CANDY that is home-made, has this to commend it, above all others; it is pure. The rules given in this department, when followed, will be found to work well. They will be found to cover the entire variety of confectionery, from molasses candy to the delicious French oandies,that are so quickly prepared. Candies are easily made, and are always nice to serve at an evening party.

In pulling candy, butter the hands to prevent sticking, being careful not to use too much. Sometimes, the hands may be kept cool, by dipping in cold water and drying quickly. Repeat this as often as they grow warm. For making sticks, it is sometimes necessary to flour the hands slightly.

Scrapings of the dish should never be put in with the candy to be pulled, as they are darker and will spoil the appearance.

Molasses Candy

2 cupfuls molasses, 1 cupful sugar, 1 tablespoonful vinegar. Butter size hickory nut. Boil briskly until it will harden in cold water. Stir in ½ teaspoonful soda; flavor if liked. Pour on a buttered plate. When cool, pull until white. Nut meats can be stirred in, in which case it will not need pulling.

Molasses Candy (II)

1 pint of molasses. Boil until it will become brittle in cold water. Stir in ½ teaspoonful of soda. Pour on buttered plates, and when cool pull until white.

Butter Scotch

3 pounds best brown sugar, 1½ pints water. Boil until it will harden in cold water, then add ¼ pound butter. Boil until it hardens again. Do not stir at all. Add ½ teaspoonful lemon extract, and ½ teaspoonful cream of tartar. Pour on buttered trays, or a buttered dripping-pan. Have it ¼ of an inch thick, and when cool mark off in squares. If, when partly cold, it should be pulled until white, is will be like Ice-cream candy. Some substitute molasses for the water.

Vinegar Cundy

3 cupfuls sugar, ½ cupful water, ½ cupful vinegar. Stir before putting on the stove, but not after. When partly done add 1 teaspoonful of butter. Just before removing from the stove, stir in ½ teaspoonful soda dissolved in a few drops of hot water. When cool enough to handle pull white with the tips of the fingers.

Barley Sugar

Dissolve 1½ pounds of loaf sugar in ½ pint of water, and the white of 1 egg. When it is boiled sufficiently to snap in cold water, add 1 teacupful of strained lemon juice. Boil quickly until it is candied as before, then pour on a buttered slab, or dripping-pan. When it thickens, cut in strips and twist each one.

Maple Candy

1 cupful granulated sugar, 1½ cupfuls maple syrup, butter the size of a walnut. Cook until it hardens.

Ice-Cream Candy

2 cupfuls granulated or powdered sugar, ½ cupful water. When it begins to boil add ¼ teaspoonful cream-tartar, boil until brittle when dropped in cold water. Just before removing from the stove, add 1 teaspoonful butter and flavoring to suit the teste. Pour on buttered plates, and pull as hot as possible without buttering the hands, cut in sticks, vanilla is the best flavoring. If it sugars, cook over again and add a little water. Do not stir it at all.