates, (stoned), juice of one lemon. Grind nuts, figs and dates through chopper. Add lemon juice. Mix thoroughly. On a baking board sprinkle powdered sugar, then turn out mixture. Sprinkle with sugar to prevent sticking. Roll to ½ inch or less thickness. Cut in squares Roll squares in powdered sugar. - Mrs. R. M. Wrigley.

Sea Foam

3 cups light brown sugar, 1 cup water,

1 tablespoon vinegar.

Boil unitl it forms a hard ball in cold water, remove from fire, and when it stops bubbling pour into the beaten whites of two eggs; beat constantly until it holds shape; add flavoring and one cup chopped nut meats.

Mrs. Charles Todhunter.