finger and thumb first into cold water and then into
the syrup, you can draw them apart, and an unbroken thread is formed,
which gradually can be drawn wider apart on further testing as the
degree of boiling is completed.

The next is the "pearl" (220 deg. F.) To see if the syrup has reached
this stage, after the sugar has dissolved let it boil for eight to ten
minutes, then dip a wooden skewer into the syrup to obtain a drop of
it. Dip the finger and thumb into cold water, then rub the drop of
syrup between them; if it feels smooth, the syrup has reached the
desired stage. The next is the "blow" (230 deg. F.) Dip a spoon into the
sugar, shake it, and blow through the holes; if sparks of light or
bubbles be seen, you may be sure of the blow. This is followed by the
"feather" (235 deg. F.) To test this, dip a spoon into the boiling syrup,
and when it may be blown easily from the spoon in long shreds it has
reached the right degree.

[Illustration]

Next comes the "ball" (240 deg. F. to 250 deg. F.) Dip the finger and thumb
first into cold water, and then into the syrup, the latter then can be
rolled into a soft ball between the finger and thumb. A little longer
boiling gives the hard ball. This in turn is succeeded by the "crack"
(290 deg. F. to 300 deg. F.) To test this, drop a little of the syrup into
cold water; if it then breaks off sharp and crisp it has reached the
crack. The final stage is the "caramel" (350 deg. F.) which comes very
quickly after the crack, the syrup becoming first a pale yellow, and
then a rich golden brown, and finally black or burnt. When it first
reaches this stage the pan should be removed from the fire, a little
lemon juice or water added, and then the whole reboiled to the proper
stage or shade. To prevent granulation, it often is advisable to add a
pinch of cream of tartar, to the pound of sugar.

Chocolate Fudge

1 cupful milk
Pinch of salt
2 squares (2 ozs.) chocolate
2 cupfuls sugar
1 tablespoonful Crisco
1 teaspoonful vanilla extract

Put Crisco, milk, sugar, salt, and chocolate into saucepan, and stir
and boil until it forms a soft ball when tested in cold water, or 240 deg.
F. Remove from fire, add extract, allow to stand a minute, and beat
until creamy. Pour into Criscoed tin and mark off into squares.

Clear Almond Taffy

4 cupfuls sugar
1 cupful Crisco
Pinch cream of tartar
1 cupful water
2 cupfuls almonds
1/2 teaspoonful almond ex