Orange Sticks

Slice oranges in narrow strips. Cover with water and scald 3 times. Prepare a syrup by boiling together 3/4 cup water and 2 cups sugar. Place strips of orange in syrup and boil. Remove, place on a towel to absorb the syrup, then roll in granulated sugar to coat them.

Stuffed Dates

Remove pits from 1 pound best quality of dates. Take part of them (the inferior looking ones) and chop to a pulp; mix with a quantity of walnuts or hickory nuts, chopped fine. Stuff each slitted date with this mixture and wrap in waxed paper. May be prepared some time before wanted.

Chocolate Caramels

Seven tablespoons chocolate, 6 tablespoons each of sugar and syrup, 3 tablespoons milk, butter size of walnut. Boil until it will form a soft ball when dropped into cold water. Turn into buttered pan to cool.

Chocolate Cream Caramels

One coffee cup each of rich cream, brown sugar and molasses, butter size of an egg. Boil 10 minutes, then add 7 tablespoons grated chocolate and boil until done.

Chocolate Cream Caramels

One cup each of ground chocolate, New Orleans molasses and cream, 2 cups white sugar, butter size of an egg. Beat all together and boil, stirring continually, until it forms a soft ball when dropped into cold water. Add 1 teaspoon vanilla just before it is done. Pour out on buttered pans. When cool enough, cut into squares and wrap in paper.

French Candy

Two cups granulated sugar, 1 heaping teaspoon glucose, 1 cup boiling water. Stir until all is dissolved; cover kettle and boil rapidly for 10 minutes or until it forms a ball when dropped into cold water. Remove from fire and place the dish in a dish of cold water for about 10 minutes, to cool. Then stir briskly until soft and white. Turn on a wet napkin and mold into small balls. To color pink, add while stirring the mixture, a little coloring that comes with gelatine which has previously been dissolved.

White Candy

Boil together 2 cups granulated sugar, 1 cup water and 1 tablespoon vinegar until it becomes brittle when dropped into cold water. Add 1 teaspoon vanilla. Pour into buttered tins. When cool enough to handle, pull; then form into sticks and cut into sections with a sharp knife before it gets cold.

Cream Candy

One 1/2 cups sugar covered with water and a pinch of cream tartar. Boil until it forms a soft ball when dropped into cold water. Flavor and turn it on a greased marble slab or thick brown paper. Stir constantly till creamy. Let stand for some time, covering with a damp cloth. Use as desired; either plain or as foundation for different kinds of French candies.

Sausage Creams

Use for foundation the "French Cream Candy." Knead in, 1/2 cup each of finely chopped raisins and nuts, 1/2 cup cocoanut Make into small loaves. Let stand 1 hour; then slice into small pieces. It is better to work in these ingredients while the cream is warm.