Harper's cook book encyclopædia

3 lbs. of yellow sugar in a kettle, with % lb. of butter. Set over the fire to melt ; let boil until thick, stirring all the while to prevent scorching. Take from the fire ; pour into buttered tins or trays. When stiff, mark off into squares. When cold, break apart, and wrap each square in wax paper. This candy will keep a long time, and improve with age. Oranges, Candied. — Take seven or eight good-sized oranges, peel carefully, divide into quarters, and set aside. Next boil together three cupfuls of sugar and one of water to a syrup ; add the juice of one lemon when sufficiently cooked ; then take up each section of orange separately with a fine knitting-needle and dig into the syrup ; set aside on a large dish to cool and harden. Should the syrup get cold before all are done, it may be set over the fire again for a few moments. Orange-peel, Candied. — Cut the peelings into thin strips, and soak in salted water for twenty-four hours, then wash in many fresh waters, until no trace of a saline flavor remains. Cover the orange-peel with cold water, and bring slowly to a boil, then stew until tender. From fifteen to twenty minutes will usually suffice. To every pint of the stewed rind add I lb. of granidated sugar. Taffy Put on the range with the water in which the peel was boiled, and stew all together until the syrup is thick. Take out a piece of the rind, and if, as it cools, the syrup candies on it, it is done. Turn into a colander, drain off the syrup, and spread the candied peel on plates to dry. While the process of stewing is going on, much care must be exercised to prevent the contents of the saucepan from burning. Peanut Candy. — Remove the shells and skins from roasted nuts,- putting them an inch thick in a buttered tin pan, and pouring over them sufficient sugar boiled to a caramel point to hold the nuts together, but not to cover them ; directly after the sugar has reached that degree of boiling it begins to burn ; at this moment the sugar boiler must be taken from the fire, set at once into a pan of cold water to check the boiling, and the caramel poured over the nuts. Pop - corn Candy. — Put two cups of sugar, two table-spoonfuls of butter, and a cup of water in a kettle to boil until the syrup threads. Mix in four quarts of popped corn, stir, take from the fire, and stir until cool ; make into balls, or little, flat cakes. Stick Candy. — Put 3 lbs. of granulated sugar in a kettle with two teacups of water and a teaspoonful of cream of tartar dissolved in a little warm water. Stir over the fire until the sugar is dissolved ; cover the kettle while the syrup is boiling. Skim carefully. When a few drops will harden in cold water, take the candy from the fire ; add the flavoring and coloring ; pour out into well-buttered plates. When cool, pull and make into sticks. If clear candy is desired, pour in the plates when nearly cold, mark it off into squares or flat sticks, which, when cold, can be broken apart. Taffy. — Put 2 lbs. of brown sugar, with half a cup of water, in a candy- Canned Fruits CAULIFLOWER Charlotte Russe keitle to boil ; add 4 ozs. of butter. Boil until thick (not hard) ; flavor with lemon; take from the fire : pour into well - buttered tins, about the eighth of an inch in thickness. When