To one pound of granulated sugar put into a granite saucepan, add a gill and a half of boiling water, and stir until the sugar is dissolved - no longer. Let the syrup boil about six minutes, and dip a fork into it. Try this, holding up the fork and watching the syrup on the point, until this has reached a stage where it spins a thread. Test it still further by dropping a little of the boiling sugar into iced water. When it can be made into a very soft ball with the fingers, turn it out on a large platter, which has been lightly buttered. Be careful not to stir the sugar when boiling, and do not scrape off the sugar that adheres to the side of the saucepan. As soon as the syrup in the dish is blood-warm, stir it with a wooden spoon, or paddle, until it begins to crumble. It should be a smooth white mass, and when it has come to this stage should be kneaded in the hands like dough. Pack it into a bowl, cover it with a thin cloth, slightly moistened, and set it away until needed.
Stone dates, opening at one side only, fill with fondant, close gently into the original shape and sprinkle with sugar.
Wet a pound of brown sugar with a cupful of water, into which two tablespoonfuls of vinegar have been stirred. Put into an agate saucepan. Cook for ten minutes, add four tablespoonfuls of butter and boil until a drop hardens in cold water. Pour into large buttered tins, and as it cools, mark off into squares.
Boil together half a pound of brown sugar, a tablespoonful of vinegar and a gill of water for ten minutes, and add a heaping tablespoonful of butter. Boil until the candy becomes brittle when dropped into cold water, and take from the fire. Add to it the juice of a lemon and pour into a shallow, well-greased pan.
Make a strong solution of hoarhound leaves; strain this, and put a quarter of a cupful of it over the fire with a pound of brown sugar and a very little water. Cook until a little dropped in cold water is brittle. Add a tablespoonful of vinegar, boil up once and turn into greased tins.
Steep a heaping tablespoonful of dried hoarhound leaves in half a cupful of boiling water for one hour, then strain and squeeze. Add the liquid to two cupfuls of brown sugar, put over the fire in a saucepan, and stir until the sugar is dissolved. Put in a tablespoonful of vinegar and boil until the candy breaks when dropped into cold water. Drop from the point of the spoon upon buttered paper, or pour into a pan and cut into squares.
Made as directed in last recipes, substituting wintergreen for hoarhound.
Beat the whites of an egg very light with enough XXX sugar to make it very stiff. Now add cream, a few drops at a time, until the mixture is of the consistency of putty, working it with the hands until it is soft and smooth. Flavor with vanilla, or with lemon juice and the grated rind. Roll into small balls, flatten these, and press a half walnut on each side of every ball.