Two and one-half pounds fine granulated sugar; one and one-half cups water; one-half teaspoonful cream of tartar. Place in a saucepan, set on back of stove. When clear let come to a boil until it reaches 242 degrees, or until it holds together when dropped into cold water. Take from fire and cool. When lukewarm, beat until thick enough to kneed, turn out on marble or platter and work until thick.

One pound white sugar and half cup water, stir over the fire until it dissolves, no longer. Then boil, without stirring, until it makes a very soft ball when tested in water (cold). Pour out on a platter and when slightly cool beat until you have a creamy mass, then work and knead with the hands until it is soft and smooth. Never boil but one pound of sugar at a time no matter how much candy you intend making. Pack your fondant all together in an earthen bowl and cover with a damp cloth until the next day. Then shape into the desired forms. Use for all kinds of French creams.

One cup granulated sugar; one large cup milk or cream; one-fourth teaspoonful soda. Caramel the sugar and add soda to milk warmed; after caramel is dissolved add two cups of brown sugar; do not let boil until sugar is thoroughly dissolved; then boil until it hardens when dropped in cold water. Add cup of nut meats.

One cupful sugar and one-half cupful cream and one-quarter cupful strong coffee. Stir constantly over a hot fire, and turn on a greased tin.

One cupful sugar (maple) and three-quarters of a cupful of cream, placed in a saucepan. Stir constantly over a hot fire until it reaches the hard boil stage. Remove from fire, and turn on a greased tin.

Two level cups "Coffee C" brown sugar; one-half cup corn syrup; two-thirds cup cream; one cup chopped nuts. Boil sugar, cream and corn syrup without stirring until hard ball forms when tried in cold water. Add nuts and vanilla, remove from fire and pour at once into buttered tin. Do not stir caramels. When cold, remove from pan in one sheet and cut in squares. Wrap in wax paper.

Put in a saucepan half a cupful each of molasses, white sugar and brown sugar; a cupful of grated chocolate and a cupful of cream or milk. Stir the mixture constantly over the fire until it reaches the hard-boil stage. Then add a teaspoonful vanilla and turn it onto a buttered tin, making the paste an inch thick. Mark it into inch squares and cut before it is quite cold.

Two squares chocolate; one cup sugar; one cup molasses; one cup milk; one-half cup melted butter. Boil on the top of stove over a brisk fire until it becomes brittle when dropped in cold water. Do not stir, but shake the vessel while boiling. Pour into a buttered tin and check off into squares.

One cupful sugar and three-quarters of a cupful cream, placed in a saucepan. Stir constantly over a hot fire until it reaches the hard-boil stage. Remove from fire, add a teaspoonful vanilla and turn on a greased tin.

Boil one cup sugar, one cup Karo corn syrup, one-fourth cup water six minutes, then add two tablespoonfuls butter, and cook to the soft ball stage. Beat in a teaspoonful of vanilla extract or half a cup candied cherries cut in halves; beat thoroughly and turn into a shallow buttered dish. When cold cut in cubes and wrap in confectioner's paper.

The white of one egg, beaten stiff; add a pound of Confectioners' sugar; stirring the sugar and egg till the mixture is stiff enough to roll into little balls. Add vanilla, and press the balls of candy between the halves of an English walnut.

Two cups white sugar; one cup milk; one cup molasses; one-half cup butter; try as molasses candy, and when done add one and one-half cups cocoanut and one teaspoonful vanilla.

To one pound of maple sugar take half a pint cream. Cook until it hardens in water. Stir frequently. Beat until cool.

Put three squares of chocolate in a dish over a tea kettle to melt. Boil two cups of white sugar, one cup water, one teaspoonful of glucose until stringy; beat until creamy; mold into the desired shapes and dip in chocolate. Put on whole nuts if desired.

One cupful almonds, chopped and placed in oven to dry, being careful not to brown. Put into a saucepan two and one-half cupfuls powdered sugar and a tablespoonful lemon juice. Place it on fire and stir with a wooden spoon until it is melted and slightly colored. Let stand for a few minutes, so it will be thoroughly melted, then turn in the hot almonds, mix them together quickly, not stirring long enough to grain the sugar, and turn it on to an oiled slab or tin. Spread it out in an even sheet an eighth of an inch thick. While it is still warm mark off into squares. Break into pieces when cold.

Put a cupful granulated sugar in a saucepan with a little water, stir until it is dissolved, then let it cook to the boil stage without touching except to test. Turn in half cupful of blanched almonds and stir off the fire until the nuts are well covered with the granulated sugar, but turn them out before they become a mass. Boil another cupful of sugar and turn the coated almonds into it, and stir again in the same way, giving them a second coating of sugar, but do not leave them in the pan until they are all stuck together.

Place a cupful of brown sugar into a saucepan with a very little water. Stir until the sugar is dissolved. Let it boil a minute, then pour in half a cupful of almonds and stir over the fire until the sugar granulates and is a little brown. When the nuts are well coated, and before they get into one mass, turn them out and separate any that are stuck together.

