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Fudges and Caramels: Take

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.

CINNAMON FUDGE Take two cupfuls of light brown sugar, one cupful of milk, one-half cupful of butter, and two tablespoonfuls of cinnamon. Boil to the soft ball stage, remove from the fire and add a teaspoonful of vanilla. Beat up until creamy, pour into a buttered mold and cut into squares when cold. PINEAPPLE FUDGE Take two cupfuls of granulated sugar, one cupful of water, and a pinch of cream of tartar. Boil to the hard ball stage, then add one cupful of candied pineapple. Pour over the stiffly beaten whites of two eggs, and beat up until light and foamy.

LAYER FUDGES These are fine and are made by pouring one kind of fudge upon another in layers. For this purpose one should use only the fudges that combine well together. Layers of several different kinds of fudge may be used, or only two, as desired. A chocolate fudge with a layer of divinity fudge between is delicious. Pour half of the chocolate fudge into a pan, and when cool pour over it a layer of divinity fudge; then when this has cooled pour over the remainder of the chocolate fudge which should have been kept hot in a bowl set in hot water. Fruit and nut fudges make a good combination. COCOANUT MARSHMALLOW FUDGE Take two cupfuls of sugar and one-half cupful of milk and boil up, then add one tablespoonful of butter and boil to the soft ball stage. Add a cupful of grated cocoanut and beat up until creamy. Arrange some marshmallows in a pan, and pour the fudge mixture over them. When cold cut into squares between the marshmallows.

ANOTHER COCOANUT MARSHMALLOW FUDGE Take two cupfuls of granulated sugar, one cupful of milk and one tablespoonful of butter. Boil to the hard ball stage. Take it off the fire and add a teaspoonful of vanilla and one cupful of grated cocoanut. Mix this in, then add a half-dozen of marshmallows. Let stand a while until soft; then pour the mixture over the stiffly beaten whites of two eggs. Beat up until it begins to get creamy, then pour into buttered pans, and when cool cut into squares. BARLEY FUDGE Take a cupful of barley and brown it in the oven; be careful not to burn it, but have it a nice brown. Run this through the coffee-grinder. Take two cupfuls of brown sugar, one-half cupful of corn syrup, one-half cupful of milk and a tablespoonful of butter. Boil to the soft ball stage, add a tablespoonful of vanilla, then stir in the ground barley. Stir until creamy and pour out into a buttered pan, and when cold cut into squares. COFFEE CARAMELS Take one cupful of light brown sugar, one cupful of golden corn syrup, one-half cupful of milk, one-half cupful of strong boiled coffee and one tablespoonful of butter. Boil to the hard ball stage. Remove from the fire, stir in one teaspoonful of vanilla, then pour into buttered pans, and mark off into squares. When cool cut into squares, and wrap each caramel in waxed paper.