The household (of the Detroit free press)

In making macaroons or kisses, use washed butter for greasing the tins, as salted butter or lard gives an unpleasant taste. Bake in a moderate oven, or let dry two hours in a cool oven. Greased writing paper is often used by some for baking them on, instead of tins. After buttering, sprinkle lightly with flour, brush off, and put on the macaroons or kisses. When powdered almonds are to be used they should be thoroughly dried in an open oven, after blanching, and then they will pulverize more easily. COCOANUT CARAMELS. Two cups of grated cocoanut, one cup of sugar, two tablespoonfuls of flour, the whites of three eggs beaten stiff ; bake on a buttered paper in a quick oven. COCOANUT CANDY. Four cups of water, two and a half cups fine white sugar, four sp'oonfuls vinegar, a piece of butter as large as an egg ; boil till thick, about three-quarters of an hour. Just before removing, stir in one cup dessicated cocoanut and lay in small flat cakes on buttered plates to cool and harden. BOSTON CARAMELS. One pint bowl of grated chocolate, two bowls of yellow sugar, one bowl of New Orleans molasses, one-half cup of milk, a piece of butter the size of a small egg and vanilla flavor ; boil about twentyfive minutes ; this should not be so brittle as other candies. Pour in buttered tins and mark deeply with a knife. LEMON DROPS. Upon half a pound of finely powdered sugar, pour just enough lemon juice to dissolve it, and boil to the consistency of thick syrup ; drop this on plates and put in a warm place to harden. CHOCOLATE CREAM DROPS. Mix one-half cup of cream with two of white sugar, boil and stir full five minutes ; set the dish into another of cold water and stir until it becomes hard. Then make into small balls about the size of marbles and with a fork roll each one separately in the chocolate, which has in the meantime been put in a bowl over the boiling tea-kettle and melted ; put on brown paper to cool; flavor with vanilla if desired. This amount makes about fifty drops. MOLASSES CANDY. Into a kettle holding at least four times the amount of molasses to be used, pour a convenient quantity of Porto Rico molasses ; place over a slow fire and boil for a half hour, stirring all the time, to diminish as much as possible the increase of bulk caused by boiling, and checking the fire or removing the kettle if there is any danger of the contents running over. Be very careful not to let the candy burn, especially near the close of the boiling. When a little, dropped in cold water, becomes quickly hard and snaps apart like a pipestem, add a teaspoonful of carbonate of soda, free from lumps, to every two quarts ; stir quickly to mix, and pour on greased platters to cool. When the candy is sufficiently cool to handle without burning the hands, it is pulled back and forth, the hands being rubbed with a little butter (do not use flour) to prevent the candy from sticking to them. The more the candy is worked, the lighter it will be in color. WALNUT CANDY.