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Rock Cakes -
Note: Rock Cakes Will Become Rock Hard If Not Eaten Immediately After Baking!

Makes 3 Dozen Cookies.

3 Eggs 1/4 Cup Milk 1 Cup Butter (Softened) 3 Cups Flour 1 1/2 Teaspoon Baking Powder 1 Teaspoon Salt 1/4 Teaspoon Nutmeg 3/4 Cups Sugar 1 Cup Dried Currants

Preheat Oven To 350 Degrees. Beat Eggs With Milk. Add Softened Butter And Beat. Combine Flour, Baking Powder, Salt, Nutmeg And Sugar In Separate Bowl. Add Flour Mixture To Egg, Milk And Butter Mixture And Mix Until Crumbly. Stir In Currants. Drop Spoonfuls Of Dough On Greased Cookie Sheet About 2 Inches Apart. Bake For 15 Minutes Or Until Golden Brown. Serve With Tea!!

Chocolate Frogs -
Many candy-supply stores sell plastic chocolate molds in the shape of frogs. Tiny candy eyes are available, too. Look in the Yellow Pages under candy-making supplies.

(Makes 12 to 14 frogs)

1 (12-ounce) bag chocolate chips, or 12-ounce bar chocolate, broken into pieces 1 teaspoon grated chocolate, 1 plastic mold for bite-size chocolate frogs, Small candy eyes

Place chocolate in a microwave-safe bowl. Microwave chocolate on high power for 2 minutes. Stir. Continue microwaving in 15-second increments until chocolate is almost completely melted. Remove from microwave and grate 1 teaspoon additional chocolate over the melted chocolate; stir until smooth. Fill mold with melted chocolate, reserving about 1 tablespoon melted chocolate. Refrigerate molds until chocolate is firm, about 2 hours. Remove frogs from molds. "Glue" eyes onto the frogs with remaining melted chocolate. Store at room temperature or in the refrigerator.

Ton-Tongue Toffee -

(Makes 11/4 pounds)

2 cups sugar, 8 tablespoons butter, One-half teaspoon rum or vanilla flavoring, 11/4 cups water

Place all ingredients in a heavy saucepan. Stir over medium heat until sugar dissolves. Without stirring, boil until the mixture reaches 290 degrees on a candy thermometer. Pour into a buttered, 9-by-12-inch pan. Let cool until almost firm to the touch. Mark into 2-inch squares with a sharp knife. When cool, break into squares or shards.

Cockroach Clusters -

(Makes about 35 clusters)

12 ounces chocolate chips, 1 teaspoon grated chocolate, 1 cup raisins, 2 cups thin pretzel sticks, broken in 1-inch pieces

Place chocolate in a microwave-safe bowl. Microwave on high power for 2 minutes. Stir. Continue microwaving in 15-second increments until chocolate is almost completely melted. Remove from microwave and stir grated chocolate into melted chocolate. Stir in raisins and pretzels. Drop mixture by tablespoons onto waxed paper. Let stand until firm.

Butterbeer -

3/4 cup of rootbeer, 2 tablespoons of butter

Take a mug and fill it 3/4 full with rootbeer. Scoop 2 tablespoons of butter into the mug and microwave on high for about 1 minute.

JELLY SLUGS (Makes about 1 pound)

6 tablespoons sugar
2/3 cup cranberry juice cocktail
4 tablespoons light corn syrup
4 envelopes (4 tablespoons) unflavored gelatin
Red food coloring
Confectioners' sugar

Place sugar, juice and corn syrup in a saucepan. Stir over medium-low heat until the sugar dissolves. Sprinkle in gelatin and cook and stir until the gelatin is completely dissolved. Stir in 2 or 3 drops of food coloring. Pour mixture into a bread pan coated with cooking oil spray. Let stand at room temperature until very firm, about 2 hours.

Turn the pan over and remove the jelly. (If jelly sticks, set the bottom of the pan in hot water for a few minutes). Place on a work surface sprinkled with confectioners' sugar. With a sharp knife or a small cookie cutter, cut the jelly into worm shapes. Place on a platter lined with waxed paper. Store in a cool, dry place. Do not refrigerate.