BON BONS

Take some fine fresh candied orange rind or citron, clear off the sugar that adheres to it, cut it into inch squares, stick these singly on the prong of a fork or ozier twigs, and dip them into a solution of sugar boiled to the consistency of candy, and place them on a

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dish rubbed with the smallest possible quantity of salad oil. When perfectly cold put them into dry tin boxes with paper between each

Butter Scotch.

One cup of molasses, one cup of sugar, one-half cup of butter. Boil until done.

Boston Caramels.

One pint bowl of grated chocolate, two bowls of yellow sugar, one bowl of New Orleans molasses, one-half cup of milk, a piece of butter the size of a small egg, and vanilla flavor; boil about twenty-five minutes; this should not be so brittle as other candies. Pour in buttered tins and mark deeply with a knife.

Cbeam Cocoanut Candy. One and a half pounds of sugar, one-half cup of milk; boil ten minutes; one grated cocoanut added; boil until thick; put on greased pans quite thick; when partially cold cut in strips.

Cocoanut Caramels.

Two cups of grated cocoanut, one cup of sugar, two tablespoon- fuls of flour, the whites of three eggs beaten stiff; bake on a but- tered paper in a quick oven.

Cocoanut Candy. One cup of water, two and a half cups of fine white sugar, four spoonfuls of vinegar, a piece of butter as large as an egg; boil till thick about three-quarters of an hour. Just before removing stir in one cup desiccated cocoanut and lay in small flat cakes on but- tered plates to cool and harden,

Chocolate Caramels. One cup sweet milk, one cup of molasses, half a cup of sugar, half a c-j jf grated chocolate, a piece of butter the size of a walnut ; stir constantly, and let it boil until it is thick; then turn it out on to butt ered plates, and when it begins to stiffen mark it in squares, so that c will break readily when cold.

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Chocolate Cream Drops.

Mix one-half cup of cream with two of white sugar, boil and stir full five m^Jiutes; set the dish into another of cold water and stir until ib becomes hard. Then make into small balls about the size of marbles, and with a fork roll each one separately in the choco- late, 'vhich has in the meantime been put in a bowl over the bfuli ng tea kettle and melted; put on brown paper to cool; flavor '' 4h vanilla if desired. This amount makes about fifty drops.

Chocolate Kisses. One pound of sugar and two ounces of chocolate pounded together tid finely sifted; mix with the whites of eggs well beaten to a froth; drop on buttered paper and bake slowly.

Fruit Candy.

One and one-half pounds of granulated sugar, wet with the milk of a cocoanut; put into a sauce-pan and let it heat slowly; boil rapidly five minutes, then add one cocoanut grated very fine, anc*. boil ten minutes longer, stirring constantly. Try a little on a cold plate, and if it forms a firm paste when cool, take from the fire. Pour part of it out on to a large tin lined with greased paper; then add to the remaining cream one-fourth pound of stoned raisins., one-half pound of blanched almonds, one pint of pecans, one-half cup of chopped walnuts. Pour over the other cream, and when BOol cut into bars and squares. '

HicKORY-NUT Candy. Boil two cups of sugar, one-half cup of water, without stirring, until thick enough to spin a thread; flavor; set the dish off into* 'cold water; stir quickly until white, then stir in one cup of hicko- ry-nut meats; turn into a flat tin, and when cool cut into squares.

HoREHOUND Candy. Prepare a strong decoction, by boiling two ounces of the dried herb in a pint and a half of water for about half an hour; strain

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this, and add three and one-half pounds of brown sugar; boil over a hot fire until it reaches the requisite degree of hardness, when it may be poured out in flat tin trays, previously well greased, and marked into sticks or squares with a knife, as it becomes cool enough to retain its shape.

Lemon-Ckeam Candy.

