HOT SAUCES

Caramel Nut Sauce. Cook 1 cup sugar until brown, add ^ cup boiling water, take from fire and add 1 cup broken pecans.

Chocolate Sauce. Cook 1 cup water with ]/2 cup sugar and a small piece of cinnamon stick, add 2 teaspoons arrow-root softened in a little cold water, and 4 tablespoons chocolate melted in }4 CUP hot water, cook 5 minutes, and 1 teaspoon butter and 1 of vanilla.

Orange Sauce. Cook CUP orange juice with CUP lemon juice and J4 CUP sugar and pour over cream.

Orange Preserve Tunisian. Slice large, clean oranges inch thick, cover them with cold water, 1 pint water for each orange, let them stand for 24 or 48 hours. Cook in the water until tender but not soft, add 1 lb. sugar and juice of 1 lemon for each orange, cook until transparent, put in cans in layers of slices and pour in the syrup. Minced or shredded almonds or pistachio nuts could be sprinkled over each layer.

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BEVERAGES.

"Drink, drink, drink! Drink you always will. It matters not how much you drink, You never can drink your fill."

BEVERAGES.

Long boiling ruins the water for tea and coffee making, as most of its natural properties escape by evaporation, leaving a very insipid liquid, composed mostly of lime and iron, that would ruin the best coffee and give the tea a dark, dead look.

Water left in the teakettle over night should never be used for preparing the breakfast coffee.

With coffee and tea, as with all beverages, the very best is al- ways the cheapest.

Old Fashioned Coffee. "One for the pot" and a heaping table- spoon for each person, is the usual allowance. Mix well either with a part or the whole of an egg, and enough cold water to thoroughly moisten it. Put in a well scalded coffee pot. Pour in half the quan- tity of boiling water required, stopping up the spout with a rolled piece of cloth to keep all the flavor in. Boil slowly 3 or 4 minutes. Then place on back of stove and let simmer for 10 or 15 minutes. When ready to serve add remainder of boiling water.

Tea. Allow 2 teaspoons tea to one large cup boiling water; keep tea pot very clean and always scald well before using. Put in the tea. Pour on about a cup' of freshly boiling water, set it on the fire in a warm place where it will not boil but keep very hot, to al- most boiling; let it steep or "draw" 10 or 12 minutees. Now fill up with as much boiling water as is required. Send hot to table. Iced tea is now served, to a considerable extent, during the summer months. It is, of course, used without milk and sugar to retain the finer tea flavor. It should be prepared in advance, bottled, and placed in the ice chest 'till required. It should also be made stronger than when served hot.

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Cocoa. 4 tablespoons cocoa to each pint of water. As much milk as water. Sugar to taste. Rub cocoa smooth in a little cold water. Have ready on fire the balance of pint of water boiling hot. Stir in the cocoa paste. Boil 20 minutes. Add milk and boil 5 min- utes more, stirring often. Serve hot. Nice with a marshmallow or whipped cream added.

Nectar. Juice of 3 oranges, juice of 3 lemons, y2 the juice of a small can of pineapple. Sweeten to taste, add crushed ice, pour over 1 quart water.

Strawberry Nectar. 1 quart mashed strawberries and juice of 1 lemon, 2 tablespoons orange juice, 3 pints water. Let stand 3 hours, strain on 3 pounds powdered sugar and stir until dissolved. Serve ice cold.

Raspberry Shrub. Cover 3 quarts of ripe red raspberries with 1 quart cider vinegar. Let stand 24 hours or longer. Strain and add to each pint of juice 1 pound of white sugar. Boil ]/2 hour, skim, bottle and seal.

Raspberry Vinegar. Put ripe red raspberries in a stone jar and cover with cider vinegar, let stand 12 hours, then pour the vinegar over a gallon of fresh berries and let stand over night. Allow 1 pound loaf sugar to 1 pint juice. Boil 3 minutes, skim and bottle. When serving, take y2 juice and y2 water.

Egg Drink. ( 1 glass. ) Shake together 1 egg, 1 tablespoon su- gar and juice of T/2 lemon. Pour on 1 glass of Apollinaris water.

Orangeade. Boil 4 quarts water with 3 pounds loaf sugar, skim and let stand until cold. Add juice of 8 oranges and rinds of 2 oranges rubbed in sugar.

