Candy Fruit.—Take 1 pound of the best loaf sugar; dip each lump into a bowl of water, and put the sugar into your preserving kettle. Boil it down and skim it until perfectly clear, and in a candying state. When sufficiently boiled, have ready the fruits you wish to preserve. Large white grapes, oranges separated into small pieces, or preserved fruits, taken out of their syrup and dried, are very nice. Dip the fruits into the prepared sugar while it is hot; put them in a cold place; they will soon become hard.
Popped Corn.—Dipped in boiling molasses and stuck together forms an excellent candy.
Molasses Candy.—Boil molasses over a moderately hot fire, stirring constantly. When you think it is done, drop a little on a plate, and if sufficiently boiled it will be hard. Add a small quantity of vinegar to render it brittle and any flavoring ingredient you prefer. Pour in buttered tin pans. If nuts are to be added strew them in the pans before pouring out the candy.
Liquorice Lozenges.—Extract of liquorice, 1 pound, powdered white sugar, 2 pounds. Mix with mucilage made with rosewater.
Fig Candy.—Take 1 pound of sugar and 1 pint of water, set over a slow fire. When done, add a few drops of vinegar and a lump of butter, and pour into pans in which split figs are laid.
Puds in Candy.—Can be made in the same manner, substituting stoned raisins for the figs. Common molasses candy is very nice with all kinds of nuts added.
Scotch Butter Candy.—Take 1 pound of sugar, 1 pint of water: dissolve and boil. When done add 1 tablespoonful of butter, and enough lemon juice and oil of lemon to flavor.
Icing for Cakes.—Beat the whites of two small eggs to a high froth; then add to them a quarter of a pound of white, ground, or powdered sugar; beat it well until it will lie in a heap; flavor with lemon or rose. This will frost the top of a common-sized cake. Heap what you suppose to be sufficient in the centre of the cake, then dip a broad-bladed knife in cold water, and spread the ice evenly over the whole surface.
Saffron Lozenges.—Finely powdered hay-saffron, 1 ounce; finely powdered sugar, 1 pound; finely powdered starch, 8 ounces. Mucilage to mix.
Chocolate Cream.—Chocolate, scraped fine, ½ ounce; thick cream, 1 pint; sugar (best), 3 ounces; heat it nearly to boiling, then remove it from the fire, and mill it well. When cold add the whites of four or five eggs; whisk rapidly and take up the froth on a sieve; serve the cream in glasses, and pile up the froth on the top of them.