French Fruit Creams.
Take seeded raisins, currants, figs and citron. Chop fine and pour into French cream before the sugar is all mixed in. Make into a flat cake about an inch thick; and cut in oblong pieces, or inch squares. Nuts can be used in the same way.
E. B. N.
Molasses Candy.
Required—3 cupsful of yellow coffee sugar, 1 cupful of molasses, 1 cupful of water, ½ teaspoonful cream tartar, butter size of a walnut. Boil until brittle, then turn quickly out on buttered plates. When cool, pull until white and cut in squares.
Abbie Mac Flinn.
Chocolate Candy.
1 cupful of grated chocolate, 3 cupsful of sugar, 1 cupful of milk, butter the size of a walnut. Cook for twenty minutes, then add 2 teaspoonsful of vanilla. After taking from stove beat until smooth. Pour out in tins. When cold, cut in squares.
Miss Maud Mercer.