pour over the nuts.

Pop Corn Candy.--Boil two cups of sugar, two tablespoonfuls of butter and
a cup of water until it threads. Stir in four quarts of nice popped corn,
rejecting all hard kernels, take from the fire and stir till cool. Make
into balls.

Popcorn Baskets.--Prepare the corn as above, instead of making into balls,
butter the bottoms of tumblers and press the candy around them to form
little baskets, in which ice cream may be served or which may be filled
with candies.

Sour Drops.--Strain the juice of three or four large lemons into a bowl,
and stir in powdered loaf sugar till it is quite thick. Put into a pan and
let boil five minutes, stirring constantly. Drop from the end of a spoon
upon writing paper, and when dry keep in tin cannisters. Tartaric acid is
generally used by commercial candy makers, but is much more injurious to
health.

[854 MOTHERS' REMEDIES]

Crystallized Fruits.--Other Candies.--Boil two cups of granulated sugar
with two-thirds of a cup of water until it hardens in cold water, do not
stir. When it is brittle without being sticky, it is ready to use. Dip the
fruit to be candied, sections of oranges, white grapes, cherries, squares
of pineapple, etc., into this, and lay on paraffin paper. Dip a second
time after the first has hardened, to ensure a good coat. Use the same
rule for the syrup to glace nuts.

Cream Dates.--Remove the stones from nice dates. Replace them with the
roll of flavored fondant. Or roll a blanched almond in fondant and stuff
the date with it.

Hoarhound Candy.--Boil the hoarhound in a little water till the strength
is extracted. Make a sugar syrup, adding the hoarhound to it; let it boil
up and stir against the sides of the pan until it thickens. Pour out on
paraffin paper dusted with fine sugar, and cut into squares.

Marshmallows.--Dissolve over a slow fire eight ounces of best gum arabic
in three gills of water. Boil one ounce of marshmallow roots in a little
water for half an hour. Strain, and boil down. Put this and the gum arabic
solution with half a pound of loaf sugar, let it cook slowly till it makes
a paste that can be rolled between the fingers to the "soft ball" stage.
Then add the beaten whites of two eggs; when well mixed pour in a pan
which should be lined with white paper, with enough projecting over the
sides so that as the mixture cools it can be lifted out and cut in cups
with a sharp knife, then rolled in powdered sugar.