Caramel Candy

Fill a cup 2/3 full of milk and the remainder with unmelted butter. Put this into a kettle with 2 cups white sugar, 1 tablespoon of flavoring. Set over the blaze and stir only until it begins to boil. Boil about 25 minutes or until it turns a light brown. It is also nice to grate a little chocolate in. Cut in squares when cold. - Mrs. Conklin, 819 N. 5th Ave., Maywood, 111.

Candy Loaf

Chop 1/2 lb. of dates and 1/2 lb. of figs and roll in flour. Make a syrup of 1 cup granulated sugar. 3 cups of brown sugar, 1 cup of rich milk. Cook until it forms a soft ball in water. Add butter, size of walnut, the fruit and 1/4 lb. each of peanuts and English walnuts. Pour into a wet cloth and wrap up for 4 or 5 hours. If different colors are desired divide and add fruit colors. - Mrs. G. E. Hamilton, 508 S. 4th Ave., Maywood, 111.

Cocoanut Sugar Balls

These little balls may be dipped in melted chocolate or may be served plain, and passed in the place of bonbons at the end of the dinner. Add sufficient . confectioner's sugar to the cocoanut cream to make a thick paste. Form at once into balls, and stand in the refrigerator or very cold place until serving time. If they are dipped in chocolate, they must be dipped quickly and put at once in a cold place. Serve at the end of dinner in place of dessert. -

Butter Scotch

3 lbs. coffee, 1 lb. sugar, 1/4 lb. butter, 1/2 teaspoon of cream of tartar. Enough water to dissolve the sugar. Boil without stirring until it breaks when dropped into cold water. Add 8 drops of lemon extract. Pour in buttered pans and mark off in squares. If pulled when partly cold, until very white, it will be like ice cream candy. - Mrs. Klug, 25 N. 5th Ave., Maywood, 111.

Chocolate Wafers

Break opera wafers into halves. Melt 1/2 lb. of Fondant over hot water; add a tablespoon of boiling water, a teaspoon of vanilla and 4 oz. of melted chocolate. \fter the mixture begins to thicken add enough water to make it the consistency of good cream. Dip the bits of wafers into the chocolate Fondant, and place on oiled paper to dry. - Mrs. Conk-lin, 914 So. 8th Ave., Maywood, 111.

Cocoanut Drops

Grate a cocoanut, add 1/2 of its weight of sugar and the white of 1 egg beaten to a stiff froth. Mix thoroughly and drop on buttered white paper or tin plates. Bake 15 minutes. - Mrs. C. J. Jeffries, Winnetka, 111.

Divinity Candy

2 cups sugar, 6 cup Karo syrup, 1/2 cup water. Boil until it makes a ball in cold water. Then pour over the beaten whites of 1 or 2 eggs, beating all the time. - Mrs. Klug, 25 N. 5th Ave., Maywood, 111.

Fondant

2 cups sugar, 2 cups water, 1/4 teaspoon cream tartar; stir until dissolved, let boil until it reaches soft ball stage; stand at once in pan of cold water; when cooled enough that you can stand your finger in it stir vigorously with stick. - Precaution - Never jar saucepan after it starts to boil. Do not attempt on wet day. Keep crystals wiped off sides. - Mrs. Jack Johnson, Or-land, 111.