water becomes brittle.
Then add one pound salted peanuts. Spread into buttered pan and cut into
squares or oblongs.

STUFFED DATES

Take some fondant, small pieces of walnuts, almonds, bits of date, a few
raisins, a small piece of citron; mix well; if not wet enough when
molded add a few drops of water and lemon juice. Take the seeds from the
dates and fill with this mixture. Roll in granulated sugar.

OLD-FASHIONED TAFFY

Put into a saucepan two and one-half cupfuls of sugar and one-half
cupful of water. Stir until it is dissolved. Then wash the sides of the
pan and let it boil without touching a few moments, and add a
tablespoonful butter and let boil until it will crack when tested in
cold water. Add a teaspoonful vanilla and turn in onto a tin to cool.
Mark it off into squares before it becomes cold.

PUFFED RICE CANDY

Helen Collins

One cup granulated sugar; one-fourth cup water; one-fourth cup molasses;
one teaspoonful butter; one drop oil of peppermint. Boil sugar, water,
molasses and butter until it forms a hard ball when dropped into cold
water. Remove from fire, add peppermint, stir and pour over one package
of puffed rice, stirring until rice is coated.

PEANUT CANDY

Fill a small square tin half an inch deep with shelled peanuts, leaving
the skins on. Boil some sugar until done and pour it over the nuts, just
covering them. Cut into squares before it becomes cold.

PEPPERMINTS

Two cups sugar; one-half cup water; one-half teaspoonful cream of
tartar; seven or eight drops of oil of peppermint. Boil until a drop of
syrup on tip of fork looks like a fine hair. Remove from fire, add cream
of tartar and peppermint, and stir until creamy. Drop on waxed paper.

AFTER DINNER MINTS

Two level cups sugar; one-fourth teaspoonful cream of tartar; one-half
cup boiling water; three drops peppermint. Boil sugar, water and cream
tartar until dissolved. Let boil without stirring until it forms soft
ball when dropped in cold water. Set aside to cool. When lukewarm add
peppermint and beat until creamy. Drop from spoon on wax paper or marble
slab. If preferred, use checkerberry or creme de menthe.

POP CORN BALLS

Twelve quarts all white grains pop corn, warm and pour over this in a
large dishpan the following syrup while hot: Half cup molasses or corn
syrup; half cup sugar; three tablespoonfuls water. Boil until it crisps
in cold water. Stir with a spoon all the candy thoroughly through the