COCOANUT FUDGE.
Two cups sugar, one cup milk, one box desiccated cocoanut, small lump butter. Cook sugar, milk and butter fifteen minutes, take off the fire, and beat with a spoon. When partly creamed, add cocoanut and one teaspoonful vanilla. Stir well, pour into buttered pan and cut in squares.
CREAM FUDGE.
Two cups sugar, one cup milk, small lump butter. Cook fifteen minutes, set pan in a cool place, and when about half cooled beat with a spoon. Pour when creamy into buttered pan and cut when still warm into squares. Vanilla or any other flavoring improves this fudge.
FONDANT.
Two cups sugar, nine tablespoonfuls water; when it begins to boil, put in one-fourth teaspoonful cream of tartar; do not stir after it begins to boil: In four minutes try by dropping in water; if it balls, take off the stove and let it cool until it wrinkles on top when moved; then stir until you can mold it with the hand. Put in flavor and coloring after you mold it. This will make any kind of candy by using nuts and flavors of different kinds. Lay on greased paper.
FUDGE.
One and one-half pound granulated sugar (equal to three cups), one cup cream, one-half teaspoonful salt; put in saucepan and boil. Nuts, three squares bitter chocolate (Baker's). One heaping tablespoonful butter, one teaspoonful flavoring; cut up cup marshmallows in little squares.
ICE CREAM CANDY.
One pound granulated sugar, one pound pulverized sugar, one cup water, two tablespoonfuls white vinegar, one teaspoonful glycerine. Put all in saucepan; when it begins to boil, quit stirring, put in flavoring, then one-half teaspoonful cream of tartar. After it stops boiling, cool off a little, then pull, lay out on marble slab, cut in squares.