Penuche

3 cups brown sugar.

1 cup cream.

3 tablespoons butter.

Stir while cooking and cook until it forms a soft ball in water. Beat until very stiff. Elizabeth Barnes, Akron, O.

University of Akron.

Walnut Kisses

1 cup maple syrup 1/4 cup cold water.

1/2 cup granulated sugar 1 egg white.

1 cup nuts.

Boil syrup, sugar and water until it forms a firm ball in cold water. Do not stir while cooking. Beat egg whites stiff. Pour sugar slowly on eggs and beat. Add nuts and drop on a buttered plate.

Esther Schultz, Akron, O. University of Akron.

Peanut Brittle

3 cups granulated sugar 1 1/2 cups Karo syrup (white) 1 tablespoon butter.

2 cups raw peanuts 1 1/3 cups water 1 teaspoon vanilla.

1 1/2 rounded teaspoons soda, in the water.

Put sugar, syrup and water in deep kettle over hot fire, stirring until it boils - then cook until very hard and brittle when dropped in cold water. Immediately stir in butter and the peanuts, stirring briskly until the mass turns light brown and the nuts pop apart and give off a blue smoke. Remove from fire and stir in the vanilla, soda and water which have been previously mixed. Turn out on buttered slab.

M. Carrol Gumm, Lovington, Ill. University of Illinois.

Nut Brittle

Melt one pound sugar in an iron skillet and pour over chopped nuts (not too finely chopped). Have candy thin, not more than one-eighth-inch thick.

Virginia Stevenson Mershon, Pittsburgh, Pa.

Syracuse University.

Butter Scotch Candy

1 cup Karo syrup.

1 cup granulated sugar.

1/2 cup of butter.

1 teaspoonful of vinegar.

Boil well until it is brittle when dropped into cold water.

Elda Swenson, Irwin, Pa. Allegheny College.

Butter Scotch

1 cup sugar 1/4 cup molasses.

1 tablespoon vinegar.

2 tablespoons boiling water.

1/2 cup butter.

Boil until brittle, when dropped in cold water. Pour into buttered pan and while cooling, mark it in squares.

Mary Perkins, Maiden, Mass. Boston University.

Date Kisses

2 egg whites beaten stiff.

1 cup walnut meats chopped.

1 cup of confectionery sugar 1 cup chopped dates.

Drop from a spoon and bake until slightly browned. (They burn easily on the bottom.) If you grease the pan do it slightly. This recipe makes about thirty kisses.

Helen Millhoff, Johnstown, Pa. Allegheny College.

Peppermint Candy

Boil two cups of molasses, one cup of brown sugar, one tablespoon-ful vinegar to the soft ball stage. When it gets cool enough to handle, I put one and one-half or two teaspoonfuls extract of peppermint in the candy and stir it in just before pulling it. I cut the candy after pulling it out into light yellow strips. I cut the candy into inch cubes. Each piece can be wrapped in a twist of paraffin paper before packing into the box.

Mildred Decker Rolfe, Maiden, Mass.

Boston University.