Fruit Balls

1/4 lb. dried apricots 1/4 lb. dried peaches 1/4 lb. each of figs, dates and raisins if desired.

1/4 lb. dried prunes Lemon juice Coconut Powdered sugar.

Grind all fruits together and mix with enough lemon juice to make it of the right consistency to mold into balls. Roll these balls in coconut and then in powdered sugar. Wrap in squares of waxed paper.

Mary Barton.

Karo Syrup Pull Candy

1/2 cup Karo Syrup 1 cup sugar.

1/2 cup water Teaspoon butter.

Boil syrup, sugar, and water until brittle when dropped in cold water. Add butter and a couple of drops of vinegar. Pour out in buttered pans. When cool, pull until it turns white. Cut in pieces.

Eleanore Trenery.

Pop Corn Balls

1 1/2 cups sugar 1/2 cup molasses.

Butter size of egg Flavoring.

Boil together until ingredients harden in cold water. Stir well into popped corn and form into balls. Add flavoring to the syrup before taking from the stove.

Annie Margaret Eldridge.

Sour Cream Candy

1 cup sour cream.

2 cups brown sugar.

1 teaspoon vanilla 1/2 cup walnuts.

Boil cream and sugar slowly until a soft ball can be formed when dropped into cold water. Add vanilla and beat vigorously. Add nuts and pour in greased pan.

Wilda Martin.

Pralines

1 7/8 cups powdered sugar 1 cup maple syrup.

1/2 cup cream 2 cups nuts chopped (hickory or pecan).

Boil first three ingredients until when tried in cold water a soft ball is formed. Remove from fire and beat until of a creamy consistency. Add nuts and drop from tip of spoon in small piles on buttered paper. Or mixture may be poured into a buttered tin and cut in squares, using a sharp knife.

Catherine E. Campbell.

Sea Foam

2 cups corn syrup.

1/2 cup water.

1' cup walnut meats.

2 egg whites.

1 teaspoon vanilla.

Boil sugar, syrup and water until it forms a soft ball in cold water. Pour into beaten egg whites, beating constantly. When it begins to stiffen add nuts and vanilla. Drop by spoonfuls on oiled paper.

Florence Baily.

Peanut Butter Fudge

1 cup milk.

2 cups sugar.

1 tablespoon corn syrup.

1/4 cup peanut butter 1 teaspoon butter 1/4 teaspoon vanilla.

Mix all ingredients except peanut butter and flavoring, and cook until it forms a soft ball when dropped in water. Remove from fire, add vanilla, stir in peanut butter, and beat until thick. Pour on buttered dish.

Irene Craig.

Caramel Marshmallow Delights

1 cup sugar.

1 cup white Karo.

1 1/2 cups milk.

Marshmallows Coconut or chopped nuts.

Cook the sugar, Karo, and one cup of milk to a soft ball, stirring constantly. Then add the other half cup of milk slowly and cook until a firm ball forms in cold water. Remove from fire and drop into the syrup the marshmallows, one at a time. Then take them out with a fork and roll in chopped nuts or coconut.

Kirk D. Holland, Jr.

Angels' Delight

2 cups granulated sugar 1/2 cup white Karo syrup 1/2 cup water.

2 egg whites beaten 1/2 cup candied cherries 1/2 cup almonds 1/2 teaspoon vanilla.

Boil sugar, syrup and water until it spins a long thread. Let stand a few minutes, then beat into the beaten egg whites. Add vanilla, nuts, and cherries, and beat until very stiff. Turn into box lined with oiled paper. When set, the loaf may be cut in pieces of any size.

Helen Hartley.