POP-CORN CANDY.  No. 2.

Having popped your corn, salt it and keep it warm, sprinkle over with a whisk broom a mixture composed of an ounce of gum arabic and a half pound of sugar, dissolved in two quarts of water; boil all a few minutes.  Stir the corn with the hands or large spoon thoroughly; then mold into balls with the hands.

POP-CORN BALLS.

Take three large ears of pop-corn (rice is best).  After popping, shake it down in pan so the unpopped corn will settle at the bottom; put the nice white popped in a greased pan.  For the candy, take one cup of molasses, one cup of light brown or white sugar, one tablespoonful of vinegar.  Boil until it will harden in water.  Pour on the corn.  Stir with a spoon until thoroughly mixed; then mold into balls with the hand.

No flavor should be added to this mixture, as the excellence of this commodity depends entirely upon the united flavor of the corn, salt and the sugar or molasses.

HOARHOUND CANDY.

Boil two ounces of dried hoarhound in a pint and a half of water for about half an hour; strain and add three and a half pounds of brown sugar; boil over a hot fire until sufficiently hard; pour out in flat, well-greased tins and mark into sticks or small squares with a knife as soon as cool enough to retain its shape.

JUJUBE PASTE.

Two cupfuls of sugar, one-quarter of a pound of gum arabic, one pint of water.  Flavor with the essence of lemon and a grain of cochineal.  Let the mixture stand, until the gum is dissolved, in a warm place on the back of the stove, then draw forward and cook until thick; try in cold water; it should be limber and bend when cold.  Pour in buttered pans, an eighth of an inch thick; when cool, roll up in a scroll.

CANDIED ORANGES.

Candied orange is a great delicacy, which is easily made:  Peel and quarter the oranges; make a syrup in the proportion of one pound of sugar to one pint of water; let it boil until it will harden in water; then take it from the fire and dip the quarters of orange in the syrup; let them drain on a fine sieve placed over a platter so that the syrup will not be wasted; let them drain thus until cool, when the sugar will crystallize.  These are nice served with the last course of dinner.  Any fruit the same.

FIG CANDY.

One cup of sugar, one-third cup of water, one-fourth teaspoonful cream of tartar.  Do not stir while boiling.  Boil to amber color, stir in the cream of tartar just before taking from the fire.  Wash the figs, open and lay in a tin pan and pour the candy over them.  Or you may dip them in the syrup the same as “Candied Oranges.”

CANDY ROLEY POLEY.