Fondant

Two pounds granulated sugar, one cup cold water, one small pinch cream of tartar. Place the sugar and water together in deep pan, and bring them gently to the boiling point. Add cream of tartar, and boil gently without stirring, until a little of the mixture will form a soft ball in cold water. Wipe off with a damp cloth any crystals that may form on the side of the pan, but do not disturb the syrup. Set syrup aside to cool and as soon as thick beat till white and creamy. Twice this quantity or more may be worked in the bread mixer. Otherwise work with hands as for bread until it is smooth and creamy. A very little corn starch may be sifted over board to prevent sticking. Set aside, covered with damp cloth or oiled paper, and let the fondant ripen for twenty-four hours, then use for making cream candies, or for stuffed dates or chocolate creams. Add coloring for bonbons and any flavoring desired. To have this a success you must follow directions absolutely.

Milk Fondant

Milk fondant is far better as a foundation for candy than that made with water, as it is richer and retains its freshness twice as long. Three cups of granulated sugar and one of milk boiled until it strings or until a slight crystallization is evident on the edge of the pan. Put aside until nearly cold, then stir until "it comes." It will be white as snow and soft, yet will retain any shape into which it is molded. Mrs. Gaylord.

Coating For Chocolate Candy

Melt one ounce or one square of bitter chocolate, add two tablespoons of milk and two of sugar and one-quarter of a teaspoon of butter. Stir till smooth; drop balls of cream candy into it and remove with a fork or hat pin. If chocolate becomes too stiff, add a few drops of sugar and water syrup and heat again.

Chocolate Peppermint Candy

A simple way to get the effect of chocolate peppermints is to make the fondant as strong as desired of peppermint, spread smoothly on one or two plates, and pour over this a thick coating of melted chocolate. When chocolate is hard, cut into squares and serve. This is best the day after making.

Peppermint Drops

Boil one pound granulated sugar (one pint), with two-thirds of a cup of water. Wipe away, with a damp cloth, any crystals that form on sides of pan. When it forms a soft ball in water, remove from fire. Add peppermint oil, seven drops if you like it strong; otherwise five drops. When slightly cool beat until it is creamy and just right for pouring. Color as you like. Drop from end of teaspoon, twirling it as you drop, on waxed paper.

Butterscotch

Moisten a pound of brown sugar with a cup of cold water to which you have added two tablespoons of vinegar and put over the fire in an agate saucepan. Cook for ten minutes. After it comes to the boil add four tablespoons of butter. Boil until a little dropped into cold water hardens at once and then pour in a thin sheet into buttered tins. When it begins to harden cut it into squares with a buttered knife.

Candied Orange Rinds

Cut orange rinds into strips with scissors, letting stand over night in salt water. In morning rinse in cold water and put in kettle to boil, cover with cold water and boil twenty minutes, throw off water and put on more cold water, making three boilings. Drain in colander while making syrup. To one cup orange rinds take one cup granulated sugar and about one-half cup water, boil up good and put in the rinds. Keep boiling until the syrup will spin a thread. The rinds should look transparent and the syrup almost cooked away. Place on platter to dry, sprinkle with granulated sugar, dry slowly. Mrs. Kate L. Ballard.

Molasses Candy

Stir together three cups molasses and one cup brown sugar, add a gill of vinegar and put all over the fire in an agate or porcelain lined saucepan. Bring slowly to a boil, stirring often. After it has boiled half an hour begin to test the candy by dropping a little of it from a spoon into cold water. As soon as a little of the syrup hardens in the water, stir a tablespoon of butter into the boiling mixture. When this melts put in a teaspoon of baking soda dissolved in a tablespoon of boiling water and take immediately from the fire. Pour into buttered pans and then pull to whiteness, or you may let it stay in the pans and as it cools cut it into squares with a buttered knife. You may put nut meats with it. The really old fashioned candy of my girlhood was always pulled and we had little respect for the mere taffy which meant no muscle and active work.

Molasses Candy

One cup granulated sugar, one cup molasses (Duff's), one-half cup vinegar, a little butter, vanilla, one tea-spoon, soda, one-quarter teaspoon. Cook until very brittle. Add soda, vanilla, and let cool. Pull.

Mrs. Conn.

Cream Candy

Four cups of sugar, two cups of water, three-fourths of a cup of vinegar, one cup of cream or rich milk, a piece of butter according to one's taste, two teaspoons of vanilla, a pinch of soda. Let it boil until it cracks in water; pour into a flat, well-buttered dish to cool, then pull till white.