Chocolate Cream Peppermints

Mix together two cups of granulated sugar and half a cup of cream, boil until it holds well together in cold water, or can be rolled between the fingers, flavor with oil of peppermint, remove from the fire and stir until the cream is stiff enough to mould into balls. Use powdered sugar on the hands while moulding. Melt an ounce of chocolate and dip the balls, which should be as large as hazel nuts, in this, using a long pin for the purpose, and lay them on paraffine paper. Any flavoring may be used instead of peppermint.

Candy (To Pull)

Two cupfuls of granulated sugar, half a cup of water, one tablespoonful of vinegar, butter the size of a walnut. Boil the sugar and water without stirring until it is brittle when tried in cold water, add the butter and vinegar just before it is done. Flavor with any extract preferred, pour into buttered soup plates, and when cool enough to handle pull until white.

Chestnuts Glace

Skin the chestnuts and cover with cold water, let them cook gently until tender, when a large needle can be run through them easily. Drain and drop them in cold water. After two hours drain again and put them in a bowl, cover them with a rich syrup that has been skimmed and boiled until clear. It must be boiling when poured over the chestnuts. Cover the bowl with a heavy paper and let it stand for twelve hours, drain off the syrup, bring it to the boiling point and turn it over the chestnuts again and put away for another twelve hours. Repeat this process three times, then drain the syrup off and the chestnuts are ready for use. Use the large imported chestnuts, remove the shells and boil the nuts. The brown skin can then be easily removed with a penknife. They are very nice but very troublesome to prepare.

Cocoanut Cakes

One pound of granulated sugar, half a pound of grated cocoanut, half a cup of water and a salt-spoonful of cream of tartar. Boil the sugar and water together until, when dropped in cold water, it can be rolled between the fingers into a ball. Remove from the fire, stir with a wooden spoon until it becomes white and thick like cream, add the cocoa-nut, stir well and drop with the spoon on paraffine paper or a tin baking sheet, and form into thin round cakes. Set away to dry.

Hoarhound Candy

Put a tablespoonful of dried hoarhound leaves in a cup and pour over them half a cupful of boiling water, cover and let it steep until cold, strain and pour it over a pound of granulated sugar and a tablespoonful of vinegar. Boil without stirring, and if any scum rises to the top remove it. Test the candy in cold water, when brittle remove from the fire and pour into a buttered pan. Mark into squares before it is cold, or break into irregular pieces.

Marshmallows

Powder very fine eight ounces of gum arabic, dissolve it in three gills of water over a slow fire and strain. Simmer an ounce and a half of marshmallow roots in two gills of water, for ten minutes, closely covered. Strain and reduce to one gill. Add this with half a pound of sugar to the dissolved gum. Boil until it becomes a thick paste, stirring constantly. Add the whites of four eggs beaten to a stiff froth and a teaspoonful of vanilla extract. Remove from the fire, pour into a pan dusted thickly with cornstarch and when cool cut into squares with a sharp knife, roll in pulverized sugar and pack in a tin box.

Nougat

A pound of granulated sugar, one teaspoonful of salt, one cup of blanched and finely chopped almonds or peanuts, or it may be made of mixed nuts. Dissolve the sugar in a spider over the fire without water, stirring constantly, and when entirely melted mix in the nuts quickly and pour at once into a well greased pan, and before it is cold mark in squares. This is very nice pounded fine in a mortar or ground in a mill to sprinkle over custards just before serving.

Panoche (A Spanish Recipe)

Two cups of dark brown sugar, one cup of chopped walnuts, half a cup of milk, butter the size of a walnut. Cook the sugar and milk together, boiling gently from seven to ten minutes, until, when tried in water, it holds well together, and can be rolled into a soft ball. Remove from the fire. Have the chopped nuts in a large bowl, pour over them a tea-spoonful of vanilla extract, pour the candy over them and beat with long, rapid strokes until it begins to thicken - it should be like a cream wafer - turn out on paraffine paper, and break it or cut in pieces.

Peppermint Drops

Two cups of granulated sugar, half a cup of cold water, a tiny pinch of cream of tartar. Boil ten minutes without stirring, let the sugar melt slowly that it may not burn. Add eight drops of oil of peppermint while still on the fire. When removed from the stove beat with.an egg-beater until it falls in long drops, when drop quickly on paraffine paper.

Pralines

Two cups of granulated sugar, one-half cup of water, two cups of pecans, hickory nuts or English walnuts. Put the water and sugar on to boil, let it cook without stirring until it threads, remove from the fire and stir in the nuts until they are sugared. Spread on paraffine paper to cool.

Vassar Fudge

Two cups of sugar, two squares or one ounce of Baker's unsweetened chocolate, a scant cup of milk, one tablespoonful of butter. Boil for ten minutes until it holds well together when dropped in cold water. Take from the fire, flavor with a teaspoonful of vanilla extract, beat from three to five minutes until thick and creamy, turn into a buttered pan and cut in squares.