The Pennsylvania German cook book

One cup maple molasses, one half cup milk one cup blown sugar, one teaspoon vinegar. Boil until it makes a soft ball in cold water. Then take off, and ad«l one cup chopped hickory nut meats and stir briskly until cool. Mrs. C. W. Berrv. CREAM BON BON. Make a roll one and a quarter inch in <liameter and about three inches long, of two or more colored creams. With case knife scrape side of roll just enough to fur it. Cut slices length of roll, and nearly (piarter of an inch thick. Twist this into open spiral, double ends together and form into round hon bon with furred side on top. Two or three trials and you will succeed. CARAMELS. Two cups brown sugar, one cup mola.s- ses, one tablesiKHUi butler, two table¬ spoons Hour, one-half cup sweet milk, <uie-hulf cake of clwK*olate. Flavor with teusp^Mui vanilla. BUTTER SCOTCa Three iNuinds coffee sugar, one quarter |M»und butter. Sulheient water to dis¬ solve the sugar. B<»il without stirring the'pexxsylvania gekmax cook rook. 51 until it will easily break wlieii dropped in cold water. When done add one-half teaspoon cream of tartar, and flavor to taste, pour into greased pans, and mark into scinares. MARSH MALLOWS. One-half pound wliite gum arabic, dis¬ solve in one pint of water. Add to it one pound of powdered sugar, stir all to¬ gether in a double boiler, or sauce pan set in another until it is thick and wliite. Try it in w’ater as soon as it thickens. If it forms a firm but not hard ball it is done. Remove from tlie fire. (If you want inflated marshmallows.) Beat the whites of tliree eggs, and add tliem gradually to the paste, then flavor with orange flower or rose. It may be poured out on a pan or dish covered with corn starch. When cool, cut into any shape desired, and pack away in confectioners’ sugar. LANGTRY BON BON. Cut marshmallow paste into sijuares. Make some cream, by using the white of an egg, the same quantity of water, and as much confectioners’ sugar as will make a thick icing. Color pari of the icing brown with melted chocolate, leav¬ ing part white. Drop the pieces of marshmallows into the white candy, lift them out when w’ell covered, and turn them on to waxed paper to dry. If it does not dry quickly, add a little more sugar, use the colored icing in same manner. GUM DROPS. Half a pound of gum arabic, one-half pound confectioners’ sugar, and half a pint of water. Make similar to marsh¬ mallows, do not stir after thoroughly mixed. Have a tray of cornstarch well packed down, make holes in it with the closed end of a thimble. Pour the syrup into these holes. (Syrup may be flavored while hot.) Leave Hiem in the starch several days in a warm i)lace to finish them. After they are removed from the starch and brushed, dampen them, then sliake them n|) in a little granulated sugar. MOLASSES CANDY. One (piart of molasses, one-half cup vinegar, one cup sugar, butter the size of an egg, pne teaspoon soda dissolved in a little hot water, and stirred in just be¬ fore removing from the fire. Flavor to taste, when cool enough, pull it white. • Mrs. a. K. Holbien. NUT CANDY. Five cups sugar, six tablespoons of water, four tablespoons vinegar, one of butter. Boil without stirring until crisp. Line buttered pans with peanuts, and pour the candy over them. When nearly cool mark off into squares. PEPPERMINTS.