Six pounds best white sugar, strained juice of two lemons, grated peel of one lemon, one teaspoonful of soda, three cups clear water. Steep the grated peel of the lemon in the juice for an hour; strain, squeezing the cloth hard to get out all the strength. Pour the water over the sugar, and, when nearly dissolved, set it over the fire and bring to a boil. Stew steadily until it hardens in cold water; stir in the lemon; boil one minute; add the dry soda, stirring in well ; and, instantly, turn out upon broad, shallow dishes. Pull as soon as you can handle it, into long white ropes, and cut into lengths when brittle.

Vanilla cream candy is made in the same way, with the substitu- tion of vanilla flavoring for the lemon-juice and peel.

Lemon and Peppermint Drops.

Take of dry granulated sugar a convenient quantity; place it in a saucepan having a lip from which the contents may be poured or dropped. Add a very little water, just enough to make, with the sugar, a stiff paste; two ounces of water to a pound of sugar is about the right proportion. Set it over the fire and allow it to nearly boil, keeping it continually stirred. It must not actually come to a full boil, but must be removed from the fire just as soon as the bubbles, denoting that the boiling point is reached, begin to rise. Allow the syrup to cool a little, stirring all the time; add strong essence of peppermint or lemon to suit the taste, and drop on tins or sheets of smooth white paper. The dropping is per- formed by tilting the vessel slightly, so that the contents will run out, and with a small piece of stiff wire the drops may be stroked off on to the tins or paper. They should be kept in a warm place

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for a few hours to dry. In the season of fruits, delicious drops may be made by substituting the juice of fresh fruits, as straw berry, raspberry, lemon, pineapple or banana, or any of these essences may be used.

Molasses Candy.

Into a kettle holding at least four times the amount of molasses to be used, pour a convenient quantity of Porto Rico molasses; place over a slow fire and boil for a half hour, stirring all the time to diminish as much as possible the increase of bulk caused by boil- ing, and checking the fire or removing the kettle if there is any danger of the contents running over. Be very careful not to let the candy burn, especially near the close of the boiling. When a little, dropped in cold water, becomes quickly hard and snaps apart like a pipestem, add a teaspoonful of carbonate of soda, free from lumps, to every two quarts; stir quickly to mix, and pour on greased platters to cool. When the candy is sufficiently cool to handle without burning the hands, it is pulled back and forth, the hands being rubbed with a little butter (do not use flour) to prevent the candy from sticking to them. The more the candy is worked, the lighter it will be in color.

White Molasses Candy.

Take two pounds of refined sugar (termed by grocers " Coffee C "), one pint of pure sugar-house syrup, and one pint best Porto Rico or New Oi'leans molasses. Boil together until it hardens, as above described, add one teaspoonful of carbonate of soda, and work in the usual manner.

Peanut Candy.

One scant pint of molasses, four quarts of peanuts, measured before they are shelled, two tablespoonf uls of vanilla, one teaspoon- ful of soda. Boil the molasses until it hardens in cold water, when dropped from the spoon. Stir in the vanilla, then the soda, dry. Lastly, the shelled peanuts. Turn out into shallow pans well buttei'cd, and press it down smooth with a wooden spoon.

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We can heartily recommend the candy made according to this receipt as being unrivaled of its kind.

The molasses should be good in quality, and the peanuts freshly roasted.

Pop-Corn Balls.

Add one ounce of white gum arable to a half pint of water, and let it stand until dissolved. Strain, add one pound of refined sugar and boil until when cooled it becomes very thick, so much so as to be stirred with difficulty. To ascertain when it has reached this point, a little may be cooled in a saucer. A convenient quantity of the freshly popped corn having been placed in a milk pan, enough of the warm syrupy candy is poured on and mixed by stirring, to cause the kernels to adhere in a mass, portions of which may be formed into balls by pressing them into the proper shape with the hands. Ordinaiy molasses, or sugar-house syrup may be used as well, by being boiled to the same degree, no gum being necessary with these materials. Corn cake is prepared in a similar manner. This mass, while warm, is put into tins and pressed by rollers into thin sheets, which are afterwards divided into small, square cakes.