One-half box granulated gelatin soaked in three-fourths cup cold water (scant); two cups sugar cooked with three-fourths cup boiling water (scant) only until dissolved. Pour over gelatin, add flavoring and pinch salt and let stand until lukewarm. Beat first with egg beater, then with a spoon until stiff enough to spread in sheets. Pour into pans thickly dusted with mixture of powdered sugar and little corn starch. When chilled, turn on marble slab or platter and cut in cubes, roll in powdered sugar mixture and serve.

Soak four ounces of gum arabic in a cupful of water until it is dissolved. Strain it to take out any black specks in it. Put the dissolved gum arabic into a saucepan with half a pound of powdered sugar. Place the saucepan in a second pan containing boiling water; stir until the mixture becomes thick and white. When it is beginning to thicken test it by dropping a little into cold water; when it will form a ball remove it from fire. Stir into it the whites of three eggs whipped to a stiff froth. This will give a spongy texture. Lastly, flavor it with two teaspoonfuls of orange water. Turn the paste into a pan covered thick with cornstarch; the layer of paste should be one inch thick. After the paste has stood for a while turn it onto a slab and cut it into inch squares; dust them well with cornstarch or confectioner's sugar. As the paste is more or less cooked it will be more or less stiff.

One pound confectioner's sugar; six large tablespoonfuls water; six drops oil of peppermint or wintergreen; a little bit of cream of tartar put into a cup with a bit of sugar and the oil. Boil until it ropes, then remove from fire and stir in the cream of tartar, oil and the sugar.

Take two pounds confectioner's sugar and add enough water to make it the right consistency to roll into balls. Flavor with peppermint and roll out on waxed paper with a rolling pin. Cut out the peppermints. With water in the under part of the chafing dish melt half a pound of Baker's chocolate and dip the peppermint on the end of a fork. Set on waxed paper to harden.

Two cups light brown sugar; one-half cup water; boil together until a little dropped in cold water forms a soft ball. Remove from fire. Beat in a deep bowl the whites of two eggs to a froth, add candy syrup, one-half teaspoonful vanilla and beat in until it begins to stiffen. Drop with spoon on waxed paper and press on a nut meat. Will keep moist in a glass jar.

Whites of two eggs, well beaten; two cups granulated sugar; one-third cup Karo corn syrup boiled together with one-half cup hot water; boil until syrup forms hard (not brittle) strands when dropped in cold water; one teaspoonful vanilla. Pour the boiling mixture over whites of eggs, beating constantly; beat mixture until pure white. Add nuts or cherries, etc., which should be cut up before cooking syrup. Turn entire mixture out on buttered platter; let stand an hour, or until hard enough to cut.

Two and one-half cups granulated sugar; one-half cup corn syrup; one-half cup cold water; whites of two eggs beaten to a stiff froth. Boil the first three ingredients until a little dropped into cold water can be formed into a firm ball. When done pour over the eggs and beat until stiff, then add one cup walnut meats. Spread in a buttered pan and cut into squares.

One cup sugar; one-half cup corn syrup; one-half cup water. Boil mixture until hard when dropped in cold water. Add stiffly beaten whites of two eggs, beat until it stiffens and becomes foamy. Add one cup nuts and vanilla to flavor. Pour into buttered tin.

Two cups granulated sugar; one cup milk; one-half teaspoonful butter; two squares Baker's bitter chocolate. Put on sugar and milk, let it come to a boil before adding butter and chocolate. Beat constantly. Cook from fifteen to twenty minutes. This may be varied by adding chopped nuts or grated cocoanut.

Boil together a pint of milk; a cup of granulated sugar; a cup of grated chocolate and butter the size of an egg. When a drop of the mixture hardens in cold water add a teaspoonful vanilla, beat until smooth and creamy; spread in a buttered pan and cut into squares.

One cupful milk; two squares or ounces of chocolate; two cupfuls granulated sugar placed in granite sauce pan. Let chocolate syrup boil till it hardens, when a little can be dropped in cold water or on ice to see if it is done. Then stir in a heaping tablespoonful butter and pour the mixture at once on a well buttered tin. Nuts can be added to this if desired.

Two cups granulated cane sugar; three-fourths cup milk; one-half cup butter; one teaspoonful vanilla; one cup nuts. Place the butter, milk and one and one-half cups sugar in one pan, and let it boil. In another pan melt the half cup sugar, and when melted pour upon it the boiling mixture. Remove from fire and beat until it thickens; add vanilla and nuts. Pour on buttered platter.

Two cups confectionery sugar; two tablespoonfuls peanut butter; one-half cup milk. When mixture starts to boil, stir constantly until it thickens. Pour into buttered tin.

Boil two and one-half cupfuls brown sugar, one cupful cream. When hard turn on a greased tin.

Break into small pieces a pound of maple sugar and put it over the fire with a cupful of milk. Bring it to a boil, add a tablespoonful of butter and cook until a little dropped in cold water becomes brittle. Take from fire, stir until it begins to granulate a little about the sides of the pan, and then pour into a greased pan. Mark into squares with a knife.

