Cherry Cocktails

Drain marischino cherries and cover each with a coat of inside fondant and dip as for chocolate creams. Drain on oiled paper and wrap in paper. Let mellow for several days.

Mrs. Chas. E. Combe.

Fudge

2 Cups sugar, 1 cup milk, 4 tablespoons cocoa (or 2 ounces bitter chocolate), 2 tablespoons butter, 1 teaspoon vanilla. Mix cocoa and sugar and add milk. Boil until it reaches soft ball stage. Remove from fire and add butter and flavoring. Beat until creamy and thickened. Pour quickly into greased tin. When firm cut in squares.

Mrs. T. L. Ozmont, Jr.

Pinoche

2 Cups light brown sugar, J cup milk, 2 tablespoons butter, 1 teaspoon vanilla, 1 cup chopped nuts. Boil sugar and milk to soft ball stage. Remove from fire. Add butter, flavoring and nuts. Beat until creamy and thickened. Pour in a greased tin and when firm cut in squares.

Mrs. T. L. Ozment, Jr.

Foamy Peanut Brittle

2 Cups granulated sugar, 2 cups peanuts, 2 tablespoons butter, 1 teaspoon soda. Caramelize sugar, add butter and then soda. Stir into nuts quickly and turn out at once.

Mrs. Roy L. Seright.

Peanut Brittle

2 Cups granulated sugar melted in an iron skillet. Stir constantly. Pound 1 cup peanuts. Grease board with butter. Add pinch of salt to nuts. Stir into melted sugar. Roll with rolling pin until thin. Mrs. J. W. Shultz.

NUT BRITTLE For each cup of sugar use a cup of nuts. Cover the bottom of a shallow pan with nuts. Put sugar on to melt in an iron skillet and stir constantly until melted to a syrup, taking care to keep sugar from the sides of the pan. Pour over the nuts as soon as sugar is melted. Salted peanuts may be used. Mrs. Chas. E. Combe.

Chocolate Fudge

2 Cups sugar, 2 tablespoons butter, 2 squares chocolate shaved fine, 3/4 cup milk, 1 teaspoon vanilla. Boil chocolate and milk until mixture thickens. Then add sugar, stirring if necessary. Cook until a soft ball is formed when dropped in cold water. Set aside without stirring until cool enough to hold your hand on the pan. Add vanilla and butter and beat. Miss Emma Wright.

Peanut Butter Fudge

2 Cups powdered sugar, 1/2 cup milk, 2 tablespoons peanut butter. Boil until creamy and beat until hard.

Mrs. J. E. Cornett.

Mock Maple Candy

1 Cup brown sugar, 1 cup white sugar, 1/2 cup cream, cup butter, 1 cup sorghum molasses. Cook all together, stirring all the time. Let boil three minutes. Beat until creamy. Flavor with vanilla. Mrs. D. A. Lehman.

Honey And Cocoa Squares

2 Cups strained honey, 1 pound cocoa, 1 teaspoon vanilla, 1 pound pecan meats chopped fine. Cook honey and cocoa to soft ball stage. Add nuts. Bess S. Parish.

French Opera Creams

Beat well 1 egg and add to 21/2 cups of brown sugar and 1 cup rich milk. Boil until it reaches the soft ball stage, stirring to keep from sticking. This candy looks thick before it is done and must be cooked until it forms a soft ball in cold water. Add lump of butter size of walnut. Remove from fire and beat until creamy. Flavoring and nuts may be added as desired. It is nice to cut in squares and garnish with half nut meats. Mrs. J. W. Coker.

Cleveland Recipe Fudge

3 Cups sugar, 1 cup rich milk. Bring to a boil, then add 1 tablespoon butter and 4 tablespoons cocoa and boil rapidly 5 minutes, stirring constantly. Take off and add 1 teaspoon vanilla. Beat until creamy. Mark in squares.

Mrs. Fred Baumer.

Pecan Pralines

2 Cups powdered sugar, 1 cup maple syrup, 1/2 cup cream or condensed milk, 2 cups pecan halves. Boil first three ingredients until, when tried in cold water, a soft ball may be formed. Remove from fire, beat until creamy, add nuts and drop from tip of spoon in small piles on buttered paper.