Chocolate Creams

Dust the moulding-board with as little flour as possible and roll a piece of fondant into a cylindrical shape. Cut it into regular-shaped pieces, roll between the palms of the hands until round, lay on paraffine paper and let harden until the next day. Melt a cake of chocolate in a rather deep vessel that has been set in a pan of hot water; add a piece of paraffine half as large as a walnut, the same amount of butter, and 1/4 teaspoonful vanilla. Roll the cream in this, by using a steel fork or crochet needle, and place again on paraffine paper.

Nut Rolls

Take equal parts of walnut, butternut, or whatever variety of nut meats you prefer, and fondant, mix well, and form into a roll. Cover this with plain fondant, roll in granulated sugar and let harden until next day, then slice crosswise.

Jelly Rolls

Roll out evenly a piece of plain fondant, spread with any variety of fruit jelly or marmalade preferred, and when hard cut into slices and crystallize as above.

Chocolate Caramels

Half lb. Baker's chocolate, 3 lbs. sugar, half granulated and half brown, the latter not too moist, 1/2 lb. butter, 1 small cup milk.

Mix the ingredients and boil until it hardens in cold water, which should be about 20 minutes. Stir all the time if you wish the caramels to be "crumbly."

Cocoanut Bon-bons

To the white of one egg and an equal quantity of water add enough pulverized sugar and grated cocoanut to enable you to make into balls; lay the balls on greased plates. Take two cups of sugar and one of water and boil until it creams, then add one teaspoonful of vanilla or rose water; set the dish containing this mixture on another containing boiling water, so it will not get too hard; then roll the balls in it as you would chocolate creams, and lay on greased plates to harden.

Butterscotch

Use 3 cupfuls of New Orleans molasses, 2 cupfuls granulated sugar, 3/4 cupful butter, and a very little water. Cook quickly about 20 minutes. Try a little in cold water, to see when it becomes crisp. Just before taking up add 1/2 teaspoonful baking-soda well mashed and smooth. Pour into buttered tins and cut as soon as it becomes perfectly cool.

Sugar Candy

Put in a shallow pan 3 cupfuls granulated sugar, 1/2 cupful water, 1/2 cupful vinegar, and at the last, 1/2 tablespoonful butter, with 1/2 teaspoonful cooking-soda, dissolved in hot water. Cook quickly, without stirring, for 1 hour, or until it crisps in cold water. Pull while quite hot with buttered finger tips, and continue pulling until the candy is white. Chop into small pieces.

Candied Fruit

Boil 1 cupful granulated sugar, 4 tablespoonfuls water, 2 tablespoonfuls vinegar and 1/4 spoonful soda. Avoid stirring. When the mixture is boiled to a syrup, dip into it cherries, grapes, pine-apple, oranges, pears, etc. When well dipped place the fruit on paraffine paper and put in a warm place to dry. Chestnuts and filberts thus candied are delicious.

Hoarhound Candy

Hoarhound candy is a favorite cough remedy. To 1 quart of water add a small handful of hoarhound herb, and boil 1/2 hour. Strain, pressing all the liquid from the herbs. Add 3 lbs. of brown sugar, and boil to the "hard crack." Put in a piece of butter as large as a walnut. When the butter is dissolved, pour the mass on a greased platter or marble slab. When almost cold, square off with a knife.

French Almond Rock

Put 1 lb. of loaf-sugar and a teacupful of water into a saucepan, stir it until the sugar is melted, take off the scum that comes to the top, and when boiled for 1/4 hour add 1 tablespoonful vinegar or lemon juice. Stir in sliced almonds to taste, pour out on a well-buttered tin and cut into slices.

Mrs. Senator Cullom's Candy

Mix together the whites of 2 eggs, an equal quantity of cold water, and enough confectioners' sugar to make a stiff dough. It will require about 2 lbs. To prepare fruits and nuts, take seeds out of dates and fill with the cream; blanch almonds and cover with cream. Candied cherries are nice, taking little balls of the cream and putting a cherry on each. English walnuts are used in the same way as cherries.

Marshmallows

Dissolve 1 lb. clear white gum-arabic in 1 quart water; strain, add 1 lb. refined sugar, place on fire. Stir continually until sugar is dissolved and the mixture becomes of the consistency of honey. Next add gradually the beaten whites of 8 eggs; stir the mixture all the time until it thickens and does not adhere to the finger, pour into a tin slightly dusted with starch, and when cool divide with a sharp knife.

Peppermint Drops

The peppermint and wintergreen drops which follow the ice cream course to prevent possible disturbance from chilling with the frozen dainties are made of pure sugar with half the quantity of arrowroot used for the cream drops, and essence of wintergreen or mint to taste, rolled on a marble slab and cut out in disks the size of a quarter dollar. Confectionery is a pretty art for ladies and a very convenient one where there are children with the traditional sweet tooth. And what adds more repute to a hostess' table than that it is furnished with tempting fresh bonbons of her own making ?