Sherbet

Three oranges; 3 lemons; 3 peaches; 3 cups sugar; 3 cups water; boil water and sugar five minutes; mix peach and orange pulp; freeze. - C. W.

Cream Candy

Three cups coffee A sugar; 1 cup milk; butter size of a walnut. Cook until forms into a soft ball when dropped in cold water. Stir while cooking to keep from curdling. Put pan in cold water until candy is partly cool. Beat until creamed, adding raisins and nuts; mold into pan and cut in squares. - Emily Wilkinson.

Cocoanut Kisses

One and one-half pounds sugar; 1 fresh grated cocoanut. Dissolve sugar in water, let come to boil, and add cocoanut. When it is stringy between thumb and finger it is cooked enough. Set off the fire and add 1/2 pound fondant; stir constantly until the batch is all creamy looking and thickens up; flavor with vanilla. Drop from a silver fork on waxed paper.

Butter Creams

Work into 1 pound fondant 1/4 scant pound of butter creamed; flavor to suit taste. Chocolate may be added if you wish. - Mrs. F.

B. Smith.

Caramels

Two pounds sugar; 1 1/2 pounds glucose; 3 pints cream. Put sugar, glucose and 1 pint cream on to cook; stir constantly; cook until it will form a soft ball in cold water; add second pint cream, cook to soft ball again; add third pint cream and parafine wax size walnut; cook to good firm ball when dropped in cold water; stir all over the bottom of kettle when cooking lest it sticks and burns. In cold weather it is not necessary to add the wax.. Add vanilla. Pour on platter or marble slab with the bars. If you wish chocolate caramels add grated chocolate when nearly done. - Mrs. C. K. Seibert.

Chocolate Almonds

Blanch almonds; roast in oven; cool. Use a sweet chocolate in coating. Work and melt chocolate; put several in, roll around and lift out with a pair of tweezers.

Divinity

Two cups granulated sugar; 1/2 cup water; 1/2 cup Karo syrup; 1 cup nut meats; vanilla. Cook syrup of sugar, water and Karo until it is a soft ball; pour over the beaten whites 2 eggs; beat until cold; add nut meats and drop on buttered plates or waxed paper. - Mrs. J. B. Pinney.

Fondant

Two cups granulated sugar; milk enough to dissolve; stir until dissolved before candy boils; cook until candy forms into soft ball when dropped in cold water; allow candy to get cold before beating; beat until creamed, then knead well; form into any shape. - E. D.

C. W.

Karo Sea Foam

Two cups granulated sugar; 1/2 cup of dark Karo corn syrup; 1/2 cup water. Boil the sugar, syrup and water until it forms a soft ball when tried in cold water. Have ready the beaten whites of 2 eggs, and pour the syrup into them slowly. Beat until stiff; pour into a buttered pan and mark in squares when cold. - Mrs. Harry Karns.

Ice Cream Taffy

Two pounds sugar; 1 pound glucose; 1 pint milk or cream; parafine wax, size of walnut; 1 tablespoon butter. Dissolve; put on stove and boil all at once, stirring constantly until done. If you use thermometer, cook to 256 or 258. Pour on slab or platter and pull when cool. - Mrs. C. K. Seibert.