The national course in home economics

Boil one and one-half cupfuls of sugar and three-tourthsof a cupful of sweet milk; add one-half teaspoonful of butter. Boil about ten minutes. Let it cool; when lukewarm beat adding a teaspoonful of lemon juice. When it becomes a soft, creamy substance have ready seeded dates, fill with this cream and serve. T. P. M. BRAZIL-NUTS PRALINES. Put one pound of shelled Brazil-nuts into a pan over the fire with onefourth of a cupful of vinegar and water mixed and two cupfuls of brown sugar. Let boil until they begin to sparkle, then remove the pan from the fire and with a spoon stir the nuts well until the sugar begins to feel gritty; put them over a slow fire again in order to dissolve the sugar and keep on stirring until they turn reddish; pour them onto a sieve, cover the sieve with a clean cloth and place it in the oven; this will dry the sugar and cause the nuts to look glossy. Any other nuts may be used instead D. Z. Brooks. COCOANUT JAP. Over a slow fire place one quart of New Orleans molasses and onequarter of a pound of butter. When it boils add five grated cocoanuts and stir until it reaches a hard ball, that is, will adhere to the teeth when bit- ten. Now pour out upon a buttered tin, spread as thick as desired with the blade of a knife. Cut into squares or diamonds before it is wholly cold. Chicago Cooking School. ATLANTIC CITY CARAMELS. Put one and three-fourths pounds of sugar into a sugar boiler with one-eighth of a pound of butter, one-eighth teaspoonful of cream of tarter, one-eighth of a pound of cocoa paste and one-half ounce of white wax of paraffin; pour in one tumblerful of rich cream and boil over a clear fire till it "hairs." Have ready a well-buttered pan, pour over the mixture and let it cool. Cut into cubes or other shapes, wrap them up separately in wax paper and lay them away in boxes. Pupil, Boston Cooking School. CREAn CHOCOLATE CARAMELS. Mix together in a graniteware saucepan one-half pint of sugar, onehalf pint of molasses, one-half pint of thick cream, one generous tablespoonful of butter and four ounces of chocolate. Place on the fire and stir until the mixture boils. Cook until a few drops of it will harden if dropped into ice-water; then pour into well-buttered pans, having the mixture about three inches deep. When nearly cold mark into squares. It will take almost an hour to boil this in a graniteware pan but not half so long if cooked in an iron frying-pan. Stir frequently while boiling. The caramels must be put in a very cold place to harden. Maria Parloa. SUGAR CHOCOLATE CARAMELS. Mix two cupfuls of sugar, three-fourths of a cupful of milk or cream, one generous tablespoonful of butter and three ounces of chocolate. Place on the fire and cook, stirring often, until a little of the mixture when dropped in ice-water will harden; then stir in one-fourth of a cupful of sugar and one tablespoonful of vanilla, and pour into a well-buttered pan, having the mixture about three-fourths of an inch deep. When nearly cold, mark it off in squares and put in a cold place to harden. These caramels are sugary and brittle, and can be made in the hottest weather without trouble. Miss Maria Parloa. CHOCOLATE CREAMS. Beat the whites of two eggs to a sti£f froth. Gradually beat into this two cupfuls of confectioners' sugar. If the eggs be large, it may take a