1 cup of sugar. 1/4 cup of water. White of 1 egg. 1 cup of grated cocoanut from a package. 2 squares of chocolate, melted. Let the sugar and water boil till it spins a thread. Beat the egg white stiff, and very slowly pour in the syrup while beating all the time; add the cocoanut, and then the melted chocolate. Drop on sheets of buttered paper in spoonfuls. "If you want to have these like little biscuits, do not put in the chocolate; just put them on the paper after spreading it in shallow tins, and bake them till they are brown on top. I think it would be nice to make some of each." When these were done and carried into the dining-room, Miss Betty said: "And now I will show you how I make my very own pinoche. When I have to earn my living, I shall do it by making this candy, and I'm sure in a very short time I'll be a millionaire." The girls laughed, and said they wanted to learn to get rich too. PINOCHE 2-1/2 cups of brown sugar. 1/2 cup of cream. Butter the size of an egg. 1/2 cup of chopped walnuts. 1/2 cup of chopped almonds. 1 teaspoonful of vanilla. Boil the sugar, cream, and butter together twenty minutes; add the nuts and vanilla, and beat well; when smooth and creamy, pour into buttered tins; when cool, cut in squares. "It's just as well we have so many to work," said Mildred. "It takes lots of strength to beat this candy." "Yes, we need Jack's strong arm," said Miss Betty, smiling. "To-morrow, we must get him to help. Now here is another kind of nut candy that is very good indeed, and when you are all done with that pinoche, we will make this next." NUT CREAMS 3 cups of light brown sugar. Whites of 2 eggs. 1 cup of boiling water. 1 cup of chopped nuts. 1 teaspoonful of vanilla. Boil the sugar and water, stirring and beating till the sugar is all dissolved; then let it boil without stirring till it spins a thread. Remove from the fire and let it stand on the table for just a moment, to be sure it has stopped boiling; then pour it over the stiff whites of the eggs, beating with a wire beater all the time; put in the vanilla while you are beating. When it is creamy and getting stiff, add the nuts, stir well, and spread on buttered paper. If you prefer, do not use vanilla, but almond flavoring, and add almonds instead of other nuts. "Now, girls, just one more kind and that will be enough, I am sure. To-morrow we will change work, and I will teach all this to the other girls while you make salted almonds and tie boxes; I'm sure we shall sell all we can make." [Illustration: "This Candy ought to be at least a Dollar a Pound."] "This candy will be worth a dollar a pound!" said Mildred. "At least that," said Miss Betty, laughing; "only we won't ask quite that much, I think. Now this is the last receipt." CHOCOLATE SQUARES