Fruit Punch. (For 50 persons.) Make a syrup of 1 cup water and 2 cups sugar. To this add 1 cup tea infusion, 2 cups strawberry syrup, can pineapple, juice of 5 lemons and 5 oranges. Let this stand 30 minutes, then strain and add ice water to make the quantity ij4 gallons. Just before serving add quart of Appolinaris and 1 cup Maraschino cherries.

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Pineapple Sherbet, i pineapple, either fresh or preserved, 2 quarts water, juice of 4 lemons, ice, sugar to taste. Cut the pine- apple into slices and chop it coarsely. Pour over it the cold water, add the lemon juice, sweeten to taste and strain into a large jug. Just before serving, add a few pieces of ice.

Egg Nog. Beat 3 eggs very thoroughly. Add 6 tablespoons sugar and 1 y2 cups ice water. Whip into the mixture the juice of 1 orange and a small amount of grated rind. Serve in glasses with whipped cream on top of each. Mrs. Minnie Tennis

Lemonade. Make a syrup by boiling 1 cup sugar and 1 pint water, add ^2 cup lemon juice. Cool and dilute with ice water. This syrup may be bottled and kept on hand to use as needed.

Georgia V. Price, De Witt, la.

Iced Cocoa. Take 7 tablespoons cocoa, 1 pint water and boil to a thick cream. Cool. Add a tiny pinch of salt, a very little vanilla. When ready to serve take 2 or 3 teaspoons of the above, 2 teaspoons sugar, fill the tumbler with sweet milk. Serve ice cold with a spoon- ful of whipped cream on top. Mrs. B. Webster.

Grape Juice. Pick over and thoroughly wash grapes (Con- cord Grapes.) Put in white granite kettle, cover with cold water and let stand over night. Next morning put on back of stove and let simmer all day, stirring occasionally. That evening put in cheese- cloth bag and let drain all night. Squeeze a little next morning to get remaining juice out. To 5 quarts of grape juice, add 1 quart sugar. Put back on stove and let come almost to boiling point. Keep at this stage at least thirty minutes. Then bottle in clean vinegar bottles. Use only clean new corks. Dip in melted paraffine. When cold- re-dip. Set in a cool dark place. Will keep for years.

Rhubarb Juice. Wash rhubarb, cut into short lengths, place these in sauce pan with barely enough water to start them to cooking, let them boil until the rhubarb is tender. Strain the cooked rhubarb through a jelly bag. Add CUP sugar to every cup of juice and boil again from 3 to 5 minutes. Dilute the cool syrup with ice water and add the juice of 1 lemon and an orange to every quart. The syrup may be prepared, bottled and kept in the ice box ready for use.

Mrs. D. F. Scheib.

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Coffee for large gatherings. Use only the best coffee, i ten quart pail of water and i pound of coffee, will make 40 cups of very- strong coffee. Grind coarse, put in good sized sacks, not to exceed J/2 pound each. Place the coffee in cold water. When it comes to a boil, set back and turn in a small cup of cold water. Or, — let water boil hard, put in coffee, and allow it to boil ten or fifteen minutes, then set back and put in water as above directed. Use egg if you wish. Mrs. W. A. Blessing.

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"After the stage of "threading" or "hairing" the syrup should never be stirred, as it will granulate.

If the pot in which syrup is boiled for candy is buttered for an inch or two down, the liquid will not boil over. It will not rise after it reaches the butter.

Should fondant stick to the hands, dip the fingers into alcohol.

Use fresh, cold water for each trial of candy; preferably ice water.

Fondant is the basis of all "French candies" — chocolate creams, nut creams, stuffed dates, etc.

In very hot weather chocolate creams may need to be cooled in the refrigerator, when they should be covered tightly with a bowl to prevent sweating. Paraffin the size of a hickory nut may be melted and added to the chocolate to prevent running.

If sweet chocolate covering is desired for creams, stir some fondant, a little at a time, into melted chocolate, mixing thoroughly until sweetened to taste.

In making fondant, if not boiled enough to cream, set it back, and cool a little longer; when cool enough to beat, if it looks rough and turns to sugar, it has boiled too much or has been stirred; if it does not look like lard, but is sandy after it has been beaten, it did not cool enough before stirring. M. J. K. — "Beach Batches."

