olling pin. Cut out the peppermints. With
water in the under part of the chafing dish melt half a pound of Baker's
chocolate and dip the peppermint on the end of a fork. Set on waxed
paper to harden.

SEA FOAM

Two cups light brown sugar; one-half cup water; boil together until a
little dropped in cold water forms a soft ball. Remove from fire. Beat
in a deep bowl the whites of two eggs to a froth, add candy syrup,
one-half teaspoonful vanilla and beat in until it begins to stiffen.
Drop with spoon on waxed paper and press on a nut meat. Will keep moist
in a glass jar.

DIVINITY FUDGE

Mrs. A. Donald Campbell

Whites of two eggs, well beaten; two cups granulated sugar; one-third
cup Karo corn syrup boiled together with one-half cup hot water; boil
until syrup forms hard (not brittle) strands when dropped in cold water;
one teaspoonful vanilla. Pour the boiling mixture over whites of eggs,
beating constantly; beat mixture until pure white. Add nuts or cherries,
etc., which should be cut up before cooking syrup. Turn entire mixture
out on buttered platter; let stand an hour, or until hard enough to
cut.

DIVINITY CANDY

Two and one-half cups granulated sugar; one-half cup corn syrup;
one-half cup cold water; whites of two eggs beaten to a stiff froth.
Boil the first three ingredients until a little dropped into cold water
can be formed into a firm ball. When done pour over the eggs and beat
until stiff, then add one cup walnut meats. Spread in a buttered pan and
cut into squares.

OCEAN FOAM

One cup sugar; one-half cup corn syrup; one-half cup water. Boil mixture
until hard when dropped in cold water. Add stiffly beaten whites of two
eggs, beat until it stiffens and becomes foamy. Add one cup nuts and
vanilla to flavor. Pour into buttered tin.

FUDGES

Emily L. Wegner

Two cups granulated sugar; one cup milk; one-half teaspoonful butter;
two squares Baker's bitter chocolate. Put on sugar and milk, let it come
to a boil before adding butter and chocolate. Beat constantly. Cook from
fifteen to twenty minutes. This may be varied by adding chopped nuts or
grated cocoanut.

FUDGE

Boil together a pint of milk; a cup of granulated sugar; a cup of grated
chocolate and butter the size of an egg. When a drop of the mixture
hardens in cold water add a teaspoonful vanilla, beat until smooth and
creamy; spread in a buttered pan and cut into squares.

CHOCOLATE FUDGE

One cupful milk; two square