The new Annie Dennis cook book

Melt an ounce of granulated sugar until it turns a pale brown, add an ounce and a half of nuts of any kind, chopped fine, and stir over the fire for a few minutes. Spread on a buttered dish to harden ; and when quite cold the candy is chopped and mixed with an equal quantity of French cream. Flavor with wine — or, if preferred, with vanilla, rose, orange, or lemon — and roll into marbles to be laid aside until somewhat hardened. Then melt some chocolate and proceed as for ordinary chocolate creams, a piece of fresh butter about as large as a hazelnut giving the chocolate a peculiar soft, rich taste. Cream Candy Two cupfuls of granulated sugar, one cupful of water, one tablespoonful of butter ; flavor with vanilla. When thoroughly done, pull well, lay on a buttered dish and set it over a boiler, or on front of stove. After remaining there ten or fifteen minutes, it is well creamed and ready for eating. Conserve of Roses Take fresh rose petals, dip them in rose water; mash and boil the juice with an equal quantity of crystallized sugar; color the syrup with a few drops of cochineal, and just before taking it from the fire, drop into it, one by one, large, fresh rose petals. Remove them and put in a buttered dish in the sun to dry. When the syrup has all been used in this way, sift the sugar over the candied petal, and put in jars with brandied paper over them. Cream Almonds Place a pound of selected almonds in a sieve, and hold it over the fire, shaking the almonds until they become quite hot. Have ready a syrup made of three cupfuls of granulated sugar, a pinch of cream of tartar, and a teacupful of water, the syrup being cooked until 'a drop of it can be rolled into a soft, creamy ball in cold water. Remove it from the fire; and while one person shakes the sieve containing the hot almonds, another pours the hot syrup slowly over them. By the time all the syrup is used, the almonds will have a fine, creamy coating. A large pan should be placed under the sieve to collect all the syrup that drips from it. This may be again heated with a little glucose and made into taffy, thus preventing any waste of material. Turkish Nougat Stir together two pounds and a half of pulverized sugar, two pounds of glucose, and a fourth of a pound of gelatin dissolved in hot water. Whip or beat the mixture until it becomes light and white, and then stir in slowly two pounds and a half of sugar (cooked to the ball.) Now mix in thoroughly two pounds and a half of almonds that have been previously blanched and dried. Line a box (on the bottom), with paper and pour in the candy, pressing it down to form a compact mass. Lay paraffine paper on the top, and set aside to become cold and dry. The nougat may then be readily slipped from the box and sliced neatly with a sharp knife. The slices should be wrapped in paraffine paper. Pulled Candy Two teacupfuls of granulated sugar, two tablespoonfuls of white wine vinegar, two tablespoonfuls of water, one tablespoonful of butter. Boil over a quick fire until an amber color, then pour on buttered marble. Wash hands in cold water and pull the candy with the tips of the fingers until perfectly white, when it will be very porous. Butter Scotch