sugar in one of water, or in this proportion. Press some of the hard frosting between the two halves of the-walnut and let it harden. Dates may be prepared in this way, and butternuts and English walnuts also.
POP-CORN CANDY. No. 1.
PUT into an iron kettle one tablespoonful of butter, three table- spoonfuls of water and one cupful of white sugar ; boil until ready to candy, then throw in three quarts nicely popped corn ; stir vigorously until the sugar is evenly distributed over the corn; take the kettle from the fire and stir until it cools a little, and in this way you may have each kernel separate and all coated with the sugar. Of course it must have your undivided attention from the first, to prevent scorch- ing. Almonds, English walnuts, or, in fact, any nuts are delicious pre- pared in this way.
POP-CORN CANDY. No. 2.
HAVING popped your corn, salt it and keep it warm, sprinkle over with a whisk broom a mixture composed of an ounce of gum arabic and a half pound of sugar, dissolved in two quarts of water ; boil all a few minutes. Stir the corn with the hands or large spoon thoroughly; then mold into balls with the hands.
TAKE three large ears of pop-corn (rice is best). After popping, shake it down in pan so the unpopped corn will settle at the bottom ; put the nice white popped in a greased pan. For the candy, take one cup of molasses, one cup of light brown or white sugar, one tablespoon- ful of vinegar. Boil until it will harden in water. Pour on the corn. Stir with a spoon until thoroughly mixed ; then mold into balls with the hand.
No flavor should be added to this mixture, as- the excellence of this commodity depends entirely upon the united flavor of the corn, salt and the sugar or molasses.
BOIL two ounces of dried hoarhound in a pint and a half -of water for about half an hour; strain and add three and a half pounds of brown sugar ; boil over a hot fire until sufficiently hard ; pour out in