Six pounds of Sugar, one quart of water, a heaping spoon of cream of tartar, or two pounds of glucose; cook to a Hard Crack; then add, carefully, four pounds of fruit, such as Cherries, Figs, seeded Dates, cut up Citron, blanched Almonds, Brazil-nuts, a few slices of Cocoanut, or any other nice fruits or nuts; stir slowly, for a few minutes, until the fruits slide off the spatula, freely; then pour out on a greased slab between iron bars, and cut into bars as Nut Candy.
MOLASSES SLICED COCOANUT.
Open, pare and slice, with a spoke shave, five fresh Cocoanuts; then place on a slow fire, one quart best N. O. Molasses, and one-fourth pound sweet Butter; when it boils add the Cocoanuts; stir all the time over a very slow fire until it reaches the Soft Crack, in winter, or Crack, in summer; pour out on a greased slab, and spread out thin with a palette knife, then cut into such sized bars as wished; wrap in wax paper in summer.
BLACK WALNUT CANDY.
Six pounds of Sugar, one quart of water, small spoon of cream of tartar, or one pound of glucose, and one-half pint N. O. Molasses; cook to a Hard Crack, then add one-half pound sweet Butter, and stir until the batch again reaches the Hard Crack; set off and stir in one teaspoon saleratus; then pour out on a greased slab, and scatter over the batch two pounds of picked-over Walnuts; fold up the batch and kneed the Walnuts through it; then, when cold enough, form into a small square; lay before the heater on the spinning table, and while one person keeps it in shape, let another cut it into slices. Another way is to cook just to the Soft Crack, and serve in the same manner as above, but wrap the squares in wax paper.
CARAMELS.
These Caramel receipts are the best in the world, and the author questions the ability of any one to produce a Caramel that will excell them in any particular. After once making by either one of the following formulas, no other will be used, as they are worth a dozen times the price of this book, to any one wishing to give his trade a fine Caramel.
VANILLA CARAMELS, No. 1.