Butter Scotch

Three pounds A coffee sugar, a quarter of a pound of butter, half a teaspoon of cream-tartar, and the same of extract of lemon; add only enough water to dissolve the sugar; boil without stirring, till it will easily break when dropped into cold water, and when done, add the lemon; pour into a well buttered dripping-pan a quarter of an inch thick, and when partly cold, mark off into small squares.

Cream Walnuts

Two cupfuls of sugar, two-thirds cup of water. Boil without stirring until it will spin a thread; flavor with vanilla. Set off into dish with little cold water in; stir briskly until white and creamy. Have walnuts, shelled; make cream into small, round cakes with your fingers; press half a walnut on either side, and drop into sifted granulated sugar. For cream dates, take fresh dates, remove stones, and fill center of dates with this same cream. Drop into sugar.

Hoarhound Candy

Boil two ounces dried hoarhound in a pint and a half of water for about half an hour, strain, and add three and a half pounds of brown sugar; boil over a hot fire until sufficiently hard; pour out in flat, well greased tins and mark into sticks or small squares with a knife, as soon as cool enough to retain its shape.

Candied Popcorn

Put into an iron kettle one tablespoonful of butter, three of water, one teacupful of white pulverized sugar. Boil until ready to candy, then throw in three quarts of nicely popped corn. Stir briskly till candy is evenly distributed over corn. Take kettle from fire, stir until it is cooled a little and you have each grain separate and crystalized with sugar, taking care that the corn does not burn. Nuts of any kind can be prepared in the same way.

Kisses

Beat the whites of four eggs to a stiff froth, stir into them half a pound of powdered sugar; flavor with lemon or rose; continue to beat until very light, then drop, half the size of an egg, and a little more than an inch apart, on well buttered letter paper; lay the paper in a dripping-pan and place in a hot oven. Bake till a light yellow; a little ammonia makes them light.

Meringues

Whites of six eggs, nine ounces of powdered sugar, one-half pint of cream (whipped), three ounces of sugar with the cream, a slight flavoring of vanilla. Whip the eggs to a very stiff froth; add three drops of vanilla, and mix in the sugar, by turning it all over the eggs at once, and cutting it together very carefully. Sprinkle sugar over a tin platter, and on it place a tablespoonful of this mixture at convenient distances apart; smooth the tops and sprinkle a little sugar over them. The secret in making the?n is in baking. Put them in a moderate oven and let the doors be open, for thirty-five minutes. They should not be allowed to color during that time. They should be in the oven three-fourths of an hour. Brown slightly toward the last. While warm, scoop out the inside and fill with whipped cream, and stick two of them together.

Almond Macaroons

Prepare the almonds the day before you make the cakes, by blanching them in boiling water, stripping off the skins, and pounding them, when perfectly cold, a few at a time, in a mortar, adding from time to time, a little rose water; when beaten to a smooth paste, stir into a pound of sweet almonds, one tablespoonful of essence of bitter almonds; cover closely, and set away in a cold place until the next day. Then to a pound of meats allow one pound of powdered sugar, the beaten whites of eight eggs, one teaspoonful of nutmeg. Stir the sugar and whites of the eggs lightly together, then whip in gradually the almond paste. Line a baking-pan with buttered white paper, drop the mixture upon the pan, being careful not to drop them too close to each other or they will run together. Sift powdered sugar thickly upon each, and bake in a hot oven. Try the mixture first, and if not thick enough, beat in more sugar. In baking macaroons and kisses, use washed butter for greasing the tins, as lard or salt butter gives an unpleasant taste.