Fondant

This is the foundation for most candies, and should be kept a day or two before using. With it almost an endless variety of candies may be made, viz: -

2 cupfuls sugar 1 cupful water

1/4 teaspoonful cream of tartar

Put these ingredients to boil, not stirring after sugar is dissolved. After about five minutes try it in cold water, to see if it can be moulded by hand. Beware of cooking it too long. Let cool gradually, then stir briskly till creamy and ready to knead by hand. Work in a little sugar if the mass becomes sticky. Set away in an earthen dish covered with a damp cloth for a day or two. Then flavor and form into candies of any preferred kind.

Butter Scotch

1 cupful sugar 1/2 cupful butter

1/4 cupful molasses 2 tablespoonfuls boiling water

1 tablespoonful vinegar

Boil all together till it hardens in cold water. Pour into buttered pan, when sufficiently cool mark with a knife into squares.

Chocolate Peppermints

3 cupfuls granulated sugar 4 oz. melted chocolate

1 cupful hot water 1 teaspoonful cream of tartar

5 drops oil of peppermint

Boil water, sugar and cream of tartar till it hairs. Remove from fire and add peppermint, beating constantly till it begins to cool, when it must be dropped quickly from a teaspoon on buttered or paraffin paper. When cold, dip in the melted chocolate and return to paper to harden.

If the melted chocolate becomes curdled, add a little olive oil.

Any desired flavoring may be used.

Divinity Candy

2 2/3 cupfuls sugar 2/3 cupful corn syrup

2/3 cupful water 1 cupful nuts whites of 2 eggs

Stir sugar, water and syrup together, boiling till it hardens in cold water, making a tinkling sound when it hits the cup. Mix the stiffly beaten whites with nuts, pour the syrup slowly into the mixture, beating constantly until it is cool enough to form in a ball, then roll out on a buttered platter and cut in slices.

Divinity Fudge

2 cupfuls sugar 1/2 cupful corn syrup

1 cupful water 1 cupful chopped fruit whites of 2 eggs

Boil sugar, water and syrup rapidly together till the mixture forms a soft ball when dropped into cold water. Pour the hot syrup slowly into the stiffly beaten whites, beating constantly, and as soon as the mixture begins to harden, stir in a cupful of chopped citron, candied cherries, orange, or similar fruits. Pour the fudge on to a buttered dish, and cut it in squares before it is cold.

Nut Kisses

whites of 2 eggs 1/4 teaspoonful flavoring

1 cupful pulverized sugar 1 cupful chopped nuts pinch of salt

To the well beaten eggs, add sugar, then nuts, salt and flavoring, beating with a spoon as ingredients are added. Drop from a small spoon in little balls on buttered tins and bake slowly.

Kisses

5 tablespoonfuls powdered sugar whites of 3 eggs

1 teaspoonful flavoring

To the stiffly beaten whites, add flavoring and sugar, dropping from a dessert spoon on a buttered paper in a pan, baking till slightly browned.