The royal baker and pastry cook : $b A manual of practical cookery

each hot water and vinegar. When it crisps in cold water, add 2 tablespoons butter, 1 teaspoon vanilla, cook 3 minutes, cool on buttered pans. =Candied Popcorn.=—Put into an iron kettle 1 tablespoon butter, 3 tablespoons water, 1 tea-cup white pulverized sugar. Boil until ready to candy, then throw in 3 quarts nicely popped corn. Stir briskly till candy is evenly distributed over corn. Take kettle from fire, stir until it is cooled a little and you have each grain separate and crystallized with sugar, taking care that corn does not burn. Nuts of any kind may be prepared in same way. =Cocoanut Cream Candy.=—1 cocoanut, 1½ pounds granulated sugar. Put sugar and milk of cocoanut together, heat slowly until sugar is melted; then boil 5 minutes; add cocoanut (finely grated), boil 10 minutes longer, stir constantly to keep from burning. Pour on buttered plates, cut in squares. Will take about 2 days to harden. Use prepared cocoanut when other cannot be had. =Hickory Nut Candy.=—1 cup hickory nuts (meats), 2 cups sugar, ½ cup water. Boil sugar and water, without stirring, until thick enough to spin a thread; flavor with extract lemon or vanilla. Set off into cold water; stir quickly until white; then stir in nuts; turn into flat tin; when cold cut into small squares. =Chocolate Caramels.=—2 cups molasses, 1 cup brown sugar, 1 cup cream or milk, ½ pound chocolate, piece of butter size of an egg. Beat all together; boil until it thickens in water; turn into large flat tins, well-buttered. When nearly cold, cut into small squares. =Ice Cream Candy.=—3 cups sugar, crushed or cut loaf, a little less than ½ cup vinegar, 1½ cups cold water, piece of butter size of a walnut, flavor with extract vanilla. Boil until it hardens, then pull until white. =Molasses Candy.=—3 cups yellow coffee sugar, 1 cup molasses, 1 cup water, ½ teaspoon cream tartar, butter size of a walnut. Follow directions for cream candy. =Velvet Molasses Candy.=—Put 1½ pounds sugar, ½ pint molasses, ½ pint water, ¼ cup vinegar, in agate kettle. Heat; when boiling add