cayenne pepper; three
ounces each of powdered allspice and mace; two ounces of powdered
cinnamon; three ounces of celery-seed. Mix spices and sugar well together,
and stir into the tomato; add the vinegar, and stir thoroughly. Now strain
the whole through a _sieve_. A good deal of rather thick pulp will not go
through. Pour all that runs through into a large kettle, and let it boil
slowly till reduced one-half. Put the thick pulp into a smaller kettle,
and boil twenty minutes. Use as a pickle with cold meats or with boiled
fish. A teacupful will flavor a soup. In the old family rule from which
this is taken, a pint of brandy is added ten minutes before the catchup is
done; but it is not necessary, though an improvement. Bottle, and keep in
a cool, dark place. It keeps for years.

* * * * *

CANDIES.

CREAM CANDY.

One pound of granulated sugar; one teacupful of water; half a teacupful of
vinegar. Boil--trying very often after the first ten minutes--till it will
harden in cold water. Cool, and pull white.

CHOCOLATE CARAMELS.

One cup of sugar; one cup of milk; half a cup of molasses; two ounces of
grated chocolate. Melt the chocolate in a very little water; add the
sugar, milk, and molasses, and boil twenty minutes, or until very thick.
Pour in buttered pans, and cut in small squares when cool.

MOLASSES CANDY.

Two cups of molasses, one of brown sugar, a teaspoonful of butter, and a
tablespoonful of vinegar. Boil from twenty minutes to half an hour. Pour
in a buttered dish, and pull when cool.

NUT CANDY.

Make molasses candy as above. Just before taking it from the fire, add a
heaping pint of shelled peanuts or walnuts. Cut in strips before it is
quite cold.

COCOANUT DROPS.

One cocoanut grated; half its weight in powdered sugar; whites of two
eggs; one teaspoonful of corn-starch. Mix corn-starch and sugar; add
cocoanut, and then whites of eggs beaten to a stiff froth. Make in little
cones, and bake on buttered paper in a slow oven.

CHOCOLATE CREAMS.

One pound of granulated sugar; half a pound of chocolate; one teaspoonful
of acetic acid; one tablespoonful of water; one teaspoonful of vanilla.
Melt the sugar slowly, wetting a little with the water. Add the acid and
vanilla, and boil till sugary, trying _very_ often by stirring a little in
a saucer. When sugary, take from the fire, and stir until almost hard;
then roll in little balls, and put on a butter