White Icing

Set the whites of the eggs you intend for icing in a cool place an hour before beating them - if in summer, on ice; beat them to a stiff froth, and allow a quarter of a pound of powdered sugar for every egg - add the sugar gradually, beating all the time; try it by dropping some off your beater; if it remains on the surface a moment or two without sinking, it is ready for the cake; spread it on with a broad-bladed knife whilst the cake is still warm, and dry it in the sun or in a cool oven for a few seconds.

Chocolate Icing

Make the icing as above, and stir in it very finely-grated chocolate, until as dark us you wish it.

Caramels

Half a pound of good brown sugar, half a cake of sweet cho-yolate grated, and a pint of cream; put all together in a stew-pan and boil about half an hour; try it by dropping from a spoon into cold water; when it is crisp it is done. Pour it into buttered tin pans, and when nearly cold mark it into small squares with a knife.

Taffy

Two cups of brown sugar, one of vinegar, butter the size of an egg; boil all together until thick; try it by dropping some from the spoon in very cold water; if it crisps immediately, it is done; pour it out into buttered tins; mark with the back of a knife in little squares, when half cold.

Hoarhound Candy

Pour a pint of boiling water on as much hoarhound as it will cover, steep it on the back of the range for a couple of hours; then strain it and put the same water on a fresh supply of hoarhound, and steep it as before; add enough boiling water to measure the pint when done; strain it, and when cold add the beaten white of an egg and two pounds of sugar; boil it, take off the scum and continue to boil it slowly until thick; try it by dropping from a spoon into cold water; when it hardens quickly and crisp it is done; pour it into buttered tins; when half cold mark it with the back of a knife into little squares. When entirely cold break it up and put it in jars. It is useful in colds and sore throats.