Though cooking in general may not be regarded with much favor by the average school-girl, she is always anxious to learn how to make candy, and hails a new recipe as a boon. The following recipes for peanut-candy, butter-scotch, and molasses-candy were obtained from a friend who makes the best home-made candy it has ever been our good-fortune to taste, and as she recommends them, we may rely upon their being excellent. We give them, with her comments, just as she wrote them. =Delicious Peanut-Candy.= Shell your peanuts and chop them fine; measure them in a cup, and take just the same quantity of granulated sugar as you have peanuts. Put the sugar in a skillet, or spider, on the fire, and keep moving the skillet around until the sugar is dissolved; then put in the peanuts and pour into buttered tins. This is _delicious_, and _so_ quickly made. =Butter-Scotch.= 2 cups of brown sugar. ½ cup of butter. 4 tablespoonfuls of molasses. 2 tablespoonfuls of water. 2 tablespoonfuls of vinegar. Boil until it hardens when dropped into cold water, then pour into buttered tins. =Molasses-Candy.= 2 cups of brown sugar. ½ cup of New Orleans molasses. ⅔ cup of vinegar and water mixed. A piece of butter half the size of an egg. When the candy hardens in cold water, pour into shallow buttered tins, and as soon as it is cool enough to handle, pull it until it is of a straw-color. _Splendid!_ Here are two recipes which another friend has kindly sent us: =Chocolate-Creams.= To the white of 1 egg add an equal quantity of cold water. Stir in 1 pound of confectioner’s sugar. Flavor with vanilla. Stir until fine and smooth; then mould into balls and drop into melted chocolate. To melt the chocolate, scrape and put it in a tin-cup or small sauce-pan over a kettle where it will steam. Let the chocolate be melting while the cream is being prepared. =Walnut-Creams.= Make the cream as for chocolate-drops and mould into larger balls. Place the half of an English walnut on either side and press them into the cream. The cream prepared in this way, we have found, can be used for various kinds of candy. Small pieces of fruit of any kind and nuts can be enclosed in the cream, making a great variety. Chocolate may be mixed with it; and if strong, clear coffee is used in place of the water, the candy will have the coffee flavor and color which some people like. =Walnut and Fruit Glacé.= Put 1 cup of sugar and ½ cup of water in a sauce-pan and stir until the sugar is all dissolved; then place it over the fire and let it boil until it hardens and is quite crisp when dropped in cold water. Do not stir it after it is put on the fire.