The Monmouth Baptist ladies' cook book

Three ounces of the best white gum arabic, soaked over night in one cup of cold water. The next morning set the mixture over the fire in a double boiler. When gum arabic is melted add half a pound of sugar and cook it until it is white. Stir in white of an egg beaten stiff, as soon as the gum arabic and sugar reaches the soft ball point. After this stir briskly, and let it cook about five minutes. Pour into moulds floured with corn starch. NOUGET. Mrs. Kennith. G. Phelps. One and three- fourths pints granulated sugar, onehalf pint glucose, three eggs (whites only), two cups chopped walnuts. Take one and one-fourth pints sugar, add sufficient hot water to dissolve and add glucose ; let this boil until it will bead glass when dropped into cold water. Take one-half pint sugar and add sufficient hot water to dissolve, boil until it will spin thread. Beat the whites of three eggs to a stiff froth and when the one-half pint of sugar will spin thread pour it slowly into the whipped eggs, stirring constantly. When the sugar and glucose are done let stand until done bubbling. Add it to the other, stirring the whole until it gets stiff. Add the chopped walnuts and vanilla if you wish. Spread on buttered pans and mark off in squares. Have the walnuts chopped, eggs whipped and ingredients measured before heating either of the mixtures. PEPPERMINT DROPS. Mrs. George -W. Jones. One cup sugar crushed fine and moistened with boiling water, then boil five minutes; take from fire, add cream of tartar the size of a pea. Mix well ; Add one-half teaspoon of essence of . peppermint, beat briskly till mixture whitens, then drop quickly on white paper. Always have cream tartar and peppermint measured while the sugar is boiling. Wintergreen may be substituted for peppermint. SALT WATER TAFFY. Mrs. N. S. Woodward. One pint boiling water, one and one-half pints of glucose, heat till dissolved; two and one-half pints sugar boiled together, butter half size of an egg, one desert spoon glycerine added when other ingredients are nearly done. Boil again to soft boil — don't let become brittle — Cool, pull, cut in pieces and roll in waxed paper. "SEA FOAM." Lucile Wilson. Two cups brown sugar, one-half cup of water, boiled together until it hairs well, then stir it slowly into the beaten white of one egg as for icing. When stiff enough pour out on buttered plate as you would fudge. Chopped nuts may be added. SOUR CREAM' CANDY. Mrs. Elizabeth S. Huey. Two cups brown sugar, one cup white sugar, one cup sour cream, one teaspoon vanilla, one teaspoonful butter. Put sugar, cream and butter on to boil and stir until when dropped from spoon will separate in little drops. Take off the fire, add vanilla, whip a few minutes, until it commences to get a little thick. Pour in buttered dish and cut in squares. Add one teacup of nut meats if desired after taking from stove. TAFFY. Mrs. D. C. Blaney. Two teacups of sorghum, one, of granulated sugar, butter size of walnut. Boil in granite pan till it will harden in water. Just before taking up, stir in thoroughly one level teaspoon of soda. A teacup of any kind of nuts mey be added. GRILLED ALMONDS.