may not stick to the bottom. Boil about one hour. Turn into a wooden 
tray: when cool enough, rub through a coarse sieve, through which 
neither skin nor seed can pass. Measure five quarts of this pulp, and 
boil until very thick, then add two tablespoonfuls horseradish, two table¬ 
spoonfuls white mustard seed, two tablespoonfuls celery seed, two table¬ 
spoonfuls black peper beaten fine, two or three races of ginger beaten 
fine, three or four onions chopped fine, a little garlic, one nutmeg, salt 
and sugar to the taste. Stir all in, and let it come to a boil. Pour in 
one quart of strong cider vinegar. Let it boil up once more, and take 
off the fire. Bottle, cork, and seal. 
GRAPE JELLY. 
Mash well the berries with the hands, so as to remove the skins; 
pour all into a preserving kettle, and cook slowly a^ few minutes to 
extract all the juice; strain through a colander, and’ then through a 
flannel jelly-bag, keeping as hot as possible; for if not allowed to be¬ 
come very cool before putting again on the stove, the jelly comes much 
quicker. Measure the juice, allowing a pound of loaf sugar to every 
pint of juice, and boil fast for at least half and hour. Try a little, and 
if it seems done, remove and put into glasses. 
HOME-MADE CANDIES. 
COCOANUT CARAMELS. 
Three pounds of light brown sugar, one large cocoanut, grated, one 
cup of rich milk, or cream; mix the milk and sugar, put on the fire to 
dissolve, then add the cocoanut, and stir constantly for about a half- 
hour, or until it will harden when dropped in water. Pour in buttered 
dishes and cut in squares. 
CREAM CHOCOLATES. 
Three cups of pulverized sugar, one cup of soft water, two table¬ 
spoonfuls of cornstarch, one tablespoonful of butter. Wash from the 
butter every grain of salt; stir the sugar and water together; mix in the 
cornstarch; bring to a boil, stirring constantly; boil about ten minutes. 
Take from the stove and beat as you would eggs until it begins to 
look like granulated cream; put in about a teaspoonful and a half of 
vanilla. Make into balls and lay in a dish to harden. I merely melt 
my chocolate—half-cake of Baker’s—and throw the balls in it. Some 
add a little sugar to the chocolate and beat smooth, and then throw in 
the balls. 
CARAMELS. 
Three pounds of brown sugar, half-pound of chocolate, half-pound 
of butter, one cup of cream, two tablespoonfuls of molasses, one table¬ 
spoonful of vanilla. Boil twenty-five minutes. Do not stir while boil¬ 
ing. 
MOLASSES CANDY. 
Two cups Puerto Rico molasses, two-thirds cup sugar, three table¬ 
spoons butter, one tablespoon vinegar. Put butter in kettle, and when 
melted, add sugar and molasses. Add vinegar just before taking from 
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