Cooking for profit

Dissolve the powdered gum in the water made warm for the purpose. Then add to the gum-water the sugar and cream of tartar and set on to boll. Do not stir the syrup after it is once well mixed. It should boil about 15 minutes. Then try it by dropping a little in cold water. When the lump retains its shape pretty well and can be worked between the fingers like gum paste it is ready. Pour it into the buttered plate or in little molds of fish shapes and the like or into a thin sheet to be used broken for mixed candles. The flavoring may he dropped in spots in the kettle just before turning out, and stirred around once. 443— Lemon Cream Candy. Take the same ingredients as for the lemon candy preceding and boil to the same degree — that is, when the drop in a cup ot cold water sets brittle around the thin edges but still can be pressed to any shape between the thumb and finger — then add the flavoring and begin to stir it rapidly with a spoon. In from 10 to 20 turns it will begin to turn white and creamy. Then pour it quickly oc to a buttered pan, or into cream bon-bon molds made of plaster paris or formed in a tray of starch. 444— Rose Candy— Clear. 1 pound granulated sugar. 1 teacup water, 1 rounded teaspoon powdered gum arable. J teaspoon cream tartar. Red coloring, few drops. Rose extract to flavor. Dissolve the gum in the hot water,put in the sugar and cream tartar and boil. When it has boiled about ten minutes try a drop in a cup of cold water. When it sets hard around the edges bat still so that the entire drop can be pressed to any shape between the finger and thumb it is ready. Take it from the fire, drop in the flavoring and cochineal and stir around only once or twice to mix. Pour it into the buttered plate, or shapes, or into a shallow pan, to be broken and used for mixed candies. 445— Rose Cream Candy. The same ingredients and proportions as the preceding receipt. Boil to the same degree. Then take the kettle from the fire, let it stand 5 minutes to lose some of its heat, add red coloring enough to make it pink, and a few drops of rose extract. Have a buttered dish ready, Btir the candy rapidly with a spoon till it begins to change its bright appearance to a dull color, that is a sign of 8etting,then pour it immediately into the dish, or into cream bon-bon molds made of plaster paris, or formed in a tray of starch. 446— Butter Scotch. IJ pounds light brown sugar. •J pound best fresh butter. ■J teacup vinegar. ■J teacup water. Put all on to boil in a candy kettle, stir at first to mix well but not alterwards. When it has boiled 10 minutes try a drop in a cup of cold water. When it sets hard and brittle so that it breaks between the thumb and finger, pour it in a thin sheet in a buttered dish to cool. This kind cannot be stirred nor pulled, as the butter separates from the sugar, which then granulates. Cut in squares when cold and wrap the squares in wax tissue paper. 447— Caramels— Lemon. 1 pound granulated sugar. ■J cup water, 1 ounce butter — guinea-egg size. 4 drops oil of lemon.