le snaps brittle when dropped in cold water. Add the vinegar when
this stage is reached and pour into oiled pans. When cool enough to
handle, pull until white; make into inch-thick rolls and clip off into
neat mouthfuls with oiled scissors, or chill and break into irregular
pieces when cold.

PEANUT BRITTLE

1 cup corn syrup
1 tablespoon fat
1 cup peanuts

Boil syrup and fat until brittle when tested in cold water. Grease a
pan, sprinkle the roasted and shelled peanuts in it, making an even
distribution, then turn in the syrup. When almost cold mark into
squares. Cocoanut, puffed wheat or puffed rice may be used for candy
instead of peanuts.

RAISIN AND PEANUT LOAF

Put equal quantity of seeded raisins and roasted peanuts through the
food chopper, using the coarsest blade. Moisten with molasses just
enough so that the mixture can be molded into a loaf. Chill, cut and
serve as candy. Chopped English walnuts combined with chopped dates or
figs make a very delicious loaf sweetmeat.

POPCORN BALLS AND FRITTERS

1 cup corn syrup
2 tablespoons vinegar
Popcorn

Cook syrup for fifteen minutes, add vinegar, then when a little snaps
when dropped in cold water turn over popped corn, mix well, and form
into balls with oiled hands, or if fritters are desired, roll out the
mass while warm and cut out with a greased cutter.

COCOANUT LOAF

1 cup shredded cocoanut
1/2 cup chopped dates
1/4 cup corn syrup
1/8 teaspoon mapline

Mix corn syrup and mapline. Add enough to the dates and cocoanut to
form a stiff cake. Mold into neat square at least an inch thick. Let
stand in the refrigerator for one hour, then cut in squares and roll
each in cornstarch.

STUFFED DATES

Mix one-half cup each of chopped peanuts and raisins. Add a teaspoon
of lemon juice and two tablespoons of cream cheese. Remove stones from
fine large dates, and in their place insert a small roll of the cheese
mixture. These are nice in place of candy or can be served with salad.

FRUIT LOAF

1/2 cup raisins
1/2 cup nuts
2 tablespoons honey, maple syrup or corn syrup
1/2 cup figs or dates

Put fruit and nuts through the food chopper, using the coarsest
blade. Add enough syrup or honey to make a stiff loaf. Place in the
refrigerator for one hour; slice and serve in place of candy, rolling
each slice in cornstarch.

STUFFED FIGS

Cut a slit in the side of dried figs, take out some of the pulp
with the t