A slight amount of cinnamon in fudge forms a novel candy.

Corn starch may be used in place of confectioner's sugar for rolling marshmallows.

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Fondant. 2 cups sugar, i cup hot water, 1-3 teaspoon cream of tartar. Place on back of stove and stir until thoroughly dissolved. Boil until it threads or forms soft ball in cold water. Remove from fire and let cool. Beat until stiff and knead. Mrs. H. C. Storm.

Chocolate Creams. White of 1 egg, 2 tablespoons cold water, confectioner's sugar, 6 drops of any desired flavoring, % lb. of sweet chocolate. Beat the egg and water together only until mixed ; add the sugar till the ingredients form a stiff paste — about a cupful and a half will probably be needed. Work in the flavoring with the su- gar, then form into small balls. Grate the chocolate and put into a cup over hot water, to melt ; dip the balls into it, one at a time, using a fork for the dipping. Lay separately on waxed paper, and if necessary dip a second time. Irma M. Hubbell.

Fig Creams. Quarter small figs with a sharp knife so as to leave the quarters connected at the stem. Color and flavor French cream or fondant as desired, roll flat, cut into strips of the thickness of the little finger ; cut off pieces somewhat shorter than the fig, and place in each fig, closing the quarters about it. Dip the whole in French cream or fondant. Or cut dry figs in strips and wrap the in- ner seed side around a piece of fondant. Cut to any desired shape. Chop any desired nut or mixture of nuts very fine, and stir with the sugar into French cream. Mold to fancy shapes and tint or flavor as desired. Mrs. L. T. Martensen.

Orange Drops. Grate the rind of 1 orange and squeeze the juice ; add to this a pinch of tartaric acid. Then stir in confection- er's sugar until it is stiff enough to form into small balls.

Pearl Hoffman.

Lemon Drops. Upon a coffee-cup of finely powdered sugar pour just enough lemon juice to dissolve it, and boil it so that it ap- pears brittle when dropped in cold water ; drop this on buttered plates in drops ; set away to cool and harden. Mrs. Asa Reel.

Maple Balls. 2 cups maple sugar, 1 cup water, cook without stirring, and when it becomes brittle dropped in water, add heaping tablespoon butter. Beat until creamy; make into balls; add halves of English walnuts on both sides. Lay on buttered paper to harden.

Pearl Hoffman.

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Marshmaliow Fudges. 2 cups sugar (C), 2-3 cup milk; boil as for fudge, when done add piece of butter the size of an egg and y2 pound marshmallows, 1 cup nuts ; stir until thick.

Mrs. Carrie Honse-Cowen.

California Fudge. 4 cups light brown sugar, 1 cup milk, 1 tablespoon butter, 1 cup seeded raisins put through a meat chopper. Cook until it will form a ball in cold water, stirring constantly. Re- move from fire, place in a pan of cold water and beat until thick. Pour out in pans and let cool. Mrs. Bess Wendell.

Mints. Place in a saucepan 2 cups granulated sugar, y2 cup water, teaspoon cream of tartar and y2 teaspoon glycerin. Boil to a soft ball stage, then remove from the fire and flavor with pepper- mint. Pour on a platter and stir with a spoon until it begins to stiffen, then take up into hands and knead until soft and creamy; mould and roll in powdered sugar. Mrs. Bess Wendell.

Chocolate Fudges. 2 cups granulated sugar, 1 cup sweet milk, butter half the size of an egg. Boil 20 minutes. Remove from fire and stir y cake unsweetened chocolate, grated fine, and 1 teaspoon vanilla ; y cup chopped nuts ; turn in a buttered pan and set to cool. Cut in squares before too hard. Miss Marion Kncheman.

Marshmallows. 1 cup sugar, y2 cup water. Boil until it hairs up 8 or 10 inches. Dissolve 4 tablespoons gelatine in a cup of cold water. Then pour the gelatine into the syrup and pour into a large platter and beat until it begins to set. Put in a cool place for a few minutes, then cut in desired shape, and roll in powdered sugar.

Mrs. Leonard Gilbert.

