BUTTER SCOTCH.

Two cups sugar, two tablespoonfuls water, butter size of egg. Boil without stirring until it hardens on a spoon; pour out on buttered plates to cool.

CHOCOLATE FUDGE.

Two cups sugar, one-fourth cake Baker's bitter chocolate, one cup milk, butter size of an egg, vanilla to flavor. Scrape chocolate, add sugar, milk and butter. Boil until a ball can be formed with fingers in a little cold water. Beat in vanilla, beat until quite stiff. Put in buttered platter. A cup of chopped nuts may be added, if desired.

COCOANUT FUDGE.

Two cups sugar, one cup milk, one box desiccated cocoanut, small lump butter. Cook sugar, milk and butter fifteen minutes, take off the fire, and beat with a spoon. When partly creamed, add cocoanut and one teaspoonful vanilla. Stir well, pour into buttered pan and cut in squares.

CREAM FUDGE.

Two cups sugar, one cup milk, small lump butter. Cook fifteen minutes, set pan in a cool place, and when about half cooled beat with a spoon. Pour when creamy into buttered pan and cut when still warm into squares. Vanilla or any other flavoring improves this fudge.

FONDANT.

Two cups sugar, nine tablespoonfuls water; when it begins to boil, put in one-fourth teaspoonful cream of tartar; do not stir after it begins to boil: In four minutes try by dropping in water; if it balls, take off the stove and let it cool until it wrinkles on top when moved; then stir until you can mold it with the hand. Put in flavor and coloring after you mold it. This will make any kind of candy by using nuts and flavors of different kinds. Lay on greased paper.

FUDGE.

One and one-half pound granulated sugar (equal to three cups), one cup cream, one-half teaspoonful salt; put in saucepan and boil. Nuts, three squares bitter chocolate (Baker's). One heaping tablespoonful butter, one teaspoonful flavoring; cut up cup marshmallows in little squares.

ICE CREAM CANDY.

One pound granulated sugar, one pound pulverized sugar, one cup water, two tablespoonfuls white vinegar, one teaspoonful glycerine. Put all in saucepan; when it begins to boil, quit stirring, put in flavoring, then one-half teaspoonful cream of tartar. After it stops boiling, cool off a little, then pull, lay out on marble slab, cut in squares.

MAPLE CREAM FUDGE.

One and three-fourths cup sugar, three-fourths cup milk, one-third cup maple syrup, butter size of an egg. Mix all ingredients together in an enameled saucepan, boil about ten minutes, beat until almost stiff and pour into buttered platter, mark into squares while warm. Cocoanut or chopped nuts, added while beating, makes a variety.

MEXICAN CANDY.

Two cups brown sugar, one cup granulated sugar, three-fourths teaspoonful cream of tartar, one tablespoonful butter, one teaspoonful vanilla, one-half pound pecans cut in coarse pieces. Boil to a soft state, add butter and vanilla.

MOLASSES CANDY.

One cup molasses, one cup sugar, one tablespoonful vinegar, small lump butter; cook until it hardens in water; pour out, and when cool pull until a light yellow.

PEANUT BUTTER FUDGE.

Two heaping tablespoonfuls of peanut butter, scant teaspoonful of salt, two cups sugar, one cup milk. Put sugar and milk in saucepan, stir them, add the peanut butter and salt. Stir occasionally while cooking. Should be cooked slowly until a soft ball can be formed if dropped into cup of cold water. Beat vigorously until it begins to stiffen, then pour in butter platter. This makes a delicious, creamy candy, if beaten enough.

PEANUT CANDY.

Two cups brown sugar, one tablespoonful molasses, one teaspoonful vinegar, lump butter. Cook until it hardens in water, and pour over peanuts placed in buttered pans.

PEANUT TAFFY.

Two cups granulated sugar put into a hot spider over a good fire and stirred constantly until entirely dissolved. Use no water. First the sugar will become lumpy, and it will not seem possible that it will become liquid, but patience and constant stirring will produce the desired result. When melted about like molasses, add one cup chopped peanuts and pour quickly into a greased platter. It requires experience to gain best results.

PRALINE.

Three cups brown sugar, one cup water, one cup cream, one cup nuts cut fine, one teaspoonful vanilla. Boil sugar and water until it forms a soft ball, add cream and boil until it forms a soft ball, stirring constantly after adding cream. When cooked enough, beat in the nuts and drop on a greased pan.

SEA FOAM.

Two cups brown sugar, one-half cup water. Boil until it forms a soft ball; add one-half cup nuts cut fine and a little vanilla. Beat until it creams up; drop on greased pan or paper.

TAFFY.

Two cups granulated sugar, one cup water, one tablespoonful water, one tablespoonful vinegar, butter size of a walnut, and a pinch of salt. Boil without stirring till it forms a ball when dropped into cold water. Flavor with vanilla when almost pulled.

WHITE PULLED CANDY.

Two cups sugar, one cup water, one tablespoonful vinegar, one teaspoonful butter. Cook until it hardens in water, pour out, and when cool pull until white.

---