Turn one-half cup 'boiling water upon two cups granulated sugar. Boil five minutes, stir in a tablespoon of essence of peppermint✪ Peppermints, and stir over the fire un¬ til it is thick, drop in drops on buttered paper. Mrs. G. E. Holbein. WHITE TAFFY. Two pounds granulated sugar one tea¬ cup cold water, two teaspoons vinegar, two tablespoons butter. Boil until brit¬ tle when tested in water. When done add one tablespoon vanilla✪ White Taffy and pour on but¬ tered platter. Pull rapidly until white and brittle. CANDY FOR LEAN PEOPLE. (EAT AFTER MEALS) Three cups C. C. sugar, two-thirds cup dark molasse.s, (not syrup) one-third cup cold water, one-third cup new milk, one- half pound butter, one-third pound pure chocolate✪ Candy for Lean People, put sugar, water and milk, to¬ gether, put on the fire and stir until sugar is dissolved. As soon as it begins to boil, put in chocolate, after that has been melted put in butter, do not stir after this, as it may candy. Grease a long shallow pan. Roast three pounds of al¬ monds shelled, not brown, chop and spread in bottom of pan, as soon as the candy breaks when dropped in cold water, pour it over the nuts. Ralston. 62 TIIK l‘KNXSYIA’AXI A HICKORYNUT MACAROONS. Beat the whites of two eggs to a froth, add slowly one cup of pulverized sugar, and one cup of nuts chopped flue✪ Hickorynut Macaroons. Mix thoroughly, and drop on buttered tins. Bake slowly. SALTED ALMONDS. • Blanch half a pound of almonds, dry them, then spread on a pan. Put a goo<l teaspoon of butte✪ Salted Almondsr with them and stir them up on the stove until they all are greasy, then put in oven until a pale yel¬ low not brown. Stir often, sift teaspism salt over them, when cold shake superflu¬ ous salt from them. KISSES. Whites of four eggs and half a pouml of powdered sugar✪ Kisses whipped stiff Place upon greased paper ami bake same as creams. When done press two of them together. OKKMAX C’OOK lU)OK. CHRYSTALIZED POPCORN AND NUTS. Boil one cup white sugar with three tahlespor)ns water and one of butter, until it slums threads when dropi>ed from siHMU), then ixmr on three quarts of popped corn✪ Crystalized Popcorn and Nuts and stir. Ntits used the same way. are very nice. Mrs. G. E. Holbien. CORN BALLS. Take molasses candy soft-boiled✪ Corn Balls. Put corn into a bowl, and pour on enough candy to moisten corn, stir well together, then lift out a large spoonful ami press into a ball, and so on. Place where it will harden and cool. VERY FINE CORN BALLS. Dissolve an ounce of gum arable in half a pint of water, after dissolved add a pound of confectioners’ sugar✪ Very Fine Corn Balls, and boil stirring all the time, until a little of it cooled in a saucer becomes so stiff that you can hardly stir it. Flavor to taste, and pour on corn and form into balls. DRINKS. TEA. COFFEE. Far the best that can be made. First the kettle used for boiling water should be lined with porcelain, and washed and wipeil after using as carefully as any ves¬ sel used in cooking, and should never be used for any other pur|)ose. The water should be perfectly fresh and allowed to boil only one minute. One teaspoonful of tea allowe<l for each cup and one for the tea pot, which should be rinsed out with hot water, use only enough water to serve the number of cups desired. Do not put the teapot near the fire, but cover with a tea cozy. An old tea merchant.

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Turn one-half cup 'boiling water upon two cups granulated sugar. Boil five minutes, stir in a tablespoon of essence of peppermint, and stir over the fire un¬ til it is thick, drop in drops on buttered paper. Mrs. G. E. Holbein. WHITE TAFFY. Two pounds granulated sugar one tea¬ cup cold water, two teaspoons vinegar, two tablespoons butter. Boil until brit¬ tle when tested in water. When done add one tablespoon vanilla and pour on but¬ tered platter. Pull rapidly until white and brittle. CANDY FOR LEAN PEOPLE. (EAT AFTER MEALS) Three cups C. C. sugar, two-thirds cup dark molasse.s, (not syrup) one-third cup cold water, one-third cup new milk, one- half pound butter, one-third pound pure chocolate, put sugar, water and milk, to¬ gether, put on the fire and stir until sugar is dissolved. As soon as it begins to boil, put in chocolate, after that has been melted put in butter, do not stir after this, as it may candy. Grease a long shallow pan. Roast three pounds of al¬ monds shelled, not brown, chop and spread in bottom of pan, as soon as the candy breaks when dropped in cold water, pour it over the nuts. Ralston. 62 TIIK l‘KNXSYIA’AXI A HICKORYNUT MACAROONS. Beat the whites of two eggs to a froth, add slowly one cup of pulverized sugar, and one cup of nuts chopped flue. Mix thoroughly, and drop on buttered tins. Bake slowly. SALTED ALMONDS. • Blanch half a pound of almonds, dry them, then spread on a pan. Put a goo<l teaspoon of butter with them and stir them up on the stove until they all are greasy, then put in oven until a pale yel¬ low not brown. Stir often, sift teaspism salt over them, when cold shake superflu¬ ous salt from them. KISSES. Whites of four eggs and half a pouml of powdered sugar whipped stiff Place upon greased paper ami bake same as creams. When done press two of them together. OKKMAX C’OOK lU)OK. CHRYSTALIZED POPCORN AND NUTS. Boil one cup white sugar with three tahlespor)ns water and one of butter, until it slums threads when dropi>ed from siHMU), then ixmr on three quarts of popped corn and stir. Ntits used the same way. are very nice. Mrs. G. E. Holbien. CORN BALLS. Take molasses candy soft-boiled. Put corn into a bowl, and pour on enough candy to moisten corn, stir well together, then lift out a large spoonful ami press into a ball, and so on. Place where it will harden and cool. VERY FINE CORN BALLS. Dissolve an ounce of gum arable in half a pint of water, after dissolved add a pound of confectioners’ sugar, and boil stirring all the time, until a little of it cooled in a saucer becomes so stiff that you can hardly stir it. Flavor to taste, and pour on corn and form into balls. DRINKS. TEA. COFFEE. Far the best that can be made. First the kettle used for boiling water should be lined with porcelain, and washed and wipeil after using as carefully as any ves¬ sel used in cooking, and should never be used for any other pur|)ose. The water should be perfectly fresh and allowed to boil only one minute. One teaspoonful of tea allowe<l for each cup and one for the tea pot, which should be rinsed out with hot water, use only enough water to serve the number of cups desired. Do not put the teapot near the fire, but cover with a tea cozy. An old tea merchant.

The Pennsylvania German cook book