Powder very fine eight ounces of gum arabic, dissolve it in three gills
of water over a slow fire and strain. Simmer an ounce and a half of
marshmallow roots in two gills of water, for ten minutes, closely
covered. Strain and reduce to one gill. Add this with half a pound of
sugar to the dissolved gum. Boil until it becomes a thick paste,
stirring constantly. Add the whites of four eggs beaten to a stiff froth
and a teaspoonful of vanilla extract. Remove from the fire, pour into a
pan dusted thickly with cornstarch and when cool cut into squares with a
sharp knife, roll in pulverized sugar and pack in a tin box.

NOUGAT.

A pound of granulated sugar, one teaspoonful of salt, one cup of
blanched and finely chopped almonds or peanuts, or it may be made of
mixed nuts. Dissolve the sugar in a spider over the fire without water,
stirring constantly, and when entirely melted mix in the nuts quickly
and pour at once into a well greased pan, and before it is cold mark in
squares. This is very nice pounded fine in a mortar or ground in a mill
to sprinkle over custards just before serving.

PANOCHE (a Spanish Recipe).

Two cups of dark brown sugar, one cup of chopped walnuts, half a cup of
milk, butter the size of a walnut. Cook the sugar and milk together,
boiling gently from seven to ten minutes, until, when tried in water, it
holds well together, and can be rolled into a soft ball. Remove from the
fire. Have the chopped nuts in a large bowl, pour over them a
teaspoonful of vanilla extract, pour the candy over them and beat with
long, rapid strokes until it begins to thicken--it should be like a
cream wafer--turn out on paraffine paper, and break it or cut in pieces.

PEPPERMINT DROPS.

Two cups of granulated sugar, half a cup of cold water, a tiny pinch of
cream of tartar. Boil ten minutes without stirring, let the sugar melt
slowly that it may not burn. Add eight drops of oil of peppermint while
still on the fire. When removed from the stove beat with an egg-beater
until it falls in long drops, when drop quickly on paraffine paper.

PRALINES.

Two cups of granulated sugar, one-half cup of water, two cups of pecans,
hickory nuts or English walnuts. Put the water and sugar on to boil, let
it cook without stirring until it threads, remove from the fire and
stir in the nuts until they are sugared. Spread on paraffine paper to
cool.

VASSAR FUDGE.

Two cups of sugar, two squares or one ounce of Baker's unswee