and into this stir the syrup. Flavor and beat
in chopped nuts until quite thick. Turn in buttered tin. Set in cool
place until next day.--Mrs. F. Kleinsorge.

STUFFED DATES.--Remove seeds, stuff with blanched almond or with cream
or chocolate fondant or half English walnut meat. Roll in powdered
sugar.--Mrs. Whitehead.

SALTED ALMONDS OR PEANUTS.--Melt an ounce of butter in a baking pan.
Blanch a pound of shelled almonds by letting them stand in hot water
till skins can be slipped off easily. Dry well, mix with the butter,
sprinkle with salt and brown a golden brown in the oven, shaking or
stirring often. Cool by drawing on brown paper. Serve cold on small
dishes. All varieties of nuts may be roasted this way.--Mrs. Whitehead.

BROWN SUGAR TAFFY.--Two cups brown sugar, one cup granulated sugar, one
tablespoon butter. Boil with water to cover, until it is crisp and
brittle when tried in cold water. Flavor with tablespoon of vanilla and
pour carefully into greased pans to cool. Cut into small squares before
it becomes hard, then break apart. Do not stir this candy while
cooking.--Mrs. Whitehead.

VANILLA TAFFY.--Two cups granulated sugar, three fourths cup cold
water, one tablespoon of vinegar, one tablespoon of butter. Mix well
and boil without stirring until it is crisp and brittle when tested in
cold water. Add vanilla extract and turn into greased pans (sprinkle
with nuts if liked). Let it get cool enough to handle then pull until
white. Twist into a rope and cut with scissors into small cubes and put
on buttered plates.--Mrs. Whitehead.

Canned Fruit, Preserves, Jelly and Wines

"Preserving the sweetness of proportion and expressing itself
beyond expression."--Ben Jonson.

CANNED BERRIES.--Fill the glass cans with the cleaned berries as full
as you can crowd them in the jars. Make a syrup of sugar and water,
allowing a pint of sugar to each pint of water for the sour berries and
a quarter less sugar for the sweet fruits. Boil to a medium thick
syrup. Fill the cans of fruit with this syrup and seal, but not air
tight. (Put the tops lightly on). Stand the jars in a large dish pan or
preserving kettle half filled with boiling water. Cover and let the
water boil for twenty minutes, then remove the jars and seal as tight
as possible. Invert the cans and let them stand over night then place
cans each in a paper bag to exclude the light and pack in a cool dry
place. It is better to use wash boiler if