Original White House Cookbook

Three cupfuls of white sugar, half a cupful of water, half a cupful of vinegar, or half a teaspoonful of cream of tartar, a tablespoonful of butter and eight drops of extract of lemon. Boil without stirring till it will snap and break. Just before taking from the fire, add a quarter of a teaspoonful of soda ; pour into well-buttered biscuit tins, a quarter of an inch thick. Mark off into inch squares when partly cold. EVERTON TAFFY, OR BUTTER-SCOTCH. Two cupfuls of sugar, two cupfuls of dark molasses, one cupful of cold butter, grated rind of half a lemon. Boil over a slow fire until it hardens when dropped in cold water. Pour thinly into tins well buttered, and mark into inch squares before it cools. MAPLE WALNUTS. Beat the white of one egg to a stiff froth, stir in enough powdered sugar to make it like hard frosting, dip the walnut meats (which you have taken care to remove from the shells without breaking) in a syrup made by boiling for two or three minutes two tablespoonfuls of maple sugar in one of water, or in this proportion. Press some of the hard frosting between the two halves of the walnut and let it harden. Dates may be prepared in this way, and butternuts and English walnuts also. GONFEGTIONEB K POP-CORN CANDY. No. 1. Put into an iron kettle one tablespoonful of butter, three tabIespoon» fuls of water and one cupful of white sugar ; boil until ready to candy, then throw in three quarts nicely popped corn ; stir vigorously until the sugar is evenly distributed over the corn ; take the kettle from the fire and stir until it cools a little, and in this way you may have each kernel separate and all coated with the sugar. Of course it must have your undivided attention from the first, to prevent scorching. Almonds, English walnuts, or, in fact, any nuts are delicious prepared in this way. POP-CORN CANDY. No. 2. Having popped your corn, salt it and keep it warm, sprinkle over with a whisk broom a mixture composed of an ounce of gum arabic and a half pound of sugar, dissolved in two quarts of water ; boil all a few minutes. Stir the corn with the hands or large spoon thoroughly ; then mold into balls with the hands. POP-CORN BALLS. Take three large ears of pop-corn (rice is best). After popping, shake it down in pan so the unpopped corn will settle at the bottom ; put the nice white popped in a greased pan. For the candy, take one cup of molasses, one cup of light brown or white sugar, one tablespoonful of vinegar. Boil until it will harden in water. Pour on the corn. Stir with a spoon until thoroughly mixed ; then mold into balls with the hand. No flavor should be added to this mixture, as the excellence of this commodity depends entirely upon the united flavor of the corn, salt and the sugar or molasses. HOARHOUND CANDY. Boil two ounces of 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, wellgreased tins and mark into sticks or small squares with a knife as soon as cool enough to retain its shape. - JUJUBE PASTE. Two CUPFULS of sugar, one-quarter of a pound of gum arabic, one pint of water. Flavor with the essence of lemon and a grain of cochineal. Let the mixture stand, until the gum is dissolved, in a warm place on the