s or ounces of chocolate; two cupfuls
granulated sugar placed in granite sauce pan. Let chocolate syrup boil
till it hardens, when a little can be dropped in cold water or on ice to
see if it is done. Then stir in a heaping tablespoonful butter and pour
the mixture at once on a well buttered tin. Nuts can be added to this if
desired.

CARAMEL FUDGE

Two cups granulated cane sugar; three-fourths cup milk; one-half cup
butter; one teaspoonful vanilla; one cup nuts. Place the butter, milk
and one and one-half cups sugar in one pan, and let it boil. In another
pan melt the half cup sugar, and when melted pour upon it the boiling
mixture. Remove from fire and beat until it thickens; add vanilla and
nuts. Pour on buttered platter.

PEANUT BUTTER FUDGE

Two cups confectionery sugar; two tablespoonfuls peanut butter; one-half
cup milk. When mixture starts to boil, stir constantly until it
thickens. Pour into buttered tin.

CREAM OF CARAMEL FUDGE

Boil two and one-half cupfuls brown sugar, one cupful cream. When hard
turn on a greased tin.

MAPLE FUDGE

Break into small pieces a pound of maple sugar and put it over the fire
with a cupful of milk. Bring it to a boil, add a tablespoonful of butter
and cook until a little dropped in cold water becomes brittle. Take from
fire, stir until it begins to granulate a little about the sides of the
pan, and then pour into a greased pan. Mark into squares with a knife.

MAPLE SUGAR FUDGE

Boil two and one-half cupfuls maple sugar, one cupful cream. When little
hard turn on greased tin.

COCOANUT FUDGE

Boil two and one-half cupfuls white sugar, one cupful cream. Add one
tablespoonful butter, and when hard pour on greased tin.

CANDIED ORANGE PEEL

Mrs. A. J. Langan

Take nice thick orange peel, soak over night in salt water. In the
morning take out peel, boil in fresh water until tender, then add sugar,
pound for pound, boil until the peel is clear and thick. Seal in glass
jars, and when wanted cut in long strips, roll in sugar and serve.

ORANGE OR GRAPE FRUIT STRAWS

Mrs. Harry Pagin, Valparaiso, Ind.

Take peeling of two large oranges, or grape fruit, or both, and cut with
scissors in narrow lengthwise strips. Cover with cold water, put on
stove and boil twenty minutes. Pour off water. Cover with water and boil
twenty minutes more. Pour off water. Cover with water and boil twenty
minutes more. Pour off water and add one cup sugar and one-half cup