cream six ounces of sugar, with six ounces of butter, add two
well beaten eggs and work in twelve ounces flour, adding a teaspoonful
of rose water. Roll out thin and cut into small cakes.

CONFECTIONS.

"Sweet meats, messengers of strong prevailment in an unhardened
youth."--SHAKESPEARE.

SALTED ALMONDS.

MRS. BENSON BENNETT.

Blanch, put into a baking pan, and to each pound allow a tablespoonful
of butter, stand them in the oven, watch and shake until all are nicely
browned; take out and lift carefully from the grease, dust thickly with
salt, and put in a cool place at once.

BUTTER SCOTCH. (Original.)

MRS. E. A. PFEIFFER.

One pint of maple syrup, butter size of an egg, boil till stiff when
dropped in cold water.

CHOCOLATE CREAMS.

MRS. EDWARD C. POWERS.

Two pounds confectioner's sugar, one fourth pound grated cocoa-nut, one
tablespoonful vanilla, a pinch of salt, whites of three eggs (beaten
very stiff); mix all together, and roll into small balls; let stand
one-half hour; then dip into the chocolate prepared thus: One half cake
Baker's chocolate (grated fine), two tablespoonfuls butter. Warm the
butter; mix in the chocolate. When cool dip the creams in, and set on a
buttered plate to harden.

VANILLA TAFFY.

Three cups of granulated sugar, one cup of cold water, three
tablespoonfuls of vinegar. Cook _without stirring_ until it threads; add
one tablespoonful of vanilla; let cool; pull until white; cut into small
squares.

EVERTON TOFFEE.

MRS. FRANK LAURIE.

Put one pound of brown sugar, a breakfast cupful of cold water, eight
ounces of unsalted butter, mix well together in a small preserving pan,
stir till quite through the boil. Test the strength of the toffee as you
do barley sugar.

BUTTER SCOTCH.

MRS. W. R. DEAN.

Two cups brown sugar, one tablespoon water, butter size of an egg. Boil
without stirring. Try it in cold water, and it is done when it hardens
on the spoon. (Add one teaspoon vanilla if preferred). Pour on buttered
plates. Mark into squares before it hardens, and when it is cool it will
break off neatly.

CHOCOLATE FUDGE.

Four cups sugar (white), two cups milk, one pound butter, one cup grated
chocolate, vanilla to taste. Nuts may be added. Boil and beat thoroughly
(as for sucre a la creme) pour on buttered plates and cut into squares.

NUT CANDY.

Two cups white granulated sugar, one half cup sweet milk. Boil for
_about_ ten minut