Delicate dishes

One-half pound white gum arabic dissolved in i pint of water and add 5^ pound fine sugar, place over the fire until it thickens ; add the whites of 4 eggs beaten stiff. Flavor with vanilla, pour in tins, sprinkle lightly with corn starch. [illustration: VALENTINE & COMPANY. Coach and Car Varnishes and Colors] CHOCOLATE CARAMELS. One and a half pounds of sugar, i teaspoonful of vanilla, J^ pound "Baker's" chocolate, i^ pound butter, i cup cream. Grate the chocolate and put it on the stove with the cream ; stir the sugar in gradually, then add the butter, boil well for lo minutes and add i teaspoonful of vanilla before taking off the fire. Mrs. E. a. S. Clark. FUDGES. One and a half pounds pulverized sugar, ]^ pound "Baker's" chocolate, li pound butter, i teaspoonful of vanilla, i cup cream. Grate the chocolate, add the cream, then the butter and sugar. Boil until the mixture is thick, stirring frequently; before removing from the fire, add the vanilla. Pour into a buttered pan and cut in squares. Mrs. W. H. Benton. VASSAR FUDGES. Boil, stirring constantly, 2 cups granulated sugar, i of milk, butter the size of an egg, Yz cake "Baker's" chocolate, until the spoon parts the boiling candy so that the bottom of the chafing dish can be seen; add i tablespoonful of vanilla and stir until nearly stiff, pour into buttered pans and mark into squares. Miss Katharine Smith. FUDGES. Put into a saucepan 2 cups of sugar, i of milk, a piece of butter as large as an English walnut and i^ cake chocolate cut fine. Boil 20 minutes, add i teaspoonful of vanilla; stir in a cool place until stiff; put into buttered pans an inch thick and cut into squares. Miss Evadnah Williams. PEANUT CANDY. Melt 2 cups sugar, stirring constantly; add i cup chopped peanuts ; pour into shallow pans to cool and cut in squares or long pieces. Miss Louise Gregg. BUTTER SCOTCH. Boil I cup sugar, 5/2 of water, 3 tablespoonfuls of vinegar and i of butter until it becomes brittle in water. Miss Louise Gregg. CHOCOLATE CARAMELS Boil T cup molasses, i of brown sugar, i of milk, butter the size of an egg, i tablespoon of glycerine; when nearly done add i cup "Baker's" unsweetened chocolate, grated. Test it in cold water. Pour into buttered tins and when cool cut into squares. Mrs. A. W. Knight. [illustration: VALENTINE & COMPANY. Coach and Car Varnishes and Colors] COARSE CARAMELS. Three cups light brown sugar, i of milk, ys of butter, 4 squares "Baker's" chocolate. Mrs. James Hewitt. MOLASSES CANDY. Boil 2 cups molasses, i of sugar, i tablespoonful of vinegar and I of butter until it becomes hard in water. When nearly done add a pinch of soda. Pour into shallow tins and when cool, pull until a light brown color. Miss Louise Gregg. CREAM CANDY. Two cups of sugar, i cup of water, i teaspoonful of butter, I small teaspoonful of cream tartar, i teaspoonful of vanilla. Boil without stirring until it wall harden in cold water. After taking from the stove stir in the vanilla and turn out on a greased platter. Begin to pull as soon as you can handle it. Mrs. Rhodes. NUT CANDY. Two cups of New Orleans molasses, ^ cup of brown sugar, i coffeecup of walnut meats. Boil sugar [illustration: VALENTINE & COMPANY. Coach and Car Varnishes and Colors]