Open a package of dates, wash them in warm water and remove the stones by cutting along the side with a sharp knife. Put a small piece of walnut inside each date, pressing the sides together again. Then roll each date in sugar.

The dates may also be stuffed with peanut butter or nuts of different kinds.They are very good when stuffed with preserved ginger and cherries chopped together, figs or shredded coconut finely chopped or salted almonds.

Put two cups (one pound) of granulated sugar, two tablespoons of butter and two tablespoons of water all together in a saucepan, and cook without stirring.

In fifteen minutes, try a little bit of the mixture in cold water. It should form a soft ball. Spread in buttered pan. Mark into squares when cool.

This candy is very popular, The materials needed are two cups (one pound) of sugar and a quart of peanuts.

Shell the peanuts, remove the brown skins and chop. Sprinkle with one quarter of a teaspoon of salt.

Put the sugar into a perfectly smooth granite pan, and place it on the range over a moderate fire, stirring constantly until the sugar is melted.

Then remove from the fire, add the peanuts and pour into buttered tins. You must be quick, for if not removed right away, the sugar will carmelize, which means it will turn dark brown or almost black.

In place of the peanuts, one cup of halved walnuts or one cup of coconut, or crisp puffed rice may be added.

If you wish to make this candy in larger quantities for a fair, here is the rule to remember about the proportions: measure the chopped nuts and use just the same quantities of granulated sugar as you have peanuts.

Cut into squares before it cools.

The materials needed are:
two cups of brown sugar
1/2 cup of milk
1 tablespoon of butter
1/2 cup of pecan meats
a teaspoon of vanilla.

Put the sugar and milk into a saucepan and stir until the sugar dissolves. After it has boiled for ten minutes, test it. If it forms a soft ball in cold water or if the candy thermometer reads 240', remove from the fire.

Stir in the butter, the chopped nuts and vanilla. When it is cool, cut into squares. If you want to vary the penoche, use one Tablespoon of peanut butter instead of the nut meats.

Combine 1 cup of sugar with 1 cup of corn syrup and 1 tablespoon of vinegar and stir constantly over medium heat to dissolve sugar.

Then cook until a few drops crackle when dropped into cold water or mixture registers 300 degrees F. on a thermometer.

Remove from heat and quickly stir in 1 tablespoon of baking soda. Pour mixture into a buttered dish and allow to cool before breaking into pieces.

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