FUDGE

Boil together two cups of granulated sugar, one-eighth teaspoon of salt and one cup of milk or cream, until when tried in cold water, it will form a soft ball (about eight minutes).  Add one-half a cake of Baker’s chocolate, two tablespoons of butter and one teaspoon of vanilla.  Beat until smooth and creamy; pour into greased pans; cool and cut in squares.

PINOCHE

Take one cup of (packed) medium brown sugar, one-quarter cup of cream, one-third cup of nut meats, one-quarter pound pecans, weighed in shell, and one-third pound hickory in shell.  Cook sugar and cream to soft ball test.  Cool until you can bear your hand on bottom of pan.  Stir until it begins to thicken, add chopped nuts; and when it is too thick to pour easily, spread quickly on a buttered pan, cut in squares and cool.

FRUIT LOAF

Chop coarsely one-half cup of raisins, one-half cup of nuts, one-half cup figs or dates, add enough honey or corn syrup to make a stiff loaf, about two tablespoons.  Place in ice-box for one hour, slice and serve in place of candy, rolling each slice in cornstarch.

GLACE FOR CANDIES

Boil one pound of sugar with one-half pint of water until it ropes; then add one-half cup of vinegar and boil until it hardens.  Dip in fruit, orange slices, nuts or green grapes with stems on, and put aside on a buttered platter to set.

ORANGE CHIPS

Can be made after the fruit has been used.  Halve, scoop out, then scrape inside; lay the peel in salt water overnight.  Make syrup of two cups of sugar and one cup of water.  When boiled thick, cut orange-peel in small strips and drop them into boiling liquid, letting them remain about ten minutes.  Remove strips carefully, spreading them on waxed paper to dry.

Grape-fruit rind may be used as well as that of oranges.

CANDIED CHERRIES, PINEAPPLE AND OTHER FRUITS

Boil, but do not stir, one-half pound of loaf sugar in one breakfast cup of water.  Pit some cherries, or prepare any desired fruit, and string them on a thread, then dip them in the syrup; suspend them by the thread.  When pineapples are used, slice them crosswise and dry them on a sieve or in the open air; oranges should be separated into sections and dried like pineapple.

STUFFED DATES

Make a cut the entire length of dates and remove stones.  Fill cavities with English walnuts, blanched almonds, pecans or with a mixture of chopped nuts, and shape in original form.  Roll in granulated sugar or powdered sugar and serve on small plate or bonbon dish.

DATES STUFFED WITH GINGER AND NUTS