One cup sweet cream, 3 cups of brown sugar, butter the size of an egg,
1 teaspoon of vanilla; boil until candied and add 1 cup of chopped nut meats. Roll into small balls and cool.

Two cupfuls brown sugar (light), 1 of white sugar, 1 of rich milk, or cream. Cook until it just balls when dropped into cold water. Take off, add a piece of butter the size of a hickory nut, flavor and beat rapidly until it begins to thicken. Add the desired amount of nuts and pour into buttered platter.

One cup light molasses, 1 cup of sugar, 1/2 cup butter, flavoring. Cook until it hardens in water, pour into pans.

Dissolve 1/2 pound of gum arabic in 1 pint of water, strain, add 1/2 pound granulated sugar (1 cup), place over fire, and stir constantly, until the sugar is dissolved and the mixture takes the consistency of honey. Add gradually the whites of 4 eggs, well beaten, stirring the mixture steadily until it will not adhere to the fingers. Pour into a pan or box slightly dusted with starch, and when cool divide into small squares.

Make a boiled icing with 1/2 cup of sugar and a little boiling water. Beat the whites of 2 eggs very stiff. Pour the icing over them, beating hard, then stir in quickly 1/2 cup well broken peanut kernels. Pile in little heaps on the little round butter crackers now on the market. Slide into a hot oven to brown very lightly.

Put 2 cupfuls of granulated sugar into an iron kettle, place over a moderate fire and stir until entirely melted. Have the peanuts (1 cupful) scattered on a buttered platter. Pour over them the melted sugar and leave to cool, then break into small pieces.

Beat the white of an egg and 1/4 pound of sugar until smooth, adding gradually 1/2 teaspoonful of cream tartar and soda sifted together, flavor to taste with lemon juice, and grate a little of the rind. Drop on buttered tins about 3 inches apart, and bake in a slow oven until a light brown, remove with a broad knife and set aside to cool.

Put in an iron kettle 1 tablespoon butter, 3 tablespoons water,
1 cup white pulverized sugar. Boil until ready to candy, then throw in 3 quarts nicely popped corn, stir briskly until the candy is evenly distributed over the corn. Take the kettle from the fire, stir until it is cooked a little, and each grain separated and crystallized with sugar, taking care the corn does not burn. Nuts of any kind may be prepared in the same way.

One cup hickory nut meats pounded to a paste, 1 cup sugar, 1 1/2, eggs, 2 tablespoons flour. Bake on a greased paper; put very little in a place.

Three cups sugar, 1 1/2 cups sweet milk. Boil until it hardens in cold water. Then pour on greased platter and cut in sticks. It will cook in about 30 minutes.