The Twin-city housewife

Three Minute Cakes One cup brown sugar, three eggs, one-half cup each of creamed butter and sweet milk, one and a half cups flour, one cup chopped dates, three level teaspoons baking powder. Put ingredients in mixing bowl and beat three minutes with Dover egg beater. Bake in muffin rings. Best served warm.—Mrs. R. J. Reynolds. Vanilla Wafers One pound powdered sugar, twenty ounces flour, one pound butter, four eggs, three tablespoons milk; vanilla to taste. Rub butter and flour together, then add the other ingredients. Bake on tin baking sheet.—Mrs. H. C. Heckel. Walnut Macaroons One-half pint brown sugar, one-half pint walnut meats, chopped fine, three even tablespoons flour, one-third teaspoon salt, two eggs, Beat the eggs, add sugar, salt, flour and then the walnuts. Drop the mixture on buttered paper, some distance apart, and bake until brown. —Mrs. Winkler. u ninety-Stx THE TWIN-CITY HOUSEWIFE if Candies In making such candies as fudge, sea foam, cocoanut—any that are to be beaten and dropped from a spoon or poured out and cut into squares instead of being pulled, take from the stove as soon as a little dropped into cold water can possibly be taken up between the fingers. For pulled candies it should cook a little longer—until it can be formed into a ball or pulled a moment or so after being dropped into cold water. In very hot or damp weather, pulled candy should be cooked longer than on cool, clear days, or it will be sticky. In pulling candy take from the edge of the dish while hot a little at a time, adding more as it gets cool enough to handle. Use only the tips of the fingers in pulling and be careful not to twist or it will not be brittle and porous. Butter Scotch Three pounds brown sugar, one-fourth pound butter, one-half teaspoon cream tartar, eight drops extract lemon and as much cold water as will dissolve the sugar. Boil without stirring until it will break after being dropped in cold water. Do not put in the flavoring until the candy is done. Have a dish well-greased with butter, pour in the syrup and when partly cold mark off in squares—Miss Mamie Dwire. Candied Pop Corn Boil together a teacup pulverized sugar, a tablespoon butter and three tablespoons water. When ready to candy put in three quarts of nicely popped corn. Stir until candy is evenly distributed over corn, taking care not to let it burn. Take kettle from fire, stir until cooled a little and you have each grain separate and crystalized with sugar. Nuts of any kind may be prepared the same way.—Mrs. C. L. Carroll. Cocoanut Candy Two pounds granulated sugar, one large cocoanut grated; dissolve the sugar in the milk of the cocoanut. Boil until it will harden in cold water, then add the grated cocoanut and beat hard until nearly cold. Spread on a marble slab or large flat dish and mark into squares.— Miss Mary Hodgin. Cocoanut Drops To one-half pound grated cocoanut allow one-fourth pound of powdered sugar and one-half tablespoon of corn starch. Mix sugar and corn starch, sprinkle into the cocoanut.. Work with the hands and shape into cakes. Place on tins and bake in a moderate oven until brown. Chocolate Caramels Three pounds of brown sugar, one-half pound butter, one-half pound grated chocolate, one-half pint cream or milk, melt all these together carefully and boil twenty minutes or half an hour, stirring constantly. Just before taking from the fire, flavor with vanilla. Pour into a buttered tin. When partly cool mark in pieces one inch square. —T. M. D. Chocolate Creams Melt chocolate, either sweetened or unsweetened as preferred in a