With a saucepan over the sea

Pare and chop i large fresh citron. Cover it with water and boil until tender. Drain it, add enough lemon juice or lime juice to cover. Renew, by straining this juice, for 3 days. Drain it finally, put into enough boiling syrup of sugar and water, and stir until a thick, green paste. Add J^ cup of rosewater, and boil until it hardens when dropped into ice water. Pour into oiled pans, ^ inch deep ; when cold, cut into diamonds, dip in sugar, and put away in boxes. ALMOND NOUGAT. (Montelimert, France.) Boil 4 ounces gum arabic and 8 ounces of cold water until clear; strain, add i pound of pulverized sugar, and stir on the fire until thick. Beat it with an egg-beater, add then the stiffly beaten white of I egg, a tablespoonful of vanilla, and a pound of blanched and chopped almonds. Pour into an oiled mould, after stirring well ; set in a dry place to cool, cut into squares, and wrap each in oiled paper. With a Saucepan over the Sea MARRONS GLACEBS. (Paris.) Boil, shell, and chop 2^ pounds of fine chestnuts ; add i cup of sugar and pound to a paste. Put in a pan with i cup of milk, a tablespoonful of butter, and a teaspoonful of vanilla. Stir until thick and smooth. Take off, cool, make it into balls; and when hard, dip each in chocolate or coffee icing. Serve for afternoon tea or dessert. LEMON AND MARASCHINO BONBONS. (Italy.) Soak 2 ounces of gum arable in enough water to dissolve, add J^ pint of maraschino, and enough sugar to make a stiff paste when beaten. Make into balls, dip each into some good lemon icing, set aside to dry and use for dessert, or for entertainments. BARLEY SUGAR. (England.) This is a favorite candy with English schoolchildren, and it is more harmless than most confections. Dissolve any amount needed, say i pound of granulated sugar, in only enough water to moisten. Cook it until clear and it will crack when dropped in water. Flavor with the juice of a lemon, pour into oiled pans, and when almost stiff, cut into strips and twist these, dusting with powdered sugar. With a Saucepan over the Sea APPLE SUGAR. (Germany.) Boil I pint of the juice of cooked apples, or as much cider with 2 pounds of sugar, until it cracks when dropped in cold water. Take out in spoonfuls, twist into sticks, dust with sugar as above, for use. CURRANT LOZENGES. (England.) Cook 3 quarts of ripe currants with a little water, bruising until soft. Press out all the juice, add J^ pound of sugar to each pint, simmer j^ hour, add j4 ounce of gelatine to each quart of this, stir well, pour into pans. When cold, drying near the fire, cut into diamonds, and dust with sugar. Put away, or serve for dessert or entertainments. CANDIED ANGELICA. (France.) Cut the stalks, free from roots and leaves, in April. Cut into inch-pieces, cover with sugar syrup, and cook until tender. Drain them, dust with powdered sugar, dry in the oven, and put away tightly for decorating puddings or ices or flavoring desserts. MARCHPANE. (Germany.) Chop }i pound of sweet and j4 ounce of bitter almonds. Add }4 pound of sugar, and boil to a ^■■fcijBMiM ii>iii.^^>^»^ -ii I ■^^■^■^■^■^■^a* With a Saucepan over the Sea paste. Knead it well, roll thin, and cut into squares. When these are dry, dip them in fancy icing, and use for dessert. SIENNA CANDY. (Italy.) Boil I pint of honey, 2 pounds of chopped almonds, ^ pound of chopped filberts or pecans, a teaspoonful of cinnamon in powder, and % pound of grated chocolate. When thick and smooth, cool and roll out, cut into round cakes and dry in the oven. VIENNA CHOCOLATE.