"Comes a reckoning when the banquet's o'er."

CLOUD CANDY.

1 cup sugar granulated; 1/2 cup water; 1 pound maple sugar; cook slowly until very brittle; pour into the beaten whites of 3 eggs; add 1/2 cup nuts and continue stirring until just stiff enough to drop from a spoon. They should stay in shape and be hardened on the outside while soft inside.

MRS. BERT JOYCE.

DIVINITY CANDY.

1 pint syrup; 6 cups granulated sugar; 1 1/2 pints milk or cream; 1 level teaspoon cream of tartar; stir together; boil until it will make a soft ball in water, stirring all the time. Take off the fire, beat until it begins to granulate; add 1 pint of English walnuts or hickory nuts; pour into greased pan; cut in squares.

MRS. GRAHAM.

PUFFED RICE BRITTLE.

Boil together 1 cup of granulated sugar, 1/2 cup water, 1 teaspoon of vinegar for 5 minutes; then add 2 tablespoons molasses, butter the size of a walnut, 1/2 teaspoon salt; boil until a few drops in cold water becomes hard and brittle; take from the fire; stir in 1/2 package Quaker puffed rice previously warmed and spread on dish to cool; break the candy apart at once.

MISS GENEVIEVE HEDGES.

MAPLE CREAM CANDY.

1 1/2 cups granulated sugar; 1/2 cup maple syrup; butter size of walnut; 4 tablespoons cream; 1 tablespoon vanilla; let boil up 4 times; heat to a cream and mold.

MRS. H. K. WILLIAMS.

CREAM CANDY.

2 cups sugar; 1/2 cup boiling water; 1/4 teaspoon cream of tartar; set on back of stove until all dissolves, then boil until in cold water it forms a soft ball. Keep crystals wiped off sides cooking dish. Let cool in same dish, then stir until it creams; knead as bread and mold.

MRS. H. K. WILLIAMS.
MAMIE FINDLEY.

CANDY NUGET.

1 cup corn syrup; 1/2 cup warm water; 3 cups granulated sugar; cook until it hairs or forms ball in water, then pour in a bowl over the well beaten whites of 2 eggs; beat a long time and when nearly hard add a cup of nuts, then beat again until it is hard enough to pile in a long mound, then slice off and cut in pieces.

MISS ANNA HENDERSON.

PUFFED PEANUTS.

Shell and soak unroasted peanuts in salt water over night, then slip from skin and fry in deep fat.

MRS. PETITE.

MAPLE CREAM WALNUTS.

Boil 2 cups maple sugar and 1 cup water till it will harden in cold water; beat until waxy; make into balls; press nuts into the sides and lay on a buttered plate.

MRS B. U. WOOD.

PINOCHA.

3 cups brown sugar; 1 cup milk; 1 tablespoon butter; boil until it sugars; put in 1 1/2 teaspoons vanilla; pour over chopped nuts; beat until thick.

MISS MAMIE FINDLEY.

WHITE TAFFY.

3 cups sugar; 1/2 cup water; 1 tablespoon glucose or 1/2 teaspoon cream of tartar; small piece butter; little salt and flavoring; when cool pull until white.

MRS. H. K. WILLIAMS.

WALNUT WAFERS.

2 eggs; 1 cup sugar; 1 cup walnuts; 3/4 cup flour; spread [and] bake in a quick oven until a delicate brown.

MISS MAMIE FINDLEY.

SOMETHING GOODS.

Melt 1 box of marshmellows mixed with chopped almonds and whipped cream; eat cool with cake.

SEA FOAM.

2 cups sugar; 1/2 cup water; 1/2 cup corn syrup; flavor when cooked and beat in the beaten whites of 2 eggs.

MRS. B. U. WOOD.

MARSHMALLOWS.

1/2 box Knox gelatine, No. 3; 6 tablespoons cold water; cook 2 cups sugar in 10 tablespoons hot water until it threads; pour over the soaked gelatine; stir and add the stiffly beaten white of 1 egg; beat 20 minutes; dust pan with powdered sugar; pour in mixture and dust with sugar.

MRS. WALNER.

PEANUT BRITTLE.

2 cups sugar melted in a saucepan; roll 2 sacks of shelled peanuts and stir in.

MRS. B. U. WOOD.