2 cups brown sugar. 1 cup white sugar. 1 tablespoonful butter. 1 tablespoonful vinegar. 1 small teaspoonful soda. Boil hard twenty minutes, stirring all the time, and cool in shallow pans. If you double the quantity you must boil the candy five minutes longer. The best thing about this candy is that it does not stick to the fingers, if you let it get quite cool before touching it, and pull it in small quantities. Do not put any butter on your fingers, but work fast. HARDBAKE Make the sugar candy given above, and stir in a large cup of shelled almonds just before taking it from the fire. Put in shallow, buttered pans. PEPPERMINT DROPS 1 cup of sugar. 2 tablespoonfuls of water. 3 teaspoonfuls of peppermint essence. Boil the sugar and water till when you drop a little in water it will make a firm ball in your fingers. Then take it off the fire and stir in the peppermint, and carefully drop four drops, one exactly on top of another, on a buttered platter. Do not put these too near together. CREAM WALNUTS 2 cups of light brown sugar. ⅔ cup of boiling water. 1 small saltspoonful of cream of tartar. 1 cup of chopped walnuts. Boil till the syrup makes a thread, then cool till it begins to thicken, and stir in the walnuts and drop on buttered paper. CREAM MADE FROM ICING SUGAR Take the white of one egg, and measure just as much cold water; mix the two well, and stir stiff with icing sugar; add a little flavouring, vanilla, or almond, or pistache, and, for some candies, colour with a tiny speck of fruit paste. This is the beginning of all sorts of cream candy. CHOCOLATE CREAMS Make the cream candy into balls, melt three squares of chocolate; put a ball on a little skewer or a fork, and dip into the chocolate and lay on buttered paper. NUT CANDY Chop a cup of almonds and mix with the cream candy; make into bars, and when cold cut in slices. WALNUT CREAMS Press two walnut halves on small balls of cream candy, one on either side. BUTTERSCOTCH 6 tablespoonfuls of brown sugar. 2 tablespoonfuls of water. 1 tablespoonful of butter. 1 saltspoonful of soda. Boil all together, without stirring, till it hardens in water; then put in a small teaspoonful of vanilla and pour at once on a buttered dish. When hard break up into squares. PINOCHE 1 cup light brown sugar. 1 cup cream. 1 cup walnuts, chopped fine. Butter the size of a walnut. 1 teaspoonful vanilla. Cook the sugar and cream till it makes a ball in water; then put in the butter, vanilla, and nuts, and beat till creamy and spread on a dish. BETTY’S ORANGE CANDY Betty was Margaret’s particular friend, so this was her favourite recipe: 2 cups sugar. Juice of one orange. Boil till it hardens in water, and then pull it. CREAMED DATES, FIGS, AND CHERRIES