Lemon Taffy

Two cups of white sugar, one cup of boiling water, one-fourth cup of vinegar, one-third cup of butter. Boil till brittle, flavor with lemon and pour into butter plates and when cool pull till done. - Mrs. F. Weisman.

Fudge

Two cups of sugar, one cup of milk, tablespoon butter, four tablespoons chocolate, two teaspoons corn starch. Cook until it forms a soft ball when dropped in cold water. Beat until it begins to thicken, then turn into buttered pan. - Mona Peters.

Cream Candy (Or Fondant)

Two cups confectioner's sugar, three-fourths cup water. Boil until it will form a soft ball when dropped in water. Remove from stove, flavor and stir until creamy. Mould into small balls with hands. Is very nice after dipped in chocolate. - Mrs. Roy Bratton.

Honey Taffy Candy

Two cups sugar, three-fourths cup of honey, two tablespoons butter, one-third cup of water. Flavor with vanilla, cook fast in saucepan until brittle when dropped in cold water. As soon as it can be handled pull until white. Cut in cubes before too hard. - Gertrude Morrison.

Creamed Peppermint Wafers

One cup sugar, one-fourth cup hot water. Boil five minutes, flavor with three drops of peppermint, stir almost thick, then drop on oiled papers in small or large drops as preferred. - Ruth Scott.

Divinity Candy

Two cups sugar, one-half cup Karo corn syrup. Fill the one-half cup of syrup with hot water, pour on the sugar and cook until it rolls in ball in water. Pour it over the white of one egg well beaten. Stir in flavoring and nuts. Beat until thick, put on greased plate to cool. - Mrs. W. D. Washburn.

Penoche

Three cups brown sugar, one cup milk, one cup chopped walnuts, one-half cup cream, butter size of an egg. Boil until it forms a soft ball in water. Stir often to keep from burning. Beat and when almost thick add the nuts and one teaspoonful of vanilla. Turn into greased tin and when firm cut into squares. (I usually use Carnation cream - one cup diluated, one-half cup pure.) - Eva McLean.

Peanut Candy

Two cups white sugar, one cup corn syrup, two cups shelled peanuts (raw), one-half cup of water, one tablespoon butter, one-half teaspoon vanilla, two generous teaspoons baking soda. Cook sugar, syrup and water until it bubbles, then add butter and peanuts and cool till nuts turn brown and skins crack. After removing from fire, stir in vanilla and add soda. Pour immediately on a number of buttered plates, when cool stretch out.

N. B. - Stir all the time while cooking or nuts will settle to the bottom and burn. - Mrs. W. G. Stone.

Cocoanut Candy

One cocoanut, one and one-half pounds of granulated sugar. Put sugar and milk of cocoanut together. Beat slowly until sugar is melted, then boil for five minutes, add cocoanut (finely grated), boil ten minutes longer. Stir constantly to keep from burning. Pour on buttered plates, cut in squares. Will take two days to harden. Use prepared cocoanut when other cannot be had. - Marion Perkins.

Peanut Brittle

Two cups granulated sugar, two cups shelled roasted peanuts, two tablespoons butter, one-eighth teaspoon soda. Caramelize the sugar till light brown, add the butter and soda, beat in quickly, stir in nuts and spread at once on an inverted tin. Use a clean, smooth omelet pan for caramelizing the sugar. Heat slowly at first, so the sugar will not burn before melting and stir gently with the back of the spoon. - P. N. M.

Peanut Creams

Two cups light brown sugar, three-fourths cup hot water, few grains of salt, one-half cup melted butter, one cup peanut meats. Beat together thoroughly, then cook until the mixture forms a soft ball in cold water. Remove from fire and add the butter. Beat until creamy and stir in the peanut meats, which have been browned in the oven with a little butter.

Nutmeg Fudge

Two cups light brown sugar, three-fourths cup rich milk, few grains of salt, one-fourth cup grated chocolate, one-fourth teaspoon nutmeg. Mix and cook ingredients until soft ball forms in cold water, take from fire and cool, then add butter, salt and nutmeg and beat until creamy. - P. N. M.