2 cups of white sugar. 1 cup of milk. 34 pound of dates. 44 pound or more of crystalized 1 cup of pecans✪ Delicious Candy. cherries. Cook milk and sugar until hard ball forms in water; seed dates, break up nuts, and cut cherries rather fine. When candy has formed hard ball, take off stove and drop in cherries, dates and nuts immediately while still boiling. Stir hard and fast until dates melt. Then roll in wet towel. When hard, cover in powdered sugar and cut in slices with knife. Mrs. H. I. Grass. Cream Candy 1 pound white sugar. 3 tablespoons vinegar. 1 teaspoon extract lemon. 1 teaspoon cream of tartar✪ Cream Candy. Add a little water to moisten sugar. Boil until brittle. Add extract. Pour quickly in buttered plates to cool. Pull until white, and cut into squares. Mrs. J. EH. Ropy. Pralines 2 cups XX XX sugar. 4 cup milk. 1 cup maple syrup. 2 cups nut meats. Boil the sugar, maple syrup and milk together till it forms a soft ball, in cold water. Cool and beat till creamy, add nuts and drop the mixture by spoonfuls on waxed paper. Miss Mary D. Georce. Chocolate Marshmallow Fudge 2 cups sugar. 3 tablespoons butter. 1 cup milk. 14 teaspoon salt. 2 squares chocolate. 10 marshmallows. 2 drops vanilla✪ Chocolate Marshmallow Fudge. _ Melt chocolate over boiling water, add sugar and milk, stir- ring until sugar is dissolved. Cook slowly, without stirring (this causes it to be grainy), until it forms a soft ball in cold water. Remove from fire, add marshmallows and vanilla and butter. Let cool, and beat until creamy. Turn in buttered plate and cut in squares. Mrs. R. B. Tempreton. © Milk Chocolate Fudge 1 pound brown sugar. 1 cup white sugar. 1 cup milk. 1 teaspoon butter. 4 pound Baker’s chocolate✪ Milk Chocolate Fudge. Mix and cook till it forms soft ball when dropped in cup of cold water. Treat as plain fudge. Mrs. W. I. Wettons. 122 KNOX GELATINE is highest quality and worth its price Chocolate Cocoanut Fudge 1 cupful canned cocoanut (being sure the milk has been pressed out.) 2 cups granulated sugar. 4 or 5 tablespoons grated chocolate ¥4 cup cocoanut milk. added to sugar. Butter size of walnut✪ Chocolate Cocoanut Fudge. Put sugar, chocolate and milk in saucepan and boil twelve to fifteen minutes, stirring constantly. Before removing from fire, add cocoanut and butter, and beat until cool. Pour into a small buttered tin and cut into squares before it hardens. For “plain fudge omit cocoanut. Miss Mary D. Grorez. Peanut Brittle 2 cups granulated sugar. 1 teaspoon butter. 1 cup coarsely chopped nuts✪ Peanut Brittle. Put the sugar into an iron saucepan and let it melt over a moderately hot fire; add the butter and nuts, and immediately pour into a well-greased pan. Cut into squares when sufficiently cool. Miss Annie Ricuarpson. Cocoanut Candy 2 cocoanuts. 21% pounds sugar. 1 teaspoon vanilla✪ Cocoanut Candy. Wet sugar with milk of cocoanuts and let cook as for icing until it ropes; then add grated cocoanut and cook a few min- utes, stirring constantly; pour into a bowl, add vanilla, and stir until it begins to harden. Spread on buttered dish and cut into squares. Miss Neture Stein. Sea Foam 2 cups brown sugar. 4 cup water. 1 teaspoon vanilla extract. 14 cup chopped nuts. 1 egg white✪ Sea Foam. Boil sugar and water till a little dropped in cold water forms a soft ball. Pour the hot mixture over the stiffly beaten white of the egg, beating while pouring; add nuts and extract, and beat vigorously till the candy stiffens. When nearly set, drop by spoonfuls on paper. Miss Anniz Ricwarpson. Peanut Penuche 1 tablespoon butter. 34 cup peanuts (chopped). 1/3 cup milk. 1/3 teaspoon salt✪ Peanut Penuche. Melt butter, add sugar and milk. Boil until mixture forms soft ball in water. Remove from fire, cool, and beat until creamy; add nuts sprinkled with salt. Turn in buttered plate. Cut in squares. Mrs. R. B. TEMPLETON. 123 Each package of KNOX GELATINE makes FOUR PINTS of jelly Mints 2 cups granulated sugar. ¥ cup water. 1/8 pound butter✪ Mints.