Boil two and one-half cupfuls maple sugar, one cupful cream. When little hard turn on greased tin.

Boil two and one-half cupfuls white sugar, one cupful cream. Add one tablespoonful butter, and when hard pour on greased tin.

Take nice thick orange peel, soak over night in salt water. In the morning take out peel, boil in fresh water until tender, then add sugar, pound for pound, boil until the peel is clear and thick. Seal in glass jars, and when wanted cut in long strips, roll in sugar and serve.

Take peeling of two large oranges, or grape fruit, or both, and cut with scissors in narrow lengthwise strips. Cover with cold water, put on stove and boil twenty minutes. Pour off water. Cover with water and boil twenty minutes more. Pour off water. Cover with water and boil twenty minutes more. Pour off water and add one cup sugar and one-half cup of hot water. Let simmer until almost dry, taking care not to burn. Take from stove and roll, a few at a time, in granulated sugar.

Four tablespoonfuls honey, one pint white sugar, water enough to dissolve sugar; boil until brittle when tried in water. When cool pull.

Two cups sugar; two tablespoonfuls vinegar; two tablespoonfuls water; four tablespoonfuls molasses; one-half cup butter. Boil about fifteen minutes, then add two teaspoonfuls vanilla. Cook till it hardens in water, do not stir. Pour into buttered pans.

Use three-fourths cup sugar, one tablespoonful water, butter size of an egg, one-half tablespoonful vinegar. Boil until brittle; pour on buttered plates.

One cup New Orleans molasses; cream of tartar size of a pea; three cups white sugar; one-half cup water. Boil mixture slowly until soft ball forms when tried in cold water. Add butter size of an egg and boil until brittle when tried in cold water. Add one-half teaspoonful soda and remove from fire. Spread three cups black walnut meats thickly on well buttered tin and pour candy over same. When cool knead into balls.

Put into a saucepan one cupful of brown sugar, two cupfuls of New Orleans molasses and a tablespoonful each of butter and vinegar. Mix them well and boil until it will harden when dropped in water. Then stir in a teaspoonful baking soda, which will whiten it, and turn it into a greased tin to cool; when it can be handled, pull it until white and firm. Draw it into sticks and cut into inch lengths.

One level cup sugar; two cups molasses; two level teaspoonfuls corn starch; one-eighth teaspoonful soda. Mix sugar and corn starch thoroughly and beat in molasses. When well blended heat slowly, stirring constantly. When mixture forms hard ball if dropped in cold water, remove from fire, add soda and pour into buttered pan. When cool, pull until straw colored, cut and wrap in waxed paper.

Two cups sugar; one cup water; two tablespoonfuls vinegar; one teaspoonful cream tartar. Cook until brittle; pour into buttered pan. Then cool enough to handle; pull until white.

Put into a saucepan three-fourths cup corn syrup, three-fourths cup sugar, a large piece of butter, and one and one-half tablespoonfuls of vinegar. Boil until a little dropped into cold water becomes brittle. Then add one pound salted peanuts. Spread into buttered pan and cut into squares or oblongs.

Take some fondant, small pieces of walnuts, almonds, bits of date, a few raisins, a small piece of citron; mix well; if not wet enough when molded add a few drops of water and lemon juice. Take the seeds from the dates and fill with this mixture. Roll in granulated sugar.

Put into a saucepan two and one-half cupfuls of sugar and one-half cupful of water. Stir until it is dissolved. Then wash the sides of the pan and let it boil without touching a few moments, and add a tablespoonful butter and let boil until it will crack when tested in cold water. Add a teaspoonful vanilla and turn in onto a tin to cool. Mark it off into squares before it becomes cold.

One cup granulated sugar; one-fourth cup water; one-fourth cup molasses; one teaspoonful butter; one drop oil of peppermint. Boil sugar, water, molasses and butter until it forms a hard ball when dropped into cold water. Remove from fire, add peppermint, stir and pour over one package of puffed rice, stirring until rice is coated.

Fill a small square tin half an inch deep with shelled peanuts, leaving the skins on. Boil some sugar until done and pour it over the nuts, just covering them. Cut into squares before it becomes cold.

Two cups sugar; one-half cup water; one-half teaspoonful cream of tartar; seven or eight drops of oil of peppermint. Boil until a drop of syrup on tip of fork looks like a fine hair. Remove from fire, add cream of tartar and peppermint, and stir until creamy. Drop on waxed paper.

Two level cups sugar; one-fourth teaspoonful cream of tartar; one-half cup boiling water; three drops peppermint. Boil sugar, water and cream tartar until dissolved. Let boil without stirring until it forms soft ball when dropped in cold water. Set aside to cool. When lukewarm add peppermint and beat until creamy. Drop from spoon on wax paper or marble slab. If preferred, use checkerberry or creme de menthe.

Twelve quarts all white grains pop corn, warm and pour over this in a large dishpan the following syrup while hot: Half cup molasses or corn syrup; half cup sugar; three tablespoonfuls water. Boil until it crisps in cold water. Stir with a spoon all the candy thoroughly through the corn. Butter fingers, then press with hands into balls.

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