Two pounds confectioner's sugar, one fourth pound grated cocoa-nut, one tablespoonful vanilla, a pinch of salt, whites of three eggs (beaten very stiff); mix all together, and roll into small balls; let stand one-half hour; then dip into the chocolate prepared thus: One half cake Baker's chocolate (grated fine), two tablespoonfuls butter. Warm the butter; mix in the chocolate. When cool dip the creams in, and set on a buttered plate to harden.
VANILLA TAFFY.
Three cups of granulated sugar, one cup of cold water, three tablespoonfuls of vinegar. Cook without stirring until it threads; add one tablespoonful of vanilla; let cool; pull until white; cut into small squares.
EVERTON TOFFEE.
MRS. FRANK LAURIE.
Put one pound of brown sugar, a breakfast cupful of cold water, eight ounces of unsalted butter, mix well together in a small preserving pan, stir till quite through the boil. Test the strength of the toffee as you do barley sugar.
BUTTER SCOTCH.
MRS. W. R. DEAN.
Two cups brown sugar, one tablespoon water, butter size of an egg. Boil without stirring. Try it in cold water, and it is done when it hardens on the spoon. (Add one teaspoon vanilla if preferred). Pour on buttered plates. Mark into squares before it hardens, and when it is cool it will break off neatly.