Sugar Caxdy

Mix six cups sugar, three cups soft water, and six teaspoons vinegar; stir until dissolved.

Cook until a drop in cold water snaps. Do not stir at all.

When ready, turn out on buttered plates and place in a cool place; handle in about ... minutes.

Pull quickly with fingers, not hands.

When white and brittle, stretch on a mixing board and cut into lengths.

If any essence desired, add it as it cools; vanilla is best.

Put into an iron kettle one tablespoon butter, three tablespoons water, and one teacup white sugar; boil until ready to candy.

Throw in three quarts of popped corn.

Stir briskly until candy evenly distributed over corn.

Remove from fire and stir until cooled a little.

Each grain will be crystallized with sugar.

Keep fire from being too hot to avoid scorching corn.

Nuts of any kind may be treated the same way.

Shell nuts and remove skins.

Put them into a dripping pan with just enough butter to make them glossy.

Shake pan frequently to brown evenly.

When nuts are brown, sprinkle with salt.

Salted almonds are prepared the same way, except skins do not rub off so easily, but must be blanched by pouring boiling water over them.

Use pure cider vinegar for all pickles.

Cook in porcelain or stone. Keep pickles in glass or stoneware.

Look them over once a month.

Throw in a handful of sugar to every gallon.

If any are soft, throw them out and pour off vinegar; scald it and pour over while hot.

Keep pickles well covered with vinegar.

If using ground spices, tie them up in thin muslin bags.

Combine three gallons vinegar, one pound brown sugar, one pound horseradish, one-half pound race ginger, one pound mustardseed (white), one ounce mace, one ounce nutmeg, one ounce turmeric, one ounce spice, two ounces celery seed, one-half teacup salad oil, one box ground mustard, handful whole black pepper and cinnamon each; add onions.

Combine two gallons cucumbers (small), three and a half quarts strong apple vinegar, two pints granulated sugar, six tablespoons ground mustard, six of white mustard, six of cloves and spice, each, four tablespoons celery seed and turmeric, each, two tablespoons black pepper (ungrounded).

Boil vinegar with seasoning fifteen minutes, then pour over cucumbers and tie up while hot.