"With thy sweets, comfort his ravenous sense."

For French Creams

Whites of 3 eggs, 3 tablespoons water, XXX powdered confectioner's sugar sufficient to mold; flavor with vanilla.

For Chocolate

Grate Baker's chocolate, set on warm stove to melt (not boil). Make ball, let stand 30 minutes. Dip one at a time in chocolate. For different kinds, use different fruits and nuts. Drop on oiled paper.

For Orange Cream

Use 3 tablespoons juice instead of water; and 1 grated rind. For pink use a few drops of carmine or use Price's fruit flavoring.

For Cocoanut Creams

Mix with grated cocoanut and roll in same.

For Layer Creams

Divide in 3 parts, color 1 pink, 1 chocolate, and leave 1 white. Roll in sheets 1/4 of an inch thick, lay together and cut in squares.

Directions For Mixing

Beat eggs light, adding water gradually; add sugar, beating well, then knead till smooth and light.

Molasses Candy

Two cups granulated sugar, 1 coffee cup New Orleans molasses, 1/2 cup cold water, 1 tablespoon of butter; boil until when turned in cold water it will harden in a ropy mass; remove from fire and add 1 teaspoon saleratus and 1 tablespoon of lemon extract; stir thoroughly and turn into pans to cool; pull vigorously over a hook or nail.

Molasses Candy

One quart molasses, a cup of sugar, a tablespoon of vinegar, a small lump of butter; boil until it hardens when dropped in cold water. Have ready some buttered pans with or without nuts, according to taste. Pour candy into pans and allow to harden. When cool enough to handle, wash your hands in water as hot as can be borne, then rinse in cold water. This will prevent candy from sticking to hands while pulling.

Divinity

Two cups granulated sugar, 1 cup syrup, 2 squares Baker's chocolate, small piece of butter, nuts; cook like fudge and beat until cool.

Chocolate Caramels

Three cups brown sugar, 1 cup milk, 1/3 cup butter, 2 squares chocolate, melt slowly, stirring until boiling point is reached. Boil until it gums when dropped in cold water. Pour in buttered tins and when nearly cool mark off in squares.

Pinoche

Three cups light brown sugar, 1 cup thin cream; when it boils add pinch of salt and walnut of butter. Boil till it forms a soft ball in cold water, add nut meats, flavor with vanilla. Beat till creamy, turn out and cool. Stir while cooking.

Nougat

Three cups granulated sugar, 1/2 cup water; 1 cup Karo Corn Syrup. Boil this till it forms a soft ball in water, take from fire and beat until it starts to cream, then add to it the beaten whites of two eggs, 1 cup nut meats and beat until stiff enough to pour.

Baked Potato Candy

Bake 1 large potato as for table. When baked remove skin and mash fine; mix in XXXX sugar till enough to mold nicely. Add chopped nuts, melted chocolate or cocoanut. Mold in a roll and cut as used.

Fig Bars

Three cups granulated sugar, 1 cup milk, small piece of butter. Do not boil quite as hard as for fudge. Beat and stir in 1 pound chopped figs. Pour on buttered dish and bar before thoroughly cold.

Chocolate Candy

One cup sugar, 1/2 cup molasses, 1/2 cup milk, 1/2 cup butter, 1/4 cake chocolate. Boil 20 minutes. Pour in buttered pan to cool. Mark in squares.

Hickory Nut Macaroons

One cup chopped hickory nuts, whites of 2 eggs and yolk of 1, 1 cup sugar, 2 tablespoons flour. Drop on buttered paper and brown in quick oven.

Peanut Brittle

Shell 10 cents worth of peanuts, remove skins, spread in a buttered pan. Put 2 cups granulated sugar in an iron vessel and melt slowly, stirring constantly to keep from burning. When all melted, remove from fire and pour over the peanuts.

Candied Nuts

One cup granulated sugar, 1/2 cup water, boil until crisp when dropped in water, flavor with vanilla. Put nuts on a long pin and dip into candy. Put on butttered paper to harden. Nut meats may also be dipped in sweetened Baker's chocolate and let harden.

Orange Straws

Cut orange peel into strips with scissors, put in cold water and boil 20 minutes, change water and repeat boiling 3 times. To 1 cup orange strips, 1 cup sugar, water to cover, boil till it hairs, roll in granulated sugar, place on platter till dry.

Caramel Candy

One cup of molasses, 2 cups brown sugar, 1 tablespoon butter, 2 tablespoons flour, 2/3 cup sweet milk, 1/2 cup grated chocolate; boil until it hardens in water; flavor and pour in buttered tins.

Butter Scotch

Two cups sugar, 1/2 cup water, 1 tablespoon vinegar, 1/4 teaspoon cream of tartar, boil 10 minutes, add large tablespoon of butter, boil until it is brittle when dropped in cold water; pour on plates well buttered.

Butter Scotch

One cup table syrup, 1 cup butter, 2 cups sugar, pinch of soda. Boil until it just hardens in cold water, flavor with vanilla. Pour in thin sheets to cool.