Lolly-Pops

1 1/2 cups white sugar 3/4 cup water.

1/2 cup white Karo syrup Any flavor.

Boil all ingredients except flavoring until it will become brittle in cold water. Remove from stove and add flavoring and coloring if desired. Cool in buttered pans. When cool enough to handle, make into balls, or other shapes and place on sticks. Meat skewers may be used.

Frances Cooper, Chatfield, Minn. University of Minnesota.

Taffy Apples

1 1/2 cups sugar 1/2 cup corn syrup.

1/2 cup water.

4 tablespoons butter.

Apples and spit sticks.

Cook all but apples to soft ball stage when tested in cold water. Insert sticks in apples and dip apples in hot syrup. Hold apples in air a minute or so until the taffy sets a little. Lay on greased paper.

Eunice Prutsman, Chicago, Ill. De Pauw University.

Red Cross Candy

1/4 cup raisins.

1/4 cup peanuts.

1 shredded wheat biscuit.

Run through food chopper and then add one-half pound melted sweetened chocolate and mix thoroughly. Pour out in buttered tin and mark in bars when cold.

Ella Krans Stephens, Whitestone, Malba, L. I.

Syracuse University.

Parisian Sweets

1 pound prepared dates 1 pound figs.

2 tablespoons orange juice 1/4 cup honey.

1 pound nuts.

Cleanse fruits and nuts. Put through meat chopper and mix thoroughly. Add orange juice and honey. Shape, roll in chopped nuts, cocoanut or chocolate.

Marjorie Beebe, Wakefield, Nebr. Iowa State College.

Fig Loaf

2 cups sugar.

3/4 cup of cream.

1 pound of figs chopped.

Boil sugar and cream until soft ball forms in cold water, then pour on buttered platter, when cool enough to handle, knead with fingers and roll into a loaf after kneading in the figs.

Laura Kiehl, Seattle, Wash.

University of Washington.

Fruit Candy

3 cups sugar 1 cup milk.

1/2 cup nut meats.

1/2 cup shredded cocoanut.

12 dates.

Cook sugar and milk until a soft ball is formed when dropped in cold water. Add chopped dates and let simmer until dates soften. Remove from fire and after adding nuts and cocoanut, beat until creamy. Pour into wet cloth and leave till candy hardens; then slice.

Bess Kessner Capps, Emporia, Kan. De Pauw University.

Stuffed Fruit

Dates Figs Prunes.

Prepare fruits, stuff with fondant, peanut butter, nuts, cherries, fruits, marmalade, etc. Press in shape, roll in granulated sugar, nuts or mixture of cocoa and cinnamon.

Pearl Apland, Ames, Iowa. Iowa State College.

Glace Nuts And Fruits

Drop blanched nuts, two or three at a time into the glace syrup. Remove with a fork and place on oiled paper or marble slab. Do not stir the glace.

For glace fruits, grapes, strawberries, sections of mandarins and oranges and candied cherries may be used. Be sure all materials are thoroughly dry before dipping. These will only keep for a day and should only be done in clear, cold weather.