ar or syrup with butter and water until it spins a long
thread; pour this on popcorn and if desired shape into balls. Candied
nuts may be prepared in the same way.

PULLED MOLASSES CANDY

1 cup molasses
2 cups brown sugar
1 cup water
3 tablespoons vinegar
1/2 teaspoon cream of tartar
3 tablespoons butter
1/2 teaspoon bicarbonate of soda

Put molasses, sugar, water and vinegar into saucepan and stir; when
boiling add cream of tartar and boil until very brittle when tested in
cold water; add butter and soda and pour on buttered platter. When
cool enough to handle, butter hands and pull until light brown. Cut
with scissors into small pieces.

FUDGE

3 cups sugar
1 cup milk or cream
1 tablespoon butter
2 ounces unsweetened chocolate or 6 tablespoons cocoa
1 teaspoon vanilla extract

Put sugar, milk and cocoa or chocolate into saucepan; stir and boil
until it makes soft ball when tested in cold water; take from fire,
add butter and vanilla, cool and stir until creamy. Pour on buttered
plates and cut into squares.

PENUCHE

2 cups light brown sugar
1/3 cup milk or cream
1 tablespoon butter
3/4 cup chopped nuts
1 teaspoon vanilla extract

Put sugar, milk, and butter into saucepan. Boil with as little
stirring as possible until it makes a soft ball when tested in cold
water. Take from fire; add nuts and vanilla; stir until creamy and
pour into greased tins.

COCOA CREAM CANDY

4 tablespoons confectioners' sugar
2 tablespoons boiling water
4 tablespoons cocoa
1/2 teaspoon vanilla extract

Mix sugar and boiling water until smooth; add cocoa and vanilla; mix
until creamy. Dust hands with sugar; take up 1/2 teaspoon of mixture
and roll. Dust a plate with sugar, and roll balls in finely chopped
nuts and allow to dry for about 2 hours.

COCOANUT CREAM CANDY

1 tablespoon butter
3/4 cup milk
2 cups sugar
1/2 cup grated fresh cocoanut
1/2 teaspoon vanilla extract

Melt butter in saucepan; add milk and sugar; stir until sugar is
dissolved, heating slowly; boil 12 to 15 minutes; remove from fire and
add cocoanut and vanilla, beating until creamy. Pour into buttered
tins and cool.

For Chocolate Cocoanut Cream Candy add 1-1/2 ounces unsweetened
chocolate or 4 tablespoons cocoa before boiling.

HICKORY NUT CANDY

2 cups sugar
1/2 cup water
1 teaspoon lemon or vanilla extract
1 cup hickory nut meats

Boil sugar and water without stirring until thick enough to spin a
thread; place