CANDY


CHOCOLATE CARAMELS.

From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.

One pound white sugar; one-quarter pound chocolate; four
tablespoonfuls of molasses; one cup of sweet milk, and a piece of
butter the size of a walnut. Boil until it will harden in water.
Flavor with vanilla and pour on a buttered slab.


FUDGES.

From MRS. J, MONTGOMERY SMITH, of Wisconsin, Alternate Lady Manager.

Four cups granulated sugar; one cup cream; one cup water; one-half
cake chocolate; one-half cup butter. Cook until it just holds
together, then add two teaspoonfuls extract of vanilla and pour into
pans, not buttered. When cool enough to bear finger in, stir it until
it no longer runs. It should not grain, but be smooth. Cut into
squares.


CREAM CANDY.

From MRS. MARY PAYTON, of Oregon, Lady Manager.

Stir into the white of one egg and one tablespoonful of water sugar
(confectioner's) enough to make into molds. Press one-half walnut on
each side and place in a dry place. Dates can he used in the same way
as the nuts.

FAVORITE DISHES


A COLUMBIAN AUTOGRAPH SOUVENIR COOKERY BOOK.

OVER THREE HUNDRED AUTOGRAPH RECIPES, AND TWENTY-THREE PORTRAITS,
CONTRIBUTED SPECIALLY BY THE BOARD OF LADY MANAGERS OF THE WORLD'S
COLUMBIAN EXPOSITION


COMPILED BY CARRIE V. SHUMAN, CHICAGO, 1893