1 doz. salted wafers 1/3 cup chopped dates 1/3 cup chopped nuts 1 egg white 2 tablespoons corn syrup 1/2 teaspoon vanilla

Beat egg white until very stiff.  Add other ingredients and place on the wafers.  Place under broiler until a delicate brown.

SUGARLESS CANDIES

FRUIT PASTE

2 teaspoons gelatine 2 tablespoons cold water 1/3 cup corn syrup 2 teaspoons cornstarch 1/4 cup chopped nuts 1/2 cup chopped dates 1/2 cup chopped raisins 1/4 teaspoon vanilla

Mix cornstarch with 1 tablespoon cold water.  Heat corn syrup to the boil, add cornstarch and cook for three minutes.  Soften the gelatine in two tablespoons cold water for five minutes; stir into the hot syrup after taking from fire.  When gelatine has dissolved add the fruit and nuts and flavoring.  Chill, cut in squares, and roll each in powdered sugar.

WARTIME TAFFY

2 cups corn syrup 1/2 teaspoon soda 1 teaspoon water 2 tablespoons vinegar

Boil the syrup for fifteen minutes, then add the soda.  Cook until a little snaps brittle when dropped in cold water.  Add the vinegar when this stage is reached and pour into oiled pans.  When cool enough to handle, pull until white; make into inch-thick rolls and clip off into neat mouthfuls with oiled scissors, or chill and break into irregular pieces when cold.

PEANUT BRITTLE

  1 cup corn syrup
  1 tablespoon fat
  1 cup peanuts

Boil syrup and fat until brittle when tested in cold water.  Grease a pan, sprinkle the roasted and shelled peanuts in it, making an even distribution, then turn in the syrup.  When almost cold mark into squares.  Cocoanut, puffed wheat or puffed rice may be used for candy instead of peanuts.

RAISIN AND PEANUT LOAF

Put equal quantity of seeded raisins and roasted peanuts through the food chopper, using the coarsest blade.  Moisten with molasses just enough so that the mixture can be molded into a loaf.  Chill, cut and serve as candy.  Chopped English walnuts combined with chopped dates or figs make a very delicious loaf sweetmeat.

POPCORN BALLS AND FRITTERS

  1 cup corn syrup
  2 tablespoons vinegar
  Popcorn

Cook syrup for fifteen minutes, add vinegar, then when a little snaps when dropped in cold water turn over popped corn, mix well, and form into balls with oiled hands, or if fritters are desired, roll out the mass while warm and cut out with a greased cutter.

COCOANUT LOAF

1 cup shredded cocoanut 1/2 cup chopped dates 1/4 cup corn syrup 1/8 teaspoon mapline

Mix corn syrup and mapline.  Add enough to the dates and cocoanut to form a stiff cake.  Mold into neat square at least an inch thick.  Let stand in the refrigerator for one hour, then cut in squares and roll each in cornstarch.