"Sweets to the sweet."

Kindergarten Candy

Two cups brown sugar, one-half cup milk, one teaspoon butter. When done flavor to taste, add one-half cup cocoanut and pour on buttered plates to cool. - Mrs. Clarke E. Bell, 2001 H street.

Candies

Three cups granulated sugar, one-half cup water, one-half strained honey, one teaspoon lemon extract, two egg whites. Boil together until the mixture hardens in cold water, then pour it slowly over the well beaten whites of two eggs. Flavor and beat together until stiff enough to drop on buttered paper. One cupful of chopped nut meats may be added. - P. N. M.

Marshmallows

One envelope Knox sparkling gelatine, two cups (one pint) granulated sugar, few grains salt, and flavoring to taste. Soak the gelatine in ten tablespoons cold water. Heat the sugar with ten tablespoons water till dissolved. Add gelatine to syrup and let stand until partially cooled, add salt and flavoring, beat with a whip until too stiff, then with a large spoon until only soft enough to settle into a sleet. Dust granite pans thickly with confectioner's sugar, pour in the candy about half an inch deep and set in cool place until thoroughly chilled. Turn out, cut in cubes and roll in confectioner's sugar. This recipe will make one hundred marshmallows. Mrs. E. E. Rose.

Puffed Rice Brittle

One ten-cent package puffed rice, one cup of sugar, one-half cup Karo corn syrup, one-half cup of water, one teaspoon vinegar, butter size of walnut. To test drop from spoon into cold water. Remove from fire as soon as brittle. Then quickly put in rice, mix well and put in buttered pan. When partly cool, press down with hands. - Verna Swan.

Caramels

One-half cup molasses, one-half cup sugar, one-fourth pound chocolate (grated), one-half cup milk, one large teaspoon butter. Stir constantly until it hardens in cold water. Pour into buttered pans and cut in squares as it cools. - Mary Jones.

Nut Loaf

- Two cups sugar, one-half cup white Karo syrup, one-half cup milk. Boil to soft ball degree, take off stove and beat slowly into two well beaten egg whites. Add nuts and flavoring. Beat very stiff and pour into deep pan. Cut in squares. - Gladys Book.

Aviation Yum Yum

One and one-half cups dark brown sugar, one and one-half cups light brown sugar, one cup milk, butter size of walnut. Boil until it forms soft ball in water, take off stove, add a little vanilla. One cup walnuts. Beat till quite stiff and pour into buttered pans. When cool cut in squares. - Eva Contell.

Patience

One and one-half cups white sugar, three-fourths cup milk, butter size of walnut. When boiling hard pour in one-half cup sugar which has been melted and browned in saucepan. Cook until it forms soft ball in cold water. Stir until cool and pour over one cup nuts. Cut in squares. - The Misses Whittenbrock.

Sea Foam

Two cups of brown sugar, one-half cup of milk. Boil until it hardens in water. Pour over the well beaten white of two eggs. Flavor with mapleine. Stir until it begins to thicken, then drop from teaspoon on oiled paper. - Clara Harris.