Take about one pound of granulated sugar and one small tablespoonful of glucose, pour over it just enough water to dissolve it well, stir until it commences boiling, wash down sides, cover and steam, then remove cover, and cook without the thermometer until it just starts to turn straw color. Do not allow it to discolor any, but take it off the fire just at the moment it commences turning color. If you wish, you may use the thermometer in this and cook it to about 295, but you will have no trouble in doing it without the thermometer. Have your double boiler setting on the stove with boiling water underneath it, or else have a small bowl in a pan of boiling water in order that either of them will be very warm. Then stir a few drops of lemon extract into your syrup which you have just cooked, but do it very gently, then pour the syrup into the double boiler and set it on the table and commence dipping. Have handy your nuts, dates with seeds removed, figs cut in small pieces, any kind of candied fruit, especially candied cherries, as they are very pretty prepared in this manner, and proceed to dip them in this syrup in exactly the same manner that we directed you to dip bon-bons, only in dipping these fruits and nuts in this syrup, you must be very careful and not disturb the syrup more than is absolutely necessary. Just drop your nut in, and quickly lift it out and lay on a piece of tin if you have it, or the bottom of a tin pan will do, as they do not stick a particle to tin and will harden in a very few seconds. Malaga grapes are also very nice dipped in this manner. Marshmallows cut in two and dipped are also very fine. Candied cherries are really the prettiest fruit that you can dip in this manner, as they show up very nicely in decorating a box. As soon as you see your syrup commencing to get cloudy looking, you must stop dipping, and as quickly as possible, scrape the remaining syrup out into a kettle, and it may be used for making table syrup but must not be used for this work again. It will be necessary for you to cook more sugar in the same manner as you did before, if you are not through dipping.

GRILLED NUTS

Take one pound of granulated sugar with enough water to dissolve it, and cook with the thermometer, in the same manner as other candies, to about 275, then set off the stove, and pour into it as many filberts or hazelnuts as this will cover, and stir them well until they sugar, and become very white, which will be in a few moments. Have your nuts previously roasted a little and the skins rubbed off. Do this by putting them in a pan in the oven, watch them closely, and as soon as they are nearly brown enough, take them out, and as they brown considerably after taken out of the oven, you will find, when cooled, they will be about right; but if you had allowed them to get good and brown in the oven, they would be roasted too much when cold. These are very fine eating, especially for a luncheon or tea party and also look very pretty if used in decorating your boxes. If some of them should stick together when sugaring, break them apart before serving.

ORIENTAL JELLY.

• 3 pounds sugar.
• 1½ pounds glucose.
• 2½ ounces Japanese gelatine.
• 1 quart boiling water.

Cut the gelatine in pieces about one inch long, with a pair of shears, and put into a kettle, and over this pour the boiling water, then set aside. Put sugar and glucose into another kettle and remember that this is the kettle you will cook the batch in. Now take the kettle with the gelatine in, and add enough warm water to cover the gelatine, which by this time has puffed up quite a bit, and set on the fire and stir until it starts to boil. Then turn out the fire and continue stirring until it is dissolved, then strain this through a sieve or collander, into the kettle which contains the sugar and glucose. Now set the batch on the fire, stir and cook to 220. Remember to stir this from the time you set it on the fire, until it is cooked, and try to cover the whole bottom of the kettle with the paddle while stirring to prevent scorching. When the exact degree is reached, set it off the fire and let stand about ten minutes, then add one-half teaspoonful essence of lemon, and one and one-half pounds of ground figs, and stir through. Prepare the slab by dusting it well with XXXX sugar. Pour the jelly on the slab, between the bars, about three-fourths of an inch thick. This size batch will fill a place about twelve inches square. Sprinkle the top with XXXX sugar and let it stand a few hours until it sets, when it can be cut as desired. This jelly may be made any flavor or color you want and you may want to change the flavors occasionally. Here are a few: Color red when the batch is cooked and flavor with strawberry. Color green and flavor either mint or lime. Color orange and flavor the same. For lemon, use no color and flavor lemon. Roll the pieces, after being cut, in XXXX sugar and it can either be packed away or eaten as it is. If your batch gets a little softer than you like it, simply cook it two degrees higher the next time.

PINEAPPLE PUFFS.

• 1 pound sugar.
• ½ pound glucose.
• Whites of 2 eggs.
• 3 ounces water.

Put sugar, glucose and water into a kettle, set on the fire, stir until it commences boiling. Then take out the paddle and wash down the sides of the kettle with a damp cloth, and cook to 252. Beat the egg whites while this is cooking, or better still, have someone beat them for you, and as soon as the thermometer registers 252, take the kettle off the fire. Put the well beaten egg whites into a pan and have them ready, then take your paddle or spoon and rub the candy against the sides of the pan, until the batch looks a little cloudy or shows white streaks, being careful not to work it too long, then put the paddle into the kettle with the eggs, and pour slowly about one-half of the batch into the eggs, and have someone stir the eggs continually while pouring. Then immediately put the paddle back into the other kettle, and pour the eggs into the kettle with the plain syrup, stirring the syrup continually. The kettle which held the eggs may be scraped out clean, but you must remember to do this double mixing as quickly as possible or the syrup is liable to sugar and harden for you before you get it mixed. Continue beating, and when it begins to stiffen a little, add one-half teaspoonful of essence of pineapple, and about a handful of candied pineapple, cut fine. When stiff enough to handle, drop out on wax paper or buttered plates in the following manner: With a large spoon, take a spoonful from around the edge, where it stiffens first and with a fork push off small portions of it onto the wax paper or plates. It should harden in a short time after being dropped. If it is slow in stiffening in the kettle, let it stand a few minutes. It should be stiff enough to stand and not flatten, when dropped on the paper. Do not allow the syrup to cool before starting to grain the batch in the kettle, but start rubbing it against the sides of the pan as soon as you take it off the fire. If the puffs are too hard, cook them two degrees lower, the next time.

NUT PUFFS

Use the recipe for Pineapple Puffs, and simply add the nuts in place of the pineapple, and vanilla flavor instead of the essence of pineapple. Hickory nuts or pecans are considered the best.