a greased pan. For the candy, take one cup of
molasses, one cup of light brown or white sugar, one tablespoonful 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.

HOARHOUND CANDY.

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
flat, well-greased tins and mark into sticks or small squares with a
knife as soon as cool enough to retain its shape.

JUJUBE PASTE.

Two cupfuls of sugar, one-quarter of a pound of gum arabic, one pint
of water. Flavor with the essence of lemon and a grain of cochineal.
Let the mixture stand, until the gum is dissolved, in a warm place on
the back of the stove, then draw forward and cook until thick; try in
cold water; it should be limber and bend when cold. Pour in buttered
pans, an eighth of an inch thick; when cool, roll up in a scroll.

CANDIED ORANGES.

Candied orange is a great delicacy, which is easily made: Peel and
quarter the oranges; make a syrup in the proportion of one pound of
sugar to one pint of water; let it boil until it will harden in water;
then take it from the fire and dip the quarters of orange in the
syrup; let them drain on a fine sieve placed over a platter so that
the syrup will not be wasted; let them drain thus until cool, when the
sugar will crystallize. These are nice served with the last course of
dinner. Any fruit the same.

FIG CANDY.

One cup of sugar, one-third cup of water, one-fourth teaspoonful cream
of tartar. Do not stir while boiling. Boil to amber color, stir in the
cream of tartar just before taking from the fire. Wash the figs, open
and lay in a tin pan and pour the candy over them. Or you may dip them
in the syrup the same as "Candied Oranges."

CANDY ROLEY POLEY.

Take half a pint of citron, half a pint of raisins, half a pound of
figs, a quarter of a pound of shelled almonds, one pint of peanuts
before they are hulled; cut up the citron, stone the raisins, blanch
the almonds, and hull the peanuts; cut up the figs into small bits.
Take two pounds of coffee-sugar and moisten with vinegar; put in a
piece of butter as