Ginger Candy.—Boil a pound of clarified sugar until, upon taking a drop of it on a piece of stick, it will become brittle when cold. Mix and stir up with it, for a common article, about a teaspoonful of ground ginger; if for a superior article, instead of the ground ginger add half the white of an egg, beaten up previously with fine sifted loaf sugar, and twenty drops of strong essence of ginger.

Ginger Lozenges.—Dissolve in one-quarter of a pint of hot water half an ounce of gum arabic; when cold, stir it up with one and a half pounds of loaf sugar, and a spoonful of powdered ginger, or twelve drops of essence of ginger. Roll and beat the whole up into a paste; make it into a flat cake, and punch out the lozenges with a round stamp; dry them near the fire, or in an oven.

Peppermint Lozenges.—Best powdered white sugar, seven pounds; pure starch, one pound; oil of peppermint to flavor. Mix with mucilage.

Peppermint, Rose or Hoarhound Candy.—They may be made as lemon candy. Flavor with essence of rose or peppermint or finely powdered hoarhound. Pour it out in a buttered paper, placed in a square tin pan.

To Clarify Sugar for Candies.—To every pound of sugar, put a large cup of water, and put it in a brass or copper kettle, over a slow fire, for half an hour; pour into it a small quantity of isinglass and gum Arabic, dissolved together. This will cause all impurities to rise to the surface; skim it as it rises. Flavor according to taste.

All kinds of sugar for candy, are boiled as above directed. When boiling loaf sugar, add a tablespoonful of rum or vinegar, to prevent its becoming too brittle whilst making.

Loaf sugar when boiled, by pulling and making into small rolls, and twisting a little, will make what is called little rock, or snow. By pulling loaf sugar after it is boiled, you can make it as white as snow.

Common Twist Candy.—Boil three pounds of common sugar and one pint of water over a slow fire for half an hour, without skimming. When boiled enough take it off; rub the hands over with butter; take that which is a little cooled, and pull it as you would molasses candy, until it is white; then twist or braid it, and cut it up in strips.

Fine Peppermint Lozenges.—Best powdered white sugar, 7 pounds; pure starch, 1 pound; oil of peppermint to flavor. Mix with mucilage. Everton Taffee.—To make this favorite and wholesome candy, take 1½ pounds of moist sugar, 3 ounces of butter, a teacup and a half of water and one lemon. Boil the sugar, butter, water, and half the rind of the lemon together, and when done—which will be known by dropping into cold water, when it should be quite crisp—let it stand aside till the boiling has ceased, and then stir in the juice of the lemon. Butter a dish, and pour it in about a quarter of an inch in thickness. The fire must be quick, and the taffee stirred all the time.

Candy Fruit.—Take 1 pound of the best loaf sugar; dip each lump into a bowl of water, and put the sugar into your preserving kettle. Boil it down and skim it until perfectly clear, and in a candying state. When sufficiently boiled, have ready the fruits you wish to preserve. Large white grapes, oranges separated into small pieces, or preserved fruits, taken out of their syrup and dried, are very nice. Dip the fruits into the prepared sugar while it is hot; put them in a cold place; they will soon become hard.

Popped Corn.—Dipped in boiling molasses and stuck together forms an excellent candy.

Molasses Candy.—Boil molasses over a moderately hot fire, stirring constantly. When you think it is done, drop a little on a plate, and if sufficiently boiled it will be hard. Add a small quantity of vinegar to render it brittle and any flavoring ingredient you prefer. Pour in buttered tin pans. If nuts are to be added strew them in the pans before pouring out the candy.

Liquorice Lozenges.—Extract of liquorice, 1 pound, powdered white sugar, 2 pounds. Mix with mucilage made with rosewater.

Fig Candy.—Take 1 pound of sugar and 1 pint of water, set over a slow fire. When done, add a few drops of vinegar and a lump of butter, and pour into pans in which split figs are laid.

Puds in Candy.—Can be made in the same manner, substituting stoned raisins for the figs. Common molasses candy is very nice with all kinds of nuts added.

Scotch Butter Candy.—Take 1 pound of sugar, 1 pint of water: dissolve and boil. When done add 1 tablespoonful of butter, and enough lemon juice and oil of lemon to flavor.

Icing for Cakes.—Beat the whites of two small eggs to a high froth; then add to them a quarter of a pound of white, ground, or powdered sugar; beat it well until it will lie in a heap; flavor with lemon or rose. This will frost the top of a common-sized cake. Heap what you suppose to be sufficient in the centre of the cake, then dip a broad-bladed knife in cold water, and spread the ice evenly over the whole surface. Saffron Lozenges.—Finely powdered hay-saffron, 1 ounce; finely powdered sugar, 1 pound; finely powdered starch, 8 ounces. Mucilage to mix.

Chocolate Cream.—Chocolate, scraped fine, ½ ounce; thick cream, 1 pint; sugar (best), 3 ounces; heat it nearly to boiling, then remove it from the fire, and mill it well. When cold add the whites of four or five eggs; whisk rapidly and take up the froth on a sieve; serve the cream in glasses, and pile up the froth on the top of them.

Candied Lemon or Peppermint for Colds.—Boil 1½ pounds sugar in a half pint of water, till it begins to candy around the sides; put in 8 drops of essence; pour it upon buttered paper, and cut it with a knife.