To the white of 1 egg add an equal quant.i.ty of cold water, stir in 1 pound confectioner's sugar, flavor with vanilla, and stir with the hand until fine, then mold into small b.a.l.l.s, and drop into melted chocolate.

For walnut creams, make cream as above, and mold into larger b.a.l.l.s, placing 1/2 an English walnut on either side. Also, for almond creams, the same cream as above, and cover the blanched almonds with it, forming them into b.a.l.l.s and rolling them in granulated sugar.

=Chocolate Creams.=

1 cup water to 3 of white sugar, boil till it thickens when dropped in cold water, put Baker's unsweetened chocolate in a bowl without water, and place it in a pan of water upon the stove. When the sugar is ready for removal, turn it upon a marble slab, stir till it becomes thick, then knead till stiff enough to form into b.a.l.l.s. Place on a plate till cold. Drop the b.a.l.l.s in the chocolate, and remove with a fork to a sheet of b.u.t.tered paper.

=Chocolate Caramels.=

1 cup mola.s.ses, 2 of sugar, 1 of milk, 1/4 pound chocolate. Boil twenty minutes.

=Huyler's Caramels.=

1/2 package of Baker's unsweetened chocolate, 2 pounds brown sugar, 1 cup milk, 1 tablespoon b.u.t.ter, 1 of mola.s.ses. Boil till brittle. Pour in pans and cut in squares.

=Mola.s.ses Candy.=

2-1/2 cups mola.s.ses, 1 of sugar, 1 tablespoon vinegar, a piece of b.u.t.ter the size of a walnut. Boil twenty minutes briskly and constantly, stirring it all the time. Pull until white.

=Cocoanut Candy.=

1/2 pound sugar, 2 tablespoons water, boil, 1/2 pound grated cocoanut.

Stir till boiled to a flake. Put in b.u.t.tered tins, and cut in squares, when cold.

=Cream Candy.=

1 pint granulated sugar, 1/2 pint water, 1 tablespoon vinegar. Boil as mola.s.ses candy, but do not stir. Work in vanilla as you pull it.

=Nut Candy.=

2 cups sugar, 1/2 cup milk. Boil ten minutes, then beat till white, adding nuts and vanilla. Spread on tins to cool. Cut in squares.

=Peppermints.=

3 cups sugar, 3/4 cup b.u.t.ter. Boil together seven or eight minutes.

Remove from the fire, and stir in 1/8 teaspoon cream tartar, 1/4 drachm of oil of peppermint. Beat until cool enough to drop on b.u.t.tered plates, the size of a dollar.

=Vinegar Candy.=

2-1/2 cups sugar, 1-1/2 of water, 1/2 of vinegar. Do not stir. Cool quickly and pull.

=b.u.t.ter Scotch.=

1 cup mola.s.ses, 1 of brown sugar, 1/2 of b.u.t.ter. When nearly done, add a little grated nutmeg, and if wished to be pulled, a pinch of soda.

=Corn Candy.=

Pop the corn, pick out all that is good, and pound it a little, just enough to crack it. Boil about 2 teacups of mola.s.ses and a little sugar, with a piece of b.u.t.ter, size of a walnut. Then (when the mixture is boiled about as much as for candy), stir in the corn, and pour into b.u.t.tered tins.

=Orange Drops.=

Grate the rind of 1 orange and squeeze the juice, taking care to reject the seeds. Add to this a pinch of tartaric acid, then stir in confectioner's sugar till it is stiff enough to form in b.a.l.l.s the size of a small marble.

=Honey Candy.=

3 cups sugar, 1 of water, 3 tablespoons honey. Boil till fit for pulling.

=Taffy--No. 1.=

1/2 pound chocolate, cut fine, 2 cups sugar, 2 of mola.s.ses, 1/2 cup milk, piece of b.u.t.ter the size of an egg, flavoring. Boil twenty minutes. Cool and mark off in squares just before it is cold.

=Taffy--No. 2.=

6 cups white sugar, 1 of vinegar, 1 of water. Boil one-half hour without stirring. When done, stir in 1 tablespoon b.u.t.ter and 1 teaspoon soda, dissolved in hot water. Season with vanilla, and pull.

=Everton Taffy.=

1-1/2 pounds brown sugar, 3 ounces b.u.t.ter, 1-1/2 tea-cups cold water.

Boil all together, with the rind of 1 lemon, adding juice, when done.

=Salted Almonds.=

First sh.e.l.l, then pour boiling water over them, remove skins, put in baking-pan with small pieces of b.u.t.ter, stir frequently with spoon, just before brown, sprinkle with salt, and when brown remove from oven.

=Salted Almonds, with Oil.=

First blanch the almonds, then throw them, a few at a time, into a sauce-pan of boiling sweet-oil; as soon as brown enough, take them out and put them on brown paper to absorb the surplus oil; sprinkle with salt.

INDEX.