s while moulding. Melt an ounce of chocolate and dip
the balls, which should be as large as hazel nuts, in this, using a long
pin for the purpose, and lay them on paraffine paper. Any flavoring may
be used instead of peppermint.

CANDY (to Pull).

Two cupfuls of granulated sugar, half a cup of water, one tablespoonful
of vinegar, butter the size of a walnut. Boil the sugar and water
without stirring until it is brittle when tried in cold water, add the
butter and vinegar just before it is done. Flavor with any extract
preferred, pour into buttered soup plates, and when cool enough to
handle pull until white.

CHESTNUTS GLACE.

Skin the chestnuts and cover with cold water, let them cook gently until
tender, when a large needle can be run through them easily. Drain and
drop them in cold water. After two hours drain again and put them in a
bowl, cover them with a rich syrup that has been skimmed and boiled
until clear. It must be boiling when poured over the chestnuts. Cover
the bowl with a heavy paper and let it stand for twelve hours, drain off
the syrup, bring it to the boiling point and turn it over the chestnuts
again and put away for another twelve hours. Repeat this process three
times, then drain the syrup off and the chestnuts are ready for use. Use
the large imported chestnuts, remove the shells and boil the nuts. The
brown skin can then be easily removed with a penknife. They are very
nice but very troublesome to prepare.

COCOANUT CAKES.

One pound of granulated sugar, half a pound of grated cocoanut, half a
cup of water and a saltspoonful of cream of tartar. Boil the sugar and
water together until, when dropped in cold water, it can be rolled
between the fingers into a ball. Remove from the fire, stir with a
wooden spoon until it becomes white and thick like cream, add the
cocoanut, Stir well and drop with the spoon on paraffine paper or a tin
baking sheet, and form into thin round cakes. Set away to dry.

HOARHOUND CANDY.

Put a tablespoonful of dried hoarhound leaves in a cup and pour over
them half a cupful of boiling water, cover and let it steep until cold,
strain and pour it over a pound of granulated sugar and a tablespoonful
of vinegar. Boil without stirring, and if any scum rises to the top
remove it. Test the candy in cold water, when brittle remove from the
fire and pour into a buttered pan. Mark into squares before it is cold,
or break into irregular pieces.

MARSHMALLOWS.