Chocolate Caramels No. 1

1/4 pound of chocolate 2 tablespoonfuls of molasses 1/2 cup of milk

1 pound of brown sugar Butter the size of an egg 1 teaspoonful of vanilla

Put the whole into a granite or copper saucepan; let it heat slowly, and stir until thoroughly dissolved. Then boil until it hardens. Try by dropping a few drops in a cup of cold water; if it hardens quickly, it is done. Turn into a greased square pan, and, when partly cool, mark into squares with a dull knife. Stand in a cool, dry place to harden.

Chocolate Caramels No. 2 (Mrs. Mustin)

1 1/2 pounds of sugar (confectioners' A) 3 ounces of chocolate 3/4 pint of cream 1/2 teaspoonful of lemon-juice

Make and finish the same as in preceding recipe.

Taffy

1/2 pint of water 1 ounces of butter

1/2 teaspoonful of lemon-juice 2 teaspoonfuls of vanilla

1 1/2 pounds of sugar (confectioners' A)

Stir the water and sugar over the fire until the sugar is dissolved, then boil until it arrives at the ball stage; that is, when small quantity is cooled in water and rolled between the thumb and finger, it forms a soft ball. Now add the butter and lemon juice and boil to the "crack," that is, it hardens quickly when dropped into cold water, and will not stick to the teeth. Add the vanilla, and turn out in greased shallow pans to cool.

Molasses Candy

1 cup of New Orleans molasses 1 tablespoonful of vinegar

1 cup of brown sugar 1 ounce of melted butter

Mix all together, and boil without stirring until it hardens when dropped in cold water; then add a teaspoonful of baking soda, and pour into buttered tins.

Or, when cool, pull and cut into sticks. While pulling, brush the hands with butter or moisten them with ice-water.

Walnut Molasses Candy

Make a plain molasses candy, and, when done, grease deep square pans with butter, fill nearly full with walnut kernels, pour the molasses candy over them, and stand away to cool.

Peanut Molasses Candy

Peanut Molasses Candy is made precisely the same as Walnut Molasses Candy.

Cream Candy

1 pound of granulated sugar 1 tablespoonful of gum-arattic water 1/2 teaspoonful of cream of tartar 1 cup of water 1 teaspoonful of vanilla

Mix all the ingredients except the vanilla, and stir over the fire until the sugar is dissolved; then boil without stirring until it hardens when dropped in cold water. It must not be brittle. When done, turn out on a greased plate or marble slab; pour over it the vanilla; when nearly cold, begin to pull, and pull continuously until it is perfectly white. Cut it into sticks or pieces as soon as you are done pulling, or it may be braided; then put it in a tureen, cover and let stand two hours, and it is ready to use.

Rose Cream Candy

Make same as preceding recipe, add a half-teaspoonful of cochineal, and a teaspoonful of rose water instead of the vanilla.

Cream Chocolates

Put the white of one egg and an equal quantity of cold water into a bowl; add a teaspoonful of vanilla, and beat until frothy; add sufficient confectioners' xxx sugar to make a stiff paste that you can form into balls (this will take about a pound and a quarter). Work until smooth, form into small balls the size of a cream chocolate, stand on greased paper, and put in a cool, dry place to harden (about two hours). Put a half-pound of chocolate into a small, bright, tin basin, and stand it over the teakettle or boiling water to melt, then stand it in a basin of boiling water to prevent its cooling while you dip the creams. Place one ball on the end of a fork, dip it down into the melted chocolate, see that it is thoroughly covered, lift it up, drain, scrape off the fork on the side of the basin, then slide the cream chocolate back on the greased paper, and so continue until all are dipped. Stand in a cool place over night, and they are ready to use.

These are very little trouble, and, if made carefully, are delicious.

Cream Dates

Remove the stones from the large dates, make the cream as directed in preceding recipe. Roll a tiny bit into a long roll, put it in the date where you removed the stone, press the two halves together, so that the white cream will show between. Roll the whole in granulated sugar, and stand away to harden.

Cream Cherries

Make precisely the same as Cream Dates.

Nougat No. 1 (Blot)

Throw a pound of sweet almonds into boiling water for five minutes; skin them well; and, when cool, cut them in four or five pieces lengthwise; then melt a pound of fine white sugar with two tablespoonfuls of water, in a copper or crockery pot, on a good fire, stirring all the time with a wooden spoon. When well melted, put the almonds in; keep stirring about five minutes longer, take from the fire, add a little of the rind of a lemon well grated. Oil a plain mould, put it on the corner of the range in a warm but not too hot place; put the almonds and sugar in the mould, pressing them to the side and bottom of the mould with a lemon cut in halves, and take off when of a brown color. Turn on a plate, remove the mould, and serve.

Nougat No. 2

Grease a square, shallow pan well with butter. Fill with hickory-nut kernels, Brazilian nuts cut in slices, almonds, cocoanut cut in thin strips, dates and a few bits of candied orange peel. Boil two pounds of sugar and one cup of water together without stirring (after the sugar melts) until it hardens and becomes brittle when dropped in cold water; then add a tablespoonful of lemon juice, and pour into the pans over the filling. When nearly cold, mark out in narrow strips with a knife.