dd the vanilla and the fruit; let stand in a cool place for a
time, then when it thickens a little turn into an _un_buttered bread pan
and set aside until the next day. To unmold separate the paste from the
pan--at the edge--with a sharp-pointed knife. Sift confectioner's sugar
over the top, then with the tips of the fingers gently pull the paste
from the pan to a board dredged with confectioner's sugar; cut into
strips, then into small squares. Roll each square in confectioner's
sugar. In cutting keep sugar between the knife and the paste.

CHOICE CHOCOLATE PECAN PRALINES

[Illustration: CHOCOLATE PECAN PRALINES.]

3 cups of granulated sugar,
1 cup of cream,
1 cup of sugar cooked to caramel,
2 squares of Baker's Chocolate,
3 cups of pecan nut meats.

Stir the sugar and cream over the fire until the sugar is melted, then
let boil to the soft ball degree, or to 236 deg. F. Add the chocolate,
melted or shaved fine, and beat it in, then pour the mixture onto the
cup of sugar cooked to caramel; let the mixture boil up once, then
remove from the fire; add the nut meats and beat until the mass begins
to thicken. When cold enough to hold its shape drop onto an oil cloth or
marble, a teaspoonful in a place, and at once set a half nut meat on
each. Two persons are needed to make these pralines, one to drop the
mixture, the other to decorate with the halves of the nuts. The mixture
becomes smooth and firm almost instantly. Maple or brown sugar may be
used in place of all or a part of the quantity of granulated sugar
designated.

VASSAR FUDGE

[Illustration: VASSAR FUDGE.]

2 cups of white granulated sugar,
1 cup of cream,
1 tablespoonful of butter,
1/4 a cake of Baker's Premium No. 1 Chocolate.

Put in the sugar and cream, and when this becomes hot put in the
chocolate, broken up into fine pieces. Stir vigorously and constantly.
Put in butter when it begins to boil. Stir until it creams when beaten
on a saucer. Then remove and beat until quite cool and pour into
buttered tins. When cold cut in diamond-shaped pieces.

SMITH COLLEGE FUDGE

[Illustration: SMITH COLLEGE FUDGE.]

Melt one-quarter cup of butter. Mix together in a separate dish one cup
of white sugar, one cup of brown sugar, one-quarter cup of molasses and
one-half cup of cream. Add this to the butter, and after it has been
brought to a boil continue boiling for two and one-half minutes,
stirring rapidly. Then