Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

One pound of powdered loaf-sugar, one teacupful of water, one-quarter pound of butter, six drops of essence of lemon. Put the water and sugar into a brass pan, and beat the butter to a cream. When the sugar is dissolved, add the butter, and keep stirring the mixture over the fire until it sets when a little is poured on to a buttered dish; and just before the toffee is done add the essence of lemon. Butter a dish or tin, pour on it the mixture, and when cool it will easily separate from the dish. Butter- Scotch, an excellent thing for coughs, is made with brown, instead of white sugar, omitting the water, and flavored with one-half ounce of ginger. It is made in the same manner as toffee. COCOANUT DROPS. To one grated cocoanut add half its weight of sugar and the white of one egg, cut to a stiff froth; mix thoroughly and drop on buttered white paper or tin sheets. Bake fifteen minutes. MOLASSES CANDY. One cup of molasses, two cups of sugar, one tablespoon vinegar, a little butter and vanilla, boil ten minutes, then cool it enough to pull. CHOCOLATE CARAMELS. Two cups of brown sugar, one oup molasses, one cup chocolate grated fine, one cup of boiled milk, one tablespoon of flour; butter the size of a large English walnut; let it boil slowly and pour on fiat tins to cool; mark off while warm. Mother's Cook Book. 28' LEMON CANDY. Pat into a kettle, three and one-half pounds of sugar, one and one-half pints of water, and one teaspoon of cream of tartar. Let it boil until it becomes brittle when dropped in cold water; when sufficiently done take off the fire and pour in a shallow dish which has been greased with a little butter. When this has cooled so that it can be handled, add a teaspoon of tartaric acid and the same quantity of - extract of lemon, and work them into the mass. The acid must be fine and free from lumps. Work this in until evenly distributed, and no-more, as it will tend to destroy the transparency of the candy. This method may be used for preparing all other candies, as pineapple, etc., using different flavors. Mother's Cook Book. DRINKS. TO MAKE GREEN TEA. Have ready a kettle of water toiling fast, pour some into the teapot, let it remain for a few minutes, then throw it out; measure a teaspoonful of tea for each two persons, put it in the pot, pour on it about a gill of boiling water, cover it close for five minutes, then fill it up; have a covered pitcher of boiling water with it; when two cups are poured from it, fill it up; yon will thus keep the strength good and equal. If the company is large, it is best to have some of the tea drawn in the covered pitcher, and replenish the teapot or urn when it is exhausted. TO MAKE BLACK TEA. Make as directed for green tea. ICED TEA. Prepare tea in the morning, making it stronger and sweeter than usual; strain and pour into a clean stone jug or glass bottle, and set aside in the ice-chest until ready to use. Drink from goblets without cream. Serve ice broken in small pieces on a platter nicely garnished with well-washed grape-leaves. Iced tea may be prepared from either green or black alone, but it is considered an improvement to mix the two. Tea made like that for iced tea (or that left in Mother's Cook Book. Z33 the teapot after a meal), with sugar to taste, a slice or two of lemon, a little of the juice, and some pieces of cracked ice, makes a delightful drink. Serve in glasses. TO MAKE COFFEE.