Six little cooks

One and a half pounds brown sugar, three ounces butter, one and a half teacups cold water. Boil all together with the grated rind of one lemon, and when cold add the juice. No. 23 — MAPLE CHOCOLATE BALLS. Crack half a pound maple sugar into small bits, and melt it with a wine-glassful of cold water; when perfectly dissolved let it boil hard for five minutes; while the sugar is boiling, crack the chocolate and put it in a bowl over a boiling tea-kettle; when the sugar is boiled, take it from the fire, put it in a cool place, and beat so stiff that it may be made into balls; flour the hands slightly, and roll into balls of the size of a marble, placing each one, as done, on a buttered plate; when hard, drop them one at a time in the chocolate; turn them carefully with a fork until covered with the chocolate, then place them on buttered paper to cool and harden. No. 24 — MOLASSES CANDY. One cup molasses, one cup sugar, two tablespoons melted butter, one do. vinegar; boil without stirring until it hardens in cold water, then stir in a teaspoonful soda and pour on buttered tins ; when cool, pull and cut into sticks. Never stir molasses candy while it is boiling. No. 25 — BUTTER-SCOTCH. One-half cup butter, one of molasses, one of sugar, a pinch of soda; boil awhile, then try by dropping a little into water; if crisp, it is done, " We made some last winter by a receipt almost exactly like that," said Hose, " and it was perfectly awful It never got hard at alL" " What kind of molasses did you use?" asked her aunt. " I don't know; whatever we happened to have." "You must always take Porto Rico molasses for candy. We'll try some with that this afternoon, and I think you won't complain of it. Now here is one that I think is the best of all." No. 26 — CHOCOLATE CREAMS. Take one pound cut loaf sugar, water to moisten it wejl, one even teaspoonful cream tartar. Boil without stirring until it threads. (I try it by dipping a spoon into the boiling syrup and then into cold water, then, taking the cooled sugar between my finger and thumb, see if it makes a string.') Then take from the fire and let it stand for ten minutes. Now add one teaspoonful vanilla, and with a silver tablespoon beat the syrup one way till it becomes opaque. When cool enough to handle, roll into small-sized marbles, and place on a buttered plate. If the sugar crumbles before all are made, add a few drops of warm water, or stand it over steam. While the cream is cooking, take one-fourth pound sweet chocolate and place in a tin plate over steam. Do not stir it. If not flavored, add one teaspoonful vanilla after it is melted. Leaving this in a warm place, take each ball of the cream, and with a silver spoon roll it in the melted chocolate ; then lay on a buttered plate and set in a cool place.