Whatever the season, sweetmeats, especially high-class confections, are always in favour, most girls finding them delectable when sitting over the fire as when resting in a hammock. I purpose telling the readers of the “G. O. P.” therefore some delightful recipes which I guarantee will not only be reasonable in price, but will look professional enough to enable you to refill any empty bonbon boxes you may possess as acceptable presents for your girl friends. But you must be very careful to follow my instructions most minutely, for like most handiwork it is the attention to details that ensures success. As space forbids I can only give the two following dainties as examples of what may be accomplished at home. They are Marrons glaces and Marzipane varieties. _Marrons Glaces._—For these take one quart of chestnuts, and after removing the outer skin cover with water, boil gently till soft thirty minutes to one hour, depending upon the kind of chestnuts. The Italian chestnut is the best for keeping its shape. Peel very carefully and put into a pan with any broken pieces there may be on the top. Make a syrup of one pound of sugar and a quarter of a pint of water, boil briskly for five minutes or until it threads; by which I mean the syrup will form a tiny thread on dipping the finger and thumb in cold water and then into the syrup. Let this cool and then pour over the nuts and leave for thirty-six hours in a warm place, or longer if more convenient. Lift the nuts out and drain. Now another syrup must be made of one pound of sugar, a quarter of a pint of water, and one pinch of cream of tartar. Boil quickly for seven minutes; this time the thread must be thicker, and if registered by the thermometer it would be 250°. Take off the fire and place the nuts in carefully, and merely bring to the boil. Stir the syrup most gently and then lift out and drain them. When dry they are ready. Little paper cases make them look more dainty; they can be got at any large stationer’s. A few hints on making syrup I think are necessary here before going to the next recipe. The first point to attend to is the saucepan, which should be perfectly clean and of strong enough material to prevent the syrup being likely to burn, and for this reason enamelled saucepans are not to be recommended. Then care must be taken not to let the syrup grain, which is the technical term for syrup crystallising again. A clean paint-brush or piece of rag dipped in water to wipe the sides of the pan. Skim carefully. Boil quickly, and do not stir, as stirring causes graining. For those who can afford a thermometer I should strongly advise its purchase; it simplifies the process of boiling syrup as it is much more accurate.