The Twin-city housewife

Over a quart of sugar pour a pint of boiling water, add one-fourth pound of butter and boil briskly until it will hair, after which test it in cold water. When done the candy will harden in the water so as to be easily removed from the cup. Pour on a buttered marble slab and add four or five drops of oil of mint (not the essence). As soon as possible begin to pull, handling the candy as little as possible. Have ready a large table to spread the candy on when it begins to harden. Pull in long ropes and cut across the grain with kitchen scissors. When entirely dry place in a tight tin box or basket and it will cream deliciously after several hours. Beautiful effects can be obtained by coloring—Mrs. Plato T. Durham. Molasses Candy One cup each of molasses and brown sugar, one tablespoon of vinegar, one ounce of butter. Mix all together and boil without stirring until it hardens when dropped in cold water, then add a teaspoon of soda. Pour into buttered dishes and pull. Nut Candy Three cups brown sugar, one-half cup water, one-half cup vinegar, stir before putting on fire but not after. When it gets to boiling nicely put in a teaspoon of butter and just before removing from the stove add one-half teaspoon soda dissoved in a few drops of water. Pour into greased dishes containing one and one-half cups of nut kernels chopped, not too fine. Pull until very light—Miss Mary Hodgin. Nut Creams Stir confectioner’s sugar into the slightly beaten white of an egg until the mixture can be handled. Flavor to taste. Add a little cold water or cream, working it with the fingers until the proper consistency to mold. Form into round or oval shapes, pressing half a nut kernel on each side. Orange or Grapefruit Sticks Cut in strips the rind of grapefruit or oranges, throw it into boiling water and cook gently for an hour. Turn into a colander. Put one pound of sugar and a pint of water into a saucepan, boil and skim. When a rather thin syrup is produced add as much of the peel as you conveniently can to the amount of syrup and cook slowly for another hour. Take this out and drain. Add the remaining peel to the syrup and cook as before. Have ready a large plate of pulverized sugar, roll the pieces of peel in and spread out to dry.—Miss Mary Hinshaw. Parisian Figs One pound of figs cut in two and seedy centers removed, one pound each English walnuts, almonds and raisins. Force through a meat chopper, flavor with Maraschino brandy or lemon juice, spread on the figs, and roll up like a jelly roll and slice.—Mrs. W. I. Brookes. Peanut Brittle One cup each brown sugar and molasses, two tablespoons of butter and one of vinegar. Stir well together before putting on stove but not after. Boil until a little dropped in cold water will become quite brittle. Add a cup of peanuts which have been parched a very light brown, and the skin removed. Take from the fire, and stir in one teaspoon of soda which has been dissolved in a little cold water. Beat well, pour into a buttered dish and cut into squares, Sea Foam Make a syrup of three cups of brown sugar and just enough water to cover it. When done pour very slowly over the stiffly beaten whites of two eggs, beating hard until it is stiff. Flavor with vanilla, and drop by spoonfuls on a buttered dish. Chocolate Sea Foam One cup of light brown sugar, one-half cup of water, one-third of a cup of grated chocolate. Stir before cooking, but not after. When it will “thread” from the point of a spoon pour over the stiffly-beaten white of an egg and beat until it begins to get stiff. Drop by spoonfuls on a buttered dish, or pour into dish and mark off in squares.