Three cups white sugar, scant half cup water, 1/2 teaspoon cream of tartar, Boil 10 minutes, then add 1 cup grated fresh cocoanut (or desiccated if you can not get the fresh). Beat well together and drop on white paper by the spoonful.
Two cups white sugar, 1/2 cup water, 1 teaspoon vinegar, 1 teaspoon cream of tartar, 1 tablespoon butter. Boil 20 minutes in 3 pint basin or other small vessel, stirring carefully to prevent burning. Then pull.
Put 4 tablespoons butter into a saucepan. When it is melted add 1 pound of sugar. Let boil 20 minutes, then stir in 2 ounces of blanched almonds that have been divided and dried in a slow heat. Let boil together until it crackles in cold water.
Mrs. E. E. Bower, St Joseph, Mo.
One large cocoanut. Pare off the brown skin and slice the meat thin; 2 pounds C sugar dissolved in a cup of water. When the syrup is hot, pour in the meat and cook until the syrup will snap in cold water. Then turn on a deep pie-tin to cool. Don't put in the scrapings, as it grains.
Two cups sugar, 1 cup boiling water, 1/2 cup butter, 1/4 cup vinegar. Flavor with lemon. When cooked sufficiently, pour it on buttered plates to cool.
Take 1 quart granulated sugar, 1 pint water, 2 tablespoons vinegar; boil, but do not stir it; you can tell when it is done by trying in cold water. Pull it as if it were molasses candy; have a dish near by with some vanilla in, and work in enough to flavor it as you pull; put it in a cold room, and the next day you will have delicious candy.
Four cups brown sugar, 2 cups butter, 2 tablespoons water, same of vinegar, a pinch of soda. Boil 1/2 hour. Drop a little in water. If crisp, it is done.
Anabel Toncray, Tollesboro, Kentucky.
A delicious fruit candy is made by adding chopped raisins and figs to a syrup made by stewing 2 pounds sugar with the juice of 2 lemons, or, if lemons are not at hand, with a cup of vinegar flavored with essence of lemon. Dried cherries and any firm preserves may be used instead of raisins or figs.
One cup hickory-nut meats, pounded to a paste, 1 cup sugar, 1 1/2 eggs, 2 tablespoons flour. Bake on a greased paper; put very little in a place.
One pound powdered sugar, 4 eggs, whipped very light and long; juice of 3 lemons and peel of 1; 1 heaping cup prepared flour; 1/2 teaspoon nutmeg. Butter your hands lightly; take up small lumps of the mixture; make into balls about as large as a walnut, and lay them upon a sheet of buttered paper, more than two inches apart. Bake in a brisk oven.
Whites of 5 eggs beaten to a stiff froth; add 1 pound pulverized sugar, and 1 teaspoon lemon extract. Drop on white paper and bake about 20 minutes in a moderate oven.
Make a strong tea of the herb and dissolve the sugar in it and proceed as in other candies. Strain the tea through a fine muslin before adding the sugar.
Take a cup of sugar, put in a basin with just water to dissolve it, and half a teaspoon of butter. Boil until it commences to brown in the center, then pour over the freshly popped corn, stir, press into balls as hot as can be handled. Rub the hands lightly with butter.