College Girls' Fudge. 2 cups white sugar, 2 tablespoons brown sugar, 2 tablespoons corn syrup, 1 cup milk. Boil until it forms a soft ball in water. Add teaspoon vanilla and take from the fire. Then beat until almost ready to turn out. Then add 1 cup of nuts, beating constantly. Pour into buttered tins.

Francelia Nitzsche.

Maple Fudge. 2 cups brown sugar, 1 cup granulated sugar, 24 cup milk, 1 tablespoon glucose or butter. Boil until it begins to string; cool and beat until creamy. Then add 1 cup chopped nuts, pour in buttered pan and cut in shape before it gets hard.

Mrs. Hugo Staack.

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Karo Fudge. Grate 2 squares or ounces of chocolate and stir into ]/2 cup of milk. Add 2 cups granulated sugar, and 1-3 cup Karo syrup. Put over the fire and stir in 2 tablespoons butter. When chocolate is melted, allow to cook slowly, stirring once in a while. When the mixture makes a soft ball between the fingers, upon being dropped into cold water, it is done. After actual boiling has begun about 5 minutes will finish it. Take from the fire and turn in 1 tea- spoon vanilla and beat. Portia Butterworth.

Nut Creams. 3 cups granulated sugar, 1 cup milk, Yz cup chopped nuts, butter size of a walnut. Let milk come to a boil, then add sugar gradually. Cook, without stirring, until it forms a soft ball in water. Take from fire, add butter and let cool before beating. Add nuts the last thing, turn in buttered pan and cut in squares.

Sour Cream Candy. 2 Yz cups light brown sugar, 1 liberal cup thick sour cream. Beat sugar and cream together until there are no lumps. Place on hot fire until the mixture boils well, then cook slowly until a soft ball may be formed in cold water. Remove pan from fire and set in basin of cold water. While still hot add 1 tea- spoon of vanilla, stiring in well, and a tablespoon of butter. When the heat of the candy has melted the butter remove pan from water and beat until creamy. Gladys G. Banghart.

Pastor's Favorite. 2 cups light brown sugar, 1-3 cup milk or

cream, small spoon burnt sugar, 1 cup nut meats, a little vanilla. Cook sugar and milk together until it makes a soft ball in water. Do not stir after sugar is dissolved. Remove from fire and let stand un- til cool. Stir until it begins to harden and add nut meats and van- illa. Put in a lump of butter just before taking from fire.

Penochi. 3 cups brown sugar, 1 cup water, butter. Cook un- til it forms a soft ball in water. Add a little vanilla. Let cool. Beat

Hickory Nut Candy. 1 cup hickory nuts, 2 cups sugar, J/2 cup water. Boil sugar and water without stirring until thick enough to thread; flavor to suit taste with vanilla. Set in cold water, stir quickly until white, then stir in the nuts and turn into flat tin. When

I mo gene Mitchell.

Mrs. Ruring.

in cup of nuts.

Mrs. Norma Hurd.

cold cut into squares.

Mrs. Edward Luckiesh.

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Hickory Nut Roll Candy. I cup light brown sugar, y2 cup thick cream, 2 tablespoons butter. Cook all together until it threads. Remove from the fire, add 1 cup rolled nut meats and beat until it thickens. Have ready a clean, long cloth wrung out of cold water. Pour the candy on it and roll into a long roll. Set on a plate to harden and then cut. Delia and Mildred Wray.

Foundation Fudge. 2 cups sugar, 1 cup milk. Boil milk and sugar together until it forms a soft ball when dropped in cold water. Remove from fire and add 1 teaspoon vanilla and a tablespoon butter. When the heat of the candy has melted the butter remove pan from water, and beat until creamy. Dates, raisins, nuts, cocoanut, or a combination of any two may be added.

Mexican Kisses. Dissolve 3 cups brown sugar in 1 cup boiling milk. When it boils again add 1 tablespoon butter. Let boil with- out stirring until a little dropped in cold water can be made into a firm ball ; remove from the fire ; after standing 5 minutes beat 5 min- utes, adding 1 teaspoonful vanilla and 1 pound blanched almonds, or other nuts may be used. Drop on oiled paper.

Mrs. A. M. Avery.

Kisses. Whites of 3 eggs, pint of sugar. Beat until stiff. Add flavoring of nutmeg or vanilla beans. Drop on oiled paper and bake slowly. Mary von Schrader.

