MISCELLANEOUS. ' 577 



should consider it butter scotch, but under its new name, it will taste all the 

 sweeter. 



3. Molasses Taffy.— Molasses, 2 cups (Porto Rico is best); sugar, 1 

 cup; butter, size of a Guinea hen's egg; nuts, a cup or two, if you like; soda, 

 % tea-spoonful. Directions — Put molasses, sugar and butter together, and 

 boil to nearly the brittle point; add the nuts, if used, then the soda and if not 

 brittle when dropped into cold water, boil until it is. Pour into buttered plates 

 to cool. 



Chocolate C?ream8 and Caramels.— These Creams and Caramels 

 were sent to the New York Examiner, by "Nula" of Clyde, Wayne co., N. Y., 

 with the following explanation, also vouching for their reliability. It says: 

 "Candies made at home are so much purer than those made by confectioners 

 that reliable recipes for making them are really valuable. We liave used the 

 following ones long enough to know that they can be depended upon. " 



Chocolate Creams. — Take 2 cups of granulated sugar, and % cup of sweet 

 cream, and boil them together for just 5 minutes from the time they begin to 

 boil. Remove from the stove, add a tea-spoonful of vanilla, and stir constantly 

 until cool enough to work with the hands. Roll into little balls, and lay on 

 buttered papers to cool. Put J^ of a cake of Baker's chocolate in a bowl, and 

 set the bowl in hot water to melt. Do not add water. When the chocolate is 

 melted, roll the balls in the melted chocolate with a fork, and replace them on 

 the buttered papers. I never ate richer or more delicious chocolate creams. 

 When the white mixture has partly cooled, it may be dropped on buttered 

 papers, and nut meats be put on top, making it a pleasing variety. 



Chocolate Caramels. — Molasses 1 cup, 2 cups sugar, 1 cup rich milk ot 

 cream, and % a cake of Baker's chocolate. Boil 20 minutes and turn into but- 

 tered tins. Cut into squares when partly cool. Flavor with vanilla as you re- 

 move it from the stove. The flavoring for any candy ought not to be put in 

 until it is a little cool, to save evaporation of the fine aroma or flavor. 



Cocoanut Candy. — Put into a suitable kettle pulverized white sugar, 4 

 lbs. ; the feeaten whites of 2 eggs, and the milk of 2 cocoanuts. Stir together, 

 and place over the fire until you see it is thickening; then, having the meats 

 nicely grated, put in, and watch and stir carefully, till it hardens quickly when 

 dropped into cold water; then pour on buttered tins or marble slabs. Spread 

 out to thickness desired, and before cold mark off to suit. 



Bemarks — If done with judgment and care, it is very nice. A gentleman 

 or his wife, in the house where I room at this writing, Jan., '85, rottkes a 

 hatch of this nearly every evening, and sells it the next day to the school chil- 

 dren. They sometimes cook it till it takes rather a yellow or brown shade, as 

 some of the children like it better than if left entirely white. 



Putty (Old), To Remove Easily.— It is quite difficult t. remove the 

 old putty from tlie sash when a glass is broken ; but if you apply a hot solder- 

 ing iron to the putty and pass it slowly over all that you desire to remove it 

 softens it quickly so it can be removed nearly as readily as if just i»ut on. Any 

 iron that is of such shape as to allow its close contact with the putty wiU do as 



