Cooked Fondant

2 c. granulated sugar.

2/3 c. cold water.

1/8 tsp. cream tartar.

Any flavoring desired.

Boil all together until it makes a soft ball when tried in cold water. Turn out on large platter, and when cool work it until creamy. Divide into portions and flavor to taste. Shape into chocolate creams, cream dates, nut creams and bonbons.

Penoche

2 c. light brown sugar.

3/4 c. milk.

2 tbsp. butter.

1/4 tsp. salt.

1/4 tsp. soda.

1 c. chopped nuts.

1 tsp. vanilla.

Boil sugar, milk, salt and soda to soft-boil stage. Remove from the fire, add butter and flavoring. Boil till thick, then add nuts; when cool it may be worked into a ball and kneaded on a slab of marble; this will make it rich and creamy. Place on oiled paper and cut into squares.

Peanut Brittle

2 c. sugar.

3/4 c. shelled peanuts.

Break peanuts in pieces, or chop them. Line a greased pan with peanuts. Put sugar in saucepan, and heat till it becomes thin, light brown syrup, stirring constantly. Pour over peanuts and mark in squares. When cool, break in pieces.

Taffy

2 c. molasses.

1 c. sugar.

1 tbsp. butter.

1 tbsp. vinegar.

1/2 tsp. soda.

Boil first four ingredients together until it is brittle when tried in cold water, then stir in the soda. Pour into buttered pans; when cool, pull until light colored.

Fudge

2 c. sugar.

1 c. milk.

2 tbsp. butter.

1/4 tsp. salt.

1/4 tsp. soda.

2 oz. chocolate.

1 tsp. vanilla.

2 tbsp. molasses.

Boil sugar, chocolate, milk, molasses, salt and soda until it reaches the soft-boil stage. Remove from fire, add butter and vanilla and beat until thick and creamy, then spread on a buttered platter and cut in squares.

Maple Puffs

(Miss Martha Tenny.)

2 c. light brown sugar.

3/4 c. cold water.

1 c. chopped nuts.

1/2 tsp. vanilla.

White of an egg.

Boil sugar and water until it will form a hard ball when tried in water. Beat white of egg until thick, pour syrup slowly into white of egg, add vanilla and beat till thick; add nuts, and drop by spoonfuls on oiled paper.

Marshmallows

2 rounded tbsp. gelatine.

2 c. sugar.

1 c. cold water.

1 tsp. vanilla.

1/8 tsp. salt.

Soak gelatine in half cup water until dissolved. Boil sugar with half cup water until it will spin a thread, then pour slowly into the gelatine, stirring it constantly. Add vanilla and salt; beat until very thick. Pour on to a platter on which has been placed a thick layer of powdered sugar. Cover with powdered sugar; let stand for a few hours, then cut into squares and roll in powdered sugar. They may be dipped in melted chocolate instead of rolling into powdered sugar.

Millionaire's Fudge

2 lbs. powdered sugar.

1/2 lb. chocolate.

1/2 lb. pecans.

1/2 lb. marsh-mallows.

1 c. cream.

1 tbsp. butter.

1 tsp. vanilla.

Cut marsh-mallows into quarters, spread over large buttered pan, put chopped nuts over the marsh-mallows. Boil sugar, chocolate, and cream, adding butter and vanilla; when cooked, stir until it is thick, but not too long, as it must be hot enough to melt the marsh-mallows when poured over them. Be sure the marsh-mallows are fresh.