The new home cook book

One cup of fine granulated sugar, one cup of New Orleans molasses, one-fourth cup of milk, a piece of butter the size of an egg, one cup of chocolate after it is cut up, if made single quantity; if doubled, it is as well not to put the chocolate in till about done, and then the same quantity of this recipe will suffice, as it retains the flavor if not cooked as much. Boil till it will stiffen in water; pour into flat buttered pans to the thickness of half an inch. Use Baker's chocolate. CHOCOLATE CARAMELS. Mrs. P. B. Ayer. Two cups of brown sugar, one cup molasses, one cup chocolate grated fine, one cup boiled milk, one tablespoon of flour; butter the size of a large English walnut; let it boil slowly and pour on flat tins to cool ; mark off while warm. CREAM CANDY. One pound white sugar, one wineglass vinegar, one tumbler water, vanilla ; boil one-half hour, and pull, if you choose. COCOANUT DROPS. Mrs. P. B. Ayer. To one grated cocoanut, add half its weight of sugar and the white of one egg, cut to a stiff froth ; mix thoroughly and drop on buttered white paper or tin sheets. Bake fifteen minutes. KISSES. E. S. P. One egg, one cup sugar, one-half cup of butter, one-half cup milk, one teaspoon cream of tartar, one-half teaspoon of soda, flour enough to make a stiff dough ; drop on tins and sprinkle over with powdered sugar. Bake in a quick oven. MOLASSES CANDY. Mrs. Benham. One cup molasses, two cups sugar, one tablespoon vinegar, a little butter and vanilla; boil ten minutes, then cool it enough to pull. MOLASSES CANDY. Julia French. One cup molasses, one cup sugar, one tablespoon vinegar, piece of butter size of an egg; boil (but do not stir) until it hardens when dropped in cold water ; then stir in a teaspoon of soda, and pour on buttered tins ; when cool, pull and cut in sticks. Or, two cups sugar, two tablespoons vinegar, boil, when done add a teaspoon soda, cool and pull, or cut in squares without pulling ; do not stir while it is boiling. BUTTER SCOTCH CANDY. Four cups brown sugar, two of butter, vinegar to taste, two tablespoons water, and a little soda ; boil half an hour; drop a little in hot water, and if crisp, it is done. BUTTER SCOTCH. Fannie Waggoner, Toledo. Three tablespoons of molasses, two of sugar, two of water, one of butter ; add a pinch of soda before taking up. SUGAR TAFFY. Mrs. Joseph B. Leake. Three pounds best brown sugar, one pound butter, enough water to moisten the sugar ; boil until crisp when dropped into cold water, then pour into pans, or upon platters, as thin as possible. It usually requires to boil fast, without stirring, three-quarters of an hour. BREAD AND YEAST. ** There is scent of Syrian myrrh, There is incense, there is spice, There are delicate cakes and loaves, Cakes of meal and polypi.'' — Grecian Ode. But I ate naught Till I that lovely child of Ceres saw, A large sweet round and yellow cake'; how then Could I from such a dish, my friends, abstain ? " GENERAL DIRECTIONS FOR MAKING BREAD. In the composition of good bread, there are three important requisites : Good flour, good yeast and strength to knead it well. Flour should be white and dry, crumbling easily again after it is pressed in the hand.