Farm and home cook book and housekeeper's assistant

Scald together iy2 cups milk and V2 cup freshly made, strong, black coffee, then gradually add this to 1^4 cups sugar mixed with 2 beaten eggs and a pinch of, salt, stirring vigorously, and cook in a double boiler until thickened, then add, slowly and gradually, 1 qt cream, stirring constantly, and let stand on back of range about 20 minutes. Cool and freeze. Unboiled Foundation Cream Into a bowl put the white of 1 egg, ^/^ tablesp cold water, and 74 teasp vanilla, and beat until well mixed, then add gradually 1 lb confectioner's sugar (or a little less), until stiff enough to handle or knead. This cream can be used in various ways. For creamed walnuts, break off small pieces, shape into small, flat cakes, and press half a walnut on either side of each cake. For chocolate cream drops, shape into small balls, stick on end of knitting needle or a toothpick, and dip in melted chocolate, to which no water has been added. For nut bars, work chopped nut meats into the cream, and cut in small bars. The cream can be flavored and colored to suit. Colorings for Candy Prepared cochineal is harmless and tasteless, used in small quantities, and produces all the pretty and varying shades from a light pink to a deep red. Buy 1 oz powdered cochineal at the drug store and boil it with 5 grains bi-carbonate of soda and % pt soft water until reduced one-half, then add 2 drachms erch of powdered alum and cream of tartar, let boil 10 minutes longer, and strain through double cheesecloth. Bottle and cork. From 5 to 10 drops is enough to color candy. A nice yellow color is obtained by using more or less of the grated rind of an orange, or the following preparation: Boil 1 oz English hay-saffron in 1 pt water until reduced one-half, then strain, and bottle and cork. Be careful not to use too much of this coloring, or you may find the flavoring objectionable. Pretty amber or light brown colors can be obtained by using a few drops, more or less, of caramel, which is prepared as follows: Put V2 pt sugar in a granite-ware kettle over the fire, and stir constantly until it melts and begins to smoke and burn, then quickly add V2 pt water, and stir and boil until a thick syrup, the consistency of molasses. Bottle and cork. Will keep a year. Use spinach greens to obtain green shades. Boil down to a very small quantity, then strain and boil the juice again until it curdles, after which strain again and let the soft residue dry in the air until it forms a thick paste, then rub in an equal quantity of powdered sugar, and when smooth, put away in a covered glass jar. Peppermint Drops Stir until dissolved 1 V2 cups sugar and V2 cup boiling water, then boil 10 minutes, remove from fire, add 6 to 8 drops oil of peppermint, and beat until the right consistency to drop from tip of spoon on buttered paper. NO. I — PRETTY DECORATION FOR CHRISTMAS TABLE. NO. II— A PATRIOTIC TABLE FOR THE FOURTH OF JULY. MOLASSES AND CREAM CANDY Gum Drops or Wafers