Candied citron
Peel and core the citron and cut into strips. Weigh the fruit, and allow a pound of sugar to each pound of the citron strips. Make a syrup, allowing a cupful of water to each pound of sugar. Cook the citron in this until it is tender; remove and spread on dishes. Boil in the syrup enough ginger to give a slight flavor, and when the syrup is very thick stir in a little lemon juice. Now lay the strips of citron back in the syrup, and stir until candied and coated with sugar. Lay on a platter to cool and dry.
Marshmallows
Soak four ounces of pulverized gum arabic in a teacupful of cold water for two hours. Put into a double boiler with cold water in the outer vessel and bring gradually to the scalding point. When the gum is dissolved, strain through coarse muslin, return to the double boiler with a heaping cupful of powdered sugar, and stir steadily until the mixture is white and stiff. Remove from the fire, beat very hard for a minute and flavor with vanilla; beat a minute longer, and pour into tins, the insides of which have been rubbed with corn-starch. When the paste is cool cut it into squares of uniform size and turn each of these over and over in a mixture made of three parts corn-starch and one part powdered sugar. Keep packed in a tin box until wanted, as they soon dry if exposed to the air.
Peanut brittle
Boil together a cupful, each, of molasses and brown sugar, a tablespoonful of vinegar and two tablespoonfuls of butter. When a little dropped into cold water is brittle, add a cupful of blanched peanuts; remove at once from the fire, add a teaspoonful of baking-soda, beat hard, and pour into buttered pans.
Hickory nut candy
Prepare half a cupful of hickory nut kernels by chopping them. Boil together one cupful of “A” sugar, one-third of a cupful of water, and a piece of butter the size of a walnut until it makes a soft lump when tested in water. Remove from the fire and stir in the nuts. When it begins to look cloudy, pour by the spoonful into buttered tins. It will spread into flat cakes.
Maple nut candy
Butter a shallow tin and cover the bottom with butternut meats. Place on the cooler part of the stove one quart of maple sugar and one cupful of water. Cook slowly and test in water. When done, pour over the nut meats. Before it hardens, mark into squares.