Turkish Paste

Granulated gelatine, 1 box. Orange juice, 2-3 cup. Sugar, 1 cup.

Lemon, 1.

Water, 1/2 cup.

Candled cherries, 3 tablespoons.

Soak the gelatine in the orange juice for 15 minutes. Dissolve the sugar in the water, put in the gelatine and boil for 20 min-utes. Remove from the fire and add the juice of the lemon and the chopped candied cherries. Pour in a pan to cool and harden. When firm cut in cubes and roll in powdered sugar.

Miss H. B., Roxbury.

Honey Nougat

Sugar, 3/4 pound.

Clover honey, 3/4 pound. Egg white, 1.

Orange or almond extract, 1/2

teaspoon. Blanched almonds, 3/4 pound. Candied cherries, 1 cup.

Boil sugar and honey till it becomes brittle in cold water, then pour gradually on the stiffly beaten egg white, beating constantly until thick. Add flavoring, almonds cut in pieces and cherries halved. Spread an inch thick on oiled paper in a shallow pan. Let stand in dry place 24 hours, then cut in cubes or strips.

Candy Maker, Jamaica Plain.

Marshmallows

Gum arabic, 4 ounces. Water, 1 cup.

Powdered sugar, 1/2 pound. Egg whites, 3.

Orange flower water, 2 teaspoons.

Soak gum arabic in the water until dissolved, then strain. Put into saucepan with the powdered sugar. Place pan over fire in a larger pan containing boiling water and stir till mixture becomes thick and white. Test by dropping a little in cold water. If it forms a firm ball remove from fire and stir in the egg whites stiffly beaten. Flavor and turn into a pan covered thick with cornstarch. The marshmallow layer should be 1 inch thick. Let paste stand 12 hours then turn out on a slab, cut into inch squares and dust with confectioner's sugar. Candy Maker, Jamaica Plain.

Nougatine

Sugar, 2 cups. Brown sugar, 1 cup. Corn syrup, 1/2 cup. Water, 2-3 cup.

Egg whites, 2. Nut meats, 2-3 cup. Candied fruit, 2-3 cup. Almond or vanilla extract, 1 teaspoon.

Heat sugars, syrup and water to boiling point and boil to soft ball stage, then gradually pour on the stiffly beaten egg whites, beat-ing vigorously all the time. Add broken nut meats, chopped candied fruits and flavoring. Turn into deep buttered pans, cool and mark in squares or bars. Mrs. K. A. S., Roxbury.

Old-Fashioned Molasses Candy

Molasses, 1 cup. Brown sugar, 1 cup.

Vinegar, 1 tablespoon. Melted butter, 1 ounce.

Baking soda, a pinch.

Mix molasses, sugar, vinegar and butter and let come slowly to a boil, stirring all the time. Cook till a drop in cold water will harden immediately. Stir in the baking soda dissolved in a little boiling water and remove at once from the fire. Pour into buttered tins to cool, then pull, moistening the hands with butter or water. Pull till it is white and hard enough to cut into sticks.

Chocolate Caramels

Sugar, 2 1/2 cups. Cream, 1 cup. Butter, 1/4 pound.

Glucose, 4 heaping tablespoons. Chocolate, 1/2 cake. Vanilla, 1/2 teaspoon.

Nut meats, 1/2 pound.

Mix sugar, cream and butter and melt together, then add glucose and chocolate. Melt and boil. Try in water. When it forms a firm ball remove from fire, add vanilla and beat. Add nuts and pour into pan. Cut in squares when cool.