red tins. Before real cold cut into squares.--Marguerite
Heffernan.

PENOCHE.--One cup granulated sugar, three cups brown sugar, one lump
of butter, half the size of an egg. Boil until it will harden when
dropped in a cup of cold water. Add cup of broken nuts and stir fast
until hard enough to pour. Turn into buttered tins and cut into
squares.--Marguerite Heffernan.

CHOCOLATE FUDGE.--Two cups of sugar, one cup of milk, butter size of an
egg, chocolate to suit taste. Put the sugar and milk and butter on to
boil. When nearly done add chocolate and nuts, boil until it hardens in
cold water. Pour into buttered tins to cool.--Marguerite Heffernan.

HEAVENLY BLISS CANDY.--Two and a quarter cups granulated sugar, one
half cup water, one cup walnut, one half cup corn syrup, whites of two
eggs, vanilla to suit taste. Boil together sugar, syrup and water until
it hardens when tried in water. Beat up whites of eggs until real
stiff, then pour in syrup stirring and beating constantly, add walnut
and vanilla, beat until quite stiff. Put on greased tins, cut in
squares when cold, or put in well buttered mould and cut in slices.
Care should be taken in boiling syrup long enough.--Mrs. Monroe.

FUDGE.--Two cups sugar, two squares chocolate, butter size of walnut,
two thirds cup water, one half cup walnut meat, vanilla. Heat sugar,
water, butter and chocolate slowly until chocolate is melted. Boil
until when tried in water will form a soft ball. Remove from fire, add
walnuts and vanilla and beat until creamy. Pour on buttered tins and
cut in squares when cool.--Mrs. Monroe.

DIVINITY FUDGE.--Two cups of sugar, one half cup of corn syrup, one
half cup of water, whites of two eggs, one cup of chopped nuts,
flavoring to taste. Boil the sugar, corn syrup and water until brittle
enough to break when tried in cold water. Have the whites of eggs
beaten stiff and add the syrup slowly. Beat or stir constantly and when
it begins to cool add nuts and flavoring. When thick put on buttered
plates.--Mrs. D. E. Plier.

GINGER DATES.--Prepare the following mixture and use it to fill the
cavities in stoned dates. Chop fine some seeded raisins and an equal
amount of soft preserved ginger root, mix thoroughly and fill the dates
until plump and smooth, then roll in powdered sugar.

NOUGAT.--Two cups sugar, one half cup light corn syrup, one half cup
boiling water. Boil until it makes a hard ball in water. Have ready the
whites of two eggs beaten