PRALINES.

Two cups of granulated sugar, one-half cup of
water, two cups of pecans, hickory nuts or English
walnuts. Put the w^ater and sugar on to boil, let it
cook without stirring until it threads, remove from
the fire and stir in the nuts until they are sugared.
Spread on paraffine paper to cool.

VASSAR FUDGE.

Two cups of sugar, two squares or one ounce of
Baker’s unsweetened chocolate, a scant cup of milk,
one tablespoonful of butter. Boil for ten minutes
until it holds well together when dropped in cold
water. Take from the fire, flavor with a teaspoonful
of vanilla extract, beat from three to five minutes
until thick and creamy, turn into a buttered pan and
cut in squares.

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