Cocoa-Nut Candy

Grate very fine a sound cocoa-nut, spread it on a dish, and let it dry naturally for three days, as it will not bear the heat of an oven, and too oily for use when freshly broken. Four ounces will be sufficient for a pound of sugar for most tastes, but more can be used at pleasure. To one pound of sugar take one-half pint of water, a little white of egg, and then pour over the sugar; let it stand for a short time, then place over a very clear fire, and let it boil for a few minutes, then set it one side till the scum is subsided; clear it off, and boil the sugar until very thick, then strew in the nut, stir and mix it well, and do not quit for an instant until it is finished. The pan should not be placed on the fire, but over it, as the nut is liable to burn with too fierce a heat.

Almond Candy

Proceed in the same way as for cocoa-nut candy; let the almonds be perfectly dry, and do not throw them into the sugar until they approach the candying point.

How To Candy Nuts

Three cups of sugar, one cup of water: boil until it hardens when dropped in water; then flavor with lemon. It must not boil after the lemon is put in. Put a nut on the end of a fine knitting-needle, take out and turn on the needle until it is cool. If the candy gets cold, set on the stove for a few minutes. Malar grapes and oranges, quartered, may be candied in the same way.

Chocolate Caramels

Two cups of sugar, one cup of warm water, one-half cup of grated chocolate, three-fourths of a cup of butter; let boil, without stirring, until it snaps in water.

2. One-half pound of grated chocolate, two teacups of sugar, one-half cup of milk and water, a lump of butter, one teaspoon of alum.

Sugar Candy

Six cups of white sugar, one cup of vinegar, one cup of water, a tablespoonful of butter, put in at the last with one tea-spoonful of soda dissolved in hot water. Boil without stirring one-half hour. Flavor to suit the taste.

Cream Candy

Four cups of sugar, two cups of water, three-fourths of a cup of vinegar, one cup of cream or rich milk, a piece of butter the size of an egg, two teaspoonfuls of vanilla, a pinch of soda. Let it boil until it cracks in water; then work very white.

Maple Candy

Four cups of maple syrup; boil until it cracks in water; and just before taking from the fire put in a piece of butter the size of an egg. If preferred waxy, do not let it cook so long.

Butter Scotch

One cup of molasses, one cup of sugar, one-half cup of butter. Boil until done.