The representative., 1900-12-27
until white and firm, draw into sticks
and cut into inch lengths.

until white and firm, draw into sticks
and cut into inch lengths.
Chocolate Caramels-One cup of mo-
lasses, half a cup of sugar, one-fourth
Of a pound of chocolate cut fine, half a
full of butter. Boil all together, stirring
all the time When it hardens in cold
water pour it into shallow pans that
have been we'll buttered, and as it cools
cut in small squares. 81
OldFashioned Taffy-Put in a sauce
pan two and half cupfuls of sugar and
a half cupful of waters stir until it dis
solves, then wash the sides of the pan
and let it boil without touching it until
it is nearly done. Then add a table
spoonful of butter, a little vanilla, and
when it will harden in cold water turn
on creased pan and mark into squares
before it becomes cold.
Peppermint DrOpS-BOil cupful of
sugar with little water until it is brit
tie when dropped in water. Remove it
from the fire, add half teaspoonful of
essence of peppermint and stir it just
enough to mix in the flavoring and cloud
the sugar. Drop it onto an oiled tin,
letting four or five drops of the candy
fall in exactly the same spot to insure
it's spreading round and even.
Maple Caramels-Put into a saucepan
one cupful of maple sirup and three
fOurths of cupful of cream. Stir con-
stantly over hot fire until it reaches
the state when it will harden in cold
water. Remove from the fire and turn
on to creased tins, and mark it in
squares, and cut before it is quite cold
Burnt Almonds-Put cupful of brown
sugar into a saucepan with a very little
water. Stir until the sugar is dis
solved, let it boil minute, then throw
in a half cupful of almonds, and stir
over the fire until the sugar granulates
and is a little brown. When the nuts
are we'll coated, and before they stick
together, turn them out and separate
any that have become mussed together.
Observation-Disclosures four ounces of
gum arabic in a cupful of water until it
ic,6 r TO %o1>
specks, and then put it into sauce
pan with half a pound of powdered su-
gar. Place the saucepan in a second
pan containing boiling water. Stir un-
! til the mixture becomes thick and white
When it begins to thicken test it by
dropping little into cold water. When
| it will become firm ball remove it from
the fire and stir into it the whites of
three eggs whipped to a stiff froth This
will give it spongy texture. Last,
flavor it with any desired essence. Turn
corn starch The layer of paste should
be one inch thick. After the paste has
stood II hours turn it onto a slab and
cut it into squares or in circles with a
smooth biscuit cutter. Dust them well
with corn starch
Candied Chestnuts-Remove the shells
from a dozen OF more French chestnuts.
Cover them with boiling water and let
them stand few minutes until the skins
can be removed. Put them again in hot
water and simmer slowly until the nuts
are tender but not SOFT Put a cupful
of sugar and a cupful of water in a
saucepan, and stir until dissolved. Add
the boiled chestnuts and let them cook
in the sirup until they look clear. Then
turn them onto a sieve, being careful
not to break the nuts, and let them cool.
Return the strained sirup to the sauce
pan and cook until it will harden in
water. Remove it from the fire, add a
few drops of lemon juice and half tea