4 c. sugar
Scant 1/4 tsp. cream of tartar
1 c. water

Mix all in a large kettle. Cover until it boils and all sugar crystals are melted. Uncover, but do not stir, except to test. Cook to a soft ball, not too hard. Pour in 2 bowls. when cool enough to stand your hand on the bottom, add vanilla and stir well, until it starts to set.

Quickly work with your hands, until it leaves the side of bowl and does not stick to your hand. Have some one scrape sides and bottom of bowl. Form balls and put on waxed paper. Cool. Then dip in chocolate. Nuts or coconut may be added.

CINNAMON DROPS:

Before forming balls, add 1/2 package cinnamon candy and 1/4 cup more water to start with (before boiling, probably).

PEANUT BUTTER PIN WHEELS:

Spread on a buttered surface and spread with peanut butter and roll up. Cool 1/2 hour or so, then slice.

CHOCOLATE COVERED CHERRIES:

Drain cherries well. Wrap carefully and chill. Then dip in chocolate.