to dry; when dry it can be rolled up like
leather, wrapped up in a cloth, and will keep perfectly from season
to season. School-children regard it as a delightful addition to their
lunch of biscuit or cold bread. Apple and quince leather are made in
the same fashion, only a little flavoring or spice is added to them.

COCOANUT CARAMELS.

Two cupfuls of grated cocoanut, one cupful of sugar, two
tablespoonfuls of flour, the whites of three eggs, beaten stiff. Soak
the cocoanut, if desiccated, in milk enough to cover it; then beat the
whites of the eggs, add gradually the sugar, cocoanut and flour; with
your fingers make, by rolling the mixture, into cone shapes. Place
them on buttered sheets of tin covered with buttered letter paper and
bake in a moderate heat about fifteen or twenty minutes. They should
cool before removing from the tins.

DRIED PRESERVES.

Any of the fruits that have been preserved in syrup may be converted
into dry preserves, by first draining them from the syrup and then
drying them slowly on the stove, strewing them thickly with powdered
sugar. They should be turned every few hours, sifting over them more
sugar.

CANDIES WITHOUT COOKING.

Very many candies made by confectioners are made without boiling,
which makes them very desirable, and they are equal to the best
"French Creams." The secret lies in the sugar used, which is the XXX
powdered or confectioners' sugar. Ordinary powdered sugar, when rubbed
between the thumb and finger has a decided grain, but the
confectioners' sugar is fine as flour. The candies made after this
process are better the day after.

FRENCH VANILLA CREAM.

Break into a bowl the whites of one or more eggs, as the quantity you
wish to make will require; add to it an equal quantity of cold water,
then stir in XXX powdered or confectioners' sugar until you have it
stiff enough to mold into shape with the fingers. Flavor with vanilla
to taste. After it is formed in balls, cubes or lozenge shapes, lay
them upon plates or waxed paper and set them aside to dry. This cream
can be worked in candies similar to the French cooked cream.

CHOCOLATE CREAM DROPS.

These are made or molded into cone-shape forms with the fingers, from
the uncooked "French Cream," similar to that which is cooked. After
forming into these little balls or cones, lay them on oiled paper
until the next day, to harden, or make them in the morning and leave
them until afternoon. Then melt s