college, indeed cannot avoid doing something for it, the measure of accomplishment being the measure of her own character? To the college of her choice each new student brings all that her home has made her, and her influence is felt by

all, not the less really that it is silent and imperceptible to the outward eye. No sincere girl carries her consistent Christian life to college without being a torch-bearer. No true-hearted, high-minded girl but impresses her noble ideals,

her pure thoughts, her singleness of aim on all the rest. Good has a vitality surpassing evil, and every mother who sends a sweet, pure, consecrated daughter from her own care to that of the college is sending a blessing to the mothers' daughters of the land.

We have arrived at the days, long familiar to youth of the other sex, when mothers and daughters belong to the alumnæ associations of colleges, and when a mother, taking her child to the dear scenes of her own girlish struggles and triumph, renews her pleasant memories of the past. None the less is the step from home to college a step to be prayerfully contemplated, though joyfully taken. God bless the dear girls who are soon to make it. From their ranks will be drawn the most influential women of the future.

Home-made Pleasures.

Get the young

As often as possible let there be something going on at home. people together, and have a frolic. Keep up the birthday anniversaries. Let Julia and Kitty make candy, and let everybody help in the mixing and the eating. Here are some fine and tried receipts:

Chocolate Creams.-Get a certain kind of sugar called confectioner's sugar. It can be found at the baker's, perhaps at the grocer's. Beat the white of one egg stiff, then stir in sugar until it is stiff enough to knead with the hands. Mold into balls, and set them on the back of a tin waiter to stand for about a day. Steam some unsweetened chocolate over a tea-kettle, but do not put any water in. When melted put in two or three spoonfuls of sugar. (Do not melt much chocolate at a time, as it hardens very quickly.) Drop the balls in and take them out with a fork, so that the chocolate can drip off and not be too thick on the creams. Then place on the waiter again, and leave until the chocolate is dry on them, and when you eat them you will say they are delicious.

Chocolate Caramels.—Three pounds brown sugar, half pound of butter, half pound of chocolate scraped fine, one pint of cream or milk. Melt all these together with care, and boil twenty minutes or half an hour, stirring constantly. Just before taking off the fire, flavor with vanilla, and add a small cup of granulated sugar. Pour into a buttered tin. When partly cool, mark in pieces about

an inch square.

Taffy.-Two cups of brown sugar, half cup of butter, four tablespoonfuls of molasses, two tablespoonfuls of water, two tablespoonfuls of vinegar. Boil fifteen minutes.

Chocolate Puffs.-Beat stiff the whites of two eggs, and beat in gradually one half pound of powdered sugar; scrape fine one and a half ounces of prepared

cocoa; dredge it with flour, mixing in the flour well. Add this gradually to the eggs and sugar. Stir the whole very hard. Cover the bottom of a pan with a sheet of white paper; place on it thin spots of powdered sugar about the size of half a dollar. Pile a portion of the chocolate mixture on top of each, smoothing with a knife wet in cold water, and sift a little sugar over each. Bake in a quick oven a few minutes. When cold loosen them from the paper with a broad knife. When using New Orleans molasses for making caramels, or for chocolate icing, or for putting pop-corn balls together, bear this in mind-that there is great danger of cooking it too much before you realize it. It is safe to take it off the fire and set it on the hearth even while trying it in cold water, the short time required for that being long enough to spoil the effect you wish, by the molasses being too hard.

Lemon Candy.-To make lemon candy: take a pound of white sugar and a coffee-cup of water. Cook these over a slow fire; pour in a tablespoonful of hot vinegar. Remove the scum that rises. Try in cold water now and then to see if it will "thread" from the spoon; when it will, flavor with lemon and pour on a platter, which is buttered slightly. This may be marked in sticks or squares. Fruit or nuts may be stirred in just before the candy is poured out of the saucepan. Horehound and thoroughwort candy can be made of this by boiling the dried leaves in a little water and using in place of clear water.

Nut Candy.-An excellent rule for making nut candy is to take two pints of maple sugar, half a pint of water, or enough to dissolve the sugar and no more. Let this boil until it becomes brittle, when a little is "tried" in cold water. Butter some plates or tins, cover with nut meats, and pour the candy over them. Hickory nuts or butternuts are nicer with this than almonds or peanuts.

Peppermints. Two cups of sugar, one half cup of water; boil five minutes. Flavor to taste with essence of peppermint; stir until thick, and drop on white. paper, well-buttered.

Lemon Drops.--Strain the juice of three or four large lemons into a bowl, then mix powdered loaf sugar with it until it is quite thick. Put it in a pan, and let it boil for a few minutes, stirring it constantly. Drop it from the end of a spoon upon writing-paper, and when set, keep the drops in tin canisters until wanted. for use.

Butter Taffy.-Ten tablespoonfuls of sugar, two tablespoonfuls vinegar, and a lump of butter the size of a walnut.

Chocolate Taffy.-Two teacups of molasses, one of grated chocolate, one of sugar, one half tea-cup milk, piece of butter the size of an egg; boil slowly.

Butter Scotch.-One cup of sugar, one of water, and one quarter cup of butter. Boil until crisp, and then pour into buttered pans.