ares. Will take about two days to harden. Use prepared
cocoanut when other cannot be had.

BUTTER-SCOTCH.

Three cupfuls of white sugar, half a cupful of water, half a cupful of
vinegar, or half a teaspoonful of cream of tartar, a tablespoonful of
butter and eight drops of extract of lemon. Boil _without stirring_
till it will snap and break. Just before taking from the fire, add a
quarter of a teaspoonful of soda; pour into well-buttered biscuit
tins, a quarter of an inch thick. Mark off into inch squares when
partly cold.

EVERTON TAFFY, OR BUTTER-SCOTCH.

Two cupfuls of sugar, two cupfuls of dark molasses, one cupful of cold
butter, grated rind of half a lemon. Boil over a slow fire until it
hardens when dropped in cold water. Pour thinly into tins well
buttered, and mark into inch squares before it cools.

MAPLE WALNUTS.

Beat the white of one egg to a stiff froth, stir in enough powdered
sugar to make it like hard frosting, dip the walnut meats (which you
have taken care to remove from the shells without breaking) in a syrup
made by boiling for two or three minutes two tablespoonfuls of maple
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
tablespoonfuls 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 scorching. Almonds, English walnuts, or, in fact, any nuts are
delicious prepared 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.

POP-CORN BALLS.

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