The national course in home economics

little more sugar. Flavor with one-half teaspoonful of vanilla and work well. Now roll into little balls and drop on a slightly buttered platter. Let the balls stand for an hour or more. Shave five ounces of chocolate and put into a small bowl, which place on the fire in a saucepan containing boiling water. When the chocolate is melted, take the saucepan to the table and drop the creams into the chocolate one at a time, taking them out with a fork and dropping them gently on the buttered dish. It will take one-half hour or more to harden the chocolate. Miss Parloa. CHOCOLATE CREAMS— No. 2. For these creams you should make a fondant in this way: Put into a graniteware saucepan one cupful of water and two cupfuls of granulated sugar — or a pound of loaf sugar. Stir until the sugar is nearly melted; then place on the fire and heat slowly, but do not stir the mixture. Watch carefully and note when it begins to boil. When the sugar has been boiling for ten minutes, take up a little of it and drop in ice-water. If it hardens enough to form a soft ball when rolled between the thumb and finger, it is cooked enough. Take the saucepan from the fire instantly and set in a cool dry place. When the syrup is so cool that the finger can be held in it comfortably, pour it into a bowl, and stir with a wooden spoon until it becomes thick and white. When it begins to look dry, and a little hard, take out the spoon, and work with the hand until the cream is soft and smooth. Flavor with a few drops of vanilla, and, after shaping, cover with chocolate, as directed in the preceding recipe. Caution. — Do not stir the syrup while it is cooking, and be careful not to jar or shake the saucepan. Miss Parloa. SUGARED ALMONDS. Boil together a syrup made from one pound of sugar and one pint of water. Blanch one pound of sweet almonds and put them in; let them boil for some minutes. Take them out and drain them; let the syrup boil until thick, then return the almonds, and take them out when coated with sugar, which will be in a minute or two. They should be thoroughly dried and kept in a warm place. Mrs. Maria Tomlin. ALMOND BON-BONS. Grilled almonds make a delicious bon-bon. Blanch a cupful of almonds and dry them thoroughly. Boil one cupful of granulated sugar with one-quarter cupful of water until it "hairs"; then throw in the almonds. Let them cook in this syrup, stirring occasionally until they become a delicate golden brown before the sugar changes. As soon as the sugar commences to take on a color quickly take the pan from the fire and stir the almonds rapidly until the syrup has turned back to sugar and clings irregularly to the nuts. Mrs. Almira Town. ICE CREAM CANDY. One cupful of sugar, one-third of a cupful of water, one-quarter teaspoonful of cream of tartar, butter the size of an egg; boil all together fifteen minutes, not stirring till taken from the fire, then add vanilla, strawberry, or any extract preferred. L. G. Gramm. BUTTER TAFFY. This taffy can be made of one cupful of sugar, one-half cupful of water, one teaspoonful of molasses, butter the size of an egg and two teaspoonfuls of vinegar. Lissie Mooney. FIG CANDY.