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U. No All Mints

2 cups sugar. 1 cup water. 1 tablespoon butter. 1 teaspoon mint extract. Cook until soft ball stage. Pour out on greased marble. When a little cool work to a cream with wooden paddle; cut in small pieces. PRETTY CANDY BOWLS TO SERVE HOMEMADE CANDY IN. 2 cups pure granulated sugar. 2 tablespoons vinegar. 1 cup water. Put sugar and water, well stirred on fire; after it boils a few minutes, add vinegar. Have cup of ice water, and when sirup cracks and piles up in cup it is ready to be used. Color any delicate shade before taking from fire, but not until ready (or can be colored on marble). Pour out in small rounds on greased marble. Brush jelly glasses (inverted) with almond or peanut oil. When candy can be lifted with knife, take up, press out with fingers and form over glasses. Move on glasses often and if cooked right, it will stand alone in a few minutes; shape edges any way, but the work must be done fast. A little practice will be required to make success.