Ice Cream Taffy

Sugar, 4 cups. Butter, 1 tablespoon.

Cream of tartar, 1 teaspoon. Water, 1 cup.

Mix sugar, butter and cream of tartar and add water. Boil till a little will harden when poured into cold water. Do not stir. Pour onto buttered plates and when cool enough pull until very white. Cut into small chunks and wrap in oiled paper.

Sweet Sixteen, Newton.

Peanut Brittle

Sugar, 2 pounds.

Roasted peanuts.

Melt the sugar very gradually over a slow fire in a large shallow frying pan, stirring constantly till it caramels. Butter a marble slab or large platter and spread over it the shelled and skinned nuts. Pour over them the hot syrup, or mix nuts with syrup before pour-ing out on slab. When hard break into small pieces with the handle of a knife.

Peanut Butter Candy

Sugar, 2 cups.

Milk, 1/2 cup.

Peanut butter, 1/2 cup.

Boil sugar and milk for 5 minutes, remove from fire and set pan into a larger pan of cold water. Stir until cool, add peanut butter, and turn out into pan. When almost cold cut in squares.

Mint Paste

Granulated gelatine, 3 table-spoons. Cold water, 1 cup. Sugar, 2 cups.

Lemon juice, 2 tablespoons.

Creme de menthe, 4 tablespoons. Salt, a few grains.

Soak the gelatine in 1/2 cup of the cold water for 1/2 an hour. Add the remaining 1/2 cup of cold water to the sugar and bring to the boiling point. Add the gelatine and let boil 20 minutes. Re-move from fire and add the strained lemon juice, creme de menthe and salt. Pour into a flat pan and let stand till stiff and cold. Re-move from pan, cut in cubes and roll each cube in confectioner's sugar.

Fruit Balls

Dates, 1/2 pound. Peanut butter, 3/4 cup.

Figs, 1/2 pound. Confectioner's sugar.

Pick out and remove stems from figs and stones from dates. Mix well with peanut butter and force all through meat chopper. Work with hands on board covered with sugar until well blended. Pat into 1/4 inch sheet and cut out in 3/4 inch squares. Roll each in confectioner's sugar and form into round ball. Chill thoroughly. Will keep indefinitely.

Crystallized Mint Leaves

Mint leaves.

Granulated sugar, 1 cup.

Boiling water, 1/4 cup. Lemon juice, 1 tablespoon.

Dissolve sugar and water and boil without stirring till a little dropped in cold water becomes brittle. Remove from fire and set in a pan of boiling water, add lemon juice and drop in the mint leaves one at a time. Coat thoroughly with the syrup and preserving the shape of the leaf lay on paraffin paper that has been sprinkled thickly with granulated sugar. Shake more sugar over them and leave to dry, when they are ready for use.

Glaced Fruits And Nuts

Sugar, 1 pound.

Water, 1/2 pint.

Fruits or nuts.

Have fruits, nuts or jelly prepared before starting to make syrup. A candy thermometer must be used to get good results. Boil sugar and water till thermometer registers 290 degrees. Remove at once from the fire and quickly dip prepared fruits into the syrup. Lay on a marble slab or large platter, brushed with olive oil, to dry. Work as fast as possible as syrup quickly turns color and hardens.

Priscilla Sears.

Stuffed Figs

Use whole figs. Pour hot water over them and let stand 5 min-utes. Open at one end and insert a marshmallow. Roll in pow-dered sugar.

Stuffed Dates

Stone perfect dates and stuff with a marshmallow, a piece of white or tinted fondant, a large almond, peanuts or English walnuts, or chopped mixed fruits. Press together and roll in powdered sugar.

Marzipan

Almonds, 1 pound.

Powdered sugar, 1 pound.

Rose water.

Blanch the almonds and when perfectly dry pound them or grind in a meat chopper. To this add gradually the powdered sugar and a little rose water. Cover a board thickly with powdered sugar and on this, with the fingers knead the mixture thoroughly. Allow the mixture to remain for an hour after kneading and roll out to the thickness of about 1/4 inch. Cut into small, fancy shapes and allow these to harden. If so desired the mixture may be pressed into a figured mold or into small molds and there allowed to harden before turning out. This does not require cooking but may be placed in a cool oven a few minutes to dry if desired.

Candied Grapefruit Peel

Soak grapefruit rind in cold salted water for 48 hours, chang-ing water 2 or 3 times. Put on in cold water to boil, changing water twice, till a straw can easily penetrate. Remove from fire, drain and when cool cut into strips. Make a syrup of 1 cup of sugar and 1-3 cup of water for the rind of each grapefruit, lay in strips and cook till syrup is all taken up. When cold roll each strip in granulated sugar and lay on platter to dry. Pack in preserve glasses to keep soft. Mrs. H. B. C, South Boston.

Kisses

Egg white, 1.

Sugar, 13 teaspoons.

Vanilla extract, a few drops.

Beat the white of egg to a very stiff froth, add sugar and vanilla and beat altogether. Drop by teaspoons on white paper placed on an inverted baking tin and slightly brown in a very moderate oven.

Miss H. B., Roxbury.