water
2 cups sugar
1 cup cocoa
1/2 teaspoon salt

Stir water and sugar in saucepan until dissolved; boil 5 minutes; mix
cocoa with cold water to make a paste and add to boiling water and
sugar; boil slowly for 10 minutes; add salt. When cold put into bottle
or glass jar in refrigerator. Take 2 tablespoons of syrup for each
glass or cup of milk. Served with whipped cream either hot or cold
this is a nourishing and delicious beverage.

CANDIES

CREAM CANDY

2 cups sugar
2 tablespoons vinegar
1 teaspoon cream of tartar
1 teaspoon lemon extract

Add a little water to moisten sugar; boil with vinegar and cream of
tartar without stirring, until brittle when tried in cold water. Add
lemon; turn out quickly on buttered plates. When cool enough to
handle, pull until white, and cut into pieces.

BUTTER SCOTCH

2 cups sugar
2 tablespoons water
2 tablespoons butter

Boil without stirring until brittle when tested in cold water. Pour
out on buttered plates to cool.

BUTTER TAFFY

3 cups brown sugar
1/2 cup molasses
1/4 cup water
1/4 cup vinegar
4 tablespoons butter
1 teaspoon vanilla extract

Boil sugar, molasses, water and vinegar. When crisp in cold water add
butter and vanilla. Cook 3 minutes. Cool on buttered pans and break
into pieces.

PEANUT BRITTLE

2 cups chopped roasted nuts
3 cups granulated sugar

Put sugar in frying pan. Stir over slow fire. It will lump, then
gradually melt. When pale yellow, and clear, add nuts and pour quickly
on greased tin. When cold break into pieces.

CHOCOLATE CARAMELS

2 cups molasses
1 cup brown sugar
1 cup cream or milk
1/4 pound unsweetened chocolate
4 tablespoons butter
1 teaspoon vanilla extract

Put all ingredients but vanilla into kettle. Boil until it hardens
when tested in cold water; add vanilla and turn into large flat
greased tins. When nearly cold, cut into small squares.

CREAMED NUTS

2 cups confectioners' sugar
white of 1 egg
1 teaspoon vanilla extract
2 teaspoons cold water
walnuts or other nuts

Mix sugar, unbeaten egg white, vanilla and cold water into a stiff
paste. Shape into little balls, press between halved walnut or other
nut meats.

Stoned dates and large seeded raisins may be filled with this cream,
or it may be mixed with chopped nuts, shaped into bars and cut into
squares.

CANDIED POPCORN

1-1/2 cups sugar or maple syrup
1 tablespoon butter
3 tablespoons water
3 quarts popped corn

Boil sug