The household (of the Detroit free press)

The meats of hickory nuts, English walnuts, or black walnuts may be used according to preference in that regard. After removal from the shells in as large pieces as practicable, they are to be placed on the bottoms of tins, previously greased, to the depth of about a half inch. Next, boil two pounds brown sugar, a half pint of water and one gill of good molasses until a portion of the mass hardens when cooled. Pour the hot candy on the meats and allow it to remain until hard. PEANUT CANDY. Prepare the meats by removing the thin reddish skin in which they are enveloped, and fill a tin tray to the depth of about an inch. Pour over them the hot candy as above directed, stirring the meats that each one may be covered. A little less candy should be used than will suffice to entirely cover the mass of meats, though each separate one should be coated, the object being to use just enough of the candy to cause the meats to adhere firmly to each other, thus forming a large cake, which when nearly cold may be divided in squares or bars with a sharp knife. Almonds, deprived of their skins, or the meats of any nuts may be used in a similar manner. CHOCOLATE CARAMELS. Boil one quart of good New Orleans molasses until it hardens, when tested by cooling a little of it in water as before described. Just before removal from the fire, add four ounces of chocolate finely and uniformly grated. Pour a thin layer into tin trays slightly greased, and when the surface of the candy has become hardened a little, mark with a knife into squares. These may be flavored, but the natural flavor of the chocolate and molasses is generally preferred without addition. NICODEMUS POP-CORN. Put into an iron kettle one tablespoonful of butter, three of water and one teacup of white sugar (pulverized is best) ; boil until ready to candy ; then throw in three quarts of corn, nicely popped ; stir briskly until the candy is evenly distributed over the corn ; set the kettle from the fire ; stir until it is cooled a little and you have each grain separate and crystallized with the sugar ; care should be taken not to have too hot a fire, lest you scorch the corn when crystallizing. Nuts of any kind prepared this way are delicious. POP-CORN BALLS. Add one ounce of white gum arabic to a half pint of water and let it stand until dissolved. Strain, add one pound of refined sugar and boil until when cooled it becomes very thick, so much so as to be stirred with difficulty. To ascertain when it has reached this point, a little may be cooled in a saucer. A convenient quantity of the freshly-popped corn having been placed in a milk-pan, enough of the warm syrup candy is poured on and mixed by stirring, to cause the kernels to adhere in a mass, portions of which may be formed into balls by pressing them into the proper shape with the hands. Ordinary molasses, or sugarhouse syrup may be used as well, by being boiled to the same degree, no gum being necessary with these materials. Corn cake is prepared in a similar manner. This mass, while warm, is put into tins and pressed by rollers into thin sheets, which are afterwards divided into small, square cakes. HOREHOUND CANDY.