CHOCOLATE CANDIES. Cocoanut Cream Bars.—Boil three pounds of granulated sugar, one cup of cold water and half a teaspoonful of cream of tartar until thick—or in the "ball" stage. Let cool slightly, then beat until creamy. Have ready a large cocoanut, grated; mix and stir well, then pour into shallow tins covered with buttered paper. When cold, cut into bars. Let stand a day or two before using.
Cocoanut Caramels.—Three pounds of granulated sugar, one cup of milk, a tablespoonful of butter and two teaspoonfuls of lemon extract. Put into a kettle, stir till dissolved; add one grated cocoanut and boil to the "pearl" stage. Pour into buttered pans, after it has cooled a little mark off into squares, and when cold break apart. Use when quite fresh.
Cocoanut Snow Balls.—Knead dessicated cocoanut into fondant; make into balls, and roll in grated cocoanut. Dessicated cocoanut may be used but is not as good as grated cocoanut.
MAPLE CANDIES. Maple Creams.—Beat thoroughly one cup of the best maple syrup and the while of one egg. With XXX confectioners' sugar, make it into a stiff fondant or paste. Use as the centers for bon-bons, or make into balls to be dipped into chocolate.
Maple Creams No. 2.—To two pounds of maple sugar add a cup of water and a quarter teaspoonful cream of tartar. Shave the sugar, and stir till dissolved. Boil without stirring to the soft ball stage; let stand in the kettle until cool, not cold; beat until creamy and pour into a shallow buttered pan.
Maple Balls.—Boil without stirring, two cups of shaved maple sugar and a cup of water. At the hard ball stage add a heaping tablespoonful of good butter. Beat till creamy. As soon as it can be handled form into balls and press the half of an English walnut or pecan on one side.
WAFERS.—To make wafers, boil without stirring two cups of granulated sugar, a half cup of water. When it will "spin a thread" set the kettle in cold water and beat till creamy. Flavor with peppermint, wintergreen, cinnamon, or any flavor you choose. Squeeze through a pastry tube upon paraffin paper in quantities that will spread to the size of a quarter dollar.
Chocolate Peppermint Wafers.—Take some of the fondant prepared as above, flavor rather strongly with peppermint and dip in sweet chocolate.
MOLASSES CANDIES.—Nothing pleases children more than a "candy pull." Turn them loose in the kitchen and let them make molasses taffy.
Molasses Taffy.—Boil a cup of good Porto Rico molasses, a cup of brown sugar and a piece of butter the size of an egg until a little will harden, in cold water. Cool on buttered plates, and as soon as it can be handled grease the fingers and pull till hard and light colored. To prevent boiling over, grease the edge of the pan or kettle in which it is boiled.