Fig Fudge
Take two cupfuls of granulated sugar, one cupful of water, a fourth teaspoonful of cream of tartar, one-half pound of figs, one teaspoonful of ginger, and one tablespoonful of butter. Boil the mixture to the soft ball stage. Remove from the fire and beat up until creamy. Pour into a buttered pan and mark into squares. Chop the figs before adding.
Divinity Fudge
Take two cupfuls of light brown sugar, add one-half cupful of golden corn syrup, and one-half cupful of water. Boil to the hard ball stage. Add one cupful of chopped walnut meats, and one teaspoonful of vanilla; and then pour over the stiffly beaten whites of two eggs. Beat up until light and foamy. Pour into buttered pans, and when cool mark off into squares.
Cocoanut Fudge
Take two cupfuls of granulated sugar, one cupful of milk, one tablespoonful of butter, and one-fourth teaspoonful of cream of tartar. Boil to the thread or soft ball stage and then add one cupful of grated cocoanut. Beat up until quite creamy.
Fruit Fudge
Take two cupfuls of light brown sugar, a cupful of milk, a tablespoonful of butter, and a pinch of cream of tartar. Boil until it makes a soft ball, then add a fourth pound of marshmallows. Beat until dissolved, then add one-half cupful of chopped walnut meats, and a cupful each of chopped dates and figs. Beat up until creamy, and pour into buttered pans.