ard-boil
stage. Remove from fire, add a teaspoonful vanilla and turn on a greased
tin.

KARO CARAMELS

Boil one cup sugar, one cup Karo corn syrup, one-fourth cup water six
minutes, then add two tablespoonfuls butter, and cook to the soft ball
stage. Beat in a teaspoonful of vanilla extract or half a cup candied
cherries cut in halves; beat thoroughly and turn into a shallow buttered
dish. When cold cut in cubes and wrap in confectioner's paper.

ENGLISH WALNUT CANDY

The white of one egg, beaten stiff; add a pound of Confectioners' sugar;
stirring the sugar and egg till the mixture is stiff enough to roll into
little balls. Add vanilla, and press the balls of candy between the
halves of an English walnut.

COCOANUT CANDY

Two cups white sugar; one cup milk; one cup molasses; one-half cup
butter; try as molasses candy, and when done add one and one-half cups
cocoanut and one teaspoonful vanilla.

MAPLE CREAM

To one pound of maple sugar take half a pint cream. Cook until it
hardens in water. Stir frequently. Beat until cool.

CHOCOLATE CREAMS

Put three squares of chocolate in a dish over a tea kettle to melt. Boil
two cups of white sugar, one cup water, one teaspoonful of glucose until
stringy; beat until creamy; mold into the desired shapes and dip in
chocolate. Put on whole nuts if desired.

NOUGAT

One cupful almonds, chopped and placed in oven to dry, being careful not
to brown. Put into a saucepan two and one-half cupfuls powdered sugar
and a tablespoonful lemon juice. Place it on fire and stir with a wooden
spoon until it is melted and slightly colored. Let stand for a few
minutes, so it will be thoroughly melted, then turn in the hot almonds,
mix them together quickly, not stirring long enough to grain the sugar,
and turn it on to an oiled slab or tin. Spread it out in an even sheet
an eighth of an inch thick. While it is still warm mark off into
squares. Break into pieces when cold.

SUGARED ALMONDS

Put a cupful granulated sugar in a saucepan with a little water, stir
until it is dissolved, then let it cook to the boil stage without
touching except to test. Turn in half cupful of blanched almonds and
stir off the fire until the nuts are well covered with the granulated
sugar, but turn them out before they become a mass. Boil another cupful
of sugar and turn the coated almonds into it, and stir again in the same
way, giving them a second coating of sugar, but do not leave them