all lump butter. Cook fifteen minutes,
set pan in a cool place, and when about half cooled beat with a spoon.
Pour when creamy into buttered pan and cut when still warm into squares.
Vanilla or any other flavoring improves this fudge.

FONDANT.

Two cups sugar, nine tablespoonfuls water; when it begins to boil, put
in one-fourth teaspoonful cream of tartar; do not stir after it begins
to boil: In four minutes try by dropping in water; if it balls, take off
the stove and let it cool until it wrinkles on top when moved; then stir
until you can mold it with the hand. Put in flavor and coloring after
you mold it. This will make any kind of candy by using nuts and flavors
of different kinds. Lay on greased paper.

FUDGE.

One and one-half pound granulated sugar (equal to three cups), one cup
cream, one-half teaspoonful salt; put in saucepan and boil. Nuts, three
squares bitter chocolate (Baker's). One heaping tablespoonful butter,
one teaspoonful flavoring; cut up cup marshmallows in little squares.

ICE CREAM CANDY.

One pound granulated sugar, one pound pulverized sugar, one cup water,
two tablespoonfuls white vinegar, one teaspoonful glycerine. Put all in
saucepan; when it begins to boil, quit stirring, put in flavoring, then
one-half teaspoonful cream of tartar. After it stops boiling, cool off a
little, then pull, lay out on marble slab, cut in squares.

MAPLE CREAM FUDGE.

One and three-fourths cup sugar, three-fourths cup milk, one-third cup
maple syrup, butter size of an egg. Mix all ingredients together in an
enameled saucepan, boil about ten minutes, beat until almost stiff and
pour into buttered platter, mark into squares while warm. Cocoanut or
chopped nuts, added while beating, makes a variety.

MEXICAN CANDY.

Two cups brown sugar, one cup granulated sugar, three-fourths
teaspoonful cream of tartar, one tablespoonful butter, one teaspoonful
vanilla, one-half pound pecans cut in coarse pieces. Boil to a soft
state, add butter and vanilla.

MOLASSES CANDY.

One cup molasses, one cup sugar, one tablespoonful vinegar, small lump
butter; cook until it hardens in water; pour out, and when cool pull
until a light yellow.

PEANUT BUTTER FUDGE.

Two heaping tablespoonfuls of peanut butter, scant teaspoonful of salt,
two cups sugar, one cup milk. Put sugar and milk in saucepan, stir them,
add the peanut butter and salt. Stir occasionally while cooking. Should
be cooked slowly until a soft