The Times cook book, no. 2

Clarify the sugar by dissolving it in 1 cupful of the water; add a cupful into which the white of the egg has been thoroughly beaten. Heat this until a scum appears; remove from fire and skim. Repeat this till no scum appears, then add 3 pints of the milk and the flour made smooth in a little cold milk. Boil, stirring constantly, until the bottom of the sauce pan can be seen. Then add ½ the remaining milk, and repeat the cooking till you can see bottom of sauce pan again. Add rest of milk, and repeat cooking. To insure success, stir constantly and never lift the spoon out of the mixture until you have removed it from the fire; then stir briskly until the candy thickens; pour into a buttered plate. Let get cold. COFFEE CREAM CARAMELS. Melt 2 lbs. of sugar by heat, using but little water. When it begins to bubble stir in slowly 1 teacupful of cream and add 2 ounces of butter, and the liquid from 2 ounces of coffee. Keep stirring while it cooks; when brittle turn into buttered tin plates. When nearly cold mark into squares. HICKORY-NUT MACAROONS. To hickory-nuts ground fine add mixed ground allspice and nutmeg. Make a frosting as for cakes, stir in the meats and spices, putting in enough only to make it convenient to handle; flour the hands and make into balls size of nutmegs. Lay them on the tins greased with butter. Give 100m to spread. Bake in quick oven. PEANUT CANDY, CARAMEL. Two cups granulated sugar, 1 cup chopped nuts, no water, slow fire. Put very finely chopped nuts in a greased platter or dish, % inch thick. Put sugar over slow fire — it melts very slowly; then gets hard in lumps and melts again. When entirely free from lumps or grains, remove and pour over nuts, stirring as you pour. When cool divide in squares. A GOOD GINGER CANDY. Take 1 cup of water to iy2 cups of sugar, and boil until when tested it will roll into a small ball. Flavor with essence of ginger or powdered ginger. Rub some of the syrup against the side of the" pan with a wooden spoon until it turns white, then pour into buttered tins and put in a cool place. CREAM WALNUTS. Dissolve 1 pound powdered sugar in ½ teacup of water, boil just five minutes; cool slowly, stirring constantly while it cools. Flavor when cool. If not stiff enough to handle, work in a little more sugar, roll into balls and press half a walnut on each side, and drop into granulated sugar. MINT CREAMS. Put 2 cups granulated sugar and ½ cup water in a granite sauce pan; stir until sugar is dissolved, but no longer. Remove spoon, and after syrup begins to boil, boil just 8 minutes, remove from fire, add 5 drops of peppermint; stir hard; then drop from tip of spoon on waxed paper. FUDGES. Put into your granite sauce pan 2 tablespoonfuls of butter, 1 cupful light-brown cane sugar, ½ cupful of milk, 2 cupfuls New Orleans molasses and 4 squares grated chocolate. Put over fire and stir continually until it will form a rather hard ball when tested in cold water. Add a teaspoon vanilla, turn on greased platter, let cool; then mark into . squares.