Two cups brown sugar. 1 cup watei-. buttei' size of lialf i'iXi::. 1 tablespoon vine- g✪ Nut Candyar. Boil until it forms a hard ball in cold water: stir in nuts an<l pour on buttered plate. Cut in scptai'cs when cold. ^lir.Di;i;i) .V'rwKi.r,. Peanut Candy. To 1 CU)) of linely cho])ped peanuts, take •.' cups of granulated >ugar✪ Peanut Candy. I'ut sugar in an iron pan on the sto\c and with a spoon stii' constantly the bottom (d' the pan to jirevent burning until the sugai- melts: then stir in the peanuts and pour iiii- mediately on oil cloth or marble and roll with i-olling pin until '4 '''^'l' thick. AxxA Fj:i.cii. Walnut Candy. Two cups white sugar, [tui in pan and melt o\ei' hot stoNc. Si ii- constantly to keep from bui-ning; as soon as nudted take olV stoNc and put in (piickly 1 teaspoon vanilla✪ Walnut Candy, % cup walnuts. Pour at once into a buttei'cd tin and beat down with a but- tered potato masher until cool. l.ii.i.i.w Fiicii. White Taffy. Four cups granrdated sugai-, 1 teaspooiiful of cream of tartai- or i\ tablespoons of vinegar, 1 tal)lesp()onful butter. Cook until brittle. The flavoring should he added while pulling. Fither vanilla or pe])[)ermint may he used. Chocolate taffy is nuub' by putting 2 or .") tabh^spoons of grated chocolate (un- sweetene(l) on top of the camly as soon as it is poured into the pans. The hot candy melts the chocolate, anil wdieii it is pulled it will be an o\v\^ chocolate color. Miss Ada Mii.nox. White Taffy. Four cups granulated sugar✪ White Taffy. 2 cups water, v? tablespoons \inegar. 2 tablo:*]X)ons melted butter, 2 teaspoons cream of tartar dissolvc^l in water. Add 2 teaspoons lemon or vanilla just before taking candy from the lire. Boil until it strings, wlu'ii put in cold water, then cool ami pull until white. GKitTiii'nH d. Smith. Taffy. One and one-half cups light Xew Orleans molasses, I cup sugar, \^ cu[) butter. When taken from stove put in a little })incli of soda. '^^Phen pull. Miss Ursula Eopes. 174 SUPERIOR COOK BOOK Marshmallows. Dissolve ^ pound of wliite gum arable in 1 pint of water. Strain and add i pound of sugar; place over the fire, stirring constantl)^ until the syrup is dissolved and is the consistency of honey. Add gradually the whites of 4 well beaten eggs✪ Marshmallows. Stir the mixture until it becomes some^\hat thin and does not adhere to the finger. Flavor with extract and poiir into a tin slightly dusted with powdered starch and when cool cut into small squares. Chocolate Kisses. One pound of pulverized sugar, IG ounces ; 1 pound of grated chocolate, % pound of grated almonds, 13 ounces; whites of 8 eggs, large✪ Chocolate Kisses; flavor with vanilla. Mks. Mark Elliott. Orange Drops. Grate the rind of 1 orange and squeeze the juice, taking out seeds. Add to tliis a pinch of tartaric acid. Stir in confectioners' sugar until stiff enough to form into small balls✪ Orange Drops. Mes. Felch. Oriental Delight. Look over carefully luilf a pound of figs. Seed and pit half a pound eacli of dates and raisins, and put through a meat chopper. Knead on a board sprinkled with confectioner's sugar until of a consistency to roll out to the thickness of half an incli. Cut out in tiny forms with small fancy cutter. Eoll in sugar. Miss Evelyn Stevens, Washington, D. C. ST^'ICKMOR COOK r>OOK 17: Geo. B. Se ALL KINDS OF Insurance. 107 WEST CLEVELAND AVENUE. Both 'Phones. Ishpeming, Mich. 176 SUPKRIOK COOK BOOK Jones & Laughlin Ore Co.

