Preparation: Mix the sugar, milk and cream and boil until, when trying a few drops in cold water, it holds together and forms a soft mass. Then add butter and salt, take from the stove, mix in vanilla and nuts and stir the mixture until it gets creamy. Pour it to 1 inch thickness into buttered pans and cut it into cubes when cold. No. 10—POPCORN CANDY. 1 cup of sugar 1 tbsp. of butter 3 tbsps. of water 1 pinch of salt 4 qts. of popped corn Preparation: Pour enough popped corn into a pan to cover the bottom of the pan, put it on the stove to get very hot, being careful not to burn it. Mix the sugar, butter, water and salt and boil until it hardens when tried in cold water. Now mix it with the hot corn, add the rest of the popped corn and stir until it rolls from the spoon, then spread it out in buttered tins. Remarks: It is best to use old popcorn. No. 11—COCOANUT DROPS. 1 cocoanut About 2 cups of sugar 1 white of egg Preparation: Grate the cocoanut and weigh it, add to it ½ of its weight in sugar, mix this with the beaten white of egg, drop on buttered paper and bake in oven 15 minutes. No. 12—CHOCOLATE CARAMELS No. 2. 1 cup of sugar ½ cup of butter ¼ cup of grated, sweet chocolate 1 cup of molasses 1 cup of milk Preparation: Cream the sugar and butter, add chocolate, molasses and milk and boil until it hardens when tried in cold water. Pour it about 1 inch thick into buttered pans and when cold, cut into squares with a buttered knife. No. 13—PEANUT CANDY. 2 cups sugar 1 cup chopped peanuts Preparation: Put two cups white sugar into a porcelain kettle; stir constantly until dissolved. Add one cup chopped peanuts. Turn at once into a buttered dish and cut in squares. No. 14—PULLED TAFFY. 3 cups granulated sugar ½ cup mild vinegar ½ cup water Butter, size of a walnut Preparation: If vinegar is strong, use two-thirds water and one-third vinegar. Boil the sugar, water and vinegar together until half done; then add the butter and stir until mixed well. When it snaps when tested in cold water, it is done. Pour on buttered tins, let cool, flavor and pull. No. 15—ICE CREAM CANDY. 2 cups sugar ½ cup vinegar ½ cup water Butter, size of an egg Preparation: Boil sugar, vinegar and water together about ten minutes; add butter and let it boil another five minutes. Try a few drops in a glass of cold water. If hard, pour the mass into a buttered tin and set in a cool place until cool enough to pull. Pull it until it becomes white. Cut in pieces as desired. No. 16—CRACKER JACK. 3 qts. popped corn ½ cup sugar ¼ cup syrup ½ tsp. vinegar ½ tsp. soda ½ cup peanuts Preparation: Boil syrup, sugar and vinegar until it will crack when tried in cold water. Add the soda, stir well and pour the foamy mixture over the corn and peanuts. No. 17—POP CORN BALLS. 8 qts. popped corn 2 cups granulated sugar 1 cup water Flavoring to taste