grain pops suddenly and becomes a little
irregular white ball. These can be eaten with salt, or rolled in a
sweet syrup (colored and flavored as you like it best) made of 1/2 lb.
of white sugar boiled for ten minutes with a very little water.

The Plainest Toffee

3 oz. butter.
1 lb. brown sugar.

Stir until done.

Another Toffee

1 lb. raw sugar.
1/2 lb. butter.
2 small tablespoonfuls of syrup.
The juice of half a lemon.
Half a teaspoonful of powdered ginger.

Melt the butter in a saucepan, and then add the sugar, syrup, and
ginger. Stir continually, adding a little lemon juice every now and
then. Boil for ten minutes, and then test in cold water.

Two ounces of blanched and split almonds can be added to the above.
The almonds should either be mixed with the toffee just before taking
it off the fire, or else a well-buttered dish should be lined with
them and the toffee poured over.

To blanch almonds, put them in a bowl and cover them with boiling
water. Put a saucer over the bowl to keep the steam in, and leave for
about three minutes. Then take out the almonds one by one and rub off
their brown skins between your fingers.

Everton Toffee

1 lb. brown sugar.
1 small cup of water.
1/2 lb. of butter.

Boil the water and sugar together very gently until the sugar is
melted. Then add the butter and boil all together for half an hour.

Molasses Candy

1/2 lb. molasses.
1/2 lb. brown sugar.
2 oz. butter.

Boil all together for half an hour.

Nut Candy

1 pint of chopped nuts.
1/2 lb. brown sugar.
3 oz. butter.
Juice of one lemon.
Tablespoonful of water.

Boil everything, except the nuts, for twenty minutes, stirring all
the time. Test, and if done, add the nuts. Stir them in thoroughly and
pour off into a dish.

Nut Candy (_another way_)

1 lb. brown sugar.
6 oz. butter.
3 oz. chopped nuts.

Melt the butter in a saucepan, then add the sugar. Boil from ten to
fifteen minutes and then add the nuts. Walnuts, Brazil nuts, almonds,
or peanuts (which have been baked) may be used.

Peppermint Candy

1 lb. syrup.
2 oz. butter.
1 small teaspoonful of essence of peppermint.

Boil the butter and syrup very gently until the mixture hardens when
tested in water. Add the peppermint and pour into well-buttered
dishes.

Stuffed Dates, etc.

Very dainty and good sweets can be made without cooking at all. All
that is necessary is