Home Confectionery

It is perfectly natural, as everyboly knows, for children to beg for luuips of sugar from the time when the baby flrst conneets sugar with the bowl till years later when he is allowed to help himself. It is entirely legitimate that they should have in moderation the sweets they erave, and which in a large measure supply their bodies with needed lieat. ïhey enjoy wonderfully well haring sweet things made at home, in whioae making they can assist, and Avecina holiday week it is not hard to indulge them and let them at least have molasses candy and popcorn balls. ïhese balls are easily made by boiling some molasses until it will harden in cold water, then pour it over the popcorn, take it into a cool room, butter your hands and roll the corn into the proper sluipe. It is a simple matter also to niake chocolate caramels; all that is needed is one cup of sweet milk.one cup of molasses, half a cup of sugar, hall' a cup of grated chocolate, a piece but ofter the size of a walnut; stir constant ly and let it boil until it isthick, then turn it out on to buttered plates; when it gins to stiften mark it in squares, so that it will break readily when cold. Cocoanut caramels are made of two cups of grated cocoanut, one cup of sugar, two tablespoonfuls of flour, the whites of three eggs beaten stitT; bake on a buttered paper in a quick oven. Nice white candy is easily made: ïake one quart of granulated sugar, one pint of water, two tablespoonfuls of vinegar, boil just as you do molasses candy, but do not stir it; yon can teil when it is done by trying it in cold water. Pull it as if it were molasses candy; have a dish near by with some vanilla in it, and work in enough to flavor it as you pull; put in a cold room, and the uext ilay you will have delicious candy.