sell candy at it, making every bit
ourselves.

Therefore we had sent out some invitations to girls not of the club, and
to some of the nicest boys. They were as follows:

The Clover Leaf Club of Bloomdale requests the pleasure of your
company at the house of Miss Jeanie Cartwright, on Friday evening,
September 8, at eight o'clock. Candy pull.

MILLY VAN DOREN,
_President._

LOIS PARTRIDGE,
_Secretary._

I had my doubts all day as to whether it would be right for me to go;
but about four o'clock Aunt Hetty, looking as well as ever, came out of
her room in a stiffly starched gingham gown, and proceeded to cook for
herself a rasher of bacon and some eggs. Grandmamma was up and reading
one of her favorite books; and Miss Muffett, who had stepped over to her
house to attend to her sister and the parrot, came back declaring her
intention to stay all night.

"So, my darling child, you may go, and welcome."

Away went my doubts and fears, and I tripped merrily down the street to
Jeanie's, feeling the happier for a letter from mother, which I found at
the post office.

Our candy was to be sold for a cent a stick, but the sticks were not
scanty little snips by any means. Mrs. Cartwright made us a present of
the molasses, Lois brought the sugar from home, Al Fay brought the
saleratus, Patty remembered about the vinegar, and Marjorie produced the
butter.

These were the ingredients: a half-gallon of New Orleans molasses, a cup
of vinegar, a piece of butter as large as two eggs, a good teaspoonful
of saleratus dissolved in hot water.

We melted the sugar in the vinegar, stirred it into the molasses, and
let it come to the boil, stirring steadily. The boys took turns at this
work.

When the syrup began to thicken we dropped in the saleratus, which makes
it clear; then flouring our hands, each took a position, and pulled it
till it was white.

The longer we pulled, the whiter it grew. We ate some of it, but we
girls were quite firm in saving half for our sale.

Then we made maple-sugar caramels. Have you ever tried them? They are
splendid. You must have maple sugar to begin with; real sugar from the
trees in Vermont if you can get it. You will need a deep saucepan. Then
into a quart of fresh sweet milk break two pounds of sugar. Set it over
the fire. As the sugar melts, it will expand. Bo