Cinnamon Balls. 1 cup sugar, 1 cup syrup, small piece of but- ter. Boil until it forms ball in water. Then add 20 drops of oil of cinnamon. Make into balls. Place on oiled paper.

Madge Davis.

Divinity Candy. Boil together 3 cups sugar, 1 cup corn syrup and y2 cup water to the crack stage. Pour over the beaten whites of 3 eggs and beat rapidly. As it thickens add 1 teaspoon vanilla and 1 cup chopped nuts. Pour into greased plate and cut into squares, or mould in a box lined with oiled paper. Mrs. A. W . Sokol.

Divinity Fudge. ( Syrup No. 1 ) 1 cup sugar, y2 cup water. Boil this syrup until it threads.

(Syrup No. 2) 3 cups sugar, 1 cup white corn syrup, V2 cup water, Cook this syrup until it forms a soft ball in cold water.

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Have ready in a very large bowl, the whites of 3 eggs beaten to a dry froth. Into these pour slowly, while beating, Syrup No. 1. When this is thoroughly mixed, pour in Syrup No. 2, continuing to beat the mixture until it will no longer yield. It is then ready for use. The flavoring, or any chopped nuts or candied fruits that it is desired to add, must be incorporated while the fudge is still pliable.

Mrs. Maude Berry.

Candy. Boil 1 cup white sugar with 1 cup dark brown sugar, 1 teaspoon vanilla, 4 tablespoons water until it threads; have the whites of 2 eggs beaten stiff ; add boiling sugar and beat, then add small cup chopped nuts. When almost cool drop on greased paper and let dry. Mrs Carl Moenck.

Sea Foam Candy. 3 cups light brown sugar, y2 cup water, 1 tablespoon vinegar. Boil without stirring until it will form a soft ball in cold water. Remove the syrup from the fire and when it stops bubbling pour slowly into the stiffly beaten whites of 2 eggs. Stir constantly. Beat hard until the mixture will hold its shape, add a little vanilla and 1 cup chopped nuts. Drop in small rough piles on buttered paper. Mrs. Addie Palmer.

Maple Candy. 1 large cup maple sugar, enough water to dis- solve, boil like cooked frosting and turn over whites of 2 beaten eggs. Butter pan, place in nuts, and pour the above over.

Mrs. Lucy Van Evera.

Peanut Nougat. 1 quart blanched peanuts, chopped fine, sprin- kle with a pinch of salt; put 2^ cups granulated sugar in perfectly smooth granite sauce pan, stir constantly until melted; add nut meats and pour at once into a warm buttered tin, mark in squares. 1 Yz cups English walnuts or almond meats may be used instead of peanuts. Mrs. Mary M. h. Gruwell.

Macaroons. Beat the whites of 3 eggs until light and dry, add to them a pinch of cream of tartar and beat again, after which add, with still continued beating a cup sifted granulated sugar, a teaspoon flour and a pint of chopped nuts of any preferred kind. These must be chopped as fine as the sugar. This mixture is dropped by tea- spoon on a piece of buttered white paper spread on the bottom of an inverted baking tin. Bake until crisp and brown.

Mildred Tabor.

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Brownies, i cup sugar, Y\ lb. butter, cream together. 2 eggs, 2 squares melted chocolate, 1 cup chopped walnuts, 1 teaspoon van- illa, 1 cups flour. Bake in a moderate oven until it does not stick to a toothpick — not too long or it will be hard. Cut in pieces same as fudge. Keep in covered dish. Kate Allen.

Peanut Drops. 1 cup sugar, J/£ cup butter, 2 eggs, 1 cup ground or chopped peanuts, 8 tablespoons sweet milk, 2 teaspoons baking powder, pinch of salt, flour enough to make as stiff as fruit cake. Drop from teaspoon on buttered tins, garnishing the top of each with peanuts. Mrs. J. B. Ellis.

Nut Crackle. Cover bottom of greased shallow pan thickly with mixed nuts, almonds, pecans, English walnuts, peanuts, etc. Put 1 pound of granulated sugar into a saucepan over fire and stir until it is melted, being careful not to allow it to burn; pour at once over the nuts and stand aside to cool. Mrs. Geo. Reitmeyer.

