spread over a table in the open air. When thoroughly dried, pack in glass jars.
To Candy any Sort of Fruit.—When finished in the syrup, put a layer of fruit into a seive and dip it suddenly into hot water, to take off the syrup that hangs about it; then put it on a napkin before the fire to drain, and place some more in the seive. Have ready sifted double refined sugar, which, sift over the fruit on all sides, till quite white. Set it, in a single layer, on seives iira lightly warm oven, and turn it two or three times; it must not be allowed to get cold until dry ; watch it carefully, and it will have a beautiful appearance. When any sweetmeats are directed to be dried in the sun or in a stove, it will be best in private families where there is not a regular stove for the purpose, to put them in the sun, on flagstones, which reflect the heat, or put them into an oven, taking care not to let it be too warm, and watch that they are done properly and slowly.
To Clarify Sugar for Preserving Fruits, Etc.—To every pound of broken sugar take 1-4 pint of water and the half of an egg, beat up ; stir this up until the sugar dissolves; when it boils, and the scum rises strong and thick, pour in another gill of water to each pound; let it boil, edging the pan forward till all the scum is thrown off. Set it on the hearth, and when it has settled, take off the scum, and lay it on a reversed hair seive over a dish, that the syrup may run from it; return the syrup into the pan, and boil and skim it once more.
Home-made Candy.—Use a new tin basin, put into it 4 table-spoonfuls of water, 1 lb. ol coffee sugar, 1 teaspoonful of good cream of tartar; boil, stirring constantly to avoid burning. After it begins to have a sappy appearance, try it often by dropping a little into cold water, and if done, it will at once become brittle. Butter an earthen dish and pour the hot candy into it, that it may cool enough to handle. Flavor to taste with oil of peppermint, wintergreen, sassafras or lemon ; two drops will flavor it strong. For variety, divide it into 3 or four parts and flavor differently by touching one kind of oil to each. Work in the hands at once; the more it is pulled the whiter it will get.
Almond Taffy.—Boil a syrup of 1 lb. of sugar to 1 1-2 pints of water to caramel height, throwing in an ounce of blanched almonds, split into strips, and 1 oz. of butter. When the candy hardens at once in the water, turn it out into a buitered slab and cut into thin squares.
Hoarhound Candy.—Good for cough and hoarseness. Gather