Rules For Candymaking

1. Never cook candy in tin.

2. Cool in a cool, dry place - not in the refrigerator.

3. Butter, when used, should be put in when candy is nearly done.

4. Flavors are more delicate when not boiled in candy, but added afterwards.

5. Cream of tartar should be dissolved in a little water, and not added until sugar begins to boil.

6. Try candy often and carefully.

Cream Candy

One quart granulated sugar, 1 pint water, butter size of egg, little cream of tartar flavoring. Boil until it almost snaps in cold water. Pour into buttered dish and when cool pull; add vanilla while pulling. Cut in pieces when white.

Mrs. G. E. McKean.

Taffy

Three cups light brown sugar, 1 cup molasses, 1 cup water, 1/2 teaspoon cream tartar, butter size of walnut. Boil until it hardens in cold water and pull until white.

Jennie Durst.

Maple Puffs

One-half lb. maple sugar, 1/2 lb. brown sugar, whites of 2 eggs, 1 cup English walnuts, 1/2 cup chopped figs, 1/2 cup chopped citron, 1/2 cup raisins, 1/2 cup water. Boil water and sugar until they spin a heavy thread. Beat the whites of eggs very stiff; gradually add hot syrup to whites, beating all the time. When mixture begins to stiffen add other ingredients. Beat until thick and creamy. Mrs. G. E. McKean.

Puffed Rice Balls

1 cup Karo maple syrup. 2 tablespoons vinegar. 1 cup water. Butter size of walnut. 1 cup sugar. 1/4 teaspoon soda.

Boil until it threads then pour over puffed rice and form into balls. Enough for 1 package puffed rice.

Mrs. R. J. Grier.