Either of the two kinds of molasses candy, if poured from the kettle into tin trays without working, will produce a fine plain taffy. It may be left in one sheet the size of the tray, or, wheH slightly cold, may be marked off in squares.

Efferton Taffy. This is a favorite English confection. To make it take three pounds of the best brown sugar and boil with one and one-hall pints of Avater, until the candy hardens in cold water. Then add one-half pound of sweet-flavored, fresh butter, Avhich will soften the candy. Boil a few minutes until it again hardens and pour it into trays. Flavor with lemon if desired. 7

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Vinegar Candy. Three cups white sugar; one and one-half cups clear vinegar; stir the sugar into the vinegar until thoroughly dissolved; heat to a gentle boil, and stew uncovered until it ropes from the tip of the spoon. Turn out upon broad dishes, well buttered, and cool, and, as soon as it can be handled, pull. It can be pulled beautifully

white and porous.

Vinegar Candy, No. 2.

To one quart of good New Orleans molasses, add one cup of

good cider vinegar; boil until it reaches the point where a little

dropped into cold water becomes very hard and brittle. Pour into

shallow platters until cool enough to be handled, and form into a

large roll, which may be drawn dowai to any size and cut off in

"Walnut Candy.

The meats of hickory-nuts, English walnuts, or black walnuts may be used according to preference in that regard. After removal from the shells in as large pieces as practicable, they are to be placed on the bottoms of tins, previously greased, to the depth of about a half inch. Next, boil two pounds of brown sugar, a half pint of water, and one gill of good molasses until a portion of the mass hardens when cooled. Pour the hot candy on the meats and allow it to remain until hard.

Meringues. Take one pound of powdered sugar, and add to it the beaten whites of eight eggs (slowly), until it forms a stiff froth; fill a tablespoon with the paste, and smooth it over with another spoon to the desired shape; sift a little sugar over a sheet of paper, drop the meringues about two inches apart; dust a little sugar over them, and bake in a quick oven with the door left open part way, so they can be continually watched; when fawn colored, take them out; remove them from the pajier with a thin knife; scrape out of each a little of the soft part. They may be neatly arranged

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around a dish of whipped cream, or filled with ice cream. If Avhipped cream is used, they would be improved by the addition of a little bright jelly inside each meringue.

Cream Meehstgues. Four eggs (the whites only), whipped stiff, with one pound pow° ■dered sugar, lemon or vanilla flavoring. When very stiff, heap in the shape of half an egg upon stiff letter-paper lining the bottom of your baking pan. Have them half an inch apart. Do not shut the oven door closely, but leave space through which you can watch them. When they are a light yellow-brown, take them out and cool quickly. Slip a thin bladed knife under each; scoop out the soft inside and fill Avith cream whipped as for charlotte russe. They are very fine. The oven should be very hot.

Macaroon. Pound in a mortar one pound of blanched sweet almonds and one and one-fourth pounds of lump sugar until they are fine; then add one-half pound of corn starch, one-fourth pound of rice or wheat flour; mix into a fine smooth batter with the whites of about eight <?ggs. Drop the mixture in small quantities through a cornucopia on a sheet of paper, dust with sugar, and bake in a steady oven. They should be baked a fawn color.

Bachelor Buttons. Rub two ounces of butter into five ounces of flour; add five ounces of white sugar; add one beaten egg; flavor; roll into small balls with the hands; sprinkle with sugar. Bake on tins covered with buttered paper.

Corn Starch Rateffes. One-fourth pound sweet and the same of bitter almonds, one-half pound corn starch, one-fourth pound of rice flour, one and one- fourth pounds of pulverized sugar, the whites of eight eggs. Pro- ceed the same as for macaroons, only drop one-fourth the size. Do not dust with sugar, and bake in a hotter oven.