Buckeye cookery

Boil two ounces of dried horehound in a pint and a half water for about half an hour; strain and add three and a half pounds brown sugar. Boil over a hot fire until it is sufficiently hard, pour out in flat, well-greased tin trays, and mark into sticks or small squares _ with a knife, as soon as it is cool enough to retain its shape. Lemon CANDY. _ Take a pound loaf-sugar and a large cup water, and after cooking a over a slow fire half an hour, clear with a little hot vinegar, take off the scum as it rises, testing by raising with a spoon, and when the "threads" will snap like glass pour into a tin pan, and when nearly cold mark in narrow strips with a knife. Before pouring inte the pans, chopped cocoa-nut, almonds, hickory-nuts, or Brazil-nuts cut in slices, may be stirred into it.—Mrs. V. K. W. “D MERINGUES. io One pound granulated sugar, whites of nine eggs. Whip eggs until dish can be inverted without their falling off, and then simply nt ed ie high incorporating it thoroughly, but stirring as little as f ADE Ot "- QONFECTIONERY. eaible Prepare boards three-fourths of an inch thick, to fit oven, and cover them with strips of heavy brown paper about two and a half inches wide; on these drop the mixture from the.end of a _ dessert-spoon (or use the meringue-bag described in recipe for lady’s fingers), giving the meringue the form of an egg, and dropping them about two inches apart on the paper, and bake till a light brown. Take up each strip of paper by the two ends, turn it gently on the table, and with a small spoon take out the soft part of each meringues, strew over them some sifted sugar, and return to oven bottom side up to brown. These shells may be kept for weeks. When wanted for table, fill with whipped cream, place two of them together so as to inclose the cream, and serve. To vary their appearance, finely-chopped almonds or currants may be strewn over them before ‘ the sugar is sprinkled over, and they may be garnished with any . bright-colored preserve. Great expedition is necessary in making. them, as, if the meringues are not put into the oven as soon as the sugar and eggs are mixed, the former melts, and the mixture runs on the paper instead of keeping egg-shape. The sweeter the meringues are made the crisper will they be; but if there is not sufficient sugar added they will be tough. —Miss Sarah Gull, Columbus, MouassEs CANDY. Take equal quantities brown sugar and Orleans molasses (or all molasses may be used), and one table-spoon sharp vinegar, and when it begins to boil skim well and strain, return to the kettle and continue boiling until it becomes brittle if dipped in cold water, then pour on a greased platter. When cool enough, begin to throw up the edges and work, by pulling until bright and glistening like gold; flour the hands occasionally, draw into stick size, rolling to keep round, until pulled out and cold. With a greased knife press nearly through them at proper lengths, and they will easily snap ; flavor just before pouring out to cool.—Sterling Robinson. Aunt Tor’s Nur-Tarry. Two pints maple sugar, half pint water, or just enough to dissolve sugar; boil until it becomes brittle by dropping in cold water; just before pouring out add a tablespoon vinegar ; having prepared _ the hickory-nut meats, in halves, butter well the pans, line with the meats, and pour the taffy over them. —Estelle and Hattie Hush. CANNING FRUITS. ’