Candy Nougat

Three and one-half cups white sugar, 1 cup Wild Rose syrup, ½ cup water. Boil until it threads and then pour slowly into the beaten whites of 3 eggs. Beat until stiff. Just before pouring into the dish add 1 cup of chopped walnuts.

- Mrs. W. W. Heth.

Home-Made Marshmallows

Two slightly rounded tablespoons of Knox's gelatine, 2 cups or 1 pint of granulated sugar and a few grains of salt, with flavoring to taste. Soak the gelatine in 8 tablespoons cold water. Heat the sugar in 8 tablespoons water until dissolved. Add gelatine to syrup and let stand until partially cool. Add salt and flavoring and beat with a whip until too stiff to beat any longer. Then beat with a spoon until soft enough to settle into a sheet. Put the candy into powdered sugar pan until ½ inch deep. Let cool. Turn out on bread board covered with powdered sugar, cut in cubes, roll in sugar.

- Mrs. P. C. Silent.

Fudge

Two cups sugar, ½ cup milk, 2 tablespoons butter, 1 teaspoon vanilla, 4 tablespoons chocolate. Boil till it reaches soft ball stage, remove from fire, beat till creamy. When firm cut in squares. - Fannie Granville.

Marshmallows

Three cups sugar, 12 tablespoons water; cook until just before it spins a thread; 1 package Knox's gelatine dissolved in 9 tablespoons cold water. Pour syrup into gelatine, beat until stiff; flavoring. Pour into pan having been dusted with corn starch. Cut in squares. Roll in powdered sugar.

- Emma Brunjes.

Seafoam

Boil 2 cups of sugar with 1 cup of corn syrup until a little dropped in water will form a hard, crisp ball. Have whites of 2 eggs beaten until stiff. Pour the boiling candy over these, whipping constantly, until it becomes thick and stiff. Drop by spoonfuls on buttered paper, forming peaked, irregular shapes. By adding desired flavors, excellent mints may be thus made. Nut meats also add to this candy.

_ - Mrs. V. R. Ross.

Divinity

Two cups white sugar, ½ cup syrup (Karo corn syrup), ½ cup water. Cook until it spins athread. Stir in whites of 2 eggs, beaten well. Just before ready to pour into pan, stir in 2 cups chopped walnuts. Vanilla flavoring.

- Emma Brunjes.

White Mountain Taffy

Put 2 tablespoons of butter into a granite saucepan. When melted, add ½ cup of vinegar and 2 cups granulated sugar.

Stir until sugar is dissolved, and only occasionally afterward.

Boil until brittle in cold water. When cool enough, pull.

- Mrs. Samuel A. Ellis.

Coffee Fudge

Two pounds sugar, 1 cupful cream, 2 ounces butter. 1-3 cupful coffee. Cook all together until it strings from a fork. Add ¾ cup broken walnut meats and beat, pour into buttered tins. When cool, cut into squares. - Mrs. Chase.

Nut Fudge

Two cups white sugar. 1 cup chocolate, 1 tablespoon butter, 1 cup cream. Boil slowly together until it hardens on dropping into water. Pour into platter, add 1 cup nuts (walnuts), chopped, and flavoring. Beat until it thickens, cool, cut up and serve. - H. Winona Eldred.

Caramel Squares

Two cups brown sugar, 1 cup milk, butter size of au egg. Boil 15 minutes, stir after taken from stove till creamy, then put on buttered tins and cut in squares.- Fannie Granville.

Penoche

Two cups brown sugar, ½ cup milk, 1 cup chopped nuts, 2 tablespoons butter, 1 teaspoon vanilla. Boil until it reaches soft ball stage, remove from fire and beat till creamy. When firm, cut in squares. - Fannie Granville.

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