"Sweets to the sweet." - Shakespeare.

Molasses Candy

2 cupfuls of molasses,

1 cupful of brown sugar, Butter size of a walnut.

Boil twenty minutes, then add

2teaspoonful of cream tartar, 1 teaspoonful of soda,

1 tablespoonful of vinegar.

Turn into a buttered dish until cool enough to pull.

Miss Lottie Clark.

Praulines

2cupfuls of granulated sugar, 2/3 cupful of water.

1/3 cupful of vinegar,

Butter size of a walnut. Boil until it ropes from the spoon; then stir in one quart of peanuts and stir until white.

Mrs. E. F. Hawkins.

Almond Candy

To each cupful of sliced almonds add one cupful of granulated sugar. Butter skillet well. Put in sugar first and then the almonds. As soon as sugar begins to dissolve, stir the above with well-buttered spoon and continue stirring slowly until a light brown, then pour on buttered platter and spread with a spoon.

Mrs. Thomas Harris.

Panoche

Three cupfuls brown sugar and one cupful of cream. Stir together well, and cook until it will make a soft ball when dropped in cold writer. Before removing from tiro, stir in one cupful of copped walnuts. Remove from stove and beat the whole until it begins to cream. Pour quickly into a pan and when cooling cut into squares.

Miss Floha Conover,

Pacific Grove.

Brown Almond Bar

Ten lbs. sugar, large spoon cream tartar, and when it begins to boil add six lbs. almond nuts after having picked out all shells and dusted the nuts thoroughly; stir slowly keeping the sides of the basin washed until nuts are as brown as wished and slide off the spatula easily when raised up; pour out between iron bars about one inch thick; when cold enough not to run, cut into bars with butcher knife and mallet.

Mrs. J. F. Hay.