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To the amount of granulated sugar, which you wish to make up, put barely enough water to moisten it. Let it boil until it drops heavily from the spoon, then set off the fire to test it; beat a small quantity in a bowl or cup until it is white and creamy, as it will be, if cooked just enough, it can be easily handled when cold; if it is sticky it needs to be cooked a little more, if grainy it is already cooked too much, and your remedy is to add more water, and boil again. If you find it right when tested pour into a bowl or dish and beat. ‘This makes the French cream which is the foundation for many varieties of choice candy. It can be varied indefinitely with nuts, fruits, chocolate, or made plain, flavored with extracts. For chocolate cream, flavor the cream with vanilla and make in balls, melt the chocolate, dip in the balls, then take out with a fork and spread on brown paper to harden. Mrs. H. G. COooPprr. PEPPERMINT BONBONS: One pound granulated sugar, one gill cold water, quarter teaspoonful cream of tartar, two teaspoonfuls essence of peppermint. When it commences to boil, mix in cream of tartar; let it boil until it ropes, then take off fire and let it stand in vessel fifteen minutes put in peppermint and beat until white. Drop from spoon on buttered dish. LIZZIE RAWLS. CHOCOLATE CAROMELS. One cup chocolate, one cup milk, one cup molasses, a piece of butter size of an egg. Boil until hard. PEANUT CANDY. One cup sugar, one and one-half cups of molasses; when half done, put in butter size of an egg and drop the peanuts in. COCOANUT DROPS. Grated cocoanut (be careful not to let the brown part get in), white of four eggs beaten stiff, half pound sifted sugar, and season with rose-water or lemon. Mix all as thick as can be stirred; lay in heaps half inch apart on paper, or in baking pans, in a hot oven; take out when they begin to look yellow. MRS. R. A. CALDWELL. [ 103 ] BUTTER SCOTCH CANDY. Half cup sugar, half cup molasses, half cup butter; boil until it will harden in water, then pour it in buttered tins and cut in squares. MRS. J. D. GRAVES. VINEGAR CANDY. Two cups sugar, oue cup vinegar, boil until it hardens in cold water. Pull as you would molasses candy or cool in shallow pans and cut as you do taffy. Mrs. QO. E. RAWLS. CHOCOLATE CREAM DROPS: Two cups of white sugar and one-half cup water boiled together five minutes; place in a dish of cold water, stirring briskly until it comes to a cream; have ready one-fourth pound of Baker’s chocolate melted on steam of a tea Kettle. Make the cream into balls while warm and drop into the chocolate, roll them around until covered, and then place them on buttered pans. Flavor the cream with vanilla. BESSIE HOLT. * ik [ 105 ] BEVERAGES. GRANDMA’S HARVEST DRINK. One quart of ice water, tablespoonful sifted ginger, three heaping tablespoonfuls of sugar, half pint of vinegar. Mrs JAMES Day. ROMAN PUNCH NO. 1. Three quarts milk, one pint cream, two cups sugar, two eggs, one tumblerful sherry, one-third box gelatine. Cover the gelatine with part of the cold milk and let stand for an hour or more. Scald the remainder of the milk then put the sugar and gelatine into it and stir till dissolved; when cool put into a freezer and partly freeze, then add the whites of the egg beaten to a stiff froth and the sherry, stir together well and freeze firm. Mrs. B. FULLER. ROMAN PUNCH No, 2. Three coffee cups lemonade, strong and sweet, one glass champaign and one of rum, juice of two oranges, wellwhipped whites two eggs beaten with half pound sugar, use ice liberally or freeze. GRANDMA. HGG-NOG.