The Twin-city housewife

double boiler until thick and smooth. Make fondant into small cone- Shaped pieces and immerse in the melted chocolate. This is easily done by using a knitting needle, a hat pin, or something of the kind instead of handling with the fingers. Dip each piece several times, or until the coating is as thick as desired. Lay on waxed paper to dry. a THE TWIN-CITY HOUSEWIFE ninety-seven Cream Peppermints For cream peppermints boil for five minutes one cupful of white sugar, one-quarter of a cupful of water and eight drops of oil of pepermint. Remove from fire and stir until creamy, then drop from teaspoon on a cold plate. Date Cream Bars Take three cups of granulated sugar and one cup of cold water and boil until it will harden in cold water. Do not stir while on stove. Beat whites of three eggs to a stiff froth, pour sugar over and stir constantly until stiff enough to mould. Add one and a half pounds chopped dates, make into balls and roll in powdered sugar.—Mrs. C. L. Carroll. Fondant One pound granulated sugar, one cup of cold water. Mix well together but do not stir after it is put on the stove. Cook until a little of the syrup dropped into cold water can be formed into a soft ball between the fingers. Turn into a greased bowl and beat hard until it is smooth and white and can be kneaded like dough in the hands. This can be put away and kept until needed. Quite a varied assortment of candies can be made from this by dividing it into several portions, using a different flavor tor each, coloring them differently, forming it into various shapes, and using with it nuts, crystalized cherries raisins, bits of citron, etc. Fudge Five cups brown sugar, one-fourth pound butter, three-fourths of a cup milk. Boil ten minutes, then add one-half cake Baker’s chocolate, grated, and cook five minutes longer. Stir all the while. When done beat hard until cool, pour on buttered dish and block off.—Miss Mary Hinshaw. Glace Nuts One pound sugar, ten grains cream tartar, one-half cup of water. Stir until sugar is dissolved. Boil continuously until when dropped in ice water it will be brittle and clear. Stand saucepan in hot water and drop nuts in one at a time. Take them out at once and place on oiled paper to harden.—Mrs. W. I. Brookes. Lemon Candy Boil one and a half pounds of granulated sugar with three gills water. Add one-half teaspoon cream tartar dissolved in a little warm water. Keep covered and boil over a brisk fire until syrup will thread and crack. Flavor with lemon and color with grated lemon peel. Pour in buttered dish and pull. Cut in sticks and roll until round. Pretty fancy candy may be made by separating candy and coloring each portion differently and twisting together after it is pulled.—Mrs. C. L. Carroll. Madrid Confection One-fourth pound each figs, dates and seeded raisins, one-half pound each filberts and English walnuts. Force through a meat chopper, and knead with the hand to a smooth paste on a board well dredged with confectioner’s sugar. Flavor with sherry wine, roll to the thickness of one-fourth of an inch, and cut in squares with knife dipped in sugar.—Mrs. W. I. Brookes. Mexican Panocha Two pounds maple or brown sugar, one-fourth cup of butter, one cup of cream. Cook over a moderate fire, stirring occasionally until the mixture stiffens when dropped in cold water. Stir in one cup of pecans, and drop in little cakes on oiled paper.—Mrs. W. I. Brookes. YU ninety-eight -THE TWIN-CITY HOUSEWIFE nn Remenham Mints, No. 1 Two cups sugar, one of water and butter the size of a walnut. Cook until it is hard when dropped in cold water, then pour out on marble to cool. Pull until it is firm enough to cut in pieces with scissors. This quantity makes a pound.—Mrs. Joe Glenn. Mints, No. 2