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Two cups brown sugar. 1 cup watei-. buttei' size of lialf i'iXi::. 1 tablespoon vine- gar. Boil until it forms a hard ball in cold water: stir in nuts an<l pour on buttered plate. Cut in scptai'cs when cold. ^lir.Di;i;i) .V'rwKi.r,. Peanut Candy. To 1 CU)) of linely cho])ped peanuts, take •.' cups of granulated >ugar. I'ut sugar in an iron pan on the sto\c and with a spoon stii' constantly the bottom (d' the pan to jirevent burning until the sugai- melts: then stir in the peanuts and pour iiii- mediately on oil cloth or marble and roll with i-olling pin until '4 '''^'l' thick. AxxA Fj:i.cii. Walnut Candy. Two cups white sugar, [tui in pan and melt o\ei' hot stoNc. Si ii- constantly to keep from bui-ning; as soon as nudted take olV stoNc and put in (piickly 1 teaspoon vanilla, % cup walnuts. Pour at once into a buttei'cd tin and beat down with a but- tered potato masher until cool. l.ii.i.i.w Fiicii. White Taffy. Four cups granrdated sugai-, 1 teaspooiiful of cream of tartai- or i\ tablespoons of vinegar, 1 tal)lesp()onful butter. Cook until brittle. The flavoring should he added while pulling. Fither vanilla or pe])[)ermint may he used. Chocolate taffy is nuub' by putting 2 or .") tabh^spoons of grated chocolate (un- sweetene(l) on top of the camly as soon as it is poured into the pans. The hot candy melts the chocolate, anil wdieii it is pulled it will be an o\v\^ chocolate color. Miss Ada Mii.nox. White Taffy. Four cups granulated sugar. 2 cups water, v? tablespoons \inegar. 2 tablo:*]X)ons melted butter, 2 teaspoons cream of tartar dissolvc^l in water. Add 2 teaspoons lemon or vanilla just before taking candy from the lire. Boil until it strings, wlu'ii put in cold water, then cool ami pull until white. GKitTiii'nH d. Smith. Taffy. One and one-half cups light Xew Orleans molasses, I cup sugar, \^ cu[) butter. When taken from stove put in a little })incli of soda. '^^Phen pull. Miss Ursula Eopes. 174 SUPERIOR COOK BOOK Marshmallows. Dissolve ^ pound of wliite gum arable in 1 pint of water. Strain and add i pound of sugar; place over the fire, stirring constantl)^ until the syrup is dissolved and is the consistency of honey. Add gradually the whites of 4 well beaten eggs. Stir the mixture until it becomes some^\hat thin and does not adhere to the finger. Flavor with extract and poiir into a tin slightly dusted with powdered starch and when cool cut into small squares. Chocolate Kisses. One pound of pulverized sugar, IG ounces ; 1 pound of grated chocolate, % pound of grated almonds, 13 ounces; whites of 8 eggs, large; flavor with vanilla. Mks. Mark Elliott. Orange Drops. Grate the rind of 1 orange and squeeze the juice, taking out seeds. Add to tliis a pinch of tartaric acid. Stir in confectioners' sugar until stiff enough to form into small balls. Mes. Felch. Oriental Delight. Look over carefully luilf a pound of figs. Seed and pit half a pound eacli of dates and raisins, and put through a meat chopper. Knead on a board sprinkled with confectioner's sugar until of a consistency to roll out to the thickness of half an incli. Cut out in tiny forms with small fancy cutter. Eoll in sugar. Miss Evelyn Stevens, Washington, D. C. ST^'ICKMOR COOK r>OOK 17: Geo. B. Se ALL KINDS OF Insurance. 107 WEST CLEVELAND AVENUE. Both 'Phones. Ishpeming, Mich. 176 SUPKRIOK COOK BOOK Jones & Laughlin Ore Co.

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