Choice recipes

The largest fire insurance company chartered by the State of Massachusetts, the Springfield Fire and Marine, increased its assets during 1899, $132,281, making the total amount, January 1, $4,906,939, and added $88,523 to surplus, giving it a surplus to policy-holders of $318,5,092. Since organization in 1849, the Springfield has paid $26,316,489 for losses, its policies ranking A No. 1. The growth of the company has not been spasmodic, but rather year by year, each recurring annual statement showing a gain over the previous one. At the close of 1899 the amount at risk reached $282,066,182. Premium receipts for the year were $1,692,182, losses paid, $1,066,240, and dividends to stockholders, $150,000. The Springfield not only is fortunate in its official statf, the members of which work in perfect harmony with President Damon, but also in its ability to attract to itself agents of unquestioned loyalty, who contribute their full share towards upholding the banner of the Springfield and making its continued success assured." "The proof of the pudding is in the eating," is an axiom with all good housekeepers. In like manner, we make claim to the superiority of good insurance companies in the test which years of service, steady accumulations of reserve sufficient to meet all emergencies, and honorable dealing with agents and policy holders, present. M^ f^n The record of the National Fire Insurance Co. of Hartford, Connecticut, and the Springfield Fire and Marine Insurance Co. of Springfield, Mass., in all these respects, is shown in the figures presented in this volume. CONFECTIONERY ^ ^ ^ "Swetts to the Sweet." CREAM CANDY-Mrs, Bryant Two coffee cups granulated sugar, one teacup hot water, one large kitchen spoonful of glucose, pinch of cream tartar. Stir on stove until sugar is dissolved, then boil without stirring until it strings or threads from the spoon. Pour into platter, flavor with one teaspoon vanilla and let cool for five or ten minutes, then beat until it turns a white creamy mass. UNCOOKED CREAM CANDY— Miss Annie Laughlin Put the white of one egg in a glass. In another glass measure the same amount of water. Beat the egg to a not very stiff froth. Now add the water and beat well. Add confectioner's sugar until it is the consistency of soft dough. Divide into portions; to some add chocolate, to some cocoanut, fruit coloring, chopped nuts; flavoring each of these portions to suit the fancy. Mold these into any desired form, if too dry add a few drops of water. FUDGE— Mrs. Wilkinson One cup brown sugar, one cup white sugar, one cup milk, two heaping tablespoons grated chocolate, piece of butter size of an egg, one cup chopped nuts. Boil all together from twenty to thirty minutes. Test by stirring a small quantity in a cup. Stir the mixture while boiling constantly and also after taking off stove — until it is cool. PANOCHE— Miss Annie Laughlin One and one-half cups brown sugar, one half cup white sugar, one tablespoon butter, two tablespoons milk; place these ingredients in a granite pan, set over a good fire, and stir constantly for about four minutes after it begins to boil. Test by dropping a bit in cold water; if it gets tough, but not brittle, it is done; stir in one cup of shelled peanuts and pour on buttered plates. 48 CONFECTIONERY MAPLE SUGAR CREAMS— Mrs, Bryant