stir, stir. Never mind if your face grows hot. One cannot make candy
sitting in a rocking-chair with a fan. One doesn't calculate to, as
Great-aunt Jessamine always says.

The way to test it when you _think_ it is done is to drop a portion in
cold water. If brittle enough to break, it is done. Pour into square
buttered pans, and mark off while soft into little squares with a knife.

Some people like cream candy. It is made in this way: three large
cupfuls of loaf-sugar, six tablespoonfuls of water. Boil, without
stirring, in a bright tin pan until it will crisp in water like molasses
candy. Flavor it with essence of lemon or vanilla; just before it is
done, add one teaspoonful of cream of tartar. Powder your hands with
flour, and pull it until it is perfectly white.

_Plain Caramels_.--One pound of brown sugar, a quarter of a pound of
chocolate, one pint of cream, one teaspoonful of butter, two
tablespoonfuls of molasses. Boil for thirty minutes, stirring all the
time; test by dropping into cold water. Flavor with vanilla, and mark
off as you do the maple caramels.

Home-made candy is sure to be of good materials, and will seldom be
harmful unless the eater takes a great quantity. Then the pleasure of
making it counts for something.

Our little fair was held the day after the candy pull, and the boys put
up a tent for us in Colonel Fay's grounds. Admission to the tent was
five cents. We sold candy, cake, ice-cream, and--home-made bread, and
our gains were nineteen dollars and ten cents. There were an apron
table, and a table where we sold pin-cushions and pen-wipers; but our