NO. 7— FUDGES AND PANOCHA. FUDGES. Two cups granulated sugar, 2 squares Baker's chocolate, 1 tablespoonful but- ter; cook until it hardens in water, then take off and stir until it grains. PANOCHA. Two cups brown sugar, y2 cup milk, butter size of an egg. Cook until ii hardens in water, then take off and stir in some nuts; stir them till nearly cold and put in a pan, and when cold cut in squares. MINNIE ANDREWS. Toluca, Cal. NO. 8— CHOCOLATE CREAMS AND CARA- MELS. CHOCOLATE CREAM DROPS. One pint of sugar, 2-3 cup of milk, 1-3 cup of water, 1 teaspoonful of vanilla, one scant teaspoonful butter, 3 squares of chocolate; boil sugar, milk, water and butter 20 minutes; add vanilla last; remove and stir constantly until cool; grate chocolate, put in dish over water, form candy in balls and roll in chocolate. BUTTER SCOTCH. Two cups brown sugar, 1 cup butter, 1 tablespoonful water, vinegar to taste; a little soda; boil y2 hour; drop in hot water; if crisp, done. CHOCOLATE CARAMELS. One cup of sweet milk, 1 cup of molasses, y2 cup sugar, y2 cup of chocolate, butter walnut size; stir constantly. MRS. H. W. B. No. 619 West Ninth street. NO. 9— CREAM CANDY. Three cups granulated sugar, 1 cup water, 3 tablespoonfuls of vinegar; thoroughly dis- solve sugar before boiling; do not stir after it begins to boil; boil until it hardens in cold water; pour on buttered plates; when cool work over hook; flavor while working over hook. MRS. MAY M. SARVER. No. 327 West Twenty-first. 104 COOKING AND OTHER RECIPES. NO. 10— SOUTHERN FRAN LINE'S. Three coffee cups dark brown sugar, one coffee cup new milk, 3 coffee cups pecan meat, and 1 tablespoonful of butter with the salt worked out. Put the milk and sugar in a porcelain-lined saucepan and cook until al- most candy. Draw the pan back, add the but- ter and nuts, beat until it grains; turn out on a buttered dish and separate in small pieces. MRS. D. B. JUGLIS. Cuaremont, Cal. NO. 15— PANOOHA One cup of coarsely-chopped walnuts, 2 cups of light brown sugar, 1 cup of pulverized sugar, 1 cup of sweet milk, 1 tablespoonful butter✪ Fudges. Cook until it will form a little ball by testing it in shallow dish of water, then remove from fire and add the walnuts and flavor with teaspoonful of vanilla; beat until it is creamy and turn out in buttered platter; cut in squares. This is a delicious cream candy. HAZEL ROOKLIDOE. No. 459 East Twenty-ninth street. NO. 11— PEANUT CANDY. One cup sugar, three-fourths of a cup of peanuts✪ Peanut Candy; shell the peanuts and remove the thin brown skin. Place the sugar in a clean frying pan and stir until melted. Be careful not to burn. Add peanuts, pour mixture on plate or platter; mark in squares before it hardens. MISS MABEL JAMES. No. 1361 South Flower street. NO. 16— COCOANUT CREAM CANDY. Three cups white sugar, scant half cup water, y2 teaspoonful cream of tartar; boil 10 minutes, then add 1 cup grated cocoanut; beat well together and drop on white paper by the spoonful. HAZEL ROOKLIDGE. No. 459 East Twenty-ninth street. NO. 12— FUDGES. Two squares of chocolate, 3 cups of sugar, butter size of a small egg, 1% cups of milk. Boil until it forms a waxy ball when dropped in cold water. Pour on platter, stir vigorously before it cools, till the grain is very fine, and then cut into squares. MRS. J. S. TADCOTT. Tustin, Cal.

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NO. 7— FUDGES AND PANOCHA. FUDGES. Two cups granulated sugar, 2 squares Baker's chocolate, 1 tablespoonful but- ter; cook until it hardens in water, then take off and stir until it grains. PANOCHA. Two cups brown sugar, y2 cup milk, butter size of an egg. Cook until ii hardens in water, then take off and stir in some nuts; stir them till nearly cold and put in a pan, and when cold cut in squares. MINNIE ANDREWS. Toluca, Cal. NO. 8— CHOCOLATE CREAMS AND CARA- MELS. CHOCOLATE CREAM DROPS. One pint of sugar, 2-3 cup of milk, 1-3 cup of water, 1 teaspoonful of vanilla, one scant teaspoonful butter, 3 squares of chocolate; boil sugar, milk, water and butter 20 minutes; add vanilla last; remove and stir constantly until cool; grate chocolate, put in dish over water, form candy in balls and roll in chocolate. BUTTER SCOTCH. Two cups brown sugar, 1 cup butter, 1 tablespoonful water, vinegar to taste; a little soda; boil y2 hour; drop in hot water; if crisp, done. CHOCOLATE CARAMELS. One cup of sweet milk, 1 cup of molasses, y2 cup sugar, y2 cup of chocolate, butter walnut size; stir constantly. MRS. H. W. B. No. 619 West Ninth street. NO. 9— CREAM CANDY. Three cups granulated sugar, 1 cup water, 3 tablespoonfuls of vinegar; thoroughly dis- solve sugar before boiling; do not stir after it begins to boil; boil until it hardens in cold water; pour on buttered plates; when cool work over hook; flavor while working over hook. MRS. MAY M. SARVER. No. 327 West Twenty-first. 104 COOKING AND OTHER RECIPES. NO. 10— SOUTHERN FRAN LINE'S. Three coffee cups dark brown sugar, one coffee cup new milk, 3 coffee cups pecan meat, and 1 tablespoonful of butter with the salt worked out. Put the milk and sugar in a porcelain-lined saucepan and cook until al- most candy. Draw the pan back, add the but- ter and nuts, beat until it grains; turn out on a buttered dish and separate in small pieces. MRS. D. B. JUGLIS. Cuaremont, Cal. NO. 15— PANOOHA One cup of coarsely-chopped walnuts, 2 cups of light brown sugar, 1 cup of pulverized sugar, 1 cup of sweet milk, 1 tablespoonful butter. Cook until it will form a little ball by testing it in shallow dish of water, then remove from fire and add the walnuts and flavor with teaspoonful of vanilla; beat until it is creamy and turn out in buttered platter; cut in squares. This is a delicious cream candy. HAZEL ROOKLIDOE. No. 459 East Twenty-ninth street. NO. 11— PEANUT CANDY. One cup sugar, three-fourths of a cup of peanuts; shell the peanuts and remove the thin brown skin. Place the sugar in a clean frying pan and stir until melted. Be careful not to burn. Add peanuts, pour mixture on plate or platter; mark in squares before it hardens. MISS MABEL JAMES. No. 1361 South Flower street. NO. 16— COCOANUT CREAM CANDY. Three cups white sugar, scant half cup water, y2 teaspoonful cream of tartar; boil 10 minutes, then add 1 cup grated cocoanut; beat well together and drop on white paper by the spoonful. HAZEL ROOKLIDGE. No. 459 East Twenty-ninth street. NO. 12— FUDGES. Two squares of chocolate, 3 cups of sugar, butter size of a small egg, 1% cups of milk. Boil until it forms a waxy ball when dropped in cold water. Pour on platter, stir vigorously before it cools, till the grain is very fine, and then cut into squares. MRS. J. S. TADCOTT. Tustin, Cal.

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