Show INQUIRIES ANSWERED How to Make Several Kinds of Home Mad Candy Mrs r 13 writes We aro going to give a fair and wish to havo a table of honc made candy Will you plcaso send me a few recipes of candles that can he sold by time penny such as peanut brittle cocoanut cocoa-nut cakes molnaaeu cocoanut COUCH etc Will be pleased to pay for same If required PEANUT 33RITTL13 Put three cups of soft brown sugar one cup of Now Orleans molasses a cup of water and half I teaspoonful of cream of tartar In 1 smooth clean saucepiui and boll unlll It will form a hard bull tested In cold water Add two cups of roasted shelled peanuts nnd boll until It 1M I brittle enough to crack when tested Stir In half n cup of butter and lot boll a few minutes longer then take from tho fin and stir In the two ivaspponfuls of soda dissolved hi a tablespoonful of hot water When the hot syrup begins to boll up to top bf kettle I remove from the fire and pour a very thin layer I Into shallow buttered this Let get I cold and then break Into pieces when ready to use COCOANUT CAKES I These are mndeas follows Moisten two cups of sugar with the milk of tho cocoanut cocoa-nut or water and boll to 1 softball degree 1 de-gree whou tented In cold Water Then Mir In as much freshlygrated cocoanut us the syrup wit moisten stirring only enough to molHlen or It will granulate Drop a spoonful at a time t on oiled papers The cukis should bo Jlat and about two Inches In din lel r A simpler method Is to mix a pound of freshlygrated cocoanut with hair n pound o confectioners sugar and the stiff beaten beat-en white of an egg Work thoroughly together to-gether and then form Into llltlc cukes and lilJ ll Jlo flt bake In Jolglnto COCOANUT CONES The o tire made of powdered sugar I giatod cocoanut and whites of eggs Five eggs whipped to a froth and a pound o the I sugar gradually worked In Then the cocoanut beaten In This la molded with tht t hands Into little cones these are placed on buttered papers and baked In I moderate oven only the tips 01 the cones are colored brown If you wish thorn brown iiakc the following fol-lowing foundation Holl one and one half poumltt of sugar with ono nnd one half cups i mil kuml a quarter of n tca spoonful of cream ot tartar Do pot boll hard Stir until It reaches tho soft crack Then stir In the frush grated cocoanut and drop In largo I thin cakes on oiled paper pa-per and before they harden roll ilium over a t stick or handle of a wooden ppoon They may bo made of plain molasses syrup also MOLASSES PEANUT SNAPS This Is similar to the peanut brittle Take a pint of granulated sugiir half a cup of molasses half a tcnspoonful of rroam of tartar und level tablespoonful 01 butter Cook all Ingredients except tho butter together to the crack degree It must be very hard so cook thoroughly When done put In the butter remove from the lire and drop fron n spoon onto buttered paper or pluttcrs In small round cukes while still hot press Home wholo peanut meats Into tho cakes ov the nut meals may bu stirred In Just before dropping plug ping I PENOCIII Put into a clean smooth cnucopan two cups of light brown sugar C cofTeo one cup of rich cream one cut of maple syrup Stir constantly unlll It comes to I boll to prevent curdling Stir frequently while cooking ns I burns easily Lei I cook until It will maku a soft ball wlun tried In cold water Do not let It cook too long When removed from the lire heat with a wooden paddle until It begins to croanthHi bill twh pounds df Walnut meats and stIr until thick then pour Into buttered tins and when cool mark out In squares To make chocolate pcnochl leave out the maple syrup and add two squares of un nivcetcncd chocolate grated and flavor with vanilla |