All these candies are made without cane sugar; honey, maple sugar and fruits being the only sweetener. One may eat all this sort of candy one wishes without depriving our Soldiers or Allies of sugar.

Most of these candy recipes require a thermometer test. (A confectioners' thermometer can be had at any optical shop - costing about $1.50.)

Maple Sugar Caramels

1 lb. (two cupfuls) maple sugar 1½ lbs. (one and one-half cupfuls) corn syrup 1 qt. (four cupfuls) sweet cream 1 can best brand condensed milk

Stir continuously while cooking, and cook to 240 degrees by the thermometer in winter; 242 degrees by the thermometer in summer.

Pour into an oiled oblong cake-tin to cool.

Turn pan upside down on a cutting board and let the caramel fall out. Then cut first into strips, then into squares with a large sharp knife.

If the caramels are not to be used at once, wrap them in oiled paper.

Fig Walnuts

Wash a few layer figs, removing the stem of each one, and place them in a sieve, over a kettle of boiling water. Cover tightly and let them steam for five minutes.

Crack walnuts, so as to remove the meats whole, by striking the nut on the smooth side.

When the figs are cool enough to handle, put through a meat grinder or chop very fine in a chopping bowl. Form the chopped figs into small balls (a little sherry may be mixed in if desired) and place a walnut meat on each side.

Maple Bonbons

Boil a quart of the finest maple syrup, removing from the fire when the thermometer registers 234 degrees. Stir continuously until it becomes quite firm and creamy.

Drop from a spoon on waxed paper, and press a pecan meat on the top of each ball.

Honey Cocoanut Fruit Squares

Cover one-half pound of desiccated cocoanut with fresh milk and let it stand for a few moments.

Cook one pound of strained honey until it comes to a good boil; add the cocoanut and cook all until it will drop from a spoon in a thick string.

Stir in one-fourth cup of washed currants and pour into an oiled tin.

When cold, cut into inch squares.

Pecan Patties

Cook one quart of maple syrup until the thermometer registers 249 degrees. Add one-fourth pound of butter.

Remove from fire and stir in one and one-half cups of pecan meats.

Spoon out into oiled patty tins or muffin rings, and wrap each patty in oiled paper when cold.

Stuffed Caramels

For the caramel, use the Maple Sugar Caramel recipe and leave the caramel uncut.

Stuffed Caramels

Stuffed Caramels

Honey Corn Balls

Pop one and one-half pounds of the best popping corn. Sort or sift out any unpopped kernels and put in the oven to keep warm.

Cook two pounds of strained honey until the candy thermometer registers 240 degrees.

Add butter the size of a walnut and cook to 242 degrees.

Pour a small quantity on to the popped corn and mold what is moist into firm balls; then add more syrup and mold until all is used.

This quantity will make about twenty large balls.

Maple Opera Caramels

1¾ lbs. maple sugar 1 pint cream Pinch of salt

Cook to 238 degrees.

Pour on to a cold, damp platter and beat with a fork until creamy.

When perfectly smooth, press into a fudge pan and cut into squares.

Tutti-Frutti Balls

½ lb. washed figs

½ lb. raisins (seeded)

½ lb. dates (pitted)

A little candied citron

¼ lb. chopped roasted hazelnut meats

Steam the above fruits for ten minutes, or until they are soft and tender.

When cool, put through a meat chopper - first a few, adding two tablespoonfuls of brandy.

Mix in the nut meats and mold into little balls.

Rice Crackle

Warm contents of one package of puffed rice in the oven, stirring constantly until it is thoroughly dry and crisp.

Cook one pint of strained honey till the thermometer registers 240 degrees. Add a piece of butter the size of a walnut and a pinch of salt.

Cook to 242 degrees, and pour onto the warm rice. Mix well and fill into square buttered cake tins - pressing out the top smoothly with a rolling-pin. The cake tin should be full to the top.

While still warm, turn the pan upside down. Remove the rice cake and cut with a large sharp knife into pieces about five inches long and two inches wide.

Soft Maple Scotch

2¼ lbs. crushed maple sugar 1 pint water Pinch of salt

Stir until the sugar is dissolved; then put in thermometer and cook to 256 degrees.

Add one-fourth pound of butter; mix in lightly and pour into oiled tins.

When cold, cut into oblong pieces and wrap in waxed paper.

Cocoanut Maple Creams

1½ pounds (three cupfuls) maple sugar 1 can (2 cups) fresh grated cocoanut ½ cupful water

Drain milk from the cocoanut and add to milk enough water to make one-half pint (one cupful) of liquid. Mix with sugar. Put on fire and stir until sugar is dissolved - no longer.

Cook to 238 degrees by the thermometer and add the drained cocoanut.

Cook to 240 degrees. Pour on to a cold, damp platter, and mix with a fork.

When done, put in a double boiler, mixing constantly until all is melted, and drop in spoonfuls on waxed paper.