Cocoanut candy is made by taking two pounds of sugar to an ordinary cocoanut. Add the milk of the cocoanut to the sugar, with a little water, if the milk is less than a small tea-cupful. Stew until it ropes when poured from the spoon, then stir in the cocoanut, which you should have already grated, and pour into buttered pans. When cool, break into pieces - a process which will be facilitated if, when the candy is cool, but not cold, you score it half through with a knife, and nut candy can be made in the same manner by substituting nut kernels for the grated cocoanuts. For cream candy allow a cupful of rich cream to three pounds of sugar, and stew until the syrup candies when dropped into cold water. Then flavor with vanilla, lemon, or what you like, and pour into buttered pans to cool, or pull the candy as you prefer. Another recipe for cream candy, without the cream, requires two cups of granulated sugar, half a cup of water, a piece of butter the size of a walnut, two teaspoonfuls of vanilla. Do not stir while boiling. When done pour on buttered plates, and when cool pull it until white.

There are many recipes for chocolate caramels. The following will be reliable: To a pint of milk add three pounds of sugar and a half pound of butter. Let the mixture come to a boil, when add a half a pound of chocolate scraped fine. Let it boil until quite thick, stirring all the time. It will be better if you mix the chocolate smooth with a cupful of boiling milk before adding it to the whole quantity. When done, flavor with lemon or vanilla, and pour into buttered pans. When nearly cold cut into small squares. A delicious fruit candy is made by adding chopped raisins and figs to a syrup made by stewing two pounds of sugar with the juice of two lemons, or, if lemons are not at hand, with a cupful of vinegar flavored with essence of lemon. Dried cherries and any firm preserves may be used instead of the raisins and figs. For cream chocolates, take one pound white sugar, a teacupful of water and half a pound of chocolate. Scrape the chocolate and set it on the back of the stove to melt into a paste. Boil the sugar and water together for ten or fifteen minutes, then take off and beat rapidly until it is creamy; flavor to taste, then roll into small balls, a teaspoonful to each ball, and dip in the chocolate until covered. For this you can use two forks, handling the balls carefully. Lay them on buttered paper to cool.