Maple Panocha

2 cupfuls of grated maple sugar

1 tablespoonful of butter

1/2 cupful of milk

1/2 pint of pecan meats

Put the milk, sugar and butter over the fire to boil; as soon as the mixture thickens when dropped in cold water, take from the fire; add the pecan meats, stir for a moment until it begins to granulate, and pour quickly into a shallow greased pan; smooth at once, and when cold, cut or break into squares.

Hickory Nut Candy

1 cupful of hickory nut meats

1/2 cupful of water

1 pound of sugar

1 tablespoonful of butter

Put the sugar, water and butter over the fire, stir until the sugar is dissolved; wipe down the pan, and boil without stirring until the syrup spins a heavy thread; add the hickory nut meats, stir and turn into a shallow baking pan; smooth quickly, and when cold, cut into squares.

Popcorn Crisps

1 tablespoonful of butter

1/2 pound of granulated sugar

3 tablespoonfuls of water

3 quarts of the finest popped corn

Select a round bottom aluminum or iron kettle; put in the butter, water and sugar, and stir until the sugar is melted; then hastily add the popped corn and stir rapidly until each grain is evenly coated with the liquid; take from the fire and stir or toss until partly cold. Each grain of popped corn should be glazed with the mixture and separated one from the other.

To Glace Cherries on the Stalks

Put a pound of sugar and a half pint of water in a saucepan; add a saltspoonful of cream of tartar, stir until the sugar is dissolved; then boil carefully, without stirring, to the "crack." Have the cherries in bunches, and, if you like, have one or two leaves on each bunch. Place at one side a pint of boiling vinegar, dip the cherries quickly in this; hold them in the air for a moment, then dip them in the hot syrup and lay them on oiled paper on a sieve.

This cannot be done on a damp day, and they must be used within twenty-four hours after making. Dip each cherry separately. Do not dip the leaves.

Mexican Candy

2 cupfuls of light brown sugar

1/2 cupful of cream

1/2 cupful of water

1 level tablespoonful of butter

1 teaspoonful of vanilla

1 cupful of pecan meats

Put the sugar, water, butter and cream into a saucepan and stir until the sugar is dissolved, then stir constantly until the mixture is thoroughly hot, then boil, without stirring, until it forms a soft ball when dropped into cold water. Take it from the fire and stir until the mixture begins to grain, then add quickly the nuts and flavoring, and drop by spoonfuls on buttered paper.