Directions for Cookery, in its Various Branches

dissolved in a little vinegar, and add by degrees the fruit, which must be well dredged with flour. Stir all very hard; put the mixture into a buttered pan, and bake it in a moderate oven. Take care not to let it burn. MOLASSES CANDY. Mix a pound of the best brown sugar with two quarts of West India molasses, (which must be perfectly sweet,) and boil it in a preserving kettle over a moderate fire for three hours, skimming it well, and stirring it frequently after the scum has ceased to rise; taking care that it does not burn. Have ready the grated rind and the juice of three lemons, and stir them into the molasses after it has boiled about two hours and a half; or you may substitute a large tea-spoonful of strong essence of lemon. The flavour of the lemon will all be boiled out if it is put in too soon. The mixture should boil at least three hours, that it may be crisp and brittle when cold. If it is taken off the fire too soon, or before it has boiled sufficiently, it will not congeal, but will be tough and ropy, and must be boiled over again. It will cease boiling of itself when it is thoroughly done. Then take it off the fire; have ready a square tin pan; put the mixture into it, and set it away to cool. You may make molasses candy with almonds blanched and slit into pieces; stir them in by degrees after the mixture has boiled two hours and a half. Or you may blanch a quart of ground-nuts and put them in instead of the almonds. NOUGAT. Blanch a pound of shelled sweet almonds; and with an almond cutter, or a sharp penknife, split each almond into five slips. Spread them over a large dish, and place them in a gentle oven. Powder a pound of the finest loaf-sugar, and put it into a preserving pan without a drop of water. Set it on a chafing-dish over a slow fire, or on a hot stove,