"Sweets to the sweet." - Hamlet.

Chocolate Caramels

Two and a half cups brown sugar, one cup of warm water, one tablespoon of butter, half cup of Baker's chocolate; boil together until stiff, then pour into pans until cold, and cut into squares. Mamie Henderson.

Caramels

One cup molasses, half cup sugar, half cup milk, one tablespoon butter, two tablespoons grated chocolate; boil well and pour on buttered pans. Bessie Bigelow.

Vanilla Caramels

Two cups granulated sugar, two-thirds cup sweet milk, filled with butter (not melted), half teaspoon vanilla. Stir until it begins to boil; not again. Cook about 25 minutes or until it turns a light brown. Pour out on buttered tin and when partly cooled mark off in squares with a sharp knife.

Lila Crosby.

Cocoanut Bonbons

Add enough pulverized sugar and grated cocoanut to the white of one egg and equal amount of water so that it can be made into balls; lay them on a greased plate. Take one cup water, two cups sugar and boil until creamy, then add one teaspoon of vanilla. Set the dish containing this mixture on another filled with boiling water so it will not get hard. Roll the balls in it and lay on greased plates to harden.

Lutie M. Chamberlin.

Macaroons

Whites of two eggs well beaten, one pint of fine sugar; beat well; add three spoonfuls of cocoanut; drop on buttered pans and bake slowly. Bessie Bigelow.

Cream Candy

One cup granulated sugar, half cup hot water; boil very hard for 2 or 3 minutes or until it jellies in water; cool it almost; beat very fast until it creams. Mrs. Alvah Jay.

Nut Candy

Two cups granulated sugar to one cup broken nuts; (hickory nuts, peanuts or English walnuts can be used) melt the sugar in a granite-iron kettle or skillet without water over a hot fire stirring constantly. Put the nuts on well buttered plates and pour the melted sugar over. Clara Butler.

Cream Candy

Two cups sugar, half cup water, four tablespoons of vinegar, one teaspoon of butter; boil 20 minutes, remove from stove; add one teaspoon vanilla; pull; do not stir. R. H.

Cream Candy

Two cups sugar, four tablespoons vinegar, half cup water. Boil until crisp in water and pull. Flavor with vanilla, lemon or strawberry. Miss Lila Crosby.

Cream Candy

Four cups sugar, one and one-half cups cold water, pinch of salt, one cup cream. Boil sugar thoroughly mixed with water until almost water. Pour in cream then and boil until candy strikes hard against side of cup, when tested in cold water. Do not stir. Cook in deep pot to prevent boiling over; pull candy one-half hour and keep in air tight bucket.

Mrs. A. K. Philleo.

Fudges

Two cups of sugar, one cup of milk, butter the size of a walnut, one-sixth of a cake of chocolate; boil; drop a little in water and if it hardens it is done. When done, set pan in cold water and stir until it gets about as thick as mush, then pour on buttered platter and cut in squares.

Nellie Radcliffe Wolff.