2 cups of brown sugar.
1 cup of butter.
4 tablespoonfuls of molasses.
2 tablespoonfuls of water.
2 tablespoonfuls of vinegar.
Boil until it hardens when dropped into cold water, then pour into buttered
tins.

Molasses

2 cups of brown sugar.
cup of New Orleans molasses.
cup of vinegar and water mixed.
A piece of butter half the size of an egg.
When the candy hardens in cold water, pour into shallow buttered tins>
and as soon as it is cool enough to handle, pull it until it is of a straw-color.
Splendid!

Chocolate-Creams

To the white of I egg add an equal quantity of cold water. Stir in 1
pound of confectioner’s sugar. Flavor with vanilla. Stir until fine and
smooth ; then mold into balls and drop into melted chocolate.
To melt the chocolate, scrape and put it in a tin-cup or small
sauce-pan over a kettle where it will steam. Remember to let the chocolate
melt while the cream is being prepared.

Walnut-Creams

The cream prepared in this way, we have found, can be used
for various kinds of candy.
Small pieces of fruit of any kind and nuts can be enclosed in
the cream, making a great variety. Chocolate may be mixed
with it ; and if strong, clear coffee is used in place of the water,
the candy will have the coffee flavor and color.

Walnut and Fruit Glace

Put 1 cup of sugar and 1/2 cup of water in a sauce-pan and
stir until the sugar is all dissolved. Then place it over the fire
and let it boil until it hardens and is quite crisp when dropped
in cold water. Do not stir it after it is put on the fire.
When cooked sufficiently, dip out a spoonful at a time and
drop in buttered tins, leaving a space of an inch or so between
each spoonful. Place on each piece of candy the half of a walnut,
or the fruit which has previously been prepared, and pour
over them enough candy to cover them, always keeping each
piece separate.

Any kind of fruit can be made into glace. When using oranges, quarter them and remove the seeds. Strawberries, in their season, and peaches also make delicious glace.

Marsh-mallow Paste

Dissolve 1 pound of clean white gum- arabic in one quart of water;

strain, add 1 pound of refined sugar, and place over fire.  Stir constantly

until the syrup is dissolved and becomes the consisitancy of honey.

Next add gradually the beaten egg whites of 8 eggs; stir the mixture all

the time until it loses its thickness and does not adhere to the
finger. Flavor with vanilla or rose. Pour into a tin slightly
dusted with powdered starch, and when cool divide into squares
with a sharp knife.

Toasted Marsh-mallows

Tie a string on the end of a cane or stick, fasten a bent pin
on the end of the string, and stick the pin into a marsh-mallow-
drop. Hold the marsh-mallow suspended over an open fire and
let it gradually toast. When it begins to melt and run down it
is done.

Molasses Peanut-Candy

2 cups of molasses.
I cup of brown sugar.
I tablespoonful of butter.
1 tablespoonful of vinegar.
While the candy is boiling remove the shells and brown
skins from the peanuts, lay the nuts in buttered pans, and when
the candy is done pour it over them. While it is still warm cut
in blocks.

Chocolate-Caramels

Chocolate-Caramels.
2 cups of sugar.
I cup of molasses.
I cup of milk.

I tablespoonful of butter.

I tablespoonful of flour.

1/2 pound of Baker’s chocolate

Grease your pot put in sugar and molasses and milk and boil for fifteen minutes, and add butter and flour stirred to a cream. Let
it boil five minutes, then add the chocolate, grated, and boil until
quite thick. Grease shallow pans and pour in the candy
half an inch thick, marking it in squares before it becomes hard.

Pop-Corn Balls
6 quarts of popped corn
I pint of molasses
Boil the molasses about fifteen minutes ; then put the corn
into a large pan, pour the molasses over it, and stir briskly until
thoroughly mixed. Then, with clean hands, make into balls
of the desired size. Enjoy!