The Times cook book, no. 2

FUDGES, No. 2. Take 3 cups granulated sugar, 1 cup of milk, 2 squares of chocolate, a small piece of butter, or not, just as you prefer; let these boil for exactly 11 minutes. Flavoring: If nuts are added they should be chopped and put into the syrup just as it is removed from the fire. Fudges must be stirred constantly, and when removed from the fires be beaten briskly until they begin to harden; then spread on buttered platter; cut into small squares and let get cold. FONDANT. Four pounds granulated sugar, 1 quart water, ½ teaspoon cream of tartar, 1 rounded tablespoon glucose. CREAM CANDY FOR NUTS. Two coffee cups sugar, ½ cup boiling water, ¾ teaspoon cream of tartar. Cook until when lifted out it will remain on spoon like jelly. When it is done, remove from fire, stir till it creams, then mold with the hands. A DELICIOUS CHOCOLATE CANDY. Better and cheaper than most. Take 1 cup grated chocolate, 1 cup granulated sugar, l cup of hot water, a pinch of salt, butter size of walnuts, 1 teaspoon vanilla. Boil to usual consistency of candy. Stir constantly, and let it boil fifteen or twenty minutes. Try it in a cup of cold water, and as soon as it is as stiff as thick molasses pour into buttered tins; now rake a silver knife and stir back and forth till it sugars. When this takes place mark off in small squares and let get cold. THE ENGLISH EVERTON TAFFY. Take 1 pound of butter to 1 pound sugar, put butter into vessels first, and let it melt a little; then add sugar, and boil till it will harden in cold water. By taking some chipped cocoanut, peanuts, almond or walnuts and flinging into the mixture just before removing from the fire, one can make some very fine nut candy. Or cut open figs and pour mixture over them. HONEY CANDY. One pint of white sugar, water sufficient to dissolve it, and 4 tablespoons honey. Boil till brittle, pull while cooling. COCOANUT DROPS. Take 1 pound desiccated cocoanut, ½ pound powdered sugar, white of 1 egg, work all together, roll into balls by hand, bake in buttered tins very light brown. MRS. M. G. MOORE. Avalon, Catalina. NO. 3— CARAMELS, PEPPERMINTS AND FUDGES. CCHOCOLATE CARAMELS. One-quarter pound chocolate, 2 tablespoonfuls of molasses, y2 cup milk, l pound of brown sugar, butter the size of an egg, 1 teaspoonful of vanilla. Put the whole in a granite or copper sauce pan. Let it heat slowly, and stir until thoroughly dissolved. Then boil until it hardens. Try by dropping a few drops in a cup of cold water; if it hardens quickly it is done. Turn into a greased square pan, and, when partly cool, mark into squares with a dull knife; stand in a cool, dry place to harden. PEPPERMINTS. Mix 1 cup sugar and ½ cup boiling water; let it boil 7 minutes without stirring. take from fire, add ½ teaspoonful essence of peppermint; stir until it begins to thicken; drop with a teaspoon on buttered paper. FUDGE. Two cups of sugar, butter the size of a walnut; 2 tablespoonfuls Baker's cocoa, milk "enough to make a thick syrup. Cook without stirring until it will harden (not get brittle,) when dropped in cold water. Remove from fire and beat for several moments. Then pour into a greased pan to harden. KATHARINE W A DSWORTH. Pasadena. NO. 4— PEANUT AND CREAMED WALNUT.