Sugar, 3 cups. Milk, 1 cup.

squares. Butter, 1 heaping tablespoon.

Vanilla, 2 teaspoons.

Place sugar, chocolate and milk in a saucepan over the fire and heat very slowly. The chocolate should be entirely melted before it is allowed to boil. Let boil evenly and gently for about 8 minutes, stirring occasionally. Test by dropping a little in cold water and if it forms a soft ball remove at once from the fire. Add the butter and beat it in, then add the vanilla and continue a firm even beating till it is very creamy and a slight crust is formed around the edge of the pan. Pour into buttered tins and let cool. Sister Anne.

Pinoche

Light brown sugar, 3 cups. Milk, 1 cup.

Butter, 1 teaspoon. Vanilla extract, 1 teaspoon.

Nut meats, 1 cup.

Boil sugar and milk to the soft ball stage. Then add butter, re-move from fire, flavor and stir in the chopped nut meats. Turn out into a shallow buttered pan and mark into squares.

Poll, Worcester.

Uncooked Fudge

Chocolate, 1/2 pound. Powdered sugar, 1 cup.

Eggs, 2.

Vanilla, 1 teaspoon.

Melt chocolate, add sugar, beaten eggs and vanilla. Pour in buttered pan and cut when firm. Will keep soft a long time if well covered. B. E. S., South Weymouth.

Honey Fudge

White sugar, 1 1/2 cups. Brown sugar, 1/2 cup. Milk, 1/2 cup.

Honey, 1-3 cup. Vinegar, 1 tablespoon. Butter, 1 dessertspoon.

Boil sugar and milk a few minutes, add honey and boil till soft ball stage is reached. Add vinegar and butter and beat until creamy. Mother, South Weymouth.

Cocoanut Fudge

Brown sugar, 2 cups. Milk, 1/2 cup.

Butter, 2 tablespoons. Vanilla, 1/2 teaspoon.

Shredded cocoanut, 1 cup.

Bring sugar and milk to a boil. Add butter and cook till it threads. Take from fire, add flavoring and cocoanut and beat till it snaps. Pour quickly into buttered tin, cool and cut in squares.

A. D. B., Brookline.

Potato Fudge

Very small potato, 1.

Butter, 1 rounding tablespoon.

Salt, a pinch.

Cocoa, 2 tablespoons. Vanilla, 1 teaspoon. Confectioner's sugar.

Mash the potato and mix in other ingredients, using as much sugar as can be stirred in. Turn out on a sugared board and gradually knead in more sugar, until so thick that a piece can easily be broken off. Pat out or roll 1/2-inch thick and cut in squares. Nuts may be added if desired. G. R., Wollaston.

Divinity Fudge

Sugar, 2 cups. Corn syrup, 1/2 cup.

Water, 1/2 cup. Egg whites, 2.

Walnuts, 1/2 cup.

Boil sugar, syrup and water till it becomes brittle when dropped in cold water. Pour over the stiffly beaten egg whites, beating all the time. Add walnuts and beat until very thick. Pour into a buttered pan and cut in squares when cool.

A Reader, Brighton.