When cooked sufficiently, dip out a spoonful at a time and drop in buttered tins, leaving a space of an inch or so between each spoonful. Place on each piece of candy the half of a walnut, or the fruit which has previously been prepared, and pour over them enough candy to cover them, always keeping each piece separate. Any kind of fruit can be made into glacé. When using oranges, quarter them and remove the seeds. Strawberries, in their season, and peaches also make delicious glacé. The remainder of our recipes have been taken from family recipe-books, and although we have not tested them ourselves, we think it may be safely said that they are good ones. =Marsh-mallow Paste.= Dissolve 1 pound of clean white gum-arabic in one quart of water; strain, add 1 pound of refined sugar, and place over the fire. Stir continually until the syrup is dissolved and the mixture has become of the consistency of honey. Next add gradually the beaten whites of 8 eggs; stir the mixture all the time until it loses its thickness and does not adhere to the finger. Flavor with vanilla or rose. Pour into a tin slightly dusted with powdered starch, and when cool divide into squares with a sharp knife. =Toasted Marsh-mallows.= Tie a string on the end of a cane or stick, fasten a bent pin on the end of the string, and stick the pin into a marsh-mallow-drop. Hold the marsh-mallow suspended over an open fire and let it gradually toast. When it begins to melt and run down it is done. For a small party toasting marsh-mallows will be found quite a merry pastime, and a great many persons consider the candy much better for being thus cooked the second time. =Molasses Peanut-Candy.= 2 cups of molasses. 1 cup of brown sugar. 1 tablespoonful of butter. 1 tablespoonful of vinegar. While the candy is boiling remove the shells and brown skins from the peanuts, lay the nuts in buttered pans, and when the candy is done pour it over them. While it is still warm cut in blocks. =Chocolate-Caramels.= 2 cups of sugar. 1 cup of molasses. 1 cup of milk. 1 tablespoonful of butter. 1 tablespoonful of flour. ½ pound of Baker’s chocolate. Grease your pot, put in sugar, molasses, and milk; boil fifteen minutes, and add butter and flour stirred to a cream. Let it boil five minutes, then add the chocolate, grated, and boil until quite thick. Grease shallow pans and pour in the candy half an inch thick, marking it in squares before it becomes hard. =Pop-Corn Balls.= 6 quarts of popped corn. 1 pint of molasses. Boil the molasses about fifteen minutes; then put the corn into a large pan, pour the molasses over it, and stir briskly until thoroughly mixed. Then, with clean hands, make into balls of the desired size. [Illustration] [Illustration: Saint Valentine.] CHAPTER XLII. Saint Valentine’s Day.