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Otago Witness, Issue 2676, 28 June 1905, Page 69

THE CANDY COUSIN.

By MAORILANDA.

(Specially written for the Otago Witness.) INDEX. I.— "The Candy Cousin." How to make Chocolate Fudge, Kut Fudge, Molasses Toffee, Molasses Nuts. II.— "A Three-Ringed-Candy-Circus." How to make Maple Creams, Maple Bullets, Maple Sugar Toffee, and Maple Balls with hickory or walnuts. Hl.—'- Suggestions of a. little Democrat." How to make Salted Almonds, Salted Peanuts, Barley Sugar, and Cinnamon Candy. IV.— "A Strenuous Morning." How to make Cream Dates, Prunes, Figs, "Walnuts, and Almonds. V.— " American Enterprise and British Prejudices." How to make Chocolate Cones, Chocolate Almonds, Chocolate Dragses, Chocolate Walnuts, and Chocolate Ginger Cubes. Vl.— "Sight AwayJ" How to make Peanut Brittle, Peanut Candy, Overtoil Toffee, and MflishmalloYrS. VII.—" Cocoanufc Day." How to make Cocoanut Balls, Cocoanut Candy, Cocoanut Cones, Cocoanut Kisse-3, and Cocoanut Drops. VHL— "Many Bars." How to make Layer Bars (white-and-pink, pink-and-niaple, ehoco-late-white-and-pink, etc.j. IX.—" Caramels and Anticipations." How to make Caramel Candy, Chocolate Caramels, Maple Caramels, and Fruit Caramels. X. "From Oay Paree." How to make Bon-bons Royal, Creme de Rose aux Confiture, and also a French filling for Dates, Figs, etc. XL—^'The Masterpiece." How to make Coffee Creams, Almond (or Violet) Creams, Rose Creams, Orange Creams, and Marzipan Fruits. Xll.— ■" A Day of Flowers and Fruits." How to Candy Roseleaves, Violets, Hyacinths, etc.; also, the French, method of preserving fruit.