Royal baker and pastry cook

GRANULATED sugar is preferable. Candy should not be stirred while boiling. Cream tartar should not be added until syrup begins to boil. Butter should be put in when candy is almost done. Flavors are more delicate when not boiled in candy but added afterward. Butter Scotch. — 2 cups sugar, 2 tablespoons water, piece butter size of an egg. Boil without stirring until it hardens on a spoon. Pour out on buttered plates to cool. Cream Candy. — 1 pound white sugar, 3 tablespoons vinegar, 1 teaspoon extract lemon, 1 teaspoon cream tartar. Add little water to moisten sugar, boil until brittle. Put in extract, then turn quickly out on buttered plates. When cool, pull until white, and cut in squares. Cream Walnuts. — 2 cups sugar, % cup water. Boil without stirring until it will spin a thread; flavor with extract vanilla. Set off into dish with cold water in it; when at blood heat stir briskly until white and creamy, then knead and work with the hands for several minutes. Have walnuts shelled; make cream into small round cakes with your fingers; press half a walnut on either side, and drop into sifted granulated sugar. For cream dates, take fresh dates, remove stones, and fill center of dates with this same cream. Drop into sugar. Creamed Nuts. — Mix 1 poundconfectioners'’ sugar, white 1 unbeaten egg, 1 tea¬ spoon vanilla, and 2 teaspoons cold water to a stiff paste. Shape in little balls, press between halved walnut or other nut meats. Stoned dates and large raisins may be filled with this cream, or it may be mixed with chopped nuts, shaped in bars, and cut in squares. Butter Taffy. — Boil 3 cups brown sugar, A cup molasses, A cup each hot water and vin¬ egar. When it crisps in cold water, add 2 tablespoons butter, 1 teaspoon vanilla, cook 3 minutes, cool on buttered pans. Hickory Nut Candy. — 1 cup hickory nuts (meats), 2 cups sugar, A cup water. Boil sugar and water, without stirring, until thick enough to spin a thread; flavor with extract lemon or vanilla. Set off into cold water; stir quickly until white; then stir in nuts; turn into flat tin; when cold cut into small squares. Candied Popcorn. — Put into an iron kettle 1 tablespoon butter, 3 tablespoons water, 1 tea-cup white pulverized sugar. Boil until ready to candy, then throw in 3 quarts nicely popped corn. Stir briskly till candy is evenly distributed over corn. Take kettle from fire, stir until it is cooled a little and you have each grain separate and crystallized with sugar, taking care that corn does not bum. Nuts of any kind may be prepared in same way. Cocoanut Cream Candy. — 1 cocoanut, 1A pounds granulated sugar. Put sugar and milk of cocoanut together, heat slowly until sugar is melted; then boil 5 minutes; add cocoanut (finely grated), boil 10 minutes longer, stir constantly to keep from burning. Pour on buttered plates, cut in squares. Will take about 2 days to harden. Use prepared cocoanut when other cannot be had. Chocolate Caramels. — 2 cups molasses, 1 cup brown sugar, 1 cup cream or milk, A pound chocolate, piece of butter size of an egg. Beat all together; boil until it thickens in water; turn into large flat tins, well but¬ tered. When nearly cold, cut into small squares.