Boil a cupful of sugar to the hard-ball. Remove it from the fire; add a half teaspoonful of essence of peppermint and stir it just enough to mix in the flavoring and cloud the sugar. Drop it into starch molds or upon an oiled slab, letting four drops of the candy fall in exactly the same spot; it will then spread round and even.
These drops should be translucent or a little white. Unless care is used the candy will grain before the drops are molded; therefore it is better to pour it from the spout of the pan than to dip it out with a spoon.
Boil a cupful of sugar to the crack or to the caramel, as preferred; add a few drops of lemon-juice. Blanch a few almonds and dry without coloring them. Drop one at a time into the sugar; turn it until well covered without stirring the sugar; lift it out with the candy-spoon, and place it on an oiled slab. Do not drain the nuts when lifting them out, and enough sugar will remain to form a clear ring of candy around each one. English walnuts, filberts, or any other nuts may be used in the same way. They should be warmed so as not to chill the candy. The work should be done quickly. If the sugar becomes hard before the nuts are all done, return it to the fire to heat. Add a teaspoonful of water if necessary, and boil it to the right degree again. If the sugar is boiled to the crack, the candy will be without color; if boiled to the caramel, it will be yellow.
Blanch some almonds and split them in two. Dry them in a moderate heat without coloring them. Lay them with the flat side down on an oiled layer-cake tin, entirely covering it. Pour over the nuts enough sugar boiled to the crack to entirely cover them. The almonds may be laid in regular order like wreaths, or in groups like rosettes, if desired. Mark off squares or circles on the candy while it is warm, and it can then be broken in regular pieces when cold.
Fill a small square tin a half inch deep with shelled peanuts, leaving the skins on. Boil some sugar to the crack or to the caramel, and pour it over the nuts, just covering them. Cut it into two-inch squares before it becomes quite cold.
Put into a saucepan two and a half cupfuls of sugar and a half cupful of water; stir until it dissolves; then wash the sides of the pan, and let it boil without touching until it reaches the soft-ball stage; add a tablespoonful of butter and a half teaspoonful of lemon-juice, and let it boil to the crack; add a teaspoonful of vanilla, and turn it onto an oiled slab or a tin to cool. Mark it off into squares before it becomes cold.
Put into a large saucepan a cupful of brown sugar, two cupfuls of New Orleans molasses, and a tablespoonful each of butter and vinegar. Mix them well and boil until it will harden when dropped in water. Then stir in a teaspoonful of baking-soda, which will whiten it, and turn it into a greased tin to cool. When it can be handled pull it until white and firm; draw it into sticks and cut it into inch lengths.