into buttered pans and cut
into squares while warm.

[852 MOTHERS' REMEDIES]

CHOCOLATE CANDIES. Cocoanut Cream Bars.--Boil three pounds of granulated
sugar, one cup of cold water and half a teaspoonful of cream of tartar
until thick--or in the "ball" stage. Let cool slightly, then beat until
creamy. Have ready a large cocoanut, grated; mix and stir well, then pour
into shallow tins covered with buttered paper. When cold, cut into bars.
Let stand a day or two before using.

Cocoanut Caramels.--Three pounds of granulated sugar, one cup of milk, a
tablespoonful of butter and two teaspoonfuls of lemon extract. Put into a
kettle, stir till dissolved; add one grated cocoanut and boil to the
"pearl" stage. Pour into buttered pans, after it has cooled a little mark
off into squares, and when cold break apart. Use when quite fresh.

Cocoanut Snow Balls.--Knead dessicated cocoanut into fondant; make into
balls, and roll in grated cocoanut. Dessicated cocoanut may be used but is
not as good as grated cocoanut.

MAPLE CANDIES. Maple Creams.--Beat thoroughly one cup of the best maple
syrup and the while of one egg. With XXX confectioners' sugar, make it
into a stiff fondant or paste. Use as the centers for bon-bons, or make
into balls to be dipped into chocolate.

Maple Creams No. 2.--To two pounds of maple sugar add a cup of water and a
quarter teaspoonful cream of tartar. Shave the sugar, and stir till
dissolved. Boil without stirring to the soft ball stage; let stand in the
kettle until cool, not cold; beat until creamy and pour into a shallow
buttered pan.

Maple Balls.--Boil without stirring, two cups of shaved maple sugar and a
cup of water. At the hard ball stage add a heaping tablespoonful of good
butter. Beat till creamy. As soon as it can be handled form into balls and
press the half of an English walnut or pecan on one side.

WAFERS.--To make wafers, boil without stirring two cups of granulated
sugar, a half cup of water. When it will "spin a thread" set the kettle in
cold water and beat till creamy. Flavor with peppermint, wintergreen,
cinnamon, or any flavor you choose. Squeeze through a pastry tube upon
paraffin paper in quantities that will spread to the size of a quarter
dollar.

Chocolate Peppermint Wafers.--Take some of the fondant prepared as above,
flavor rather strongly with peppermint and dip in sweet chocolate.

MOLASSES CANDIES.--Nothing pleases children more than a "candy pull." T