Fudge Recipe. (Harold Hill)

Heat two cups of sugar and two thirds a cup of milk to the boiling point; add two squares of chocolate and stir constantly until the chocolate is melted. Boil eight minutes; add three (level) tablespoonfuls of butter and boil seven minutes; remove from the fire, add one teaspoonful of vanilla and beat until the mixture is creamy and sugars around the edge of the saucepan. Pour into buttered pans, cool slightly, then mark in squares.

Vanilla Sugar Candy Recipe

2 pounds (4 cups) of granulated sugar. 2 tablespoonfuls of butter. 1 tablespoonful of glycerine. 2/3 cup of water. 2 tablespoonfuls of vanilla. 1/3 cup of vinegar.

Boil all, save the vanilla, without stirring (from twenty minutes to half an hour), to the hard-ball degree; pour on a platter, add the vanilla, and when cool pull over a hook, and cut into short pieces.

Molasses Candy Recipe

2 cups of molasses. 1 tablespoonful of glycerine. 1 cup of sugar. 1/2 teaspoonful of soda. 3 tablespoonfuls of butter.

Boil to the hard-ball degree; stir in the soda, and when cooled pull until white as desired; draw out into sticks and cut into inch lengths.

Maple Creams Recipe. (Sadie Locke, Maine)

3 cups of maple syrup or 1 pound of maple sugar, grated. 1 cup of thick sweet cream.

Boil the sugar and cream to the soft degree; beat with a silver fork until it is of the consistency of very thick cream. Pour in buttered tins or tins lined with paraffine paper and when cool cut into squares. A cup of nuts may be added when the mixture begins to thicken. Half a cup of butter may take the place of the cream.

Fig And Nut Confections Recipe

Cut choice pressed figs in halves through the blossom ends; sprinkle the inside of each half with thin slices of English walnuts or pecan nuts; roll up tightly; then roll again in powdered or fine granulated sugar.

Stuffed Raisins Recipe

Cut open choice raisins on one side and remove the seeds; fill with bits of blanched almonds, English walnuts, or candied cherries; close each raisin thus filled and wrap in another seeded raisin. Roll in fine granulated sugar.

Nut And Fruit Confections Recipe

Chop very fine one pound, each, of figs and English walnut meats, and half a pound, each, of dates and candied cherries. Work with the hands until well mixed. Roll out into a thin sheet on a board, well dredged with confectioner's sugar. Shape with a small cutter, then roll in sugar.

Stuffed Prunes Recipe

Soak large and perfect prunes in cold water several hours; steam until the skins are tender and the stones easily removed. Take out the stones and fill the open spaces with dates, figs or candied fruit chopped fine with an equal bulk of pecan nuts or English walnuts. Press the prunes into symmetrical shape, then roll in fine granulated sugar. Let stand several days before serving.

Marrons Glaces Recipe

Prepare the chestnuts as for compote. Dry the nuts, then take them, one by one, on a skewer, and dip into sugar and water that has been cooked to 310 degrees. Lay the nuts on an oiled paper to cool. Remove the syrup from the fire as soon as the thermometer registers the proper number of degrees. If it becomes too cold let stand in hot water.