The national course in home economics

Four cupfuls of granulated sugar, one-half cupful of creamm, one-half cupful of milk, one-quarter of a pound of butter, one-half cake of Baker's chocolate grated. Put all over hot fire until it begins to thicken, stirring constantly. Place pan in another of hot water and cook until it is easily formed into a ball when dropped into cold water, but not hard or brittle. Remove from fire at this stage, flavor with a teaspoonful of vanilla and stir until it begins to set. Pour in pan to depth of one-half inch and mark off in squares. Stanley Miller. EVERTON TAFFY. Take one-half pound of the best quality of brown sugar, one ounce of butter, one-half wine-glassful of water. Let sugar and water boil till they become a smooth, thick syrup. Add three drops of lemon essence, stirring briskly. Pour into buttered pans or onto a marble slab. T. J. M. NOUGAT. This is a rare confection made of various kinds of nuts. When newly prepared it is sufficiently elastic to enable one to mold into cups, baskets or any other shapes. The following recipes give two styles to make them. ALMOND NOUGAT. Put eight ounces of fine powdered sugar into a copper egg-whipping bowl and mix in the whites of three eggs, whipping continually over a clear fire until the paste is of the consistency of thick batter. Add one-half pound of almonds blanched and chopped into small pieces, two ounces of chopped candied orange peel, one tablespoonful of vanilla sugar (see flavored sugar — this chapter), and a few drops of strawberry juice. Mix and spread out upon two pieces of wafer-paper to about one inch in thickness, cover with two more pieces of paper, using a flat tin with a small weight on top to keep them level. Put them in an oven of very moderate heat and bake for a few minutes. Take out and when nearly dry cut them up into oblong squares, or shape into baskets when first taken from the oven; form them before they have a chance to harden. M. E. R. BRAZILIAN NOUGAT. Blanch five ounces of sweet almonds and cut them into fine threads. Roast the meats of three ounces of Brazilian nuts and peel and chop them with one and one-half ounces of candied lemon peel, mix them with the almonds and three-fourths of a pound of confectioner's sugar. Whip the whites of two eggs to a stiff froth, stir them into the other ingredients and work all to a paste. Spread on a sheet of wafer-paper, cover with another sheet, press between two sheets of tin and put in the oven for thirty minutes. Leave till cold before cutting up. M. A. B. CANDIED CHERRIES, PINEAPPLE AND OTHER FRUITS. Boil but do not stir one-half pound of loaf sugar in one breakfast-cupful of water. Pit some cherries, or prepare any desired fruit, and string them on a thread, then dip them in the syrup; suspend them by the thread. When pineapples are used, slice them crosswise and dry them on a sieve, or in the open air; oranges should be separated into sections and dried like pineapple. E. S. CANDIED NUTS. Prepare the syrup as above. Instead of stringing the nuts, put the point of a skewer into each one and dip into the syrup. Dry as you would oranges or pineapple. E. S. CREAM DATES.