Molasses Candy. 2 cups sugar, 1 cup molasses, 1 tablespoon butter. Cook until hard when dropped into water. Pull or not as desired. Mrs. John Harrison.

Peanut Brittle. 3 cups sugar. Set on stove and stir constantly until it boils. Remove from stove, drop in peanuts and pour on buttered plates. Mrs. D. H.

Colorado Peanut Candy. 2 cups granulated sugar, 2 cups rolled peanuts. Melt sugar over slow fire until thoroughly dissolved ; add peanuts and pour immediately on buttered tins.

Miss Hattie Miller.

Butter Scotch. 3 tablespoons molasses, 2 tablespoons sugar, 2 tablespoons water, 1 tablespoon butter. Add pinch of soda before taking up. Boil until candy hardens in water.

Walnut Molasses Candy. Put in a large sauce pan 1 pint of good New Orleans or Porto Rico molasses, 1 cup brown sugar or maple sugar, 1 tablespoon butter, 1 tablespoon vinegar ; mix and stir until they boil. Boil slowly until syrup hardens when dropped in ice water. Take from the fire and pour over nuts that have been put in a greased shallow pan ; when partly cool cut into bars with greased knife. Mrs. Geo. Reitmeyer.

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Peanut Candy. iy2 cups molasses, i cup sugar, 2 table- spoons vinegar, i cup peanuts, butter, soda. Let boil molasses, su- gar, vinegar and butter, till it hardens in water. Stir in quickly a pinch of soda and cup peanuts. Flavor to taste and cut in bars.

Mrs. Fred Blake.

Cream Candy. 3 cups white sugar, 1 cup water, 3 tablespoons vinegar ; boil until it will harden in cold water. Pour into buttered plates and when cool enough pull until white.

Chocolate Caramels. Put 2^ cups granulated sugar, % CUP corn syrup, y2 cup butter, y teaspoon cream of tartar, 1 cup milk, into a sauce pan and bring to a boil. Add slowly 1 y2 cups milk and cook until it forms hard ball in cold water. Remove from fire and stir in 2^ squares chocolate, grated, nuts and vanilla. Pour into buttered pan to cool. Grace Crane Keck.

Chocolate Caramels. 2 cups sugar, 1 cup sorghum, y2 cup milk, y2 cup butter, 2 squares chocolate. Cook until just brittle when dropped into cold water. Take from fire and add nuts, cocoa- nut or raisins, and 1 teaspoon vanilla. Pour into greased pan and let cool, then cut into squares. Mary A. Hansen.

Ralston Caramels. 3 cups C sugar, 2-3 cup molasses, y2 cup cold water, y2 cup new milk, *4 pound butter, y2 pound chocolate. Put molasses, milk and water in a kettle, next put in sugar ; stir well until dissolved, then the chocolate in a lump; stir until dissolved; lastly the butter. Roast 2 pounds of almonds, chop and spread on a greased plate ready to have the candy poured over it.

Eleanor e Harris.

Parisian Sweets. Pick over and remove stems and stones from 1 pound figs and y2 pound dates. Mix fruit with y2 pound English walnut meats and force through a meat chopper. Work on a board well dredged with confectioner's sugar until well blended. Roll, using a rolling pin, until % mcn m thickness ; cut in cubes and roll in confectioner's sugar. Mrs. Mary M. L. Gruwell.

Bon Bons. Stone y2 pound fresh dates, seed y2 pound layer raisins, and remove the stems from y2 pound figs. Force all through a meat chopper with pound of mixed nut meats (almonds, pecans and walnuts are best.) Moisten with sweet cream and form into

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miniature balls. Roll in confectioner's sugar and then in freshly shredded cocoanut. Marjorie Harris Strubble.

Candied Orange Peel. Peel of 3 oranges, water, sugar. Cut the orange peel into strips Y% inch wide, and of as even length as pos- sible. Put into a sauce pan, cover with cold water, and bring slowly to boiling point. Add fresh water, bring to the boiling point again and repeat the process, making a third time. Now make a syrup, using proportionately 1 pound of sugar to 1 cup of water. Place cooked orange peel in this and simmer slowly till syrup is almost en- tirely absorbed. Cool and roll the strips in granulated sugar. The same process can be employed with lemon rind or grape fruit rind.

Mrs. Coral Priaidx.

