The new Kentucky home cook book

Take three pounds of granulated sugar, one pint of cream, one-half pint of boiling water, one table-spoonful of vinegar, one table-spoonful of butter with the salt washed out. Boil quickly. When done and just ready to pour out, put in one tea-spoonful of vanilla. Miss E. Paddock. HOME-MADE CANDY. Take two cupfuls of molasses, one-half cupful of light brown sugar, one-half cupful of butter, and one tea-spoonful of vanilla. Boil fifteen minutes, and put into buttered pans in a cool place. Harper's Young People. CANDY. Take four pounds of light brown sugar, one-half tea-cupful of vinegar, one pint of boiling water. Dissolve the sugar well before putting on the fire. After it has boiled ten minutes, put in a table-spoonful of butter. Skim the dark The New Kentucky Home Cook Book. 327 scum as it rises. Drop a little on a buttered pan, and if it can be picked up in the fingers without sticking, it is done. Mrs. Yeaman. COCOA-NUT DROPS. Take one pound of grated cocoa-nut, one-half pound of pulverized sugar, and the whites of six eggs beaten to a stiff froth. Drop on buttered pans, and bake. Young People. COCOA-NUT CANDY. Take two cupfuls of white sugar, one-half cupful of cream. Stir well together in a saucepan on top of the stove. Boil for ten minutes. Have a slow fire, as it burns easily. Stir in the grated cocoa-nut, and pour into shallow pans. When cool, cut into squares. Let it remain until cold. Do not butter the pans, as there is oil enough in the cocoa-nut. Miss Phcebe Wood. CREAM ALMONDS. Take two and one-half cupfuls of powdered sugar, onehalf cupful of boiling water. Boil four minutes, then beat until cold enough to handle. Mold over almond kernels, and roll in coarse sugar. Harper. TO SUGAR CORN. Put into a kettle one table-spoonful of butter, three table-spoonfuls of water, one tea-cupful of white sugar. Boil until ready to candy. Put in three quarts of popped corn ; stir briskly, and remove from the fire. When cool, each grain will be coated with sugar. Mrs. H. Bieebower. CHOCOLATE CREAM DROPS. Mix one-half tea-cupful of cream with two cupfuls of sugar. Boil and stir fully five minutes. Set the dish into another one of cold water, and stir the sirup until it becomes hard enough to make into small balls. Put three-fourths of a cake of chocolate into a bowl over a boiling tea-kettle The New Kentucky Home Cook Book. and melt it. Eoll each one separately in the chocolate with a fork. Add to the cream one-half tea-spoonful of vanilla. Put them on paper to cool. Baltimore. CHOCOLATE CARAMELS. Take three pounds of brown sugar, one and one-half cupful of rich cream, one-half cupful of butter, one cupful of molasses, one cake of Baker's chocolate. Flavor with vanilla. Stir the ingredients well together and boil. Put on buttered plates. When cool, cut into small squares. Mrs. J. Eobixson CHOCOLATE CARAMELS. Take two cupfuls of brown sugar, one cupful of molasses, one cupful of grated chocolate, one-half cupful of sweet cream, one table-spoonful of butter. Dissolve the sugar and molasses in half a cupful of warm water. Dissolve the chocolate in the cream. Put all together after it gets hot. Stir all the time. Pour on buttered plates. AVhen cool, cut into squares. Mrs. W. C. Shackleford. WHEN FOOD IS IN SEASON. FRUITS. Apples are iu season all the year ; cheapest from August until spring.