CHOCOLATE CARAMELS. One cup of chocolate shaved fine, one cup molasses, half cup i milk, one cup sugar; when nearly done add a piece of butter size of a walnut✪ Chocolate Caramels. Stir until perfectly dissolved, but not after it begins _ to boil, as that will make it grain.. It is done when it hardeus and ~ becomes brittle when dropped in cold water, but do not make too hard. Grease plates with butter, pour it on about half an inch thick, when nearly cool cut with a greased knife into small squares. IG ee oh "CONFECTIONERY, ( ihe hi eRe st Mawel ay eset Caoconnn Ree Wy Me ae : One and a half cups oe chocolate, four of brown sugar, one Z ee very sharp vinegar ; ae with two table-spoons vanilla just before removing from fire. Do not stir, but shake the vessel gently ae cooking. Boil on the top of stove over a brisk fire until it — becomes brittle when tried in water; pour into a well buttered and ~ floured dripping-pan, and check off in squares while soft.— Miss _ Emma Collins, wh CHocoLaTEe Drops. Two and a half cups pulverized or granulated sugar (or maple sugar may be used), one-half cup cold water; boil four minutes, _ place the sauce-pan in cold water, and beat till cold enough to a (es into little balls; take half a cake of Baker’s chocolate, shave off - fine and set it in a bowl set in top of boiling tea-kettle to melt, and . when balls are cool enough, roll in the chocolate with a fork. This makes eighty. Or while making into balls, mold an almond-meat into the center of each ball, roll in coarse sugar, and you have deli- eious ‘cream almonds.” Or, mold the unbroken halves of walnut-. meats into the soft sugar, and when cold, roll in the chocolate. When finished, take out and lay on buttered paper until cold. a Mrs. 0. M. Scott. Cocoa- -NUT pe One pint milk, butter size of an egg, one cocoa-nut grated fine (or dessicated cocoa-nut may be used), three pounds white sugar, two tea-spoons lemon, boil slowly until stiff (some then beat to a’ cream), pour into shallow pans, and when partly cold cut in patos sae ee Nettve Brewster, Madison. Cocoa-nutT Drops. _ One pound cocoa-nut, half pound powdered sugar, and the white of an egg✪ Cocoa-Nut Drops; work all together and roll into little balls in the hand; _ bake on buttered tins.—C. W. Cyphers, Everton Icn-crnam Canpy. Squeeze the juice of one large lemon into a cup. Boil ore and one-half pounds moist white sugar, two ounces butter, one and a half tea-cups water, together with half the rind of the lemon, and 2 mf when done (which may be known by its becoming quite crisp when if rah: if 2 "CONFECTIONERY. 113 ahpaed into cold Sater} set ade till the Roslin has ceased, and then stir in the juice of the lemon, butter a dish and pour in about an inch thick. When cool take out peel (which may be dried), pull until white, draw out into sticks and check about four inches long with a knife. If you have no lemons, take two table-spoons vinegar and two tea-spoons lemon extract. The fire must be quick and the candy stirred all the time.—Mrs. J. S. Rh. 3 Hickory-nur MACAROONS. Take meats of hickory-nuts, pound fine and add mixed ground spice and nutmeg ; ; make frosting as for cakes, stir meats and spices in, putting in enough to make it convenient to handle; flour the — hands and make the mixture into balls the size of nutmegs, lay them — on buttered tins, giving room to spread, and bake in a quick oven. These are delicious.— Mrs. Walter Mitchell, Hickory-NUT CAKES. One egg, half cup flour, a cup sugar, a cup nuts sliced fine ; drop on buttered tins one tea-spoonful in a place, two inches apart. Or, roll and bake like sand tarts.—Mrs. Lamb, Bellefontaine, HoreHounp CANDY. ✪ Horehound Candy

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CHOCOLATE CARAMELS. One cup of chocolate shaved fine, one cup molasses, half cup i milk, one cup sugar; when nearly done add a piece of butter size of a walnut. Stir until perfectly dissolved, but not after it begins _ to boil, as that will make it grain.. It is done when it hardeus and ~ becomes brittle when dropped in cold water, but do not make too hard. Grease plates with butter, pour it on about half an inch thick, when nearly cool cut with a greased knife into small squares. IG ee oh "CONFECTIONERY, ( ihe hi eRe st Mawel ay eset Caoconnn Ree Wy Me ae : One and a half cups oe chocolate, four of brown sugar, one Z ee very sharp vinegar ; ae with two table-spoons vanilla just before removing from fire. Do not stir, but shake the vessel gently ae cooking. Boil on the top of stove over a brisk fire until it — becomes brittle when tried in water; pour into a well buttered and ~ floured dripping-pan, and check off in squares while soft.— Miss _ Emma Collins, wh CHocoLaTEe Drops. Two and a half cups pulverized or granulated sugar (or maple sugar may be used), one-half cup cold water; boil four minutes, _ place the sauce-pan in cold water, and beat till cold enough to a (es into little balls; take half a cake of Baker’s chocolate, shave off - fine and set it in a bowl set in top of boiling tea-kettle to melt, and . when balls are cool enough, roll in the chocolate with a fork. This makes eighty. Or while making into balls, mold an almond-meat into the center of each ball, roll in coarse sugar, and you have deli- eious ‘cream almonds.” Or, mold the unbroken halves of walnut-. meats into the soft sugar, and when cold, roll in the chocolate. When finished, take out and lay on buttered paper until cold. a Mrs. 0. M. Scott. Cocoa- -NUT pe One pint milk, butter size of an egg, one cocoa-nut grated fine (or dessicated cocoa-nut may be used), three pounds white sugar, two tea-spoons lemon, boil slowly until stiff (some then beat to a’ cream), pour into shallow pans, and when partly cold cut in patos sae ee Nettve Brewster, Madison. Cocoa-nutT Drops. _ One pound cocoa-nut, half pound powdered sugar, and the white of an egg; work all together and roll into little balls in the hand; _ bake on buttered tins.—C. W. Cyphers, Everton Icn-crnam Canpy. Squeeze the juice of one large lemon into a cup. Boil ore and one-half pounds moist white sugar, two ounces butter, one and a half tea-cups water, together with half the rind of the lemon, and 2 mf when done (which may be known by its becoming quite crisp when if rah: if 2 "CONFECTIONERY. 113 ahpaed into cold Sater} set ade till the Roslin has ceased, and then stir in the juice of the lemon, butter a dish and pour in about an inch thick. When cool take out peel (which may be dried), pull until white, draw out into sticks and check about four inches long with a knife. If you have no lemons, take two table-spoons vinegar and two tea-spoons lemon extract. The fire must be quick and the candy stirred all the time.—Mrs. J. S. Rh. 3 Hickory-nur MACAROONS. Take meats of hickory-nuts, pound fine and add mixed ground spice and nutmeg ; ; make frosting as for cakes, stir meats and spices in, putting in enough to make it convenient to handle; flour the — hands and make the mixture into balls the size of nutmegs, lay them — on buttered tins, giving room to spread, and bake in a quick oven. These are delicious.— Mrs. Walter Mitchell, Hickory-NUT CAKES. One egg, half cup flour, a cup sugar, a cup nuts sliced fine ; drop on buttered tins one tea-spoonful in a place, two inches apart. Or, roll and bake like sand tarts.—Mrs. Lamb, Bellefontaine, HoreHounp CANDY.

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