ugar and clings irregularly to the nuts.

These are grilled almonds. You will find them delicious, as they are
to alternate at dinner with the salted almonds now so fashionable.

PEPPERMINT DROPS.

One cupful of sugar crushed fine, and just moistened with boiling
water, then boiled five minutes; then take from the fire and add cream
of tartar the size of a pea; mix well and add four or five drops of
oil of peppermint. Beat briskly until the mixture whitens, then drop
quickly upon white paper. Have the cream of tartar and oil of
peppermint measured while the sugar is boiling. If it sugars before it
is all dropped, add a little water and boil a minute or two.

CURRANT DROPS.

Use currant juice instead of water, to moisten a quantity of sugar.
Put it in a pan and heat, stirring constantly; be sure not to let it
boil; then mix a very little more sugar, let it warm with the rest a
moment, then, with a smooth stick, drop on paper.

LEMON DROPS.

Upon a coffeecupful of finely powdered sugar pour just enough lemon
juice to dissolve it, and boil it to the consistency of thick syrup,
and so that it appears brittle when dropped in cold water. Drop this
on buttered plates in drops; set away to cool and harden.

NUT MOLASSES CANDY.

When making molasses candy, add any kind of nuts you fancy; put them
in after the syrup has thickened and is ready to take from the fire;
pour out on buttered tins. Mark it off in squares before it gets too
cool. Peanuts should be fresh roasted and then tossed in a sieve, to
free them of their inner skins.

SUGAR NUT CANDY.

Three pounds of white sugar, half a pint of water, half a pint of
vinegar, a quarter of a pound of butter, one pound of hickory nut
kernels. Put the sugar, butter, vinegar and water together into a
thick saucepan. When it begins to thicken, add the nuts. To test it,
take up a very small quantity as quickly as possible directly from the
centre, taking care not to disturb it any more than is necessary. Drop
it into cold water, and remove from the fire the moment the little
particles are brittle. Pour into buttered plates. Use any nuts with
this recipe.

COCOANUT CANDY.

One cocoanut, one and one-half pounds of granulated sugar. Put sugar
and milk of cocoanut together, beat slowly until the sugar is melted,
then boil five minutes; add cocoanut (finely grated), boil ten minutes
longer, stir constantly to keep from burning. Pour on buttered plates;
cut in squ