Candied Green Beans.—Select well filled pods of green beans; wash, and then cook until tender in water to which a little soda has been added. Drain.

To a pound of beans so cooked, add one gill of water, one pound of sugar, and one tablespoonful of vinegar. Boil this mixture for fifteen minutes, and let it remain in the syrup over night. The next day, drain the syrup from the beans and cook it to two hundred and twenty degrees. Place the beans upon the screen of the crystal pan, pour the syrup over them, and cover with a board. Repeat the process next day.

When wanted for use, drain the syrup from the beans. Cook the syrup to two hundred and thirty degrees, return the beans to it, allowing them thoroughly to heat through. Turn them onto the screen, making sure that they are well spread. Cover with a board, and, after a few hours, spread singly.

Bean Taffy.—Bean taffy easily takes first rank among all taffies—vegetable or otherwise. The taste is good beyond words, and the consistency is pleasingly "chewy" without being tenacious to the point of teeth pulling!

Lima beans are the best to use as the basis because the skins can easily be removed, but ordinary dried beans may be substituted if care is taken. Cover the beans with cold water, let them stand over night, and the next morning boil them until soft, and force through a fine sieve to remove all the skins.

Boil together two cupsful of granulated sugar, one-half cupful of water, a tablespoonful of butter, and one-half cupful of the beans, prepared as above. After the mixture has boiled thoroughly, add one cupful of milk. Add the cupful of milk, one-third at a time. Stir the mixture and let it boil a few minutes after each addition of milk. When the thermometer registers two hundred and forty-two degrees, pour the mass onto an oiled marble between oiled candy bars so that it will set about one-quarter inch thick. As with ordinary taffy, cut into pieces of the desired size.

Nut Bean Taffy.—Cut Brazil nuts cross-wise into shavings about one-sixteenth of an inch in thickness—about the thickness of the pieces of shaved cocoanut. Spread as many of them as are desired upon oiled marble between oiled candy bars. Pour over the nuts the mass described above. Treat as before.

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