La cuisine creole

SUGAR CANDY. Six cups of sugar, one of vinegar, one of water, one spoonful of butter, and one teaspoonful of soda dissolved in a little hot water. Boil ail together without stirring, for half an hour. Flavor with lemon or vanilla. This is very good when "pulled'^ like the oldfashioned molasses candy, or it may be cooled on a buttered plate. TO BLANGH ALMONDS. Pour boiling water on them and let them remain in it a few minutes. Remove the skins, throw the almonds into cold water, drain them from the water, but do not wipe them. EVERTON TOFFY. In a shallow vessel, melt together one pound of brown sugar and one-quarter of a pound of butter. Stir well together for fifteen minutes, or until the mixture becomes brittle when dropped in water. Lemon or vanilla flavoring should be added before the cooking is complete. Butter a flat plate, pour the toffee on it to cool, and when partly cold, mark it off in squares with a knif e ; it can then be easily broken. LEMON DROPS. Upon half a pound of finely powdered sugar pour just enough lemon juice to dissolve it, and boil to the consistency of thick syrup. Drop this in plates, and put in a warm place to harden. Or pour four ounces of lemon juice on one pound of loaf sugar, with four ounees of rose water. Boil to a syrup, add grated lemon peel and proceed as in the first recipe. By adding raspberry syrup, instead of lemon juice, you have raspberry drops. POP-CORN BALLS. To six quarts of pop corn boil one pint of molasses about fifteen minutes; then put the corn into a large pan, pour the boiled molasses over it, and stir it briskly until thoroughly mixed. Then with clean hands make into balls of the desired size. COCOANUT CANDY. Four cups of water, two and a half cups fine white sugar, four spoonfuls of vinegar, and a piece of butter as large as an egg; boil till thick, or about three quarters of an hour. Just before removing, stir in one cup of desiccated cocoanut, and lay in small, flat cakes on buttered plates, to cool and harden. MARSH-MALLOW PASTE. Dissolve one-half pound of gum arable in one pint of water; strain it, add half a pound of fine sugar and place over the fire, stirring constantly till the sugar is dissolved and ail is the consistency of honey, then add gradually the whites of four eggs, well beaten; stir the mixture till it becomes somewhat thin and does not adhere to the finger ; pour ail into a pan slightly dusted with powdered starch, and when cool divide into small squares. Flavor to the taste, just before pouring out to cool. CHOCOLATE CREAM DROPS. Mix one-half a cup of cream with two of white sugar, boil and stir fully five minutes ; set the dish into another of cold water, and stir until it becomes hard ; then make [illustration: chocolate cream drops preparation] 9^ fork roU each one separately in the chocolaté, which has in the meantime been put in a bowl over the boiling teakettle and melted. Put on brown paper to cool. Flavor wîth vanilla, if desired. This amount makes about fifty drops. CHOCOLATE CARAMELS. Two cups of sugar, one of molasses, one of milk, one spoonful of butter, one of flour, and half a pound of bakers' chocolaté. Butter your saucepan, put in the sugar, molasses and milk, boil fifteen minutes ; add butter and flour, stirred to a cream, and boil five minutes longer; then add the chocolaté grated, and boil until quite thick. Butter tin flat pans, and pour in the mixture half an inch thick, and mark it in squares before it gets hard. CHOCOLATE CARAMELS.