SUGAR NUT CANDY.

Three pounds of white sugar, half a pint of water, half a pint of vinegar, a quarter of a pound of butter, one pound of hickory nut kernels.  Put the sugar, butter, vinegar and water together into a thick saucepan.  When it begins to thicken, add the nuts.  To test it, take up a very small quantity as quickly as possible directly from the centre, taking care not to disturb it any more than is necessary.  Drop it into cold water, and remove from the fire the moment the little particles are brittle.  Pour into buttered plates.  Use any nuts with this recipe.

COCOANUT CANDY.

One cocoanut, one and one-half pounds of granulated sugar.  Put sugar and milk of cocoanut together, beat slowly until the sugar is melted, then boil five minutes; add cocoanut (finely grated), boil ten minutes longer, stir constantly to keep from burning.  Pour on buttered plates; cut in squares.  Will take about two days to harden.  Use prepared cocoanut when other cannot be had.

BUTTER-SCOTCH.

Three cupfuls of white sugar, half a cupful of water, half a cupful of vinegar, or half a teaspoonful of cream of tartar, a tablespoonful of butter and eight drops of extract of lemon.  Boil without stirring till it will snap and break.  Just before taking from the fire, add a quarter of a teaspoonful of soda; pour into well-buttered biscuit tins, a quarter of an inch thick.  Mark off into inch squares when partly cold.

EVERTON TAFFY, OR BUTTER-SCOTCH.

Two cupfuls of sugar, two cupfuls of dark molasses, one cupful of cold butter, grated rind of half a lemon.  Boil over a slow fire until it hardens when dropped in cold water.  Pour thinly into tins well buttered, and mark into inch squares before it cools.

MAPLE WALNUTS.

Beat the white of one egg to a stiff froth, stir in enough powdered sugar to make it like hard frosting, dip the walnut meats (which you have taken care to remove from the shells without breaking) in a syrup made by boiling for two or three minutes two tablespoonfuls of maple sugar in one of water, or in this proportion.  Press some of the hard frosting between the two halves of the walnut and let it harden.  Dates may be prepared in this way, and butternuts and English walnuts also.

POP-CORN CANDY.  No. 1.

Put into an iron kettle one tablespoonful of butter, three tablespoonfuls of water and one cupful of white sugar; boil until ready to candy, then throw in three quarts nicely popped corn; stir vigorously until the sugar is evenly distributed over the corn; take the kettle from the fire and stir until it cools a little, and in this way you may have each kernel separate and all coated with the sugar.  Of course it must have your undivided attention from the first, to prevent scorching.  Almonds, English walnuts, or, in fact, any nuts are delicious prepared in this way.