Cocoa Fudge

Make the same as chocolate fudge, substituting three tablespoons of cocoa for the two ounces of chocolate.

Chocolate Caramels

1 pound sugar

6 tablespoons syrup molas

2 ounces chocolate

1/2 cup milk

Butter size of walnut

1 teaspoon vanilla

Boil together the sugar, molasses, chocolate and milk until the mixture hardens when dropped in cold water. When nearly done add the butter; flavor after the candy is taken from the fire.

Cocoanut Butter Scotch

1/2 cup shredded cocoanut 1/2 wound brown sugar

3 ounces butter 3 teaspoons water

1 teaspoon vanilla

Put the sugar, butter and water into a saucepan; boil for ten minutes, stirring only occasionally. Stir in the cocoanut; test by dropping a spoonful in cold water. If the mixture hardens remove from fire; add flavoring; pour into buttered tins; mark off in squares and stand away to harden.

Cream Peppermints

2 cups sugar

Pinch of cream of tartar

9 tablespoons water

10 drops oil of peppermint

Put the sugar, cream of tartar and water in a granite saucepan and stir until the sugar is dissolved. Boil ten minutes; remove from fire; add peppermint and beat until the mixture thickens; then drop from a spoon on buttered paper.

Mexican Caramels

2 cups granulated sugar

1 cup brown sugar

1 1/2 cups milk or cream

Melt one cup of granulated sugar but do not let it brown; when a syrup add the milk or cream, then the remainder of the sugar, stirring constantly. Cook until it forms a solid ball when dropped in cold water. Pour out into a shallow pan, the bottom of which has been well greased with butter; mark off in squares and set aside to cool.

Pop-Corn Balls

Boil syrup molasses for twenty-five or thirty minutes; stir into it corn that has been carefully popped; pour out on buttered tins and with greased hands form into balls.

Puffed wheat and rice may be made into balls in the same way,

Fruits Glace

2 cups sugar

1 cup water

Washed fruit

Boil the sugar and water until the syrup becomes brittle when dropped in cold water. Dip the fruit in the syrup and set in a cool place.

Nuts Glace

Follow the recipe for fruits glace. Put each nut on a long pin; dip it carefully and lay on oiled paper,

Candied Lemon And Orange Peel

Lemon and orange peel if saved can be put to excellent use. Take out the greater portion of the white inside; throw the rinds into boiling water and simmer gently for twenty minutes. Drain, weigh and take a pound of sugar to every pound of peel. Put a layer of sugar and a layer of fruit into the preserving kettle; stand it over a slow fire until the sugar melts. When melted, cook slowly until the rinds are transparent. Lift them out; drain them and when nearly dry roll in granulated sugar.