BEST FOODS METHODS OF PREPARING. 151 



set it forward, and let it boil until it will crisp in water. 

 Stir in a teaspoonful of rose or vanilla extract, and half a 

 teaspoonful of cream- of -tar tar. Pour it into a buttered 

 pan or platter, and when cool, work it until it is per- 

 fectly white ; cut it in little squares, and set it away to 

 dry. 



Horehound Candy. Dissolve one pound of white sugar 

 in half a pint of water, and boil until it threads or crisps. 

 Flavor it with extract of horehound, pour it into buttered 

 pans, and finish like Cream Candy. 



Molasses Candy. Mix one pint of molasses, a small 

 cupful of white sugar, a tablespoonful of vinegar, and a 

 lump of butter the size of a walnut. If flavored with 

 ginger or horehound, it is good for children's coughs. 

 Boil, and finish the same as the above. 



Peppermint Drops. A cupful of white sugar and two 

 tablespoonfuls of water should be boiled briskly, stirring 

 it all the while, until it is nearly ready to grain, when 

 add a small teaspoonful of essence of peppermint ; boil a 

 moment longer, and drop it in little pats on buttered 

 white paper. 



Crystalized Pop-corn and Nuts. Boil one cupful of 

 white sugar with three tablespoonfuls of water, and one of 

 butter, until it shows threads when dropped from the 

 spoon. Then pour in three quarts of freshly-made pop- 

 corn ; stir until the sugar is thoroughly distributed, 

 and then set it away to cool. Nut-meats can be used in 

 place of pop-corn, and will be found delicious. From 

 "Golden Rule." 



Pop-corn Balls. Grind rather finely two quarts of 

 popped corn, and stir it into a boiling syrup made of a 

 cupful of white sugar and three tablespoonfuls of water. 

 When partly cooled, form into balls, and roll them in 

 pulverized sugar. 



