The Common sense recipe book

Two pounds of white sugar, just enough water to dissolve.. Boil in a covered kettle or saucepan briskly, without stirring. When it begins to thicken, which will be soon, add a little cream of tartar. Be sure that it does not burn by dipping a small stick into it and then putting quickly into cold water. li it breaks short and crisp it is done. Pour it out on a large buttered pan or plate and pour over it the flavoring. When cool enough to handle, work it until it is white. Cut into flat sticks.. When hard place in glass jars and keep it for a week or ten days, when it will be creamy and delicious. FIG CANDY. One pound of sugar, one pint of water. Boil over a slow fire: When done add a small piece of butter and a few drops of water and turn it over split figs. Do not boil as hard as for common sugar or molasses candy. Almond candy is made in the same way, by having split or chopped almonds spread in the buttered tin before turning in the hot candy. PULLED CANDY Take one pound of sugar, one-half pint of water, one teaspoonful of cream of tartar. Boil till it nearly candies; then take the fruit, such as grapes, pieces of orange, etc., and dip into the candy while hot. They will soon become hard. eh Luby’s is new life for the Hair. A thing of beauty is a joy forever, said a poet, and fewthere are who will fee disposed to disagree with him, and still fewer to doubt that, of all the beauties- that adorn humanity, there is nothing like a fine head of hair. The safest method of obtaining this is by the use of Luby’s Parisian Hair Renewer. Sold. by ali Druggists. 5vc, a Bottle. COCOANUT CREAM DROPS. For the cream, boil two cups of white sugar in one-half cup of milk for five minutes. Add one teaspoonful of vanilla, then beat till stiff enough to make into drops. Take one-half pound of “White Moss Cocoanut,” and-moisten it with a spoonful of milk. Steam it over the tea kettle. Drop the cream when hard, one at a time, into the melted cocoanut, using a fork or wire to handle them with. If this be done quickly they will be coated with the cocoanut. Put them on a buttered dish: CHOCOLATE CREAMS: Take two cups of powdered sugar, such as is used for frosting, moisten it with milk or cream until it is right to form into small balls with the fingers; flavor with vanilla. Drop the creams, one at a time, into melted chocolate and place on buttered dishes. CHOCOLATE TAFFY * One-half cake of chocolate cut fine, one cup of molasses, three cups of sugar, one cup of water, and a piece of butter the size of an egg. Boil till it hardens in cold water, but not so hard as molasses candy; add one-half teaspoonful of baking soda. Pour on a buttered dish; when cool, pull and cut the candy. TAFFY: Three pounds of treacle, two pounds of moist sugar, one-half pound of butter, flavor with a few drops only of essence of lemon or of peppermint; boil it one and a half hours, watching all the time that it does not boil over, as it is apt to do if not attended to and stirred now and then. [illustration: DRY WASHING—Something New] (Laundry Dept. The MONTREAL TOILET SUPPLY CO. 589 DORCHESTER STREET. Telephone 1807 Ladies Say Baby’s Own Soap Is unsurpassed . for the Complexion. MOLASSES CANDY