Mrs. Chas. E. Combe.

Creole Pralines

3 Cups dark brown sugar, 1 cup rich cream, 2 cups hickory nuts or pecans. Boil sugar and cream to soft ball stage, remove from fire, beat until creamy, add nuts, drop from tip of spoon on buttered paper.

Mrs. Chas. E. Combe.

Caramel Fudge

3 Cups sugar, 1 cup condensed milk. Boil together 2 cups sugar and the milk. Caramelize the other cup of sugar and pour into the first mixture, which should be boiling. Cook to the soft ball stage. Remove from fire and set aside to cool. When a crust has formed on top, beat vigorously until creamy. Mrs. Chas. E. Combe.

Fresh Cocoanut Candy

Grate or grind a cocoanut. Boil 1/2 cup water, 3 cups sugar, 1/2 cup corn syrup and pinch of salt until brittle when dropped in cold water. Then add § of the grated cocoanut and boil slowly until nearly brittle again. Pour into buttered platter to cool. Boil until brittle 1 cup sugar and milk of the cocoanut. Add the rest of the grated cocoanut and . cook to soft ball stage. Beat until creamy and spread on top of first part. Cut in squares. Mrs. A. C. Lewis.

Chocolate Chips

1 Cup brown sugar, 1 cup molasses, 1 tablespoon butter, pinch soda. Boil together until it forms a hard ball when tested in cold water. Pour on buttered plates and when cool pull to a light brown. Cut into small squares and while they are warm, roll with a buttered rolling-pin into very thin strips. When quite cold dip each strip into melted sweet chocolate and place on waxed paper to harden.

Mrs. D. B. Harvey.

Chocolate Sausage

1 Cup bitter chocolate, 1 cup sugar, 3 teaspoons vanilla, 1/4 pound almonds, 1/2 cup powdered sugar, whites of 3 eggs. Blanch and cut almonds into small pieces. Roll the powdered sugar to remove lumps. Grate chocolate. Beat the egg whites in a saucepan, then heat over the fire and stir with spoon until warm. Add chocolate, sugar and almonds and stir until mixture is hot. Remove from fire and add vanilla. Pour the hot mixture onto the powdered sugar and knead on a board. Form into a large sausage or several small ones. Let it dry for 12 hours, then cut into slices.

Emily Combe. COCOANUT BAR

2 Cups sugar, 1/2 cup water, 1/4 teaspoon cream of tartar, 2 ounces cocoanut. Stir the sugar, water and cream of tartar together until sugar is dissolved. As soon as bubbles are seen, cook without stirring until it threads. Remove from fire, cool and beat until it begins to thicken. Add cocoanut and spread on buttered pan to cool. Cut in bars.

Mrs. T. L. Ozmont.

Molasses Candy

2 Cups molasses, 1 cup sugar, 1 tablespoon vinegar, 1 tablespoon butter. Boil until it is brittle when tried in cold water. Pour in a buttered tin. When cool pull until light color. Mrs. T. L. Ozment, Jr.

White Taffy

2 Cups sugar, 1 cup water, 1 level tablespoon butter, 1/4 teaspoon cream of tartar. Boil until it hardens in cold water, don't stir. Pour in buttered pans and flavor while pulling. Pull taffy with the ends of the fingers and it will be light and good. Mrs. John Jackson.

Butterscotch

1 Cup sugar, 1/4 cup molasses, I tablespoon vinegar, 2 tablespoons boiling water, 1/2 cup butter. Boil ingredients together until, when tried in cold water, mixture will become brittle. Turn into a well-buttered pan; when slightly cool, mark with a sharp-pointed knife into squares. Flavor it desired. Mrs. Chas. E. Combe.

Marshmallows

1 box (or 2 tablespoons) Knox's Sparkling gelatine, 1 cup cold water, 2 cups sugar, 1 cup hot water, a few grains salt and flavoring to taste. Dissolve the gelatine in the cold water. Boil the sugar and hot water until it forms a ball when dropped in cold water. Remove from fire and stir in gelatine until it is dissolved. Let stand until partially cooled, then add salt and flavoring and beat with egg whip until too stiff. Then beat with a large spoon until only soft enough to settle into sheet. Pour into pans well dusted with powdered sugar. Chill thoroughly, cut in cubes and roll in powdered sugar. Mrs. C. E. Joyner.