Make the molasses candy given above, and stir in a large cup of shelled peanuts just before taking it from the fire. Put in shallow, buttered pans. Peppermint Drops 1 cup sugar. 2 tablespoonfuls of water. 3 teaspoonfuls of peppermint essence. Boil the sugar and water till when you drop a little in water it will make a firm ball in your fingers. Then take it off the fire and stir in the peppermint, and carefully drop four drops, one exactly on top of another, on a buttered platter. Do not put these too near together. Pop-corn Balls Make half the rule for molasses candy. Pop a milk-can full of corn, and pour in a little candy while it is hot; take up all that sticks together and roll in a ball; then pour in more, and so on. Maple Fudge 3 cups brown sugar. 2 cups maple syrup. 1 cup of milk. 1/2 cup of water. Butter the size of an egg. 1 cup English walnut meats, or hickory-nuts. Boil the sugar and maple syrup till you can make it into a very soft ball when you drop it in water; only half as hard as you boil molasses candy. Then put in the milk, water, and butter, and boil till when you try in water it makes quite a firm ball in your fingers. Put in the nuts and take off the fire at once, and stir till it begins to sugar. Spread it quickly on buttered pans, and when partly cool mark in squares with a knife. Chocolate Fudge 1 cup of milk. 1 cup of sugar. 1 pinch of soda. 3 squares Baker's chocolate. Butter the size of an egg. Put the soda in the milk and scrape the chocolate. Mix all together until when you drop a little in water it will make a ball in your fingers. Take off the fire then, and beat until it is a stiff paste, and then spread on a buttered platter. Sometimes Margaret added a cup of chopped nuts to this rule, putting them in just before she took the fudge off the fire. Cream Walnuts 2 cups of light brown sugar. Two-thirds cup of boiling water. 1 small saltspoonful of cream of tartar. 1 cup chopped walnuts. Boil till the syrup makes a thread, then cool till it begins to thicken, and stir in the walnuts and drop on buttered paper. Cream Made from Confectioners' Sugar Take the white of one egg, and measure just as much cold water; mix the two well, and stir stiff with confectioners' sugar; add a little flavoring, vanilla, or almond, or pistache, and, for some candies, color with a tiny speck of fruit paste. This is the beginning of all sorts of cream candy. Candy Potatoes Make the plain white candy just given, and to it add a tablespoonful of cocoanut, and flavor with vanilla. Make into little balls, rather long then round, and with a fork put eyes in them like potato eyes. Roll in cinnamon. These candies are very quickly made, and are excellent for little girls' parties. Chocolate Creams Make the cream candy into balls, melt three squares of Baker's chocolate; put a ball on a little skewer or a fork, and dip into the chocolate and lay on buttered paper. Nut Candy