Take three cupfuls of brown sugar, four ounces butter. Do not stir it but as soon as it snaps and breaks add a good pinch of baking soda. Let boil two minutes longer and pour it into well-buttered biscuit tins. While partly cold mark off into squares. P. Miller.
Two cupfuls of sugar, two cupfuls of dark molasses, one cupful of fresh tried lard and the juice of two lemons. Boil over a slow fire until it hardens when dropped in cold water. Pour on tins well buttered and mark into little inch squares, before it cools. M. Hill.
Prepare the syrup as above. Instead of stringing the nuts, put the point of a skewer into each one and dip into the syrup. Dry as you would oranges or pineapple. E. S.
In one gill of cold water dissolve one pound of sugar and one-half salt-spoonful of cream of tartar. Place over the fire and cook till brittle, stirring in one-quarter of an ounce of butter. Shell some peanuts or any other nuts desired. Rub off the inner skin, put a layer two deep on the bottom of well-buttered tins and when the candy is hot pour it over the nuts and leave till cold. Break it into pieces of convenient size.
Pound the meats of hickory nuts and add nutmeg and allspice. Make a frosting as if for a cake, stirring in the nuts and spices. Butter the hands and work into little balls the size of hickory nuts; place them on buttered tins and bake in a hot oven. They will spread a little on the tins. Pearl Butler.
Put one pound of shelled Brazil-nuts into a pan over the fire with one-fourth of a cupful of vinegar and water mixed and two cupfuls of brown sugar. Let boil until they begin to sparkle, then remove the pan from the fire and with a spoon stir the nuts well until the sugar begins to feel gritty; put them over a slow fire again in order to dissolve the sugar and keep on stirring until they turn reddish; pour them onto a sieve, cover the sieve with a clean cloth and place it in the oven; this will dry the sugar and cause the nuts to look glossy. Any other nuts may be used instead. D. Z. Brooks.
Over a slow fire place one quart of New Orleans molasses and one-quarter of a pound of butter. When it boils add five grated cocoanuts and stir until it reaches a hard ball, that is, will adhere to the teeth when bitten. Now pour out upon a buttered tin, spread as thick as desired with the blade of a knife. Cut into squares or diamonds before it is wholly cold. Chicago Cooking School.
Remove the shells from four dozen walnuts. Take off skins, separate them into halves and dip them into an icing made of four tablespoonfuls of sugar and the white of an egg beaten to a stiff froth. Place them on a sheet of clean paper, stand them in the oven, and bake a light brown color. Take out, remove from the paper and they are ready to serve.
M. E. R.
Chop fine, hickory nuts, pecans or walnuts; make frosting as for cakes, stir in meats, putting in enough to make it easy to handle; flour the hands and make the mixture into balls the size of nutmegs; lay on buttered tins, leaving room to spread, and bake in a quick oven. Delicious.
Take three quarts of corn freshly popped and stir it into two cupfuls of New Orleans syrup that has boiled until it threads from the spoon. Before adding corn however, stir in the syrup a speck of soda dissolved in hot water, then add one cupful of finely flavored hickory-nut meats and then the corn. Stir all until the sugar is evenly distributed over the corn. Take from the fire and stir until it cools a little, and in this way you may have each kernel separated and all coated with sugar. Lillie Miller.
Put two cupfuls of sugar in a spider over not too hot a fire; stir constantly till it melts; then stir in quickly one teacupful of chopped peanuts; mix thoroughly and pour on a buttered platter; spread thin.
Dissolve a coffee-cupful of powdered sugar with lemon juice. Boil till it is brittle when a little is plunged into cold water. Butter plates and let the candy fall on them in drops. Set away to get hard.
Grate a cocoanut, add one-half of its weight of sugar and the white of an egg beaten to a stiff froth. Mix thoroughly and drop on buttered white paper or tin plates. Bake fifteen minutes. John Fuller.
Take one cupful of sugar and let it come to a boil with one-half cupful of water. Take it from the fire as soon as it comes to this degree of heat. Stir all the time and add one-half teaspoonful of essence of peppermint and drop the candy on an oiled slab. Pour it from the spout of the pan else the liquid will grain before the drops are molded.
Prepare the following: Two ounces of dried hoarhound, one ounce of dried camomile, one ounce of boneset, and two ounces of mullein-flowers; place them all in a saucepan, cover them with water and boil for ten minutes. Turn out into an earthenware dish and cover tightly and let stand until cold. Strain and pass the liquor through a hair-sieve. Measure the liquor and to each pint allow two pounds of loaf sugar. Put the sugar and liquor into a saucepan, boil to the crack degree, let it cool, pour it into a buttered pan and cut it into squares. Dr. Smith.