Mary Jane's cook book

Very small potato, 1. Cocoa, 2 tablespoons. Butter, 1 rounding tablespoon. Vanilla, 1 teaspoon. Salt, a pinch. Confectioner's sugar. Mash the potato and mix in other ingredients, using as much sugar as can be stirred in. Turn out on a sugared board and gradually knead in more sugar, until so thick that a piece can easily be broken off. Pat out or roll 1/8-inch thick and cut in squares. Nuts may be added if desired. G. R., Wollaston. DIVINITY FUDGE. Sugar, 2 cups. Water, y2 cup. Corn syrup, y2 cup. Egg whites, 2. Walnuts, % cup. Boil sugar, syrup and water till it becomes brittle when dropped in cold water. Pour over the stiffly beaten egg whites, beating all the time. Add walnuts and beat until very thick. Pour into a buttered pan and cut in squares when cool. A Reader, Brighton. RUSSIAN TOFFEE. Condensed milk, 1 small can. Butter, 2 ounces. Sugar, 1 pound. Vinegar, 1 tablespoon. Put sugar in saucepan and dissolve with the vinegar. Add the milk and boil till a little will form a firm ball when dropped in water. Stir in butter and pour into a well greased pan. Miss H. B., Roxbury. MAPLE NUT CREAMS. Coffee sugar, 2 cups. Cream of tartar, y2 teaspoon. Grated maple sugar, 1 cup. Butter, i/2 tablespoon. Boil sugars and cream of tartar with water till it will form a firm ball when dropped in cold water. Stir in butter and remove from fire. Set in a pan of cold water till finger can be dipped into the candy without burning, then beat with a spoon till it is creamy and smooth. Roll into small balls and press halves of nut meats on each side. Lay on oiled paper in cool dry place for 24 hours. M. S., Mattapan. CHOCOLATES. Egg whites, 2. Flavorings. Confectioner's sugar. Sweet cooking chocolate, y2 pound. Make a fondant by beating the egg whites very stiff and adding enough sugar to make mixture firm enough to mold. Separate into several portions and flavor each differently, with vanilla, coffee, orange, peppermint, etc. Mould into small balls and set aside for 12 hours. Place the chocolate in a bowl and set in a pan of boiling water. When melted remove from fire and dip fondant using a fork or hat pin. Place on marble slab or smooth buttered paper to dry and harden. Bits of preserved ginger, candied fruits, caramels, marshmallows, butterscotch and nuts may all be used in place of the cream centres. v Sister Anne, Boston. CHOCOLATE CHESTNUTS. French chestnuts, iy4 pounds. Butter, 1 teaspoon. Sugar, y2 cup. Vanilla, y2 teaspoon. Milk, y2 cup. Salt, y2 teaspoon. Sweet chocolate. Boil, shell and chop the chestnuts, pound to a paste adding the sugar gradually. Mix this with the butter and milk and cook till thick and smooth, stirring constantly. Remove from fire, add flavoring and salt and when cool enough mold into chestnuts. When firm dip each with a long hatpin into the sweet chocolate melted over hot water. Dry on a marble slab or paraffin paper. Marie, Somerville. CREAM CARAMELS. Sugar, 2 cups. Glucose, y2 cup. Heavy cream, 1 cup. Vanilla, 1 teaspoon. Salt, a pinch.