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2 cups of white sugar. 1 cup of milk. 34 pound of dates. 44 pound or more of crystalized 1 cup of pecans. cherries. Cook milk and sugar until hard ball forms in water; seed dates, break up nuts, and cut cherries rather fine. When candy has formed hard ball, take off stove and drop in cherries, dates and nuts immediately while still boiling. Stir hard and fast until dates melt. Then roll in wet towel. When hard, cover in powdered sugar and cut in slices with knife. Mrs. H. I. Grass. Cream Candy 1 pound white sugar. 3 tablespoons vinegar. 1 teaspoon extract lemon. 1 teaspoon cream of tartar. Add a little water to moisten sugar. Boil until brittle. Add extract. Pour quickly in buttered plates to cool. Pull until white, and cut into squares. Mrs. J. EH. Ropy. Pralines 2 cups XX XX sugar. 4 cup milk. 1 cup maple syrup. 2 cups nut meats. Boil the sugar, maple syrup and milk together till it forms a soft ball, in cold water. Cool and beat till creamy, add nuts and drop the mixture by spoonfuls on waxed paper. Miss Mary D. Georce. Chocolate Marshmallow Fudge 2 cups sugar. 3 tablespoons butter. 1 cup milk. 14 teaspoon salt. 2 squares chocolate. 10 marshmallows. 2 drops vanilla. _ Melt chocolate over boiling water, add sugar and milk, stir- ring until sugar is dissolved. Cook slowly, without stirring (this causes it to be grainy), until it forms a soft ball in cold water. Remove from fire, add marshmallows and vanilla and butter. Let cool, and beat until creamy. Turn in buttered plate and cut in squares. Mrs. R. B. Tempreton. © Milk Chocolate Fudge 1 pound brown sugar. 1 cup white sugar. 1 cup milk. 1 teaspoon butter. 4 pound Baker’s chocolate. Mix and cook till it forms soft ball when dropped in cup of cold water. Treat as plain fudge. Mrs. W. I. Wettons. 122 KNOX GELATINE is highest quality and worth its price Chocolate Cocoanut Fudge 1 cupful canned cocoanut (being sure the milk has been pressed out.) 2 cups granulated sugar. 4 or 5 tablespoons grated chocolate ¥4 cup cocoanut milk. added to sugar. Butter size of walnut. Put sugar, chocolate and milk in saucepan and boil twelve to fifteen minutes, stirring constantly. Before removing from fire, add cocoanut and butter, and beat until cool. Pour into a small buttered tin and cut into squares before it hardens. For “plain fudge omit cocoanut. Miss Mary D. Grorez. Peanut Brittle 2 cups granulated sugar. 1 teaspoon butter. 1 cup coarsely chopped nuts. Put the sugar into an iron saucepan and let it melt over a moderately hot fire; add the butter and nuts, and immediately pour into a well-greased pan. Cut into squares when sufficiently cool. Miss Annie Ricuarpson. Cocoanut Candy 2 cocoanuts. 21% pounds sugar. 1 teaspoon vanilla. Wet sugar with milk of cocoanuts and let cook as for icing until it ropes; then add grated cocoanut and cook a few min- utes, stirring constantly; pour into a bowl, add vanilla, and stir until it begins to harden. Spread on buttered dish and cut into squares. Miss Neture Stein. Sea Foam 2 cups brown sugar. 4 cup water. 1 teaspoon vanilla extract. 14 cup chopped nuts. 1 egg white. Boil sugar and water till a little dropped in cold water forms a soft ball. Pour the hot mixture over the stiffly beaten white of the egg, beating while pouring; add nuts and extract, and beat vigorously till the candy stiffens. When nearly set, drop by spoonfuls on paper. Miss Anniz Ricwarpson. Peanut Penuche 1 tablespoon butter. 34 cup peanuts (chopped). 1/3 cup milk. 1/3 teaspoon salt. Melt butter, add sugar and milk. Boil until mixture forms soft ball in water. Remove from fire, cool, and beat until creamy; add nuts sprinkled with salt. Turn in buttered plate. Cut in squares. Mrs. R. B. TEMPLETON. 123 Each package of KNOX GELATINE makes FOUR PINTS of jelly Mints 2 cups granulated sugar. ¥ cup water. 1/8 pound butter.

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