Nut Candy

Three cups of brown sugar, 1/2 cup of vinegar, 1/2 cup of water, butter the size of an egg. Test in cold water. When done pour over a buttered plate that has been lined with hickory kernels.

Orange Bon Bons

Sprinkle enough orange juice into a cup with confectioner's sugar to make of right consistency to mould into any desired shape, then roll in granulated sugar and place on buttered paper.

Peppermints

Mix thoroughly in a tin cup 1 tumblerful of confectioner's sugar with 8 teaspoons of cold water and flavor with peppermint. Place the tin cup with its mixture in a pan of boiling water and let it boil 3 minutes, then drop it from a teaspoon on to buttered paper. Color pink with cochineal.

Taffy

Two cups of molasses, 1 cup of brown sugar, butter size of an egg, 1 tablespoon vinegar, add last a pinch of soda. Put all together in a kettle and boil twenty minutes. Cool in shallow tins and then pull.

White Taffy

Two pounds granulated sugar, 1 teacup cold water, 2 teaspoons vinegar, 2 teaspoons butter. Boil without stirring till brittle when tested in water. When done add 1 tablespoon vanilla and pour on buttered platter to cool. Pull rapidly till white and brittle. Cut into sticks.

French Candies

One and a half pound of confectioner's sugar mixed thoroughly with 1/2 of a cocoanut grated. Add enough water to make a stiff dough. Put this on a candy board (a bread board will answer the purpose) knead in more sugar and divide into 4 parts. Take 1 part and before moulding into balls mix in 1/2 of 5 cts. worth of cochineal (liquid) into 1/2 of this. Mould all this into balls and put a pink ball on top of a white one. With another part get 5 cts. worth of dates and seed them. Place a ball of cocoanut Cream between each date. With the third part take 1/2 of a cake of chocolate melted and roll the cocoanut balls into this. With the fourth part get 5 cts. worth of both almonds and English walnuts. Take out the meats of both and place a meat on each ball.

Honey Candy

One cup of honey, 1 cup of sugar, 1/4 of a cup of water, a small piece of butter. Boil till brittle when tested in water. Pull while cooling.

Hickory Nut Candy

Two cups of sugar, 1/2 cup of water. Boil till brittle. Flavor with vanilla. Have 1 cup full of hickory nut meats. Spread on a buttered plate and pour the candy over the nuts. When cool cut in squares.

Vinegar Candy

Two cups of sugar, 1/2 cup of water, 1/2 cup of vinegar, 1 teaspoon of lemon, a small piece of butter. Boil till brittle. Pull white.

Fig Candy

One cup of sugar, 1/3 cup of water, 1/4 tablespoonful of Cream tartar. Don't stir while boiling. Just before taking from the fire, stir in Cream tartar. Wash the figs, open and lay in a tin pan. When the candy is brittle, pour over the figs.

Peanut Candy

Two cups of sugar, 4 cup of water. When boiling add 1 teaspoonful Cream tartar dissolved in a little water. Cook until brittle when dropped in cold water. butter the size of a hickory nut. Have peanuts shelled and on a buttered plate. Pour candy over. When cool cut in squares.

Candied Hoarhound - Pure

Boil hoarhound, 10 cts. worth, in water until juice is all extracted, take 1 cup of sugar and water, when boiled to a feather add hoarhound juice. Boil again till brittle. Pour on a plate dusted with fine sugar. Cut in sticks. This is good for a cold, being pure.