The way to the heart

The daintiest last, to make the end most sweet." — Shakespeare. CANDIES. Fondant. One quart of white sugar, i pint of boiling water. Pour the water over the sugar and stir until dissolved. Then place the stew-pan over a brisk fire and boil without stirring until it forms a soft ball when dropped in cold water. Keep the sides free from all granules by wiping them down with a wet cloth. Remove from the fire and place the pan in one of cold water until you can dip your finger to the bottom without burning. Beat hard with a spoon until the sugar is too hard to handle. Turn out on a flat tray and work as you would bread. This is the basis of all French candies, and can be flavored and shaped as you like. "Potatoes." Use the fondant above, working in as much desiccated cocoanut, about 2 cups, as it will hold. Season with Sauer's vanilla extract, and form into small oblong pieces, moulding them in the shape of potatoes with your fingers. Roll in cocoa and stick small pieces of nut in them for eyes. Do not melt the cocoa before using it. A Good Taffy Pull. One quart of molasses, J^ pound of butter; boil until thick and try in cold water. Just before it comes off the fire pour in Yz cup of vinegar and beat for a minute. Pour on buttered tins and pull when cool enough to handle. Cocoanut Drops. One pound of dry cocoanut, i pound of pulverized sugar, whites of 2 eggs. Beat the eggs and work it in the sugar and cocoanut. Season with Sauer's vanilla and form in small balls. Bake on buttered tins in a slow oven. Brown Cocoanut Candy. One pound of dried cocoanut, 2 ounces of butter, 2 cups of milk, 2 pound of brown sugar, Sauer's vanilla extract to taste. Boil the sugar, milk and butter until it ropes from the spoon ; then beat the cocoanut in, and continue beating until hard. Pour on buttered dishes and block in squares. Maple Creams. Take one-half as much water as maple sugar, and boil it without stirring. When it is nearly done, drop in a small piece of butter. When it will harden in cold water, take off and beat rapidly until it becomes waxen. Make in small balls and place an English walnut on each side. Chocolate Caramels. Four pounds of brown sugar, ^ pound of Baker's chocolate, Vz pint milk, ^ pound of butter, i small bottle of Sauer's vanilla extract. Cook until it hardens when beaten well. Pour out on buttered dishes and stir until it sugars. Cream Chocolate Caramels. One and one-half pounds of brown sugar, ^ pound of chocolate, J^ pound of butter, Yz pint milk. Flavor with Sauer's vanilla. Cook for 10 minutes from the time it boils hard, and beat until it begins to sugar. Pour in buttered dishes and cut in blocks. Cocoanut Caramels. Use the above recipe, beating in ^ pound of dried cocoanut when the chocolate begins to sugar. Block in the usual size. CANDIES. 135 Nut Fudge. Three cups of white sugar, i}i cups of. cream, i cup of chopped nuts, Sauer's vanilla to taste. Boil cream and sugar for 10 minutes. Stir in the nuts — the kind you prefer — and stir briskly for a few minutes. Pour on greased tins and block when cold. Cream Candy.