The new Annie Dennis cook book

With a quill remove the seed, being careful not to mash the cherries. Make a syrup of half pint of water to each pound of sugar. Let it boil a few minutes; drop in cherries enough to cover the top of the syrup, and boil them five minutes. Take them from the syrup with a wire dipper, and place them on flat dishes and put them in the sun. Continue to add cherries to the syrup until all are boiled. If the syrup becomes thin, add more sugar, and begin with the first cherries and re-boil them until they are clear. Again spread on dishes and let them remain several hours in the sun. Then make a fresh, thick syrup. Dip the cherries in the beaten white of an egg, and then into the syrup, and put them in the sun until dry. Pack in boxes with oil paper between them. Other fruits may be crystallized in the same way. Cream Chocolate Drops Boil two cupfuls of sugar and a half cupful of water for five minutes. Add two teaspoonfuls of vanilla, and beat all for an hour, until stiff enough to hold, then make it into balls. Take half a pound of unsweetened chocolate, grate it and steam over a tea kettle, then drop the balls of cream, when hard, into it, one at a time; take them out, scrape off the cream that drops from them and place on a dish. Keep in a cool place. French creams may be used for the balls if preferred. Peppermint Creams Make the cream as directed for French cream, flavoring it quite strong with oil of peppermint. Take small bits of the cream and shape into round, flat forms. Some Good Chocolate Caramels One and a half cupfuls of grated chocolate, four c'upfuls of brown sugar, one and a half cupfuls of cold water, an egg-sized piece of butter, and two tablespoonfuls of acid vinegar. Boil this mixture on a stove over a brisk fire until it becomes brittle on immersion in water. Do not stir, but shake the vessel while boiling. When finished, pour into a buttered and floured dish, and divide off into even squares while soft. A dash of lemon or vanilla, say two tablespoonfuls, gives the caramels a dainty flavor. Pop Corn Balls Two cupfuls of molasses, one cupful of brown sugar and a piece of butter the size of a small egg. Make the candy in a large kettle, pop the corn, salt it and sift it through the fingers, that the extra salt and unpopped corn may drop through. It will take four quarts or more of corn that is popped. Then stir all the corn into the kettle that the candy will take and heap it on buttered plates or make it into balls. Marshmallows Dissolve half a pound of white gumarabic in one pint of water. Strain and add half a pound of fine sugar and place over the fire, stirring constantly until the syrup is dissolved and all is of the consistency of honey. Add gradually the whites of four eggs well beaten. Stir the mixture until it becomes somewhat thin and does not adhere to the fingers. Then pour into a tin slightly dusted with powdered starch, and when cool, divide off into small squares. Cocoanut Candy Make a "plain icing;" just before it cools stir in two cupfuls of grated cocoanut to each cupful of sugar used. Nuts may be used instead of cocoanut. Chocolate Nutballs