kes something that the other
hands him is the loser. Or whichever of you first says to the other
"Good morning, Philopena," on the following day, or the next time you
meet, wins a present. Or this is sometimes played that whoever first
answers a question put to him by the other must pay a forfeit. Of
course this makes great fun in trying to invent and evade plausible
questions.

Cherry Contests

Cherry-eating races can be very exciting. The players stand in a row
with their hands behind them, and a number of long-stalked cherries
are chosen from the basket and placed by the tip of the stalk between
their teeth. At the word of command the players begin their efforts to
draw the cherry up by the stalk into their mouths. All heads must be
held down.

CANDY-MAKING

Utensils

For making candy you will need an enamel or earthenware saucepan; a
long wooden spoon; one or two old soup-plates or dishes; a bowl, if
there is any mixing to be done; a cup of cold water for testing; a
silver knife; and, if you are not cooking in the kitchen, a piece of
oil-cloth or several thicknesses of brown paper to lay on the table.

General Directions

Butter the dish into which the candy is to be poured before you begin
to cook. To do this put a little piece of butter on a piece of clean
soft paper and rub it all over the dish.

Always stir round the edge as well as the middle of the saucepan. Stir
slowly but continually, for candy burns very quickly if left alone.

The flavoring should be added just before taking the saucepan off the
fire.

To find out if your taffy or candy has boiled long enough, drop a
little in the cup of cold water. If it at once becomes crisp and hard,
it is done.

Before your candy is quite cold, mark it with a silver knife into
squares. This will make it break up more easily and neatly when cold.

Barley Sugar

1 lb. powdered sugar.
The white of an egg.
1/2 a pint of water.
1/2 a lemon.

Dissolve the sugar in the water, and add the well-beaten white of an
egg (this must be done before the mixture is heated). Then put on the
fire in a strong saucepan. Remove all scum as it rises, and when the
syrup begins to look clear, take off the fire and strain through
muslin. Put the syrup back into the saucepan and let it boil quickly
until you find by testing it that it is done. Then add the juice of
the lemon and pour on to a buttered dish. Before the mixtur