Take some fondant, small pieces of walnuts, almonds, bits of date, a few raisins, a small piece of citron; mix well; if not wet enough when molded add a few drops of water and lemon juice. Take the seeds from the dates and fill with this mixture. Roll in granulated sugar.
OLD-FASHIONED TAFFY
Put into a saucepan two and one-half cupfuls of sugar and one-half cupful of water. Stir until it is dissolved. Then wash the sides of the pan and let it boil without touching a few moments, and add a tablespoonful butter and let boil until it will crack when tested in cold water. Add a teaspoonful vanilla and turn in onto a tin to cool. Mark it off into squares before it becomes cold.
PUFFED RICE CANDY Helen Collins
One cup granulated sugar; one-fourth cup water; one-fourth cup molasses; one teaspoonful butter; one drop oil of peppermint. Boil sugar, water, molasses and butter until it forms a hard ball when dropped into cold water. Remove from fire, add peppermint, stir and pour over one package of puffed rice, stirring until rice is coated.
PEANUT CANDY
Fill a small square tin half an inch deep with shelled peanuts, leaving the skins on. Boil some sugar until done and pour it over the nuts, just covering them. Cut into squares before it becomes cold.
PEPPERMINTS
Two cups sugar; one-half cup water; one-half teaspoonful cream of tartar; seven or eight drops of oil of peppermint. Boil until a drop of syrup on tip of fork looks like a fine hair. Remove from fire, add cream of tartar and peppermint, and stir until creamy. Drop on waxed paper.
AFTER DINNER MINTS