Glace Nut And Fruits

One pound granulated sugar; 1 small tablespoon glucose; pour over it enough water to dissolve; wash down sides; let cook until it just starts to turn straw color, but do not allow it to discolor any. Place pan and all in kettle of hot water. Drop nuts or fruit in a few at a time and remove with tweezers and drop on a tin pan, as they will not stick to tin. Be very careful not to disturb the syrup more than absolutely necessary. As soon as the syrup begins to get cloudy you must stop dipping, and the syrup can be thinned and used as table syrup. - Mrs. C. K. Seibert.

Maple Fudge

Use soft white sugar and maple syrup; wet with milk. Cook to a very soft ball. Add chopped nuts if you wish. Beat fast. - Mrs. F. B. Smith.

Nut Candy

Two cups granulated sugar; 1 cup nut meats. Heat iron skillet till it smokes, put in sugar and stir rapidly until melted, then pour over nuts. - Mrs. W. E. Baker.

Peanut Brittle

One and one-half pounds sugar; 3/4 pound glucose; 2 ounces butter; 1/2 tablespoon vanilla; 3/4 pound peanuts, raw; 1 heaping tea-poon soda; 2/3 pint water. Put sugar, glucose and water on hot fire and stir until it commences to boil; wipe down the sides of pan; cook until thermometer reads 275; put in peanuts and cook, stirring all the time; cook until the peanuts are done. They will be golden brown in color; add soda just before pouring out. - Mrs. C. K. Seibert.

Soft Butterscotch

Two pounds sugar; 1 pound glucose; 3/8 pound butter; 1/2 pint best Orleans molasses; 1/4 teaspoon nutmeg; 2/3 pint water. Put sugar, glucose, water on fire and stir until commences boiling; wipe down sides. Boil up to 245, then add molasses, butter and nutmeg or ginger, and stir constantly, but not too hard, and cook to about 260 by the thermometer; or test by dropping in cold water.

Anise Cakes

One pound pulverized sugar; 6 eggs; beat one hour; 1 pound flour; small amount anise oil. Bake in slow oven. Can make some pink by adding coloring. - F. C.

Cinnamon Stars

Whites of 8 eggs; 1 pound pulverized sugar; stir half hour; take out 1/2 cup for icing. To the remainder add 1 teaspoonful cinnamon; 1 lemon rind and a little of the juice; also 1 pound grated almonds; roll thin, cut into stars; ice and bake in slow oven. - F. C.

Chocolate Cookies

One pound sugar; 4 eggs; 1/2 cup grated chocolate; 1 teaspoonful baking powder; flour to stiffen; make into small balls in hand. Bake in slow oven. - F. C.

Cinnamon Bars Or Macaroni Sticks

Ten ounces almond paste; 5 ounces confectioners' sugar; white 1 egg; 1/2 teaspoon cinnamon. Work paste, sugar and cinnamon together; add white egg, and work until perfectly smooth; pat and roll 1/4 inch thick; have a piece 4 inches wide. Spread with frosting made with white 1 egg and 2/3 cup confectioners' sugar, beaten until stiff enough to spread; cut in strips 4 x 3/4 inches. Do this quickly as crust forms over frosting. Place on greased and floured pan; bake 20 minutes in slow oven. - Tested.