hree eyes
up; strike from the nut down with your hatchet; peel with a knife or
spoke shave, cut them into four pieces, cover them with water, set on
the furnace, and let come to a good boil. If the nuts are sour, strain
and add fresh cold water quickly so as the heat will not darken them,
and repeat. If very sour scrape the insides out. Grate them, taking out
one pieces at a time, as the air does them no good.

RED CENTER.--Take two-thirds, pour thin; color the remaining one-third
red with the liquor color; place this on the half of the two-thirds,
and turn the other up over on top, roll out flat with a roller, cool,
cut.

The same goods cooked to a soft ball may be made into balls to be
coated in red sugar after throwing them in hot sugar syrup; also to be
dipped in melted cream, or brown the cocoanut balls on top with burnt
sugar. Chocolate glaze cream coating eats well over these goods, or dip
the balls as you like.

FLAVORINGS.--To any kind of oils take eight times in bulk the amount of
Alcohol: stir, let set in a warm place a short time; can be used if
needed immediately.

HOME MADE MAPLE SUGAR.--To two pounds of maple (bricks, not cakes) 1
pint water, one-third pipe cream of tartar (or four ounces of glucose
is best); boil slow to a smooth degree, cool, skim. White sugar can be
used.

To keep molasses from sugaring in the barrel; when making the molasses,
to every barrel add twenty pounds of glucose, stir it in.

To lighten the color and aid the flavor of rank, dark molasses, do the
same as above. To allow molasses to cool slowly makes it dark. It
should be stirred lively until cool.

Also to improve sour, rank molasses, take the molasses, for instance,
ten gallons; take five pounds dry C sugar, five pounds glucose, water
two quarts. Boil the sugar and glucose until thoroughly dissolved; add
the molasses, boil five minutes. You can make fine syrup this way.

TO MAKE A CANDY HOUSE.--House for a show window. Take any design you
fancy, of card board. Cut out the windows; place this on your candy
slab. Now with a lead pencil mark out your design, and as many of each
piece as you need (it is a good idea to make an extra piece so if you
break one you can go ahead). Now take of the icing sugar and fill your
paper funnel as if for cake icing, and overline the pencil marks you
made on the stone. When done you find you have a frame that will hold
hot candy. Boil a batch of Barley Square goods (mentioned in this
b