The Cookery Blue Book

of a walnut. Boil twenty minutes briskly and constantly, stirring it all the time. Pull until white. =Cocoanut Candy.= 1/2 pound sugar, 2 tablespoons water, boil, 1/2 pound grated cocoanut. Stir till boiled to a flake. Put in buttered tins, and cut in squares, when cold. =Cream Candy.= 1 pint granulated sugar, 1/2 pint water, 1 tablespoon vinegar. Boil as molasses candy, but do not stir. Work in vanilla as you pull it. =Nut Candy.= 2 cups sugar, 1/2 cup milk. Boil ten minutes, then beat till white, adding nuts and vanilla. Spread on tins to cool. Cut in squares. =Peppermints.= 3 cups sugar, 3/4 cup butter. Boil together seven or eight minutes. Remove from the fire, and stir in 1/8 teaspoon cream tartar, 1/4 drachm of oil of peppermint. Beat until cool enough to drop on buttered plates, the size of a dollar. =Vinegar Candy.= 2-1/2 cups sugar, 1-1/2 of water, 1/2 of vinegar. Do not stir. Cool quickly and pull. =Butter Scotch.= 1 cup molasses, 1 of brown sugar, 1/2 of butter. When nearly done, add a little grated nutmeg, and if wished to be pulled, a pinch of soda. =Corn Candy.= Pop the corn, pick out all that is good, and pound it a little, just enough to crack it. Boil about 2 teacups of molasses and a little sugar, with a piece of butter, size of a walnut. Then (when the mixture is boiled about as much as for candy), stir in the corn, and pour into buttered tins. =Orange Drops.= Grate the rind of 1 orange and squeeze the juice, taking care to reject the seeds. Add to this a pinch of tartaric acid, then stir in confectioner's sugar till it is stiff enough to form in balls the size of a small marble. =Honey Candy.= 3 cups sugar, 1 of water, 3 tablespoons honey. Boil till fit for pulling. =Taffy--No. 1.= 1/2 pound chocolate, cut fine, 2 cups sugar, 2 of molasses, 1/2 cup milk, piece of butter the size of an egg, flavoring. Boil twenty minutes. Cool and mark off in squares just