Lemon Candy

Mrs. M. M. Bovard.

Stir briskly in a porcelain-lined saucepan two cupfuls of white sugar, one of water, and three tablespoonfuls of vinegar. Try in water, as for molasses candy; turn into buttered dishes, and work as soon as cool enough to handle. Flavor before pouring into the buttered dishes. The secret of success is not to stir after it begins to boil.

Pop-Corn Candy

Miss Mamie Van Doren.

Pop, salt, and pound the corn very fine; then take two cupfuls of molasses, one cupful of sugar, one teaspoonful of vinegar, and cook until done; then add one teaspoonful of butter, and stir well a moment or two; then stir in your corn until thick. Remove; do not pull, but when cold cut into square pieces.

Butter-Scotch

Miss Bertha Lindley.

Three tablespoonfuls of molasses, two tablespoonfuls of sugar, two tablespoonfuls of water, one tablespoonful of butter. Add a pinch of soda before taking up.

Cream Candy

Mrs. Gen. Stoneman.

To three pounds of white sugar pour water enough to cover, and let the sugar dissolve well. Boil it up once and skim clear, then put in one large tablespoonful of flour, with a little water, and about one-third of a pound of butter.

Just before it is taken from the stove put in a tablespoonful of vanilla. Try it in cold water, to see if it is done. Pour it in well-buttered dishes, or on a marble-slab. Use great care in pulling it, so as not to twist it. Wash your table and sprinkle it with powdered sugar; let the candy lay on it till perfectly stiff; then put it in a glass jar. In moving the boiled sugar be very careful not to jar it, as it would candy it.

Taffy

Mrs. S. B. Caswell.

Two cupfuls of brown sugar, two tablespoonfuls of molasses, two tablespoonfuls of butter, and two tablespoonfuls of water.

Chocolate Caramels

Reliable

One cupful each of grated chocolate, milk and molasses, one and one-half cupfuls of sugar, a piece of butter the size of an egg. Melt the butter, then put in the sugar; when this boils, put in the other ingredients, adding, after a while, a tablespoonful of vinegar. Boil till it drops hard.

Corn-Balls

Mrs. S. B. Caswell.

One-half cupful of molasses, one-half cupful of sugar, one-half cupful of water, and a piece of butter about the size of a walnut.

Cream Candy

Miss Mamie Van Boren.

Two cupfuls of molasses, one cupful of sugar, half cupful of milk or cream, a lump of butter the size of an egg, a little soda and a little lemon.

Sugar Candy

Miss Emma Bradley.

Stir half cupful of cold water in three cupfuls of white sugar, and boil slowly, stirring constantly. Test by a few drops thrown into a cup of cold water. When nearly done, add a pinch of soda and a teaspoonful of butter.

Chocolate Candy

Miss Emma Bradley.

Two large cupfuls of brown sugar, one large teaspoonful of butter, half cupful of water, and a cupful of grated chocolate. Pour thin upon buttered plates, and when nearly cold, score in squares.