The Monmouth Baptist ladies' cook book

CREAM CANDY. Mrs. Eva White, Moline. Two cups of white sugar, one-half cup of water, four tablespoons vinegar, teaspoon of butter. Boil twenty minutes ; when removed from the stove add one-fourth of a teaspoon of vanilla; do not stir it. Pull. CREAM CHOCOLATES. Make fondant soft and creamy into small balls. Roll in mixture of equal parts chocolate and sugar fondant, keeping it soft by placing the pan in another of hot water. Or chocolate alone may be used adding one-fourth the amount of parafine. FRENCH CREAMS. To each pound of XXX or confectioners' sugar use the white of one egg and an equal quantity of cold water. Beat egg and water well together and stir in the sugar, which should be in large bowl. Flavor as desired. Use nuts and fruit, as in other candy, or make into balls and roll in melted chocolate. Orange juice may be used instead of water. COCOANUT CREAMS. W. T. Yoder. To soft fondant, add as much cocoanut as will stir in, flavor with vanilla. Pour on platter covered with dampened oil paper. Cut in squares. FUDGE. Two cups of coffee crush sugar and one-half cup of milk, boil together until it will string, take from the fire, and beat briskly, flavor with vanilla, pour into buttered tins and mark into squares while warm. FUDGES. Mrs. W. C. Tubbs. Miss Margaret Dunbar. To four cups granulated sugar add one-half cake Bakers' chocolate, one cup rich milk and one-fourth pound butter. Place over hot fire, stirring constantly until it becomes thick, (but not hard when put in water). Remove from fire and stir until mass begins to set. Pour in pan making about half inch thick, and while still warm cut in squares. (Vanilla may be added). FUDGES. Mrs. Helen Mann Jewell. To one-half of the above recipe add one cup of any kind of nut meats. Use one-fourth cup of butter. FIG FUDGE. Two cups sugar, one-half cup rich milk; proceed as other fudges ; when ready to remove from fire add one half cup of figs. Dates and raisins are also good or chopped peanuts. MAPLE FUDGE. Alice J. Tapping. Three cups brown sugar, two cups granulated sugar one cup cream, butter size of walnut, flavor with vanilla. Add nuts just before turning into pan. MAPLE FUDGE. Two cups maple sugar dissolved in hot milk, then boil till soft ball. Add large tablespoon of butter when partly cool, heat three minutes. Cream may be used instead of butter and butternut meats added. MINT LOZENGES. Mrs. Louie Campbell Jamieson. Loveland, Cal. Two cups of sugar dissolved in one of hot water, one tablespoon of glucose. Proceed as with other fondant. Flavor with wintergreen or peppermint and mould into small lozenges. HICKORY NUT MACAROONS. Take the meat of hickory nuts, pound fine, and add mixed ground spices and nutmeg; make frosting as for cake ; stir meats and spices in, putting in enough to make it convenient to handle; flour the hands and make the mixture into balls the size of nutmegs ; lay them on buttered tins, giving room to spread, and bake in a quick oven. These are delicious. MARSHMALLOWS.