Stuffed Dates. The secret of nice dates is to steam them a very short time to freshen them. Then make a cut down the thin side of the date, and carefully remove the stone. Put into the cavity either *4 of English walnut meat, y2 pecan meat, peanut or blanched almond. Fold the date over. These may be served plain or rolled in granulated sugar. I mo gene Mclntire.

Pop Corn Balls. Boil 1 cup molasses, ]/2 cup sugar and 1 tea- spoon butter until it hairs. Pour this mixture over 4 ears of corn which have been popped in lard and kept warm. Make into balls.

Mrs. F. H. Wilson.

Salted Peanuts. Heat in a stew kettle enough lard to cover the peanuts used. When hot put in the peanuts and cook slowly until done. They will be light brown in color. Then drain and salt to taste. Mrs. M. J. Allen.

Salted Pecans. Heat 2 tablespoons butter in a heavy skillet or aluminum dish. Put in y2 pound pecans and stir over fire until nuts are thoroughly heated and butter browned. Lay nuts on brown paper to dry off all fat, and sprinkle with salt. Mrs. Frank Keck.

Salted Almonds. Blanch % pound Jordan almonds and dry on a cloth. Put 1-3 cup olive oil in a small sauce pan. When hot put about l/A of almonds in, stirring to cook evenly. When a light golden-brown, remove with spoon or skimmer, taking as little oil as possible. Drain thoroughly on prown paper, sprinkle until all are browned. Mrs. Frank Keck.

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Chocolate Fudge. 2 cups granulated sugar, 2 squares bitter chocolate, i cup milk, i tablespoon corn syrup, i tablespoon butter, I teaspoon vanilla. Mix the sugar, chocolate, corn syrup and milk together in a sauce pan until the sugar is partly dissolved. Cook, stirring at intervals, until when tried in cold water, forms a soft ball. Add butter and vanilla. Set aside until very cool then beat until creamy and knead with hands for a few minutes. Put on an un- buttered plate, and cut as needed.

Mary Antoinette Keegan, Chicago, 111.

Sultanic Fudge. y2 cup corn syrup, y2 cup butter, 2 cups granulated sugar, i cup milk, i y2 squares chocolate, a little salt ; let syrup and butter boil a few moments before adding other ingredi- ents; this candy will be found to be much superior to the ordinary fudge as it is never of coarse grain ; let it cook until a very thick syrup before removing from the fire; flavor with vanilla, beat it for a few moments, add a cup of nuts, and a few raisins and set aside to cool ; often times the mistake is made of not cooking it sufficiently.

Mary S. Sloane.

Pop Corn Crisp. y2 cup molasses or corn syrup, y2 cup sugar, y2 cup water, i tablespoon vinegar, piece of butter size of walnut. Boil until very brittle when dropped in cold water. Add a pinch of soda and stir in as much popped corn as the syrup will take up. Pour in buttered dripping pans and pat down a little. Bessie Joiner.

Candy, i cup granulated sugar, i cup light brown sugar, cup white molasses, y^ cup butter, i cup nuts, i small square sweet chocolate, y2 cup sweet cream, flavor to taste. Boil sugar, butter, molasses and cream together 2y2 minutes. Then add flavoring and chocolate and boil 5 minutes; add nuts and stir until it begins to harden. Turn in a buttered pan and cut in squares.

Nettie Bowling.

Sea Foam. 2 cups light brown sugar, 1 cup boiling water, white of 1 egg, 1 teaspoon vanilla. Boil sugar and water together until the syrup spins a thread. Pour over the beaten white of an egg and add vanilla. Beat until light and fluffy and drop by spoonsful on oiled paper. Mary Antoinette Keegan, Chicago, 111.

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Everlasting Candy. 2 cups sugar, i cup molasses, butter size of an egg, y2 cup sweet milk. Boil until it hardens in cold water, add nut meats. Pour into pans and when partly cooled cut into squares. Mrs. W. A. Blessing.

Fudge. 2 squares or ounces chocolate, cup cold milk, 2 cups sugar, 2 tablespoons butter, i teaspoon vanilla. Cook this until it makes a soft ball in cold water. Remove from stove, add vanilla and beat until it begins to granulate. Pour at once into buttered pan. Mark deeply in cakes when nearly cold. Mrs. W. W . Benson.

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