The new Kentucky home cook book

Lemon Sirup. — Extract of lemon, half an ounce; fruit acid, half an ounce ; simple sirup, two pints. Mix. Strawberry Sirup. — Pure strawberry juice, four ounces ; simple sirup, two pints. Vanilla Sirup. — Extract of vanilla, three-fourths of an ounce ; simple sirup, two pints. Mix. Nectar Sirup. — Pure pine -apple juice, four ounces; pure strawberry juice, three ounces; extract of vanilla, two drachms; simple sirup, two pints. Mix. Pine- apple Sirup. — Pure pine-apple juice, four ounces; simple sirup, two pints. 324 The New Kentucky Home Cook Book. Raspberry Sirup. — Pure raspberry juice, four ounces ; simple sirup, two pints. Chocolate Sirup. — German sweet chocolate, two ounces; fresh milk, two pints; sugar, one pound; whites of three eggs. Grate the chocolate, put it into the milk, set it on the stove, and when dissolved let it simmer. Beat the eggs well, and gradually mix in the sugar and eggs with ihe milk and chocolate, stirring constantly. Chexoweth & Co. CANDY. CANDY MADE WITHOUT COOKING. The same quantity of water as the whites of two eggs before beating, which may be measured in tumblers. Put one tea-spoonful of vanilla in the water, beat the eggs very light, and add water and sugar alternately, a small quantity at a time. Stir hard, and continue to add sugar until stiff as dough, then work with the hands. Confectioner's sugar must be used. Make into small cakes, about the size of a half dollar, and put an English walnut-kernel in each side, and press it in with the fingers; Cocoa-nut, cherries, oranges, or candied fruit, may be mixed in with it. Set on ice to harden before eating. WHITE SUGAR CANDY. To eight pounds of white sugar take five pints of boiling water and pour over the sugar. Stir until it is thoroughly dissolved, then set on the fire and keep it boiling briskly, but not hot enough to burn. Wash the salt out of three table-spoonfuls of butter. Boil three table-spoonfuls of clear vinegar and the butter together in a tin cup. When boiling hot, pour into the candy. Try the candy by dipping a little in cold water. When very hard on the spoon it is done. Do not stir the candy while boiling. When done, pour out carefully on buttered plates. Flavor with vanilla or lemon. When cool, pull until white. Miss Alice Ficklin. WHITE SUGAR CANDY. Take two pints of white sugar, one and one-half pint of water, one-fourth of a pint of vinegar, butter the size of an (325) The New Kentucky Home Cook Book. egg, one level tea-spoonful of salt. Put all together in a very bright brass kettle, and stir well before setting on the range to cook, then place over a hot fire and cook forty minutes, or until thoroughly done. Have ready greased two meat-dishes, with a table-spoonful of vanilla in each dish. Pour the candy quickly from the kettle. When cool enough, pull with the tips of the fingers until light and white. Mrs. Emily Gray. WHITE SUGAR CANDY. Take one pint of white sugar, one-half pint of boiling wTater, one table-spoonful of clear vinegar, one tea-spoonful of butter with the salt washed out. Boil the vinegar, butter, and water together with a small piece of vanilla-bean. Add the sugar, and stir until thoroughly dissolved, then return to the fire and boil briskly until done. Pour on buttered plates. Do not stir the candy while cooking. When cool enough, pall until white. CREAM CANDY.