Plain Fondant

Beat the white of an egg very stiff. Put in this ½ teaspoon vanilla. Add enough powdered sugar to make a stiff dough. This may be used many different ways. - Frances K. Stowell.

Fudge

3 cups sugar, 1 cup milk,

1 tablespoonful butter, 4 tablespoonsful cocoa.

Mix sugar and cocoa together, add milk and butter and boil fifteen minutes. Take from fire, add 1 teaspoonful vanilla, stir until creamy, pour on buttered plates, and cut into squares. - Mrs. Merrill I. Schnebly.

Chocolate Fudge

Four cups light brown sugar, 1 cup nuts, 1 ½ squares Baker's chocolate, butter size of an egg, cream enough to melt. Cook to soft ball stage, beat thoroughly. Add nuts just before ready to pour out.

Mrs. G. W. Wray.

Cocoanut Fudge

2 cups brown sugar,

1 heaping tablespoon butter,

1 cup of shredded cocoanut,

½ cup milk,

½ teaspoon of vanilla.

Put sugar and milk over fire until boiling point is reached, add butter and cook until it nearly strings. Take from fire, add flavoring and cocoanut and stir it until it thickens. Pour into buttered tins, cool and cut in squares. - Mrs. Hugh Gibbs.

Taffy

Four cups sugar, 1 ½ cups not. water. When boiling add just a pinch of cream of tartar dissolved in cold water. Do not stir or shake more than necessary. Boil until it gets brittle in cold water. Flavor with rose. Pour into a buttered pan to cool, then pull until white.

Frances K. Stowell.

Divinity Candy

2 cups granulated sugar, ¾ cup corn syrup,

½ cup water.

Boil until it makes a hard ball in cold water. Stir in the beaten whites of two eggs. Beat until stiff. Vanilla and a big cup of nuts and candied fruit. - Mrs. I. J. Stanley.

Penoche

4 cups of sugar, 1 ½ cups cream,

1 cup nuts,

1 teaspoon vanilla.

Boil sugar and cream, stirring constantly until the bottom of the pan can be plainly seen when stirred quickly. When done add nuts and vanilla. Beat until it turns creamy, then pour in tins to cool. - Frances K. Stowell.

Cracker-Jack

2 cups sugar,

1 cup New Orleans molasses,

½ cup glucose,

1 teaspoon salt, 1 tablespoon butter.

Boil until brittle when dropped into cold water, pour one heaping gallon popped pop corn into the mixture and spread on board.

Mrs. W. C. Tibbetts.

Crystalized Popcorn

1 cup sugar,

½ cup boiling water,

½ cup butter, (scant). 1 teaspoon salt.

Boil until it hardens. Pour over popcorn and stir rapidly until each grain separates. - Frances Stowell.

Dolly's Delight

2 cups white sugar, ½ cup table syrup, ½ cup water,

Whites of two eggs,

½ cup of dates and nuts.

Mix sugar, water and syrup thoroughly and cook slowly until it hardens in water. While hot pour over the eggs slowly and stir until thick. Add nuts and dates and beat until it begins to set. Pour into a buttered pan and cut in squares when cool. - Frances Stowell.