The household (of the Detroit free press)

One coffeecup of white sugar, one or two tablespoonfuls of water, enough to make it dissolve nicely as it heats ; boil without stirring, in a bright tin pan, until it will crisp in water, like molasses candy. Just before it is done put in a tablespoonful of extract of vanilla and a quarter of a tablespoonful of cream of tartar. When sufficiently done pour into a buttered pan, and when cool enough to handle work it as you would molasses candy, until it is perfectly white — then stretch and lay on a marble slab, or if you have to use the molding board, put buttered papers over it, and with a chopping knife cut it into mouthfuls and set it away until it creams, which it will do as it dries out. If it grains before it is done, or before you have a chance to pull it, put it back into the pan, and pour water on it and boil it over again. FIG CANDY. Take one pound of sugar, three-quarters of a pint of water, and set on the stove, boil slowly about twenty or thirty minutes ; you can tell whether it is done or not by dropping a little into cold water ; if it is hard, it is boiled enough. If desirable a few drops of vinegar can be added ; put in a lump of butter, and pour into buttered pans in which slices of figs are laid and slices on top also. TAFFY. Quarter pound of butter ; when melted put in one pound of brown sugar; boil and stir fifteen minutes ; put in a spoonful of ground ginger, boil and stir again. Pour into buttered tins. OLD-FASHIONED MOLASSES CANDY. One quart of best New Orleans molasses, piece of butter half the size of a hen's egg. When it will snap in water it is sufficiently done ; stir in a little soda to whiten it ; pour into buttered dishes, and when cool enough pull until white. CHOCOLATE KISSES. One pound of sugar, two ounces of chocolate pounded together and finely sifted ; mix with the whites of eggs well beaten to a froth ; drop on buttered paper and bake slowly. WHITE CANDY. Take one quart of granulated sugar, one pint of water, two tablespoonfuls of vinegar ; boil as you do molasses candy, but do not stir it. You can tell when it is done by trying it in cold water. Pull it ; have a dish near by with some vanilla in it, and work in enough to flavor it as you pull ; put it in a cold room and the next day you will have delicious candy. CHOCOLATE CREAM. One-half cup of grated chocolate, and one cup of water; boil together; add one cup of sweet milk, and let that boil; then one heaping teaspoonful of corn starch, dissolved in a little milk ; sweeten very sweet, and when cold, flavor with vanilla. CALEDONIAN CREAM. Two ounces of raspberry jam or jelly, two ounces of red currant jelly, two ounces of sifted loaf sugar, the whites of two eggs put into a bowl and beaten with a spoon for three-quarters of an hour. This makes a very pretty cream, and is good and economical. BAVARIAN CREAM. One pint of milk, three ounces sugar, half ounce gelatine, two eggs ; beat the yolks and stir into the boiling milk ; dissolve the gelatine in a little hot water ; beat the whites of the eggs separately and stir in when cool ; cream is better whipped ; flavor to taste and then put in molds. SNOW CREAM. ~