Put into a kettle 31/2 pounds of sugar, 1 1/2 pints of water, and
1 teaspoon of cream of tartar. Let it boil until it becomes brittle
when dropped in cold water; when sufficiently done take off the fire and pour in a shallow dish which has been greased with a little butter. When this has cooled so that it can be handled, add a teaspoon of tartaric acid and the same quantity of extract of lemon, and work them into the mass. The acid must be fine and free from lumps. Work this in until evenly distributed and no more, as it will tend to destroy the transparency of the candy. This method may be used for preparing all other candies, as pineapple, etc., using different flavors.

Two cups of brown sugar, 1 cup molasses, 1 cup chocolate grated fine,
1 cup of boiled milk, 1 tablespoon of flour; butter the size of a large English walnut; let it boil slowly and pour on flat tins to cool; mark off while warm.

One cup of molasses, 2 cups of sugar, 1 tablespoon vinegar, a little butter and vanilla, boil ten minutes, then cool it enough to pull.

To 1 grated cocoanut add half its weight of sugar and the white of 1 egg, cut to a stiff froth; mix thoroughly and drop on buttered white paper or tin sheets. Bake fifteen minutes.

One pound of powdered loaf-sugar, 1 teacupful of water, 1/4 pound of butter, 6 drops of essence of lemon. Put the water and sugar into a brass pan, and beat the butter to a cream. When the sugar is dissolved, add the butter, and keep stirring the mixture over the fire until it sets when a little is poured on to a buttered dish; and just before the toffee is done add the essence of lemon. Butter a dish or tin, pour on it the mixture, and when cool it will easily separate from the dish. Butter-Scotch, an excellent thing for coughs, is made with brown, instead of white sugar, omitting the water, and flavored with 1/2 ounce of ginger. It is made in the same manner as toffee.

Make both the above recipes. Pour the brown fudge into a buttered pan, and pour the white fudge over it.

Two cups brown sugar, 2 cups white sugar, 1 cup milk, a piece of butter size of a walnut. Use either walnuts or hickory nuts, chopped very fine.

Two cups brown sugar, 2 cups white sugar, 1 cup milk, a piece of butter size of a walnut, 2 squares chocolate. Stir all the time it is boiling. Flavor with vanilla. After you take it off the stove, stir until it is almost hard, then pour into buttered pans.

Two cups white sugar, 1 cup rich milk, butter the size of a walnut,
1/4 cake of baker's chocolate, 1/2 teaspoonful of vanilla. Cook until it hardens in cup of water, then beat till thick and creamy and pour into a buttered plate.

One large cake maple sugar, 2 cups milk, butter size of an egg. Stir occasionally and try in water. When it hardens upon trial stir rapidly until it fudges, then pour into buttered pans.