Marrons Glaces.--Remove the shells from a quart of large Italian or French
chestnuts. Let stand fifteen minutes in boiling water. Drain; rub off the
skin; cover again with boiling water and simmer gently half an hour or
till tender, but not soft. Drain in a sieve. Boil together one cup of
granulated sugar and one cup of water; add the nuts and simmer until they
begin to look clear. Make another syrup of one pound of granulated sugar
and one cup of water; boil till it will spin a thread, add a teaspoonful
of lemon juice and set aside till it cools a little; then beat till it
begins to turn white. Set in a basin of hot water, flavor with vanilla,
and when melted to a syrup, dip each nut. When coated, lay on paraffin
paper to dry. These sugared chestnuts are highly esteemed as a sweetmeat
and are expensive to buy.

Stick Candy.--Three pounds of granulated sugar, two cups of water, one
teaspoonful of cream of tartar dissolved in a little warm water. Stir over
the fire till the sugar is dissolved; cover the kettle while the syrup is
boiling and skim carefully a few drops. When it will harden in cold water,
take from the fire and add the flavoring and coloring, then pour on well
buttered plates. When cool, pull, and make into sticks or mark off into
squares.

[CANDY MAKING 855]

School Girl's Delight.--Two cups of white sugar, three-fourths cup of
golden color corn syrup and a quarter cup of water. Put into a granite
sauce pan and boil till a little will crisp in cold water. Beat the
whites of two eggs very stiff in a large bowl; pour the syrup very slowly
into the bowl, beating the while, and beat and stir until it begins to
harden. Then add one teaspoonful of vanilla, half a cup of chopped
nutmeats, and five cents worth of dates, cut up with the scissors. Pour
upon oiled paper in a flat pan and cut in squares. Those who eat this
candy will ask to have it made again.

A Few Hints.--Many candy makers consider coffee A sugar, better than the
granulated, as being purer. Choose a sugar that is dry, uniform in quality
and with hard, sparkling crystals. Cane sugar is greatly to be preferred
over beet sugar. When you can, let the sugar and water stand together for
some time. The syrup may be stirred until it reaches the boiling point,
but not afterward. Unless otherwise specified, cook over a hot fire. The
syrup passes quickly from one degree to another and must be tested often
and carefully. Cream of tartar must be dissolv