Make a syrup of a pound of sugar and a gill of water. Boil without stirring until a drop put into iced water becomes brittle. Remove from the fire, set in an outer pan of boiling water, and add to the syrup a dessertspoonful of lemon juice. Run a stiff wire or the prong of a pickle fork through each grape, and dip them, one by one, in the hot syrup, then lay on waxed paper to dry.
Make a syrup as for creamed grapes in the recipe given above, but omit the lemon juice. Drop into the syrup enough crisp popcorn to make it thick; take out this, after stirring for half a minute, by the great spoonful and lay on greased paper. As the mass hardens roll a spoonful of it into a ball, then roll this over and over in freshly popped and sugared corn, until the white kernels adhere to the sticky ball.
Make an old-fashioned molasses candy, and just before removing from the fire, stir in enough popcorn to thicken it. Take the mixture out by the spoonful and roll, as soon as it can be handled, into balls, then roll these over and over in kernels of popcorn until no more will adhert to the balls.
Prepare as you would salted nuts, but substitute butter for oil, and fine sugar for salt, after you have rolled the nuts in the white of an egg, beaten light. Spread out upon white paper to dry in the sun, or in a moderate oven.
Select thick-skinned oranges, and cut the peel in strips a quarter inch wide. Have a pan of boiling water on the stove, and place as many pieces of the peel in the water as you can easily handle. Let it boil five minutes, drain, cover again with boiling water, boil five minutes more, drain again, once more cover with boiling water and boil five minutes, making fifteen in all. Drain thoroughly, then make a syrup of one teacupful of sugar to three tablespoonfuls of water; when this boils add the peel, and cook until this is absorbed (about twenty minutes);remove from the pan, and, while hot, roll each straw in granulated sugar which you have placed previously upon clean paper. Then put each straw on paper in a pan until the bottom of the pan is covered, and place in a warm oven until all are dry. Have the sugar to roll the straws in and all ingredients ready before beginning the cooking, as the straws must be handled very rapidly. They will keep for weeks and not become sticky. One cup of sugar will do for five oranges.
When peeling the orange cut the rind into quarters, then cut into long strips. Put into a pan, cover with cold water, bring to the boil and drain. To six oranges allow one and a half cup-fuls of granulated sugar and a cupful of water; put these into a granite saucepan and bring to a hard boil. Add the orange peel and boil down quickly, taking care not to burn. When the liquid is almost cooked away take the saucepan off the stove and stir in a cupful of sugar. Stir until almost cold, pick apart with the fingers, and lay on a plate.