before toasting it may be
more quickly prepared.

CANDIES-WALNUT MOLASSES TAFFY

Place 2 cups of New Orleans molasses and 3/4 cup of brown sugar in a
stew-pan on the range and cook; when partly finished cooking (this may
be determined by a teaspoonful of the mixture forming a soft ball when
dropped in water), add 1 tablespoonful of flour, moistened with a
small quantity of water, and cook until a teaspoonful of the mixture
becomes brittle when dropped in cold water; at this stage add 1 scant
teaspoonful of baking soda (salaratus). Stir, then add 1 cup of
coarsely chopped black walnut meats; stir all together thoroughly, and
pour into buttered pans to become cool.

COCOANUT CREAMS

Grate 1 medium-sized cocoanut, place in a bowl, add 2 pounds of
confectioners' sugar, mix with the cocoanut; then add the stiffly
beaten white of 1 egg and 1 teaspoonful of vanilla; knead this as you
would bread for 10 or 15 minutes. If the cocoanut is a large or a dry
one, about 1/2 pound more sugar will be required. Shape the mixture
into small balls, press halves of English walnut meats into each ball,
or have them plain, if preferred. Stand aside in a cool place a half
hour. Melt a half cake of Baker's unsweetened chocolate, add a half
teaspoonful of paraffin, roll the small balls in this chocolate
mixture until thoroughly coated. Place on waxed paper to dry. From the
ingredients in this recipe was made 3 pounds of candy.

FUDGE (AS MADE BY MARY)

Two cups of granulated sugar, 1 cup of sweet milk, 1/4 cup of butter,
1/4 cake or 2 squares of Baker's unsweetened chocolate. Cook all
together until when tried in water it forms a soft ball. Remove from
fire, flavor with vanilla, beat until creamy, pour in buttered pan and
when cooled cut in squares.

A DELICIOUS "CHOCOLATE CREAM" CANDY

Place in an agate stew-pan 2 cups of granulated sugar, 1 cup of sweet
milk, butter size of an egg. Cook all together until it forms a soft
ball when a small quantity is dropped into cold water. Then beat until
creamy. Add a half a cup of any kind of chopped nut meats. Spread on
an agate pie-tin and stand aside to cool.

For the top layer take 1 cup of sugar, 1/2 cup milk and butter size of
an egg, 2 small squares of a cake of Baker's unsweetened chocolate.
Cook together until it forms a soft ball in water. Beat until creamy.
Add half a teaspoonful of vanilla, spread over top of first layer of
candy and stand away until it hardens and is quit