POP-CORN CANDY
Take a cup of molasses, one and a half cups of brown sugar, a tablespoonful of vinegar and a lump of butter the size of an egg. Boil until thick. Chop two cups of popped corn rather fine, put it into the boiling candy, and pour it all on the buttered plates. Cut in squares to be eaten without pulling.
CHOCOLATE PASTE FOR CAKE
Boil one-half a cup of chocolate in one-half cup of milk, add a cup of sugar, and boil, until it is a thick paste.
LOUISIANA ORANGE FLOWER MACAROONS
Take a coffee cup of the freshly gathered petals of the orange, cut them with a pair of scissors into two pounds of dry, sifted white sugar; this keeps their color fresh. Beat the whites of seven eggs to a stiff froth, and add to the orange flowers and sugar. Drop this mixture on white paper in small cakes, and bake in a slow oven; do not let them brown.
MOLASSES CANDY
Take two quarts of molasses and one pound of brown sugar, and the juice of two lemons. Let the molasses and sugar boil moderately, without stirring it, for two hours; if not thick enough to pull then, let it boil a little longer; then put in your extract, for if this is put in earlier the flavor will boil away. When the candy is cool enough to handle, put into the pot a pint of parched pinders, or pecan meats, or almonds cut up. Butter two large dishes and pour out the candy.
MOLASSES CANDY OF OUR GRANDFATHERS’ TIME
One quart of molasses, and butter the size of an egg. Stew over a brisk fire till it will harden on being dropped into cold water. A teaspoonful of essence of wintergreen should be added when it is almost done. Pull it while warm, with buttered hands, and cut in sticks.