Around-the-world cook book

Thick cream, 1 cup, Nut-meats, finely chopped, 1 cup. Bring the sugar and cream to a soft boil, then take off the fire, and whip with an egg-beater, until soft and fluffy, like down. Stir in the nuts, and cut in irregular shapes. Place them on paraffin paper, and allow them to cool before handling. It is more difficult to make candy in warm weather than in cold. It should be cooked a little longer in summer than in winter. BUTTER SCOTCH Brown sugar, 1 pound, Butter, 1/4 pound. Ground ginger, % ounce. Dissolve the sugar, add the butter, and keep stirring over the tire until it sets lightly, then add the ginger, stir it well in, and pour the whole into a buttered dish, and set in a cool place. PEPPERMINT DROPS Granulated sugar, 1 large cup, Hot water, 4 tablespoons. Confectioner's sugar, 4 tablespoons, Oil of peppermint, a few drops. Put the cup of sugar in a granite saucepan, together with the hot water, and when the mixture commences to boil continue to cook for 3 minutes only. Then add the confectioner 's sugar, and a few drops of peppermint oil, which have been mixed together, and turning it quickly into the boiling syrup, stir it well. Take from the fire, and set it in a larger pan of cold water ; and, with a spoon, drop the hot liquid in spots, about the size of a nickel, on oiled paper, or on marble. Do not place the lozenges so close together that they will be liable to run together. CREAM PEPPERMINTS White sugar, 1 pound, Cream of tartar, 14 teaspoon, Oil of peppermint, 3 drops. Dissolve the cream of tartar in a teacup of cold water, add to it the sugar, and place over the fire, and boil until a sample cooled in water can be rolled into a ball with the fingers. Then remove from the fire, allow it to cool a little, and then beat with a spoon until it turns white. Add 3 drops of oil of peppermint, and mix it well into the candy. If the candy hardens too quickly while beating, set the bowl in a tin of boiling water. Make into balls with the hands. MINT DROPS Sugar, 1 poimd, Oil of peppermint, 3 drops, Cream of tartar, y^ salt-spoon. Dissolve the cream of tartar in half a cup of water, and put this, together with the sugar, over the fire, and stir until the sugar is dissolved and the mixture commences to boil. Continue to boil until a sample, tested in water, becomes stringy; then add 3 drops of peppermint oil, stir it well in, then take from the fire, and when somewhat cooled, beat quickly until it begins to look opaque. Then pour into tiny fluted molds, or drop on oiled paper or marble. They will harden at once. SAUERKRAUT CANDY Take 2 cups of brown sugar, half a cup of boiling water, boil until it will harden in cold water; add cocoanut, grated, and pour, after beating well, upon a buttered dish. COCOANTIT DROPS Grated cocoanut, Granulated sugar, White of egg. • To 1 grated cocoanut add the half of its weight of granulated sugar, and the white of 1 egg, beaten to a stiff froth. Stir and mix well together, drop on buttered paper, or on waxed paper, and place in the oven and bake for 15 minutes. PEANUT BRITTLE Peanuts, 1 cup, Granulated sugar, 1 pint.