Sugar Candy.
Two cupfuls sugar, one cupful water, one wineglassful vinegar, one tablespoonful butter. Cook ten or fifteen minutes.—Mrs. Dr. J.
Sugar Candy.
Three cupfuls sugar, half a cupful vinegar, half a cupful water, juice of one lemon. Boil without stirring, till brittle. Pour on a buttered dish and pull till white and light.—Mrs. McG.
Sugar Kisses.
Whisk the whites of four eggs to a stiff froth and stir in half a pound sifted white sugar. Flavor as you like. Lay it when stiff in heaps the size of a small egg, on white paper. Lay on a board half an inch thick and put in a hot oven. When a little yellowish, slip off two of the kisses with a knife and join the bottom parts together. Continue till all are thus prepared.—Mrs. R.
Nut Candy.
Make sugar candy by one of the foregoing receipts, but instead of pouring it into a dish, drop it at intervals over a buttered dish. On each bit of candy thus dropped, lay half the kernel of an English walnut, and when a little cool, pour half a spoonful of sugar candy on top. Candy of almonds, pecans, or palm nuts may be made by the same recipe.—Mrs. S. T.
Cream Candy.
Two pounds of sugar, half a cup water, two tablespoonfuls vinegar, one tablespoonful butter. Boil twenty minutes. Season with lemon or vanilla, just as you take it off. Put in a dish and stir till cold.—Mrs. McN.