Cookery for Little Girls

two level cupfuls of light-brown sugar, one-half cupful of water, a level teaspoonful of butter and a tablespoonful of vinegar, and boil without stirring until the candy crackles when dropped in cold water. Pour into a well-buttered pie-pan that has been sprinkled with the nuts, and as soon as cool, mark into squares. [Illustration: HOME-MADE CHOCOLATE CREAMS AND FUDGE] MAPLE FUDGE For delicious maple fudge, take one and one-half cupfuls of light-brown sugar, one cupful of maple sirup, half a cupful of milk, and a level teaspoonful of butter. Boil slowly until it makes a soft ball when rolled between the fingers in cold water, then set aside until cool. Then beat with a fork until a creamy, sugary mass, turn quickly on to a buttered plate and mark into squares. If the little cook finds it is soft from having been taken off a moment too soon, she will have to let it stand longer to turn to sugar, but the fudge that stands overnight will be particularly smooth. CREAM CANDY Cream candy is made by boiling two cupfuls of granulated sugar, _without stirring_, with three-fourths cupful water, two tablespoonfuls vinegar and a teaspoonful of butter until brittle when dropped in cold water. Pour on to a buttered pan, but do not scrape the sugared edge of the kettle, and pull as soon as cool. If a little care is exercised in handling at first, it will not stick to the fingers. The butter or flour sometimes put on the hands to prevent this only spoils the candy. When pulled perfectly white, cut with scissors into small cubes. The longer this stands, the more delicious it becomes, and if flavored with a few drops of essence of peppermint when first put on (so it can be well stirred through) and then put away when done in a glass jar for a couple of weeks, it will make delicate "after-dinner mint." CHOCOLATE CREAMS Easy chocolate creams require two cupfuls of confectioner's sugar, with a few teaspoonfuls of milk to moisten enough to work like dough, and a quarter teaspoonful of