The universal cookery book

“Come, time’s up! ’’cries her victim as a last resort. “What’ll you take? I’m going to close, and go home to dinner.” “ I guess, then, I’ll take a cocoanut-cake. You said they were ” — “A cent apiece. Yes,” with satisfaction at the prospect. And then, as Jessie lays her little hand on the largest one, he is obliged to remark, “ But that size is three cents.” Sometimes Jessie withdrew with her cent at this point, outraged and insulted, and made no purchase all that day. But she carried the cent to bed with her ; her first thought on waking in the morning was concerning it ; her first act was to feel for it ; it lay beside her breakfast-plate ; and no sooner was she her own mistress again than she returned, bright and early, to her charge, and renewed her haggling. — Jessie : Mrs. Harriet Prescott Spofford. (By per.) Barley Sugar. One pint of very strong barley-water, strained ; two pounds of rock -candy; lemon-juice to taste. Boil without stirring ; then pour into buttered pans, and score into long flat sticks. It is excellent. — The Unrivalled Cook-Book. (By per. Harper & Brothers .) Sugar a la Creme. Take a pound of maple-sugar, put it in a pan, and put the pan into another of boiling water, until it melts into a sirup. Then put in a half-teacupful of cream, and boil for ten minutes. Pour it out into a well-buttered dish ; cut it into squares while cooling. Public Ledger, Philadelphia. (By per.) Cocoanut Candy. Equal quantities of white sugar and grated cocoanut ; add enough milk of the cocoanut to moisten the sugar, and then put it on the fire to boil, stirring almost constantly. When the candy begins to return to sugar, stir in the cocoanut as quickly as possible, and in a minute or two spread it on dishes to cool, RED OR PINK COLORING. marking it off in squares to cut after it hardens sufficiently. If you would like a portion pink, stir a little pokeberry-jelly into some of the candy while hot, until it has acquired the tint you like. — Virginia Cookery-Book : Mrs. Mary Stuart Smith. Harper & Brothers , Pubs. {By per.) Red or Pink Coloring. Gather pokeberries just before frost falls; express the juice, and let it drip clear through a flannel or thin muslin bag; to one pint of juice allow threequarters of a pound of white sugar ; boil rapidly together for twenty minutes, and put away in a small glass jar for use. This quantity will last an ordinary family for a whole year, and be found very useful in ornamental cookery. — Virginia Cookery-Book: Mrs. Mary Stuart Smith. Harper & Brothers , Pubs. {By per!) Ginger or Cinnamon Tablet. “ Melt one pound of loaf-sugar or sugar-candy with a little water over the fire, and put in one ounce of pounded ginger or cinnamon, and keep stirring it till it begins to rise into a froth, then pour into a dish which has been first rubbed with a little butter; before it hardens, cut it into the size and shape you approve of for table.” Chocolate Caramels. Take half a pint of rich milk, and put it to boil in a porcelain kettle ; scrape down a square and a half of chocolate, put it into a very clean tin cup, and set it on the top of a stove till it becomes soft. Let the milk boil up twice, then add gradually the chocolate, VANILLA TOFFEE.